2 Braid Yogurt Cheese Bread

Prepare the ingredients; add some low-gluten flour, the bread will be softer and more tender; soften the butter at room temperature, homemade plain yogurt is thicker than the takeout one, and use the milk after refrigerating it;

Put all ingredients except for the butter into the mixing bowl. Mix at low speed until a dough forms, then switch to high speed to knead until a coarse film can be stretched. The water absorption of the flour, and the thickness of the yogurt and milk, are different, so you can reserve 50 grams of liquid and decide whether to add it based on the state of the dough.

Add the softened butter;

First, mix at low speed to fully incorporate the butter into the dough, then switch to high speed to beat, which can stretch out a transparent, elastic film;

Round the dough, place it in a fermentation box, and let it undergo primary fermentation in a warm and humid place.

Let the dough rise until it doubles in size, then dip your finger in flour and poke a hole in the top of the dough; it should not collapse or shrink back.

Gently pat the dough to release air, divide it into 12 equal portions, roll them into balls, and let them rest for 10 minutes;

Divide each dough into 2-3 times and roll into noodles about 30-40 centimeters long;

Divide into a group of strands and braid into 2 braids. The length of the braids depends on the length of the noodles, which can be adjusted according to personal preference; place them on a baking tray and let them undergo a second fermentation in a warm and humid place; if the oven has a fermentation function, they can be placed in the oven at 35°C for about 30 minutes;

When the raw dough has nearly doubled in size, brush the surface with egg wash, then sprinkle with cheese powder;

Place it in the middle layer of the preheated oven, with both top and bottom heat at 180 degrees, for about 18 minutes;

After coming out of the oven, transfer it to a cooling rack, seal it after it has cooled, and consume it as soon as possible.