Italian Herbal Bread / 汤种综合香料餐包

Recipe Category:

Ingredients / 材料:

Method / 做法:

Add dough ingredients A and B in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue to mix on slow speed for 3 minutes on medium speed until a dough forms.
Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
Add Italian herbs and knead for another 2 minutes at low speed.
Put the dough mixture in a lightly greased plastic bag, and let rise for about 1 hour on a warm draft free spot or until double in bulk.
Punch the dough down and divide the dough into 18 portions, each about 30 grams. Round up. Cover with a wet towel and let stand for 15 minutes at the room temperature. Round up one more time and leave to ferment for 60 minutes until double in size.
After fermenting, brush with egg and slice over the middle. Bake at 175C/350F for 15 minutes.

面团的（a）+（b），低速揉搓1分钟，改为中速，继续搅拌揉搓3分钟，直到面团成型。
接着加入牛油，搅拌大约5分钟，直到面团拉开呈现薄膜状。
加入意大利综合香料，低速继续拌均匀大约2分钟。
将面团从搅拌盆中取出，取一个塑料袋，倒入少许油（这样可以防止面团黏在袋子上）。用手将塑料袋中的油搓匀，将面团收口朝下，把袋子中的空气排出。打个结，放到温暖处发酵1小时直到面团膨胀为双倍大。
将基本发酵后的面团收口朝下，排除气体，分割成18份，每份大约是30克。滚圆后盖上湿布室温静置松弛15分钟。再进行一次滚圆，进行最后室温发酵60分钟。
完成后在面团上刷上一层全蛋液，中间割一刀。入预热175C/350F的烤箱，烘焙15分钟左右。

"Italian Herbal Bread / 汤种综合香料餐包" is part of these categories:

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