Hello everyone, I am Xiao Gao Jie.
I don't have eggs and milk any more.
So, let's take a look at an easy bread recipe.
I use this all purpose flour got from Costco.
You can use this flour or any other bread flour.
Dissolve the yeast with water.
Add sugar, salt,
and flour.
Just mix water and flour.
It's a wet, sticky dough.
Don't knead the dough at this time, let its gluten form by itself.
After gluten is formed, add butter.
Use vegetable oil if you don't have butter.
Pull it first.
The dough is very different from the dough 20 minutes ago.
Most of the gluten has formed.
Grab it like this.
Your purpose is to mix the butter into the dough.
At first it seems there is a lot of butter.
Soon butter will disappear.
I am using the dough to stick the butter on the side of the bowl.
This kind of tall bread requires strong gluten.
Let's wait for 20 minutes and strengthen the gluten again.
After 20 minutes.
You can pull or throw the dough.
One minute is enough.
The gluten is now very good.
You see, the super smooth surface.
Let it ferment.
After 1 hour, with the help of dry flour, take the dough out.
Oh, wait.
Look at the bubble on the top.
After fermentation, the dough can be stretched very thin.
The dough is ready, you can make all different shapes of bread.
Let's make a braid today.
Divide into 3 parts.
Round it.
Smooth side down.
Roll out, and remove the air inside.
Roll up.
Roll it into a long log.
The simple three-strand braid.
Take the best section in the middle.
Fold both ends under.
Put it into a bread pan.
Let it grow until 80-90% full.
Brush with butter,
otherwise the bread surface will crack after cooling,
Place in a preheated oven, 375 degrees Fahrenheit, or 190 degrees Celsius
Bake for 35 minutes
The freshly baked bread looks like this.
From the side look, you can tell it has grown a lot.
After cooling, seal it in a plastic bag at room temperature.
The next day, the skin becomes soft.
The seam between the braids has dropped a little,
which makes the braids stand out on the top of the bread.
Not many ingredients are used in this recipe,
and steps are easy to follow.
But there is only one thing you need to pay attention.
That is this bread requires strong gluten structure.
Therefore, you need to use a flour that has enough gluten protein.
Then through the kneading and resting to develop strong gluten structure.
By doing that,
then, you can bake a very nice bread，
with soft and fluffy inside structure.
Thank you all for watching. I ’m Xiao Gao Jie. See you in the next time ^^