40%全麥吐司（有金邊！）40% Whole Wheat Sandwich Bread (with Golden Rim!)

Oh ya my loaf came out with a golden rim (the pale edge at the corner compared to the top!) Close the lid and send it into the oven when the dough reaches 1 inch below the pan. Bake at 350F for 45 minutes with the lid on all the time.

Recipe and directions here: 40% Whole Wheat Sandwich Bread | 40%全麥吐司

金邊出現了！麵團發到距離烤模邊緣一吋時蓋上蓋子、送進烤箱，350F/175C帶蓋烤 45分鐘。

食譜和做法：40% Whole Wheat Sandwich Bread | 40%全麥吐司

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楓糖葵花籽麵包 Maple Sunflower Seeds Bread

Maple Sunflower Seeds Bread

Ingredients:

Poolish

• whole wheat flour 75 g
• bread flour 70 g
• milk 163 g
• active dry yeast 3 g

Main dough

• poolish
• bread flour 105 g
• salt 4 g
• maple syrup 20 g
• butter 10 g
• sunflower seeds 50 g, toasted at 350F/176C for 7-8 minutes.

Directions:

1. Mix all the poolish ingredients well and let it rise at room temperature for 1 hours. Put it into the fridge overnight.
2. Let the poolish sit at room temperature for 1 hour. Add all the other ingredients but butter and sunflower seeds.
3. Knead the dough. Gradually add the butter. Knead until smooth, about 8-10 minutes.
4. Knead in most of the sunflower seeds.
5. Cover and let it rise at room temperature for 1 1/2 hours.
6. Scrape the dough out, punch down. Shape. Let it rise on a prepared baking sheet for 45 minutes, covered with damp cloth.
7. Preheat the oven to 400F/200C. Spray or brush the dough with some water and sprinkle the remaining sunflower seeds. Bake at 400F for 23 minutes.

楓糖葵花籽麵包

材料：

中種

• 全麥麵粉 75 克
• 高筋麵粉 70 克
• 牛奶 163 克
• 乾酵母 3 克

主麵團

• 中種
• 高筋麵粉 105 克
• 鹽 4 克
• 楓糖漿 20 克
• 奶油 10 克
• 葵花籽 50 克，以 350F/176C烘烤 7-8分鐘

做法：

1. 將所有中種材料混合均勻，室溫下靜置 1小時，然後放入冰箱冷藏過夜。
2. 將中種由冰箱中取出，室溫下回溫 1小時。加入麵粉、鹽、楓糖漿。
3. 翻揉麵團，慢慢加入奶油揉勻，繼續揉到麵團光滑，大約 8-10分鐘。
4. 揉入大部份的葵花籽。
5. 加蓋，室溫發酵 1.5小時。
6. 將麵團取出、輕壓排氣，整形。放在烤盤上以濕布覆蓋，二次發酵 45分鐘。
7. 烤箱預熱 400F/200C。麵團表面噴或輕輕塗些水，撒上剩餘的葵花籽。烘烤 23分鐘。

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茴香籽與迷迭香豬肉；直麵，柑橘、大蒜和麥麩 Fennel Seeds & Rosemary Pork; Spaghetti with Citrus & Garlic Wheat Bran

Jamie Oliver X Nigellissima.

Original recipe:

Roast Pork Party Kebabs by Jamie Oliver

Spaghettini with Lemon & Garlic Breadcrumbs by Nigella Lawson in her book Nigellissima.

I don't really know about meat, so I just cook with any meat part I have or feel good to eat. This time I cooked with pork picnic roast. Rubbed the pork with fennel seeds, rosemary leaves, minced garlic, and salt. Roasted in an oven preheated to 500F/260C, turned down the temperature to 400F/200C after putting the meat in. Roasted for 1 hr and 10-20 minutes. Let it rest for 10 minutes before carving.

And I don't have lemons and breadcrumbs (even bread!) at hand so I used a cuties and wheat bran. Spaghetti cooked to al dente, mixed with extra virgin olive oil, citrus juice, minced garlic, crushed red pepper, salt, and some pasta water. Then the wheat bran which was pan-fried with citrus zest to golden brown, added some parsley. Yum yum yum!

*Please noted: I don't think it's proper to list the detailed recipes here especially when they're not my invention. I'm just sharing my cooking experience and most of all, it's kind of my cooking/baking notes.

