Rosemary Slipper Bread

Name: Rosemary Slipper Bread
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 100g High-gluten flour; 1/4 teaspoon salt; 8g Caster sugar; 57g water; 7g Corn oil; 4g Fresh rosemary; 1/4 teaspoon Dry yeast

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

A big foot.
Looking at its stupid appearance, it is not shoes but feet that think of it. Maybe it is more appropriate to call bigfoot bread? It also suddenly understood why Ms. Meng did two instead of other quantities. The second is the norm. However, in view of the food intake and the acceptance of European style bread, it is better to make only one foot.
European-style bread, the rough surface exudes a strong rustic flavor, the brown color, the more you look at it, the more you love it. What a pity, why do people like soft and sweet bread?

Ingredients

100g High-gluten Flour
1/4 teaspoon Salt
8g Caster Sugar
57g Water
7g Corn Oil
4g Fresh Rosemary
1/4 teaspoon Dry Yeast

Rosemary Slipper Bread

1. Ingredients: 100 grams of high-gluten flour, 8 grams of fine sugar, 1/4 teaspoon of salt, 57 grams of water, 7 grams of corn oil, 4 grams of fresh rosemary, 1/4 teaspoon of dry yeast

2. Pick the leaves of rosemary, wash and chop, set aside. In addition to the oil, the dough is poured into a large basin, stirred into a flocculent shape, and added oil

3. Stir until the film comes out, add rosemary, and knead well. Basic fermentation for 80 minutes, the dough will grow to twice.

4. Exhaust, spheronize, relax for 10 minutes, roll it into a 10*20 cm rectangle, put it on a baking tray, and ferment for 40 minutes. Put it in the oven, middle level, heat up to 200 degrees, lower heat to 160 degrees, bake for about 25 minutes, the surface is golden, out of the oven

Tips:
If there is no fresh rosemary, you can replace it with dried rosemary, or you can replace it with other spices or fruits.
The fermentation time and baking time need to be adjusted according to the actual situation. The firepower of the oven should be adjusted according to the situation of the own oven.