Wheat bread

For shortening time, I mixed wheat and yeast with 40 deg. of hot water.

In the sequence of kneading the flour.

After 5 min kneading, the size of dough is about soft ball.

After 3 hour (my sleeping),

The dough had grown to be approximately 3 times.

After 2 hours of secondary fermentation (my 2nd sleeping)

Magnificated photograph!

The dough was screwed and tied.

Coating with egg

They were baked for 7 min at 250 deg.

Inner of my baked bread(^^)

Well done!

The outer wasn't brown but tasted so good!!