Whey Middle Toast
1.
Whey filtered from cheese,
2.
Pour the whey into the bread machine, add sugar and salt, add 400 grams of flour and 3 grams of yeast powder
3.
Start a kneading program and make a smooth dough
4.
Cover with plastic wrap, put it in the refrigerator, ferment at low temperature to twice the size, and make it into a medium seed. The best time is more than 15 hours.
5.
Tear the fermented dough into pieces and put it in the bread machine again, add light cream, an egg, and softened butter
6.
Add 100 grams of flour and 3 grams of yeast powder,
7.
Start the kneading program, knead the dough to the expansion stage, knead until the glove film can be pulled out
8.
Cover with plastic wrap and ferment at room temperature to double the size.
9.
Exhaust the agent, cover with plastic wrap and relax for 10 minutes
10.
Roll into a long film
11.
Roll it into a long piece and then roll it up, squeeze it and then roll it into a long piece
12.
Roll up
13.
Put in toast mold
14.
Moisturizing and fermenting to double size.
15.
Preheat the oven at 180 degrees, put it in the oven and bake for 35 minutes. For this amount, I made a total of two toasts and a small bread
16.
After baking, remove the mold and let cool
Tips:
I usually put very little sugar in my bread, just enough flour to ferment, and the bread is not sweet at all. You can put more sugar if you like sweet bread
