Old-fashioned bread is a product when bread was just emerging. With the development of the times, there are many kinds of bread, but old-fashioned bread has not been eliminated by society. The old-fashioned bread practices are as follows:

Preparation materials: bread flour 340g, low-gluten flour 140g, milk powder 20g, fine sugar 94g, high-sugar tolerant yeast 5g, salt 6g, butter 55g, warm water 192g, egg liquid 72g and clear water 30g.

Step 1: First make a starter and dissolve the yeast with warm water.

Step 2: Pour in flour and mix well, no dry powder is found.

Step 3: Cover with plastic wrap, put it in a warm place and ferment it to 4 times the size, with a honeycomb inside. Because the room temperature was not high that day, I put the starter in the oven and fermented it with a fermentation stall for about 90 minutes.

Step 4: Pour the fermented starter and the egg liquid, water, sugar and salt in the main dough into the bread bucket.

Step 5: Add milk powder and flour.

Step 6: Put the bread bucket into the bread machine, and cover the bread bucket with the splash cover to prevent the flour from splashing out and polluting the bread machine when mixing flour. Select the dough mixing program of the bread machine 10 minute.

Step 7: After the first kneading, add the butter cut into small pieces and continue to select the kneading program 18 minutes.

Step 8: the dough can be pulled out of the film, and the dough is left in the bread bucket and fermented twice as big. The fermentation temperature should not exceed 30 degrees.

Step 9: Divide the fermented dough into 6 parts, lightly press and exhaust, round, and cover with plastic wrap.

Step 10: Roll each copy into a rectangle.

Step 11: Roll up from top to bottom, pinch and close.

Step 12: Knead into a 60 cm strip with two ends connected.

Step 13: Fix the folded place with the right hand and roll the dough into a twist with the left hand.

Step 14: Tuck the tail into the circle where it is folded in half and press it under.

Step 15: Put the prepared bread embryo in a square non-stick baking pan.

Step 16: Put it in the oven, ferment it for about 40 minutes with the fermentation stall of the oven, and brush a layer of egg liquid on the surface of the fermented bread embryo.

Step 17: Put it into the oven preheated to 170℃ and bake for about 30 minutes.

Step 18: Old bread is ready.