Bacon Diced Bread
by Leaves in the rain
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Mix all the ingredients except the butter. After kneading to a certain extent, try to stretch the dough. If you stretch it a little bit thinly, many cracks will be drawn.
2. Add butter and continue to knead until the expansion stage. The dough can form a thin film, but the film is not particularly tough and it is relatively easy to break. The cracked hole is irregularly shaped, and at this time it has reached the expansion stage
3. Put the kneaded dough in a basin, cover with plastic wrap, and ferment at room temperature to 2.5 times its size. Dip your fingers in the flour and press the dough. The collapsed part of the dough will not bounce back immediately, indicating that the dough is fermented
4. Exhaust the air from the fermented dough, divide it into 7 portions and knead it round, and let it rise for 10 minutes
5. Take a fermented dough and roll it into a strip of dough with a rolling pin.
6. Put the rolled dough into the baking tray and brush with a layer of egg liquid.
7. Take a piece of bacon and place it in the center of the long strip of dough.
8. Spread a layer of diced vegetables and peas on the bacon
9. Sprinkle a layer of diced mozzarella cheese on top of the diced vegetables. Put the shaped dough for the final fermentation (adjust the oven temperature to 38 degrees, put the shaped dough into the upper layer of the oven, pour boiling water in another baking tray, and leave it for about 20 minutes. You can change the temperature during fermentation. To three times of water, until the dough becomes twice as large as the original.)
10. Put it in the preheated oven at 160 degrees, about 25 minutes
