Mixed Vegetables, Ham and Cheese Roll Bread
1.
First, prepare the other ingredients except butter in the main ingredients. Use the microwave to warm the milk and add dry yeast to stand for 2 minutes. Then add sugar, salt, two kinds of flour, and egg liquid, and start the bread machine for 30 minutes.
2.
Then add butter that has softened to room temperature and continue to knead for 15 minutes
3.
After kneading the dough, check the glove film. If it is not easy to form, beat it on the chopping board several times and rub it, it can also help the glove film to form.
4.
Then put it back in the bread machine, start the fermentation process, and ferment for 1 hour to twice the size. Use your fingers to soak the flour and insert it into the dough without shrinking or collapsing, indicating that the fermentation is complete
5.
After exhausting, knead and place it on the chopping board, attach the plastic wrap, and let it stand for 20 minutes (this step is absolutely impossible to remove, only the loosen noodles can be easily rolled into thin cakes)
6.
Use the relaxing time to prepare the fillings. The quick-frozen mixed vegetable cubes I bought in the supermarket were boiled in hot water for 10 minutes. Because there are peas, they have to be cooked. Wash off the moisture with kitchen paper after cooking
7.
Cut the ham mixed vegetables and cheese salad dressing peppers by half evenly.
8.
Roll out the loose dough into a sheet, roll out the thin one on the far right side of the dough, which helps to seal
9.
Spread the filling evenly on the dough, pay attention to leaving a part on the far right side for sealing
10.
Roll up the dough from the left and place it horizontally on the chopping board
11.
Use cotton thread or dental floss to cut the dough into 5 pieces. Knife may affect the shape, but thread is more convenient.
12.
Put it into an 18cm hollow mold that has been filled with oil in advance to prevent sticking
13.
Put it in the oven (unplugged) and put it in a pot of hot water. After the second fermentation for 1 hour to twice the size, lightly smear the egg liquid on the top and squeeze the salad dressing.
14.
Put it in the preheated like 180 degrees and bake for 25 minutes
Tips:
This is a very delicious and very beautiful bread. It uses the recipe in the book "Make Bread with Love and Freedom". The recipe is very praised and the finished product is very good. This bread is a direct method, more convenient, more time-saving, very soft and delicious, and there are many varieties of miscellaneous vegetables in it, I put peas, carrots, corn, and ham, etc. It feels very nutritious, and the color is very bright. I like it even more. This bread has salad dressing and mozzarella cheese, so it is not suitable for storage for too long. Generally, you can eat it in 2 days. I use an 18cm hollow chiffon mold, and I can also use toast boxes, deep baking pans and other molds.
