1. Put all the main ingredients into the bread machine and knead into a smooth dough.
2. Add butter and continue to knead until the expansion phase.
3. After kneading, start the fermentation program to ferment the dough to twice its size.
4. After fermentation, take out the dough, prepare three kinds of vegetable puree in advance (you can also choose other types you like), and divide the dough into three parts.
5. Add a little vegetable puree separately and knead it into a dough for coloring (do not add too much at once, otherwise the dough will become thin).
6. Braided into a braid.
7. Put it into the mold and start the second fermentation program.
8. After about forty-five minutes, it will ferment to 80% full.
9. Put it in the oven at 170°C for about 35 minutes. The color should not be too deep. You can cover it with tin foil in the middle, and cool it to room temperature after being released from the oven.
10. Cut into slices, and you can apply jam and other taste adjustments when eating.
Tips:I added a little more puree after the first fermentation. If you like, you can add it when you start to knead the dough. Just pay attention to the water absorption of the flour. The temperature of the oven is adjusted according to your own home situation.
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