Bone Bacon Cheese Bread
1.
Cream cheese and butter soften at room temperature. Mix the rest of the ingredients and knead until rolled up
2.
Add cream cheese and butter, continue to knead to the expansion stage, round and cover with plastic wrap.
3.
Ferment at room temperature to about twice as big
4.
Take out the exhaust gas and divide it into about 70g. After spheronization, the cling film relaxes for 15 minutes
5.
Roll out the dough, turn it over, put an appropriate amount of mozzarella cheese
6.
Roll the dough into an olive shape from one side, tighten the mouth
7.
Knead the olive-shaped dough a little longer, and cut 4 to 5 cm incisions at both ends
8.
Fold the dough on both sides of the cut inward and wrap the bacon in the middle to make a bone shape
9.
After shaping, the oven fermentation stall for about 50 minutes
10.
Take out 10 minutes before fermentation, preheat the oven at 190 degrees
11.
Brush the surface with egg wash, bake for 18-20 minutes, until the surface is golden brown
12.
Finished picture
13.
Finished picture
14.
Finished picture
Tips:
1. Wheat germ can be roasted at 150°C for 5 minutes in advance to increase the aroma of wheat.
2. The cheese is warmed and cut into small cubes, which is easier to mix with the dough.
3. Do not roll the bacon too tightly, as it will shrink when baked.
