Old-fashioned Bread
1.
Make the starter first and dissolve the yeast with warm water.
2.
Pour in the flour, mix well, no dry powder is visible.
3.
Cover with plastic wrap and ferment in a warm place to 4 times its size, with a honeycomb shape inside. Because the room temperature was not high that day, I put the starter in the oven and fermented for about 90 minutes at the fermentation stall.
4.
Pour the fermented starter and the egg liquid, water, sugar and salt in the main dough into the bread bucket.
5.
Pour in milk powder and flour.
6.
Put the bread bucket into the Dongling JD08 bread machine, and cover the splash cover of the bread bucket to prevent the flour from splashing out and soiling the bread machine during kneading. Select the dough mixing program of the bread machine for 10 minutes.
7.
After the first kneading, add butter into small pieces, and continue to choose the kneading program for 18 minutes.
8.
The mixed dough can be pulled out of the film state, and the dough is left in the bread bucket and fermented twice as large. The fermentation temperature should not exceed 30 degrees.
9.
Divide the fermented dough into 6 portions, lightly press to vent, round, and cover with plastic wrap.
10.
Each serving is rolled into a rectangle.
11.
Roll up from top to bottom, pinch the mouth tightly.
12.
Roll into a 60 cm long strip and connect the two ends.
13.
Use your right hand to fix the fold in half, and roll the dough into a twist with your left hand.
14.
Tuck the tail into the circle at the half-fold and press it down.
15.
Place the finished bread dough in a square non-stick baking pan.
16.
Put it into the Dongling K40C oven, ferment for about 40 minutes with the oven's fermentation gear, and brush a layer of egg liquid on the surface of the fermented bread embryo (you can also brush the butter liquid at the end of the baking).
17.
Put it in an oven that has been preheated to 170 degrees and bake for about 30 minutes. When the surface is colored, it should be covered with tin foil in time. After baking, take the bread out and let cool, put the uneaten bread in a fresh-keeping bag, and keep it at room temperature.