奧利佛 X 奈潔拉

原版食譜：

Roast Pork Party Kebabs by Jamie Oliver

細直麵，檸檬、大蒜和麵包屑，廚房女神奈潔拉 義式美味快速上桌 p.21

其實我也不是很懂肉的部位，都是看手邊有什麼、或是覺得什麼部位滿好吃就拿來用。這次用的是豬肩肉。將茴香籽、迷迭香、蒜沫、鹽抹在豬肉表面，然後送進預熱到 500F/260C的烤箱，將溫度降到 400F/200C烤 1小時 10-20分鐘。出爐後靜置 10分鐘再切。

義大利麵的部分，家裡剛好沒有檸檬了，也沒有麵包屑（連麵包都沒有），所以我就用小橘子和麥麩。義大利麵煮到剛剛好的熟度，拌入特級初榨橄欖油、柑橘汁、蒜末、乾燥紅椒片、鹽、以及適量的煮麵水，再拌入和柑橘皮屑一起炒成金黃的麥麩、還有巴西里。好吃好吃呀！

*註：這食譜並非我原創，因此就不詳列了。純分享下廚經驗、做個記錄。

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香料起司司康 Spices & Cheese Scones

So wonderful with strawberry preserves! | 配草莓果醬好好吃呀

Ah weekend! Being a housewife, a full-time mom, I'm always busier on the weekend than weekdays.  This weekend we have errands and Almond Festival at Capay Valley awaiting. Don't have the time to stand in my kitchen. I need quick bread.

Scones had been in my to-do baking list for several weeks. Finally got my hands on... oh the butter!

又是週末了！身為一個家庭主婦、全職媽媽，週末總是比平常日還要忙。這週除了要去買菜之外還有個杏仁節要去走走看看，沒什麼時間待在廚房裡。這時候就需要快速麵包。

司康在我的待烘焙清單裡已經好幾週了，終於拿出奶油要來做啦！

Spices & Cheese Scones (makes 8 pieces.)

Ingredients:

• all-purpose flour 250 g
• baking powder 2 Tablespoons (yup... this much.)
• salt slightly less than 1/2 teaspoon
• sugar 1 teaspoon
• butter 1 stick (1/2 cup) cold, cut into small cubes
• spices of your choice 1-2 teaspoons (I used mixed spices here.)
• Monterey Jack cheese 1/4 cup grated
• egg 1
• milk 2 1/2 Tablespoons

Directions:

1. Preheat the oven at 375F/190C. Line a baking sheet with parchment paper.
2. Mix flour, baking powder, salt, and sugar in a mixing bowl.
3. Add in the butter cubes and roughly mix them.
4. Mix in the spices and cheese.
5. Add the egg and milk, fold them in with a spatula, spoon or fork.
6. When the dough is about to form, turn it out onto a working surface and knead for a few times just to let it hold together.
7. Shape the dough into a ball and press or roll it into a thick round disk, about 3/4 inch thick.
8. Cut into 8 wedges. Put the scones on the baking sheet and brush with some milk.
9. Bake at 375F/190C for 25 minutes.

香料起司司康（8塊）

材料：

• 中筋麵粉 250 克
• 泡打粉 2 大匙
• 鹽 略少於 1/2 小匙
• 糖 1 小匙
• 奶油 1 條（1/2杯 = 113 克）冰的，切成小丁
• 任何喜歡的香料 1-2 小匙
• Monterey Jack 起司 1/4 杯，刨成碎屑（可用任何喜歡的起司）
• 雞蛋 1
• 牛奶 2 1/2 大匙

做法：

1. 烤箱預熱 375F/190C。烤盤鋪上烘焙紙。
2. 混合麵粉、泡打粉、鹽、糖。
3. 加入奶油丁，大略混合。
4. 混入香料和起司。
5. 加入雞蛋和牛奶，用刮刀、湯匙、或叉子混合。
6. 麵團大致成形之後移出到桌面，用手揉幾下讓麵團成團。
7. 整形成球形、壓或桿成厚厚的圓盤，大約 2公分厚。
8. 切成 8塊，放上烤盤，在表面刷一層牛奶。
9. 375F/190C 烘烤 25分鐘。

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40%全麥吐司 40% Whole Wheat Sandwich Bread

Soaking the whole wheat flour overnight gives the flour plenty of time to be hydrated, also brings out its full flavor. The shaping technique (rolling out and up) gives the bread its delicate texture. (For more detailed pictures, check here.) It's more like a Japanese sandwich bread, a shokupan. And honey, honey eliminates the slightly bitter taste usually appearing in whole wheat bread. Along with butter they make this whole wheat bread so delicious.

