How to make sandwich bread

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  1.The first fermentation of the dough.Mix the beer, sugar, yeast and salt in order, pour it into the flour basin, then add the corn flour and knead.Knead until the surface is smooth, put it in a basin, cover it with a damp cloth, and leave it in a warm place on the balcony to ferment for 1-2 hours.It's hot now, and the temperature has doubled in an hour.

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  2. During the first dough fermentation, soak the raisins in appropriate amounts of cold water and the dried yellow peaches in appropriate amounts of cold water, fresh Peel the apricot flesh and cut into small pieces.Soak the raisins and dried yellow peaches for about 10 minutes to swell, drain, and squeeze out excess water.My yellow peach dried meat is big, so I cut it into small pieces.

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  3.After the first fermentation of the dough is completed, knead the dough to squeeze out the gas.Then pull it into 4 lumps and let it rest for 15 minutes.Still cover with a damp rag.

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  4. After the middle part is finished, roll the dough into a skin, spread it with dried yellow peaches, and then roll it rise.

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  5.Apricot flesh and raisins are rolled in the same way.

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  6.3 have fillings and one has no fillings.Line the bottom of a baking pan with oiled paper.

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  7. When the sun is gone on the balcony, just put it in the sun in the room and cover it with a wet cloth.After sunbathing for a while, I felt it was still too hot, so I threw it on the balcony.

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  8.Then it got big.The pulp seems to be too packed...

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  9. During fermentation, add 5g of flour to water and put it in a hot pot.Make batter.When it gets mushy, take it out of the pot.Let cool.After the bread dough has risen, coat two with honey and two with batter.Make a few slits in each loaf of dough before putting it in the oven.Preheat the oven to 180 degrees on the upper and lower tubes and bake for 25 minutes.

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  10.It’s baked.