Homemade Tofu Bread Recipe
Recently, I've been quite fond of Ole supermarket.Tofu.Bread. Every time I pass by, I buy one; the taste is very mild, and it's easy to finish half without realizing it.
Today's recipe is something I experimented with, and the flavor is better, with a faint milk aroma and a natural sour aftertaste from yeast. The overall taste is richer, and it's delicious even when eaten plain. Friends who are interested can try it out.
Tofu Bread
Ingredients: Russian High-gluten Flour 300g, 100g of natural starter (instructions available here), President Mild Butter 35g, 95g water (adjust according to dough condition), 6g sea salt, 35g Taigǔ fine sugar, processed Tofu 70g, Yanzi yeast 3g (add based on room temperature and personal schedule), President unsalted Butter Tofu Bread preparation steps 1. Mix all ingredients in a mixer for about 30 minutes until the dough reaches an extensible state.2. Place the kneaded dough in a warm place to ferment until it doubles in size. 35g
3. After fermentation, divide the dough into two portions and let them rest for 20 minutes.
4. Shape each portion into a long oval shape.
5. Let the shaped dough rise in a warm place.
6. Dust the surface with rye flour, cut 4-5 slashes.
7. Preheat the oven to 200°C for 10 minutes.
8. Spray water on the bread, then lower the temperature to 190°C and bake for 25 minutes in the middle of the oven.
After baking for 5 minutes, spray water once more.
Preheat the oven to 200°C for 10 minutes.
8 Spray the bread surface with water, and place it in the middle of the oven at 190°C to bake for 25 minutes. Spray water once after 5 minutes in the oven.