The ultimate pullman loaf should not have sharp corners, but round ones. And the perfect if there's a "golden rim" (the round edge which is paler than the top of the loaf.) I got the round edges this time but not golden rim.

將全麥麵粉浸泡一晚讓麵粉有足夠的時間吸飽水份，同時也帶出了全麥的香氣。桿捲的整形方式讓吐司麵包組織細密，不同於美式吐司。（桿捲的照片看這裡。）而蜂蜜消除了全麥麵包中常見的微苦味，再加上奶油，讓這條全麥吐司變得美味。

理想的帶蓋吐司不該是尖尖的直角（出角），微圓的邊角比較好；最完美的還要有金邊（頂邊一圈顏色比較淺。）這次我烤出了微圓角，但還沒有金邊。

The crumb is more even this time, but it is still slightly denser near the crust. Should be more aware of the proofing.
這次組織有比較均勻細密，但靠近邊緣處還是有點較緊密。要再更注意進爐前的發酵。

40% Whole Wheat Sandwich Bread (makes a 9x4 pullman loaf)

Ingredients:

• Old dough  (pâte fermentée) 95-100 g, tear or cut into small pieces.
• whole wheat flour 140 g
• water 183 g
• bread flour 152 g
• active dry yeast 5 g
• salt 4 g
• honey 25 g
• butter 20 g, softened

Directions:

1. The day before baking: put the old dough into the fridge to thaw if it's frozen. Mix whole wheat flour with water and let it soak overnight in the fridge.
2. Mix bread flour, yeast, salt together. Pour whole wheat flour mixture in, add honey, and mix or knead to form a dough.
3. When the dough is formed, knead it for 2-3 minutes until a little elastic. Add the butter.
4. Knead until the dough is very smooth and elastic, almost the windowpane stage.
5. Cover and let it rise for 1 1/2 hours at room temperature.
6. Scrap the dough out and degas. Divide into 3 pieces. Shape into balls. Cover with damp cloth and let them rest for 15 minutes.
7. Roll each dough out on a floured surface. Flip and gently roll up (ideally 1 1/2 to 2 times.) Cover with damp cloth and let them rest for 15 minutes.
8. Roll each dough out again, flip and gently roll up to form short and fat dough rolls (ideally 2 1/2 to 3 times.) Place them in a 9" loaf pan. Cover with damp cloth and let it rise for 1 hour or until just 1" below the rim. Close the lid (if using pullman pan.)
9. Preheat the oven to 350F. Bake for 25 minutes. Remove the lid and bake for 20 more minutes. (Or total 30-35 minutes at 350F in an open pan.)
10. Let it cool completely before slicing.

40%全麥吐司（12兩 帶蓋吐司）

材料：

• 老麵 95-100 g, 分成小塊
• 全麥麵粉 140 克
• 水 183 克
• 高筋麵粉 152 克
• 乾酵母 5 克
• 鹽 4 克
• 蜂蜜 25 克
• 奶油 20 克，室溫軟化

做法：

1. 前一天：將老麵從冷凍移到冷藏退冰。全麥麵粉與水混合均勻，放冷藏浸泡一晚。
2. 高筋麵粉、酵母、鹽混合，倒入全麥麵糊、蜂蜜，攪拌成團。
3. 翻揉麵團 2-3分鐘，稍有彈性之後加入奶油。
4. 將麵團移出到桌面，反覆揉到光滑有彈性，幾乎可以撐出薄膜。
5. 加蓋於室溫下發酵 1.5小時。
6. 將麵團刮出、輕壓排氣，分成三份滾圓，以濕布覆蓋休息 15分鐘。
7. 桌面撒些麵粉，將麵團桿開、翻面後輕輕捲起（最理想是 1.5-2圈。）以濕布覆蓋休息 15分鐘。
8. 將麵團卷從短邊再次桿開，翻面後輕輕捲起，形成短短胖胖的麵卷（最理想是 2.5-3圈。）。將三團麵卷放入吐司模，以濕布覆蓋，室溫發酵 1小時或是直到八九分滿，蓋上土司模蓋。
9. 烤箱預熱 350F/176C，將麵團放入烘烤 25分鐘，蓋子拿掉再烤 20分鐘。（不帶蓋吐司：烤溫一樣，共烘烤 30-35分鐘。）
10. 脫模後完全涼透了再切片。

I baked this loaf the day before, sliced it and took photos later. So the crust is a bit wrinkled.
吐司是前一天烤好，隔天早上才切片拍照的，因此吐司皮有點皺。

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免揉鹽麴麵包 No-Knead Shio Koji Bread

It is said that shio koji is rather healthy, good for digestive system and skin. It's less salty than salt, but will bring a more complex flavor, a "umami" taste. To me, it's kind of like miso.

