Prepare the necessary materials first (I knead the dough with a bread machine). Except for 25 grams of unsalted cream, all the other ingredients are put into a mixing bowl. After about 10 minutes, add the unsalted cream and knead for 5 minutes. Then the first 1 fermentation is directly completed in the bread machine. Fermented dough (finger dipped in a little high flour and inserted into the dough) does not rebound, indicating that fermentation is complete.

Then flatten the loose dough into an ellipse, turn it over and fold the left and right sides into the middle, flatten the dough, and slowly roll it into a cylinder from top to bottom. Remember to pinch the smooth side up and put it on both sides of the baking mold. Spray some water on the dough surface and put it in a warm place for final fermentation.

When the dough is fermented for about 9 minutes, preheat the oven,180 C.

Bake in the oven for 35-38 minutes. Because everyone uses an oven, the baking time and temperature are different. You can observe and adjust by yourself (if the bread is colored, you can cover it with tin foil to prevent it from burning).

Take it out to cool. If you don't eat it right away, you can seal the bread so that it won't become dry and hard because of the evaporation of water.

To make bimodal toast, the dough should be of equal weight, so as not to affect the appearance after completion. The taste is soft and q-strong. This is natural and simple. Besides eating directly, it is also very suitable for making sandwiches.

After slicing in the evening, spread buttermilk cheese in the morning, and simply add ham, cheese slices, lettuce and tomatoes, which is a delicious and nutritious breakfast. If you like, try it sometime ~