Hello, I'm Gabaomom
Today I'm going to share with you a salty bread - peanut butter bread
It's really delicious
Three grams of instant dry yeast
Warm water 220 ml
Stir to combine.
Add 15 ml of vegetable oil
Mix lightly
This is plain all-purpose flour 350 grams
You can also use bread flour instead
Add to the liquid in two batches
Add five grams of salt
Continue to stir
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And then we're going to mix the dough with our hands
This is a soft dough but not sticky to the hands
Cover and let rest for 15 minutes
After 15 minutes the dough is a little softer
Just a little bit like this
Use the dough to rub against the side of the bowl
Soon the dough becomes smooth
Cover warm place and let rise for 1-1/2 hours to double in size
This is peanut butter 150 grams into a bowl
Add 40 to 50 milliliters of hot water,
The temperature of hot water is 80-90 degrees Celsius
We dilute the peanut butter a little bit
And you can see that the hot water and the peanut butter melt together very quickly
It's emulsified really well
Add a little bit of salt 1.5 grams and mix them well
It's going to have a consistency like this and we're going to set it aside
Lightly coat the inside of a baking tray with unsalted butter
The bread will not stick to the baking sheet
Lay down the dough mat
An hour and a half later you can see that the dough has risen so well that it's doubled in size
Transfer the dough directly to the top of the kneading mat
Stretch and fold, exhaust slightly, and finish into a circle
Sprinkle a little dry flour to prevent sticky
Turn it over and sprinkle a little bit of dry flour
Drive it off with a rolling pin
Into a thin, even strip,
The width of the strip should be the same as the length of your own baking pan.
Spread a thin layer of peanut butter evenly
Gently roll it up from one end
At the bottom of the pinch
Just a little bit of flour and just knead it like this
Prevent sticky.
Cut it with a knife to create a shape
I prepare it at night and bake it in the morning
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Cover with plastic wrap and refrigerate overnight to rise
Or ferment at room temperature to double size and bake directly
The next morning the raw bread comes out of the fridge. It's getting really good
You don't need the bread to come back to room temperature
Of course, you can wait for him to return to room temperature if you are not in a hurry
Brush lightly and evenly over the top
Bake in a preheated oven at 175 degrees Celsius which is 350 Fahrenheit for 20 minutes
After 20 minutes, after the bread has been colored, cover with tin foil
Bake for another ten minutes
It took 30 minutes
Beautiful, delicious bread comes out of the oven
Remove from the baking pan while still hot and place on a wire rack to cool.
The crust of freshly baked bread is a little stiff
It's caused by peanut butter, oil seeping out. It'll go soft again after a while
It really tastes delicious, very soft and delicious
You can eat it round and round like this
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