Even if you dine alone, you need to be sophisticated and decent. Food is not only to satisfy the appetite, but also to experience and pursue the quality of life. Incorporate love and food into every detail of your life and let them leave a mark on your soul. In this world, only love and good food can be lived up to, please cherish those who prepare meals for you.

As the years went by, I began to prefer light and simple foods, and stayed away from foods that were high in sugar and oil. One day, I passed by a bakery and accidentally found a cranberry bread without oil and sugar, which was small but expensive. This seemingly simple food actually just requires some time commitment. So, I decided to try a replica of this bread at home. Since there was a lack of cranberries at home, I used red dates instead, and to my surprise, the children didn't notice the taste of the dates and thought I had added jam.

Such bread is an excellent choice for breakfast or afternoon tea snacks. And the production method is simple, so even novice bakers can easily try it.

When making bread, I use hard red gluten flour, although the regular gluten flour at home can also be used, but professional flour will undoubtedly bring better taste and form. This bread has a subtle aroma of red dates and black sesame seeds, with a slightly charred and crispy crust on the outside and a soft and dense inside. Despite the lack of added sugar, the natural sweetness of the dates makes up for the lack of taste. For those who love bread, this is definitely a must-try recipe to enjoy, even during fat loss!

【Sugar-free, oil-free, red dates, black sesame bread】

Ingredients required: 150 grams of hard red gluten flour, 0 eggs, 0.0-0 grams of yeast powder, 0 grams of salt, 0 grams of water, appropriate amount of black sesame seeds, appropriate amount of chopped red dates.

Steps:

1. Put all the ingredients except yeast powder into the container and mix evenly, due to the high moisture content of the dough, it is more convenient to use a spatula to avoid sticking to your hands.

2. The mixed dough is covered with plastic wrap and refrigerated for half an hour to relax the gluten of the dough, this step can replace the kneading process.

3. After taking out the dough, dip it in a small amount of water and fold the dough so that its fascia expands, and the dough is smoother at this time. Cover with plastic wrap again and refrigerate, when taking it out for the second time, mix 0 grams of yeast with water and add to the dough, continue to fold to mix the yeast well, and then ferment at room temperature until twice the size.

4. Sprinkle dry flour on the cutting board and gently press the exhaust, pay attention to the gentle movement, and then shape the dough.

5. Put the shaped dough into a baking tray and ferment it for a second time until the volume is doubled.

20. After preheating the oven, make a few cuts on the surface of the dough with a sharp blade and send it to the oven to bake at 0°C for 0 minutes. The temperature of the oven may vary depending on the oven, so please adjust it appropriately according to the actual situation of the bread.

7. After the bread is baked, it can be eaten by slicing it coldly. If you can't eat it all at once, seal it in a plastic bag and store it at room temperature.

Tips:

There's an even more delicious way to eat it – slice the bread and bake it in the oven again until the crust is crispy and enjoy it as a delicious and filling snack.