Buttermilk country bread(bai tuo niu nai xiang cun mian bao )

Buttermilk country bread

Introduction:

"This recipe has been made too many times. It's just for breakfast, not for fun. The original recipe came from www.cookingbread.com After several times, it gradually changed to what it is now, because it tastes too heavy and the amount is too large. The so-called buttermilk, or butermilk, can be bought abroad, but you can also make it yourself. As long as you add lemon juice or vinegar to the milk to make it coagulate, I'm not sure how the texture of bread will be changed by buttermilk. Maybe next time you use milk for comparison? Make this recipe again, and you'll find a new recipe for bread. "

Production steps:

Step 1: prepare the buttermilk: add lemon juice (I used apple vinegar instead) into the milk, mix well and leave for 10 minutes, the milk will become flocculent or lumpy.

Step 2: in a larger container, pour in buttermilk, water, olive oil, sugar and eggs in sequence, and stir well.
Mix about 60 grams of flour with baking soda and salt, then sift into the mixture, mix well, add yeast, stir, and leave open for 15 minutes.

Step 3: sift in about 30g flour each time, stir well and repeat the process. If you sift in too much flour at a time, it will caking easily. When the dough becomes difficult to stir, use hand kneading instead. If the container used at the beginning is not large enough, it should be carried out on the chopping board instead.

Step 4: the amount of flour is not certain, as long as the dough surface is smooth and a little sticky. Pour a little olive oil along the edge of the bowl. Turn the dough over and coat it with oil. It's easy to take out. Cover with plastic wrap and double the size.

Step 5: transfer the dough to the floured chopping board, gently tap and squeeze out the air, and make it into a rectangle with the short side similar to the length of the mold. Roll it up from one side along the long axis. I sprinkle raisins before the roll, or I don't need them. It's better to roll the two ends gently to the middle, otherwise it's easy to be longer than the mold.

Step 6: pinch the interface with fingers and place it in the mold downward. If you are worried that you can't get it done after baking, you can wipe it with a little olive oil with a tissue, or use spray oil. Cover it with plastic wrap and make it twice as big. If the dough is wet, it will stick to the plastic wrap after it's done, so I usually just put it in the oven to make it dry.

Step 7: put in the lower layer of the oven, heat the lower part, 180 degrees, 20 minutes. This step is very different depending on the size and power of the oven. As long as the surface of the bread is evenly colored and inserted with a knife or bamboo stick, it will not stick to the wet surface after being pulled out. Remove from the mold and cool on the grill.

Materials required:

Flour: 380g

Sugar: 40g

Milk: 100ml

Lemon juice: 2 teaspoons

Baking soda: about 1 / 8 teaspoon

Yeast: 2 teaspoons

Olive oil: 30ml

Egg: 1

Salt: 1 / 4 teaspoon

Water: 50ml

If you don't have baking soda, add 1 teaspoon lemon juice or vinegar to 100ml milk, as long as it can make the milk flocculent. 2. The toast mold I used is about 21 * 11cm, and the bread is still too high. So I had to put it in the lower part of the oven, so there was a risk of pasting the bottom. If the oven is large enough, it must be put in the middle layer, and the baking time can be relatively extended. It can also be heated in the upper part before coming out of the oven to color the bread. 3. If there is no mold, it is the same to make two loaves. Divide the dough equally, flatten it, roll it up and make it into olive shape. You can draw several lines on the surface with a sharp knife, and the baking time is relatively short. 4. The amount of sugar and salt can be added according to the taste. This formula is not very sweet.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Bai Tuo Niu Nai Xiang Cun Mian Bao