Introduction: The Polish method uses equal amounts of flour and water to make a starter, and then mixes the dough to make bread. After a long period of fermentation, the bread is particularly soft.

I used honey instead of sugar and the buns were soft and sweet.

Materials Main ingredients: 50g high-gluten flour, 50g water, 1g yeast; auxiliary materials: 220g high-gluten flour, 2g salt, 30g honey, 40g egg liquid, 2g yeast, 60g milk, 10g butter 1 handful of handmade gourmet Polish honey bread Ingredients

Mix the ingredients thoroughly and ferment at room temperature for 4 hours to make a starter. 2 Put the egg liquid, milk, flour and starter in the bread bucket, put salt and honey in the diagonal corners, put yeast in the middle, and knead the dough for 20 minutes. 3 Add butter and then

Knead the dough for 20 minutes 4 Let the dough rise 5 After deflating, divide the dough into 16 pieces and roll them into rounds, let them rest for 15 minutes 6 Roll into an oval shape 7 Fold it in half 8 Then roll it out 9 Roll it up 10 Put it in the mold and let it rise 11 The bread is risen

Brush the embryo with egg wash. Preheat the oven for 12 seconds and bake at 180 degrees for about 15 minutes. If the color is serious, cover it with tin foil. Tips: The amount of liquid depends on the water absorption of your own flour.

Cover with tin foil when heavily colored.