Loafer free European style dried fruit bread-You Are Foodie

By Daphne
69

Loafer free European style dried fruit bread

Lazy people do not need to knead European style dried fruit bread. It is crispy outside and soft inside. Cashew nuts and honey beans are used as stuffing. You can replace it with your favorite dried fruit or nuts at will. It is very delicious

Main Ingredients

strong flour 300g

Auxiliary Ingredients

Note that when preheating the oven, it should be preheated together with the baking pan with bread.

Step 1 . Prepare the dough materials for standby.

Step 2 . Pour water into a large bowl, add some sugar, and stir to melt the sugar.

Step 3 . Add yeast and stir.

Step 4 . Butter melts in water.

Step 5 . Add butter to yeast water.

Step 6 . Add the remaining sugar and salt to the flour and mix well.

Step 7 . Add the powder to the yeast water.

Step 8 . Stir with a scraper until there is no dry powder.

Step 9 . Seal with plastic wrap and refrigerate overnight in the refrigerator.

Step 10 . The next morning, take out the dough, which has been fermented to twice the size.

Step 11 . Sprinkle some dry powder on the panel, turn the basin upside down, and let the dough slide down by itself.

Step 12 . After the dough slides down, don't knead it or poke it, and try to keep the bubbles of the dough.

Step 13 . Prepare the dried fruits you like. I used cashew nuts and honey beans.

Step 14 . Press the dried fruit gently and fix it on the dough. With the help of two scrapers, close the periphery of the dough to the middle.

Step 15 . Pinch the closing part with your hand.

Step 16 . Use two scrapers to put the dough up, turn it over, and the closing part is facing down.

Step 17 . Cover the dough with a basin and wake up for 20 minutes.

Step 18 . Use a scraper to transfer the dough to the baking paper, use a knife to draw your favorite patterns on the surface of the bread, and preheat the oven at 230 degrees, connected with the baking pan.

Step 19 . Sift another layer of flour on the surface of the bread with a sieve.

Step 20 . Transfer the sifted bread to the preheated baking pan, put it into the oven, bake it at 230 degrees above and below the fire for 25-30 minutes, and bake it until the surface of the bread is golden yellow. Pay attention to adjust the temperature and time according to your own oven temper.

Step 21 . Take out the baked bread and let it cool. Remember to remove the baking paper when it is cool, otherwise the water vapor at the bottom will not disperse.

Step 22 . Cut the bread and see that there are many naturally fermented honeycomb bubbles in the inner structure. The taste is crisp outside and soft inside, which is very delicious.

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