Red date braided bread

Red date braided bread

Introduction:

"Braided bread reminds me of my own braids as a child. I braided the bread for the first time after baking, and I was very satisfied with the effect after baking. I added red dates to the bread, and every bite of it was a surprise. I couldn't stop! "

Production steps:

Step 1: wash the red dates in advance, remove the stones and cut them into small cubes

Step 2: put all bread ingredients except butter into the bread machine barrel

Step 3: after kneading for 30 minutes, add butter and continue kneading until the film can be pulled out

Step 4: take out the kneaded dough and ferment it to 2.5 times at room temperature

Step 5: exhaust the fermented dough and loosen it for 10 minutes.

Step 6: roll it into a square cake shape with a rolling pin and sprinkle with diced dates

Step 7: fold the dough cake up and down, and fold it once in the middle, just like a quilt

Step 8: after folding it, roll it slightly flat with a rolling pin.

Step 9: cut into three parts with a knife. Don't cut off the head

Step 10: braid like a braid

Step 11: put the braided bread into the baking pan, put it into the oven for secondary fermentation. Put a basin of hot water into the oven to help fermentation. If it's cold, change the hot water twice in the middle.

Step 12: double the size of the original, brush with the egg, put it in the preheated oven, and bake for 18 minutes at 180 degrees.

Materials required:

High gluten flour: 200g

Red dates: 30g

Milk: 70g

Egg: 1

Butter: 20g

Salt: 1g

Sugar: 20g

Yeast: 2G

Note: after putting the bread into the oven, it's better not to leave. After baking and coloring, the bread should be covered with tin foil in time to avoid excessive coloring.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet