Bacon Brie Bread

Name: Bacon Brie Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Low-gluten flour; 250g High-gluten flour; 15g Caster sugar; 7g salt; 7g yeast; 15g milk powder; 300g water; 15g butter; Some Bacon crumbled

by kiss war girl

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Pain Brie is a bread from the Normandy region of France. It is a traditional sailor’s food. Even though the bread is dried, it tastes crispy and soft. It is a good food for long-distance travel.
I personally like this bread very much. It is healthier with less oil and sugar. The texture is fluffy but does not have large holes like French sticks. The finished product has a crunchy and hard shell and a moist interior with chewy ends. The taste is rich in layers and the fragrance is rich.
Add some bacon on the basis of the original Brie bread, which is really a family version. Of course, I also hope that one day I can make some kind of French bag and European bag. "

Ingredients

Bacon Brie Bread

1. Weigh all the ingredients and pour them into the bread machine except the butter.

2. Choose the dough working stall and mix the dough for 20 minutes.

3. Put the butter in, and continue to finish kneading the dough; wait for the bread machine to complete the kneading program rest room, you can check whether the dough is kneaded to form a film.

4. The first fermentation is twice as large as the original.

5. Take out the dough and divide it into the required number of pieces, round and relax for 15 minutes.

6. Gently press and exhaust the dough into an oval shape and sprinkle with bacon. (Do not roll out all the bubbles in the dough)

7. From top to bottom, tuck the two sides slightly inward and roll them into an olive shape with pointed ends.

8. Put the shaped dough into a baking tray, leave it at a temperature of about 28 degrees, and a humidity of 80%, to ferment for 30 minutes, until the volume is about 1.2 times larger.

9. Sprinkle low-gluten flour on the surface after fermentation.

10. Use a sharp knife to make a few cuts on the surface of the dough.

11. Preheat the oven to 220 degrees, and bake with steam for 25 minutes until it shows a beautiful baking color.

Tips:
1. The dough does not need to be kneaded to the expansion stage, just knead it to the pre-expansion stage-the surface of the dough is relatively smooth, and large pieces of film cannot be pulled out, and it is easier to break.

2. When the dough is shaped, no matter what shape is made, the dough should be lightly beaten down with both hands. Do not pat the gas completely, but pat gently so that the dough will not be deformed during the shaping process. Special attention must be paid to not using a rolling pin to exhaust air. The gas carbon dioxide in the dough is completely lost. The dough Q is too strong, and the shape after shaping is too tight and the shape is easy to deform.