Shio koji can be used in almost any food in place of salt. It can be used to marinate, too.

鹽麴有益消化道健康、養顏美容，鹹度比鹽低，但能為食物增添層次豐富的味道、一種甘醇味。我覺得有點像是味噌的甘味。

鹽麴幾乎可用在任何料理中取代鹽，也可以用來醃製食材。

No-Knead Shio Koji Bread

Ingredients:

• all-purpose flour 230 g
• active dry yeast 3 g
• warm water 160 g 
• shio koji 23 g

(Next time I'll try using water 165 g, shio koji 10 g.)

Directions:

1. Mix everything together and until smooth.
2. Cover and let it rise at room temperature for 2 hours.
3. Put it into the fridge for up to 7 days.
4. Before baking, take out the dough and fold it for a few times to form a ball. Leave the dough on a baking sheet lined with parchment paper, loosely cover with plastic wrap. Let it proof for 45-60 minutes.
5. Preheat the oven at 400F/200C. Dust and slash. Bake for 23-25 minutes.

免揉鹽麴麵包

材料：

• 中筋麵粉 230 克
• 乾酵母 3 克
• 溫水 160 克
• 鹽麴 23 克

（下次我會試試溫水 165 克、鹽麴 10 克。）

做法：

1. 所有材料混合，攪拌至均勻。
2. 加蓋，室溫發酵 2小時。
3. 放入冷藏，7天內用掉。
4. 烘烤之前，將麵團取出，迅速但輕柔的整成圓球形，放在鋪了烘焙紙的烤盤上，以保鮮膜覆蓋，二次發酵 45-60分鐘。
5. 烤箱預熱 400F/200C。麵團撒粉、劃線，烘烤 23-25分鐘。

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黑芝麻吐司（老麵）Black Sesame Sandwich Loaf (with old dough)

This is my first time making bread with old dough. The bread tastes so great! Chewy and full of wheat flavor, just like bakery bought ones. I think I'll keep a few old doughs in my freezer all the time.

這是我第一次用老麵來做麵包，也太好吃了吧！麵包有嚼勁又充滿麥香，就像麵包店賣的一樣。我的冷凍庫得常常都有老麵才行了。

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熱牛奶蛋糕 Hot Milk Cake

I hesitated to publish this post due to the lack of daylight last week, it rained. When it comes to food photography, daylight rules. I even made a DIY soft box out of a shoebox and parchment paper. Not 100-percent satisfying and not professional at all, but to a certain degree it works.

Three of these pictures here are taken with my frugal soft box, only one of them is with daylight. Can you tell the difference? Oh and I need to improve my composition skills when shooting slices of cake.

要不要發佈這篇文章真是讓我很猶豫，因為上個星期都在下雨，缺少漂亮的自然光。食物的攝影第一黃金準則可就是自然光啊！為此我還自己用鞋盒和烘焙紙做了個柔光箱，不算是百分之百滿意、也一點都不專業，但某種程度上是堪用了。

這裡的四張照片中有三張都是用我那簡易柔光箱打光拍攝的，只有一張是真正的自然光，看得出來嗎？（嗯，我還需要多多學習拍攝切片蛋糕的構圖。）

Hot milk cake is a traditional American sponge cake. It is so moisture, full of the flavor of milk. I've seen some other recipes using much less butter which would make a lighter, healthier version. Also some other ones with much more butter, of course. 

It's easy and quick to make. Goes wonderfully with a cup of hot coffee or tea as breakfast (with warm milk for kids.) Definitely a keeper.

這個蛋糕是傳統美式海綿蛋糕，蛋糕體濕潤、充滿牛奶的風味。有其他食譜用的奶油量更少，想必會更低脂低熱量、更健康；當然也有些食譜用了更多奶油囉。

製作方法很簡單快速，當早餐吃時搭配一杯熱咖啡、熱茶，真是很享受，小朋友就配溫牛奶囉。這款蛋糕食譜很適合收藏起來，三不五時做來吃吃。

Hot Milk Cake (makes a 9-inch single layer cake, or thicker if using a smaller pan.)

