Peanut Butter Yarn Ball Bread (Single Fermentation)

Mix all the main ingredients except yeast, salt, and corn oil, knead until there is no dry flour, cover with plastic wrap, and refrigerate to soak overnight (or soak at room temperature for more than 30 minutes).

Take out the dough, first add the yeast, knead until the yeast is dissolved and there are no granules, then add the salt and knead until the salt is dissolved. Finally, add the corn oil and knead until the dough develops a relatively resilient and smooth thick film (no need to form a 'glove film'). After the dough has been refrigerated overnight and rested, it naturally develops gluten. The next day, take it out of the fridge, and you can pull out a slightly thick, very elastic large film just by hand.

No need to ferment, directly divide into 5 equal portions, roll into balls, cover with plastic wrap, and let rest for 15 minutes.

Take a well-relaxed dough and roll it into an oval shape, flip it over so the smooth side is down, and gently stretch the four corners with your hands into right angles.

Gently press a dividing line in the slightly upper middle part of the rectangle with a spatula. Below the dividing line, use the spatula to evenly cut long, thin strips. After cutting, slightly flatten the bottom of the thin strips, and spread peanut butter in the middle of the upper part.

As shown in the picture, fold the two sides of the upper part toward the center to prevent the filling from spilling out.

Roll from top to bottom until the end, with the seam facing down. Repeat the same for the remaining dough.

Place it into an 8-inch round cake pan (make sure the ends of each rolled layer are well connected), and grease the bottom and sides of the pan (or line with parchment paper) for easy removal.

Cover with plastic wrap and let it ferment until it is 1.5 times larger. Gently and evenly brush a thin layer of honey water (or milk or egg wash) on the surface of the well-fermented dough, making sure to brush lightly to avoid damaging the bread crust.

Place it in a preheated oven, middle rack, top and bottom heat, bake at 130°C for 30 minutes (if the color is satisfactory, cover with aluminum foil; adjust baking time and temperature according to your own oven).

Freshly baked.

Remove the membrane, and you can also brush a thin layer of melted butter on the surface while it's still hot to enhance flavor and gloss.

The shape is attractive, and the color is golden.