1. Pour all the ingredients (except butter) into the bread machine in the order of liquid first and then solid. Stir and mix, the purpose is to avoid flour flying
2. Set up 2 bread machines "kneading dough" mixing program for 20 minutes. Add the softened butter at room temperature, turn on the bread machine "kneading" function again, run twice for 10 minutes, until the dough becomes smooth, and the transparent film can be pulled out
3. Take out the dough and place it on the countertop, beat and knead until it is smooth. The dough that was first beaten is very sticky, so you can properly sprinkle some dry powder and knead and beat. When beaten until the muscles become stronger and stronger, the dough becomes less and less sticky.
4. At this time, roll the dough into a round shape and put it in the basin and cover it for the first fermentation. The time is 1 hour.
5. After 1 hour, the dough has been fermented to several times its original size. At this time, use your fingers to dip a little flour into the dough. When it is taken out, the dough does not shrink or collapse, which proves that the fermentation of the dough is very successful.
6. The fermented dough is pressed and exhausted with a dough stick
7. Divide into equal parts, cover with plastic wrap and relax for 10 minutes
8. Take out one of the doughs and round it, knead it into an oval shape, use a dough stick to make a groove in the middle of the dough
9. Then put the intestines in the middle, use a scraper to carefully scoop up the finished bread dough and place it on the baking tray
10. Preheat the oven to 200 degrees for 2 minutes, then turn off the oven, put the bread dough into the oven for the second fermentation. Or you can put a bowl of hot water into the oven to effectively maintain the humidity in the oven and make the dough beautifully fermented. The fermentation time is 1 hour. Brush a layer of egg liquid on the bread embryo after the second fermentation
11. Squeeze the salad dressing, put it in the preheated oven and bake at 170 degrees for 30 minutes, and the surface will be golden brown.
12. Baked sausage bread, crispy on the outside, soft on the inside, plus the sweetness of sausage, the taste is great
13. It's really delicious. Another glass of milk would be even better
Tips:1. Butter is best to be softened at room temperature before being used to make bread. 2. It is best to mix for a few minutes before setting up the kneading program to avoid flour flying. 3. The weather is cold now. If the room temperature is too low, it is best to use warm water in a pot to leave the noodles. Observe the degree of fermentation of the dough relative to plus or minus the fermentation time.