Ingredients:

• all-purpose flour 115 g
• cornstarch 18 g (or cake flour 133 g to replace all-purpose flour and cornstarch)
• baking powder 6 g
• salt 1-2 g
• milk 120 g
• butter 57 g
• eggs 3
• sugar 100 g
• vanilla extract 1 teaspoon (4 g)

Directions:

1. Prepare a 9" cake pan (grease with butter then dust with flour, or line with parchment paper.) Preheat the oven to 350F/176C.
2. Sift flour, corn starch, baking powder, and salt together at least twice.
3. In a small pot, heat milk and butter together until butter melt. Set aside.
4. In a mixing bowl beat eggs until well combined.
5. Gradually add in sugar and vanilla extract and beat on high until pale and about triple in volume.
6. Add in 1/3 of flour mixture and gently fold it in with a spatula until well combined. Repeat with the remaining flour mixture.
7. Heat the milk mixture until just about to boil. Add the milk into the batter at once and gently fold it in.
8. Pour the batter into the prepared cake pan. Bang the pan twice to remove big bubbles. Bake at 350F/176C for 23-25 minutes or until a toothpick/chopstick sticked in comes out clean.
9. Cool the cake in pan for 10 minutes. Unmold the cake and let it cool completely.

熱牛奶蛋糕（9吋圓模單層蛋糕，或是用小一點的模烤出來就比較厚）

材料：

• 中筋麵粉 115 克
• 玉米粉/太白粉 18 克（也可用低筋麵粉 133克取代中粉和玉米粉）
• 泡打粉 6 克
• 鹽 1-2 克
• 牛奶 120 克
• 無鹽奶油 57 克
• 雞蛋 3 顆
• 糖 100 克
• 香草精 1 小匙 （4克）

做法：

1. 準備好一個 9吋蛋糕模（塗上一層薄薄的奶油、撒一層薄麵粉，或是鋪好烘焙紙。）烤箱預熱 350F/176C。
2. 將麵粉、玉米粉、泡打粉、鹽一起過篩至少兩次。
3. 取一個小鍋，將牛奶和奶油一起加熱，直到奶油完全融化。放一旁備用。
4. 在攪拌盆中將雞蛋打散均勻。
5. 分次慢慢加入糖、香草精，高速攪打直到蛋液泛白且體積約為原本的三倍大。
6. 加入 1/3的麵粉，用刮刀輕輕切拌均勻，重複此動作直到麵粉都加入拌勻。
7. 將牛奶液再次加熱直到接近沸騰，一口氣全部倒入麵糊，輕輕切拌均勻。
8. 將麵糊倒入準備好的烤模，烤模在桌面敲兩下趕出大氣泡，送入烤箱以 350F/176C烘烤 23-25分鐘，或是直到牙籤/筷子插進去再拿出來沒有粘黏生麵糊。
9. 將蛋糕連同烤模一同放涼 10分鐘，然後脫模完全放涼。

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南瓜燕麥瑪芬 Oatmeal Pumpkin Muffins

I found this recipe on Pinterest and was attracted by keyword: oatmeal. With a quick scan of the ingredients, and a few minutes searching for substitutions for those I don't have, I decided to make it.

It's my first time baking muffins and also the first time having something with streusel. Oh my! It's so good!

我在 Pinterest上面看到這份食譜，馬上被關鍵字「燕麥」給吸引。然後在迅速掃過材料清單、花幾分鐘搜尋替代材料之後，就決定是它了。

這是我第一次做瑪芬，也是第一次吃到 streusel。我的天哪怎麼那麼好吃！

（streusel是鋪在上面的奶油、糖、麵粉混合物，Google翻譯「糖粉奶油細末」）

Oatmeal Pumpkin Muffins (yields 12 regular muffins)

Recipe adapted from Spicy Spoonful.

Ingredients:

muffins

• all-purpose flour 125 g
• brown sugar 110 g
• baking powder 7 g
• baking soda 1 g
• salt 3 g
• ground nutmeg 2 g
• egg 1
• milk 62 g
• pumpkin puree 180 g
• apple 3/8, chopped and microwaved on medium with a little water for 2 minutes, cool. (Or applesauce 120 g.)
• old-fashioned oats 155 g
• sunflower seeds a handful
• milk chocolate chips

streusel

• butter 22 g, softened
• brown sugar 100 g
• old-fashioned oats 38 g
• all-purpose flour 15 g
• ground cinnamon a pinch

Directions:

1. muffins- Preheat oven to 350F.
2. Mix all the dry ingredients in a food processor. Add egg, milk, pumpkin puree, apple. Pulse until well combined.
3. Mix in oats and sunflower seeds.
4. Spoon the mixture to a muffin pan, fill each cup 2/3 full. I added some chocolate to half the muffins.
5. streusel- Mix everything together.
6. Spoon onto each muffin.
7. Bake at 350F for 22 minutes.

