Cinnamon Walnut Toast Bread

In the bread machine bucket, add milk, eggs, corn oil, salt, and granulated sugar.

Then add 180 grams of high-gluten flour, 120 grams of whole wheat bread flour, and 3 grams of yeast.

Put it into the bread machine, start the kneading program, and knead until the dough forms a glove-like membrane.

Knead and let it ferment until smooth for another hour.

While it is fermenting, lightly roast the walnut kernels over low heat.

Chop again.

The dough has fermented and has obviously grown larger.

Take it out and press to release the air.

Roll into a rectangular thin sheet 5 millimeters thick.

Sprinkle an appropriate amount of cinnamon powder.

Sprinkle with walnut halves.

Roll it up from top to bottom and place it in the mold, let it ferment for the second time for 40 minutes, turn the oven to 50 degrees, and place a bowl of boiling water inside to increase the humidity.

After the second fermentation is complete, brush with egg wash and sprinkle an appropriate amount of oatmeal.

Place it into a preheated oven and bake at 180°C with top and bottom heat for 20 minutes. After the bread has browned, cover it with aluminum foil to prevent it from becoming too dark.

Take it out after baking, remove the mold, and let it cool. When it is warm, put it into a resealable bag, and it can be kept for three days.

Soft and sweet, an extraordinary slice of toast with the aroma of cinnamon and walnuts.

Finished product picture!