Yogurt Braided Bread
1.
The main ingredients of the bread are ready. The homemade plain yogurt I use is very thick. Prepare some cold water. Determine whether to add and the amount of addition according to the state of the dough;
2.
Put all the ingredients except butter into the bread bucket, put the bucket into the Dongling 6D bread machine, and start the kneading program for 20 minutes;
3.
After 10 minutes, the dough is formed and the thick film can be pulled out, add butter, continue kneading for 10 minutes, and add another kneading program for 10 minutes;
4.
The dough can gently pull out this elastic film, and the kneading is over;
5.
Take out the stirring rod, round the dough, put it in a barrel for fermentation, cover with a damp cloth to prevent the skin from evaporating and drying out; the fermentation time is tentatively set for 60 minutes, and the dough state will determine whether to delay it;
6.
The dough is twice the original size. Dip your fingers in flour and poke a hole on the top without collapsing or shrinking. Fermentation is successful;
7.
Take out the dough and place it on the kneading mat, weigh it and divide it into 4 equal parts, round them separately, cover with plastic wrap and relax for 10 minutes;
8.
Knead each dough into a slender strip, pinch one end tightly;
9.
Weaving a four-strand braid is more three-dimensional, and there are a lot of steps. You can watch my previous braid bread recipe or search for related videos on the Internet;
10.
Make the plate into a ring, pinch the joint tightly, and place it in a non-stick bakeware. The tarp can be placed in a warm and humid place for secondary fermentation, or it can be placed in an oven at about 35 degrees with a bowl of warm water;
11.
When the dough is 1.5-2 times the original size, brush a layer of egg liquid on the surface, and then sprinkle some almond slices, send it to the middle layer of the preheated oven, heat up and down at 180 degrees, 20 minutes, and move it to the drying rack after it is out of the oven. After cooling, it can be sliced and eaten or sealed in a bag.
Tips:
1. The four-strand braid has a stronger three-strand braid than the three-strand braid. If you can't braid it, you can directly use the three-strand braid or even the 2-strand braid. The important thing is that the formula also has kneading and fermentation.
2. If you use a commercially available cup for yogurt, because the concentration is not the same, you can try it at 75% of the weight of the flour first. The amount needs to be adjusted, depending on the state of the dough.
3. The roasting time and temperature are adjusted according to the situation of your own oven.
