The invention relates to the technical field of
food preparation, and particularly discloses soft and elastic bread and a
fermentation process thereof. The bread is prepared from the following raw materials in parts by weight: 45 to 58 parts of high
gluten flour, 7 to 13 parts of white granulated
sugar, 12 to 14 parts of sweet slice oil, 3.05 to 5.25 parts of
humectant, 0.37 to 0.48 part of natural salt, 0.65 to 0.73 part of dried
yeast, 0.06 to 0.4 part of
softening agent, 0.1 to 0.25 part of edible essence, 3.25 to 4.45 parts of margarine, 1 to 1.5 parts of
whole egg liquid, 0.65 to 0.9 part of emulsifying paste, 1 to 1.6 parts of
soybean oil, 0.1 to 0.4 part of
preservative and 21 to 24.5 parts of deionized water. The
softening agent comprises at least one of
gleditsia sinensis lam gum and
trehalose; the
fermentation process comprises the steps: after uniformly mixing, overturning and kneading the high
gluten flour, the white granulated
sugar, the dry
yeast and the deionized water, adding natural salt, after uniformly overturning and kneading, adding the
whole egg liquid, the sweet slice oil, the
soybean oil, the margarine and the emulsifying paste, and after uniformly overturning and kneading, adding the
humectant, the
softening agent, the edible essence and the
preservative to uniformly overturn and knead to obtain a dough; and after standing the dough for 50-80 minutes,
cutting, baking and cooling to obtain a finished product. The bread provided by the invention has lasting softness and elasticity.