After 8 Years of Toast Recipe, It's Always Successful: Layer by Layer, Silky and Delicious!
Toast bread, elastic and silky, layer by layer, delicate and sweet, never get tired of eating. However, it takes a lot of time to make a piece of toast, especially in cold seasons when it’s difficult for yeast to ferment, without four or five hours, you won’t be able to eat soft and delicious bread. So I usually make it on weekends or in the evenings, but often I’ll do it late at night, which is very tiring and hard-working.
Although it is said that using starter dough, soup dough, or Polish dough will have better water retention and softer texture, it also requires more time. A large piece of toast is enough for three people a day, it will never get stale. Therefore, I prefer direct method, simple and save time, and no need to consider the time.
Direct method already saves a lot of time, but I still want to save more time, so I use one-fermentation method. Toast made with one-fermentation method has no difference in texture, elastic and silky, layer by layer, super soft and delicious. This whole wheat honey pea toast is made with one-fermentation method, whole wheat is healthier, although the texture will be a little different, but I added honey peas, the sweetness of honey peas offsets the roughness of whole wheat, making this whole wheat honey pea toast has a soft texture. This recipe has been used for 8 years, and it has never failed.
If you want to make successful toast bread, if you want to save a lot of time, if you want better texture, you can try my 8-year-old toast recipe.
——Whole Wheat Honey Pea Toast——
▋Ingredients:Whole wheat flour 100g, strong wheat flour 160g, 1 egg, 130g milk, 2g salt, 30g sugar, 3g instant dry yeast, 20g butter, honey peas as needed
◆◆◆Instructions◆◆◆
1Prepare the necessary ingredients and start making. Take out the bowl of the kitchen machine (you can also use a bowl and hand-knead the dough), and put the dough in the bowl in the order of liquid first and then solid. The order is: milk, egg, salt, sugar, whole wheat flour and strong wheat flour, and sprinkle instant dry yeast on top (butter is added later). Return to the kitchen machine and knead for 8 minutes, then add butter and knead again.
2Since the power of the kitchen machine is different and the time is also different, so the time is not fixed. Check the dough, and when it can be stretched into a flexible thin film, it's okay. Because it is whole wheat dough, it’s a bit rough.
3Wrap up the dough, smooth side up, cover with a lid and let it rest for 10 minutes. Bread generally needs twice fermentation, to save time, this whole wheat honey pea toast only needs one fermentation.
4After resting, the dough won’t shrink. Divide the dough into 3 parts, take out one piece, stretch it into a long strip, and spread a layer of sweet honey pea paste. Honey peas can be made by yourself if time allows, or you can buy it ready-made.
5Roll it up from top to bottom, and roll it tightly, don’t leave any gaps in the middle, otherwise, it will have holes after baking.
6Tighten the seam, don’t have any holes, otherwise, it will burst during fermentation.
7Honey pea roll is ready, fold the two ends inward, put it into the toast mold, the other two pieces of dough are also made in the same way. Cover the toast with a lid and place it in a warm place to ferment.
8You can put it in a microwave or oven to ferment, but don’t use the baking function of the oven, because the temperature of the oven is mostly higher, if the dough temperature is too high, it will kill the activity of the yeast. But you can put it in the oven with a bowl of hot water for fermentation. The dough ferments to 70% full of the mold, you can put it into the oven to bake, if you want to eat mountain-shaped toast, you don’t need to cover the lid, if you want to eat square toast, then you need to cover the lid to bake.
The oven is preheated, put the toast with a lid, and bake in the oven at 185°C for 45 minutes. If you cover the lid, it’s square toast; if you don’t cover the lid, it’s mountain-shaped toast.
Time is up, take it out immediately, de-mold it, put it on a wire rack to cool, and cut it into slices or tear it into pieces to eat, which is very delicious. This method of making toast, one-fermentation saves time, elastic and silky, layer by layer, simple and easy to make. It's most suitable for people who can’t control the time, such as office workers.
——Making Tips——
1Adding more than 7% sugar to the flour will inhibit the activity of the yeast, so when making bread, you must use instant dry yeast.
2The fermentation time of the dough depends on the state, not fixed. Because the season is different, the temperature difference, and the activity of the yeast will affect the dough fermentation. The fermentation temperature above 40°C will kill the activity of the yeast, so it's recommended to use a fermentation box, if you don’t have a fermentation box, you can use the fermentation method with hot water in the oven for fermentation, which is safer.
3When the toast dough is 80% full of the mold, you can enter the oven. If you want to eat mountain-shaped toast, you don’t need to cover the lid, if you want to eat square toast, then you need to cover the lid to bake.
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