南瓜燕麥瑪芬（12個標準大小瑪芬）

食譜修改自 Spicy Spoonful.

材料：

瑪芬

• 中筋麵粉 125 克
• 黑糖 110 克
• 泡打粉 7 克
• 小蘇打 1 克
• 鹽 3 克
• 肉豆蔻粉 2 克
• 雞蛋 1 顆
• 牛奶 62 克
• 南瓜泥 180 克
• 蘋果 3/8 顆，切小丁、加一點點水，中微波 2分鐘，放涼。（或是蘋果泥 120克。）
• 燕麥 155 克
• 葵花籽 一小把
• 牛奶巧克力片（烘焙用）

streusel

• 無鹽奶油 22 克，軟化
• 黑糖 100 克
• 燕麥 38 克
• 中筋麵粉 15 克
• 肉桂粉 少許

做法：

1. 瑪芬- 烤箱預熱 350F/176C。
2. 將瑪芬的所有乾性材料在食物處理機中攪拌均勻，加入雞蛋、牛奶、南瓜泥、蘋果，攪打均勻。
3. 加入燕麥和葵花籽，拌勻。
4. 將瑪芬麵糊舀入烤盤，每個洞裝 2/3滿。我在其中一半的瑪芬加了些巧克力片。
5. streusel- 將所有材料混合。
6. 用湯匙平均分到瑪芬麵糊上。
7. 送入烤箱烘烤 22分鐘。

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綜合堅果與果乾麵包 Trail Mix Bread

The original recipe is from Cecillia. Simply by mixing all the ingredients and letting the dough rise for a prolonged time, the bread can be scrumptious. Yep, it's not truly a no-knead bread. But believe me it is simple enough.

And after making this bread, I made another loaf of my walnut raisin bread using this light-kneading method with higher temperature and shortened the baking time and resulted in a softer, nice bread. I have to admit I baked this bread for too long before. (So I revised my recipe direction.)

原始的食譜概念是來自 Cecillia優雅過生活，將所有材料混合之後長時間發酵，就能做出好吃的麵包。這麵包嚴格來說並不是免揉的，但也真夠簡單了。

在這顆麵包之後，我用同樣的簡單揉方式再做了一個葡萄乾核桃麵包，提高烤溫、縮短時間，烤出來的麵包更軟更好吃。看來之前都烤太久了！（食譜做法也已經更新。）

Trail Mix Bread

Ingredients:

• bread flour 250 g
• active dry yeast 4-5 g
• sugar 15 g
• salt 3 g
• warm water 160 g
• olive oil 13 g
• trail mix 60 g

Directions:

1. Mix all the dry ingredients but trail mix well. Add water and oil, mix until well combined.
2. Knead for 2-3 minutes or until no lumps. Fold in trail mix. Cover loosely and let it rise for 1 hour in room temperature.
3. Put the dough into the fridge for 5-6 hours.
4. Let the dough sit at room temperature for 1 hour. Scrape the dough out, punch down and shape.
5. Put the dough on a baking sheet lined with parchment paper and cover it loosely with damp cloth. Let it rise for 50-60 minutes in room temperature.
6. Preheat the oven at 400F. Lightly dust and slash the dough. Bake for 23 minutes.

綜合堅果與果乾麵包

材料：

• 高筋麵粉 250 克
• 乾酵母 4-5 克
• 砂糖 15 克
• 鹽 3 克
• 溫水 160 克
• 橄欖油 13 克
• 綜合堅果、果乾 共 60 克

做法：

1. 將堅果和果乾之外的乾性材料混合，加入溫水和橄欖油，攪拌均勻。
2. 用手揉 2-3 分鐘直到沒有粉塊，揉入堅果和果乾。輕輕蓋上蓋子（或擰乾的濕布、或保鮮膜），室溫發酵 1小時。
3. 將麵團放入冷藏 5-6 小時。
4. 將麵團放在室溫回溫 1小時，將麵團刮出到桌面，輕壓排出大氣泡、整形成圓球。
5. 麵團放到鋪了烘焙紙的烤盤，以濕布輕輕覆蓋，室溫下二次發酵 50-60分鐘。
6. 烤箱預熱 400F/205C。麵團表面輕輕篩上一層薄麵粉、以利刃劃線，送入烤箱烘烤 23分鐘。

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