Cheese Bacon Bread
by Di Chenfeng
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put all the bread ingredients into the bread bucket;
2. The bread bucket is clamped in the bread machine, select the function of bun dough;
3. Mix the noodles to the expansion stage of pulling out the film, and ferment to double the size;
4. Take out the fermented dough, evenly divide it into 12 portions, and knead and proof for 15 minutes;
5. Mix the grated cheese and bacon 1:1 evenly;
6. Wrap the proofed dough with the right amount of bacon and cheese;
7. Put the bread into the baking tray with its mouth down and wrap it all;
8. Spray an appropriate amount of water on the surface of the bread, put it in the oven and use the fermentation function to ferment until it is twice as large as it is just made;
9. Take out the fermented bread, brush the surface with a layer of egg liquid, and sprinkle an appropriate amount of black sesame;
10. Use scissors to cut a cross knife on the surface of the bread, and squeeze the salad dressing on the knife edge;
11. Preheat the oven at 180 degrees, the upper heat is 180 degrees, the lower heat is 170 degrees, the middle level, bake for about 12 minutes!
Tips:1. High-gluten flour must be used to make bread;
2. The dough must be fermented to twice its size for the first time, and it must be allowed to rest for 15 minutes;
3. When cutting the mouth, the scissors should be sharp and do it in one go to avoid collapse;
4. When the final fermentation is done, make sure that it is twice as big as the freshly made bread, so that the toasted bread will be soft;
