First, after finishing the powder measurement, dissolve the instant yeast in the milk.
Oh! And don't you think you should warm and warm milk? You might want to..
It's hot these days, so I don't like lukewarm milk
I used cold milk right away from the refrigerator.

Instant dry yeast is also easy to use because it is divided into two parts!
You can add yeast to the powder and mix it
In my case, I recommend using it after dissolving it neatly in water
That's a lot easier to use.
Oh! If you have a raw yeast at home and you can't use it
You can use 10g of raw yeast.

First, mix the powder in the bowl slightly.
Mix it with salt and sugar

Then, add the yeast in the milk.

What I'm going to use today is...Hand mixer!

If the powder disappears with the hand mixer

Place at room temperature and add softened butter

Because it's hand-pulled, it's like throwing it like crazy...the scene of a mad push.
If you knead your hands, you will automatically... exercise..Hahaha...
I don't know how to knead it..I couldn't even touch the camera..
I ask for your understanding that there is no middle photo crying
If you use a baking machine or a stand mixer
Make the dough a properly finished dough with both elasticity and stretchability, that is, if the fingerprint is reflected when you gently pull the dough and stretch it out, okay
When you make dough, make it 80 to 90%
It doesn't have to be reflected
But! It just needs to be smooth without breaking off.
In my case, it's the latter because it's hand-pulled.
You'll know when you see it, right?
How smooth is it?
When you use a baking machine, it's more smooth than this! It's very neat.
It also stretches very well.

It's about 2 to 2.5 times bigger
If you poke it in the middle and it becomes a belly button, the first step is complete

I'm going to take out the dough and divide it

Divide the dough into 60-70g pieces
Divide the total weight according to the number of pigments
I'm going to use six colors, so I divided the total weight by six.

After you divide it, make it round
This step is called rounding^^
I'll take a break after I make a circle.
So that the air bubbles that split and swirled out can be found in some way
It's about 10 minutes of intermediate fermentation time
You're supposed to do it like this

I'll put the pigment in the first dough that I split and knead it.
I'm going to use Bread Garden's food coloring, red
I used Wilton's food coloring.

Then, circle the dough again.
All the bubbles would have escaped while kneading.
So I had about 10 to 15 minutes of intermediate fermentation.
It's because you have to get rid of the dough and fix it

If you compare the pictures above and below, you'll know.
The size of the dough that's covered with the bag so that it doesn't dry out
The dough size under the vinyl is different, right?
Apply medium fermentation until the dough is smooth.

When you're done, use a rolling pin
Push the same length so that similar kkkkkkkkkkkkkk up and down.
It's the peak stage of making rainbow bread!

If you shaved the dough in different colors

Together!
It's like rainbow bread, right?

And then push it a little bit from side to side

Roll it from the top

Make it long and finish the joints thoroughly

And put it in the bread pan
Make sure that the joint that you saw earlier goes to the floor
I'll start the second fermentation now
As I said the other day after day,
During the second fermentation, especially for bread, there is a kimchi refrigerator, right?
a small barrel
Put it in there, close the lid, and ferment it.

The part that came up the most in the bread pan
When the bread pan is subjected to secondary fermentation of about 1cm below the pan
It's time for completion.
I'm going to cook it for you now. It's 180 to 190 degrees Celsius in the bottom compartment of the oven
Bake for 30 to 40 minutes

It looks like a rainbow that you want to see after the rainy season
Rainbow bread is done!

After cooling it down a bit and cutting it
You can clearly see the cross section of the rainbow bread, right?

You can tell from the color, right?
Everyone, try making it, too