1. Weigh all the ingredients except butter, salad dressing, chopped chives, and bacon and mix in a basin
2. Stir it into a dough without dry powder, put it in the bread machine
3. Start the first mixing process for 13 minutes
4. At the end of the program, the dough is smooth, and a rough, thicker, fragile film can be pulled out, add softened butter, and start the second dough mixing program for 13 minutes
5. At the end of the program, the dough is kneaded to the expansion stage, and small pieces, smooth and transparent, non-breakable film can be pulled out, suitable for preparing bread, and taking out the dough to ferment
6. Fermentation is complete and the dough is twice as big
7. Take out the dough, sprinkle with dry powder to prevent sticking, knead the dough to remove air
8. Divide the dough into quarters, round and relax for 10 minutes
9. Take a dough, press flat and roll it into an oval shape
10. Do everything, put it on a baking tray lined with greased paper, leave a distance, and ferment for the second time
11. After fermentation is complete, brush a layer of whole egg liquid evenly on the surface, and spread half a slice of bacon
12. Squeeze the salad dressing evenly, sprinkle an appropriate amount of chopped green onions, preheat the oven at 180 degrees, place the upper layer on the baking tray, and bake for about 18 minutes
13. The surface of the toasted bread is golden and evenly colored
14. After letting cool, sealed and preserved
Tips:1. Prepare the bread and knead the dough to the expansion stage.
2. Bacon bread belongs to thin slices of bread, and is placed on the upper layer of the oven during baking.
3. The temperature and time of the oven are adjusted according to the conditions of the oven.
4. The water absorption of the dough is different, and the amount of liquid material should be adjusted appropriately.
