Zebra Toast (Bread Machine Version)

Taste: Other; Technique: Baking; Time: Several Hours; Difficulty: Moderate.

Steps to Make Zebra Toast (Bread Machine Version)

Except for the butter, put all other ingredients in the bread bucket in the order of bottom liquid, middle flour, top sugar, salt, and yeast. Be careful not to let the yeast directly contact with sugar and salt. Start a kneading program and knead until the dough can be stretched into a thick film, then add softened butter.

Start the kneading program again for 15 minutes until the dough reaches the expansion stage, and a relatively thin film can be stretched out.

Take out one-quarter of the dough, add bamboo charcoal powder and knead well to get two colored doughs.

Put the two doughs together in the bread bucket, separated by oil paper in the middle. Cover the bread bucket and start the fermentation program for 40 minutes.

When the dough has fermented to twice its original size and does not shrink or collapse when poked with a finger dusted with flour, the fermentation is complete.

Press down the fermented dough to release the gas, or use a rolling pin to release the gas. After rolling all the dough into balls, cover them with plastic wrap and let them relax for 15 minutes.

Roll the relaxed dough into a rectangular shape with a rolling pin, with the black dough accounting for about one-third of the original dough.

Place the black dough in the center of the original dough.

Fold both sides over, that is, fold it into thirds.

Fold it into thirds again horizontally.

Then cover it with plastic wrap and let it relax for 15 minutes.

Roll the relaxed dough into a rectangular shape again.

Fold it into thirds again and cover it with plastic wrap for another 15 minutes of relaxation.

Flatten the relaxed dough into a small strip.

Use a scraper to divide the dough into three parts, making sure not to cut off the beginning part.

Braid the dough into a braid shape and pinch the ends tightly.

Put the dough in the bread bucket and then into the bread machine for the second fermentation.

When the dough has fermented to twice its original size, about 60% of the height of the bread bucket, start the bread machine baking program for 40 minutes.

Remove the baked dough from the mold immediately and let it cool on a wire rack before slicing.

Each slice has a different pattern.