Milk, salt, whole wheat bread flour, high gluten flour, yeast, put into the bread machine barrel. Pinch to the expansion stage. Knead it again by hand, beat it for a dozen times, then make it into smooth dough, cover it with plastic wrap and ferment it to 2.5 times its original size.

Cut it into four parts with a bread knife, shape it into long strips, cover it with plastic wrap and relax for more than ten minutes. Roll with a rolling pin into a long tongue shape, and fold the middle two sides in half.

Fold in half again, seal, knead into smooth strips, put in a baking tray, cover with plastic wrap, and ferment again to 2.5 times the original size. Put oiled paper on the baking tray and sprinkle some flour on the oiled paper to prevent sticking. Cut a few knives. Preheat the oven, put a plate of boiling water on the chassis, adjust it to 250 degrees, and turn on and off the fire 15 minutes. Let it cool after it comes out of the oven.

French baguette is the most traditional French bread. The representative of French bread is "baguette", whose original meaning is "long gem". The recipe of baguette is very simple, using only four basic ingredients: flour, water, salt and yeast, usually without sugar, milk powder, oil or wheat flour.

Bao, also known as rice Bao, is a kind of food made by grinding and heating grain (usually wheat). Baked food is made of wheat flour as the main raw material, and yeast, eggs, oil, sugar and salt are added. As an auxiliary material, it is mixed with water to make dough, which is cut, shaped, proofed, baked and cooled.

The so-called bread is a kind of food made of rye, wheat and other grain crops as basic raw materials, which are first ground into powder, then mixed with water, salt and yeast to make dough blank, and then heated by baking, baking, steaming and frying.

Usually, when we talk about bread, most of us think of European and American bread or Japanese bread with sweet bread stuffing. In fact, there are many special kinds of bread in the world. In addition to rye flour and wheat flour, buckwheat flour, brown rice flour and corn flour are widely used to make bread in the world.

Some breads are fermented by yeast and become more fluffy and soft during baking; On the contrary, there are many breads that do not need to be fermented. Although the raw materials and manufacturing techniques are different, they are all called bread.