Xinjiang Dried Fruit Big Loaf

135g of room temperature fresh milk ➕ 6g of dry yeast ➕ sugar, mix well.

Cover with a cloth and let it sit for 10 minutes.

One Western-style egg, beaten into egg liquid.

Add the beaten eggs and salt together, and stir evenly.

Pour in bread flour or all-purpose flour, and mix evenly, so that all the liquid is absorbed by the flour.

Add the softened unsalted butter and knead into a dough.

This dough has a small amount of liquid and is relatively firm. If kneading by hand, you can knead for 1-2 minutes, let it rest for 1 minute, and then continue kneading. Repeat this process for a total of 10 minutes.

Place the dough in a bowl, cover it with a slightly damp cloth, and put it in a warm place to begin the first fermentation: 90 minutes.

After fermentation is complete, the volume will increase.

After fermentation is complete, the volume will increase. Divide the fermented dough into 2 equal parts and roll each into a rectangular thin pancake shape.

Cover the rolled-out dough with a slightly damp cloth to prevent it from drying out.

Then sprinkle the measured various nuts and dried fruits.

Roll up the flatbread.

Pinch both ends tightly.

Fold and press it under the dough.

Cover with a slightly damp cloth and let it sit for 30 minutes.

Preheat the oven (170°C, preheat for 10 minutes). Meanwhile, crack an egg and beat it into an egg wash, then brush it onto the dough. Brush multiple times to achieve a color as deep as shown in the finished product picture.

Use a knife to make a few slashes on the dough that has been brushed with egg wash.

Pour 50g of water into a baking pan at the bottom of a preheated oven, place the baking pan with the dough inside, and bake at 170 degrees with both upper and lower heat for 40 minutes.

After the bread is baked, take it out and let it cool naturally.

This bread has a crispy surface, a soft interior, and the aroma of dried fruits and nuts, with a rich texture.