1. Put the dough materials into the bread machine bucket in the order of liquid first and then solid, except butter, put salt and sugar diagonally, bury the yeast in the flour, and start a 20-minute kneading program;
2. After the program is over, add 45g of butter, and then start a 20-minute kneading program;
3. Take out the dough and knead it manually for about ten minutes, knead until the dough can pull out a thin layer of hand mask;
4. Round the dough and put it in a clean basin, cover it with a layer of wet gauze, leave it in the oven to ferment for about an hour to double its size (finger sticks the flour in the middle of the dough, the hole inserted will not collapse or deform. Indicates that the fermentation is complete);
5. Exhaust the dough and knead it round and wake for 15 minutes
6. Finely chop onion, chopped green onion, chopped sausage, diced mozzarella (sprinkle high powder to prevent stickiness);
7. Roll out the awake dough into a large dough sheet, brush the surface with a layer of olive oil, sprinkle with chives, and cut into small pieces;
8. Spread a layer of slices on the bottom of the toast mold, sprinkle with chives, onions, sausages, and then spread a layer of mozzarella;
9. Pave the noodles layer by layer;
10. Put the toast mold in the oven, put a bowl of hot water in the baking tray, turn on the fermentation gear for secondary fermentation;
11. Ferment to double the size, take it out, cover with a toast cover, preheat the oven up and down to 210 degrees;
12. Put it in the preheated oven and bake for about 40 minutes at 200 degrees;
Tips:1. The amount of milk should be adjusted appropriately according to the size of eggs and the water absorption of flour;
2. The temperature of the oven is for reference. The temperature of this bread is higher than that of ordinary toast, and the color will be more beautiful;
3. You can also use other molds to form other shapes for baking;
4. Shallots, I only used the green onion leaves~
