Crispy Almond Bread

Pour the ingredients into the bread machine.

Then add the bread flour, and let the bread machine knead and ferment the dough.

Take out the fermented dough and knead it until smooth.

Roll 80g of butter into an even thin sheet.

Roll the dough into a rectangular sheet.

Place the butter slices on the side.

Pinch the edges of the butter tightly.

Roll it into a rectangular sheet again, and cut off the edges on both sides.

Fold into three folds.

The fold has been folded.

Gently roll it into a rectangular shape again.

Fold it three times again.

Roll it out into a rectangular shape, cut into 6 strips (3 strips per group), and braid them.

Fold both ends and place them underneath.

Place it in the baking tray for a second proofing.

Brush with egg wash until 80% full, then sprinkle almond slices on top for decoration (optional).

Preheat the oven for 5 to 10 minutes, then place the baking tray in the oven to bake.

Bake for 30 minutes. My oven has the same temperature for both top and bottom (no adjustment needed). Please adjust the temperature according to your own oven.

The flaky bread is freshly baked and smells so good! Its golden color, layers that can be pulled apart by hand, crispy on the outside and soft on the inside.