Peanut Butter Toast
1.
Put all the ingredients except butter into the bread bucket, put the yeast in the middle of the flour and start the kneading program.
2.
Knead the dough for 15 minutes, add butter, and knead for another 15 minutes to complete the dough.
3.
The kneaded dough is rounded and continues to ferment in the dough barrel.
4.
The fermented dough becomes 2.5 times larger. Dip your fingers in the flour and poke them into the dough. After the fingers are pulled out, the hole does not shrink or collapse, indicating that the fermentation is complete.
5.
Take out the dough, press out the air of the dough by hand, divide it into 3 equal parts, knead and cover it for 15 minutes.
6.
Take a dough and roll it into an oval shape, roll it up from top to bottom, and roll it into a cylinder. When rolling it tightly, don't leave gaps.
7.
Put the rolled dough in the toast box with equal intervals in the middle, and put it in the oven for the second fermentation.
8.
Ferment to nine minutes full.
9.
Put the lid on the toast box and put it in the preheated oven. Heat up and down at 165 degrees for about 35 minutes.
10.
The delicious toast is out
11.
The baked toast is immediately buckled out of the box, placed on a cooling rack, and then sliced and bagged for storage. Drawing
12.
Delicate, brushed
Tips:
1. The temperature and time of the oven can be adjusted flexibly according to the own oven.
2. The second shot time can be extended appropriately in winter when it is cold.
