Parsley Salad Bread
by Warm sunny
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put the dough ingredients into the bread machine, put the liquid underneath, put the sugar and salt on the two corners, then add the flour, dig a small hole in the center of the flour surface, and put the yeast. Start a kneading program to knead the ingredients into a smooth dough.
2. Add butter, continue a dough mixing process, knead the dough to the expansion stage.
3. Start the fermentation process and send it to poke a hole on the surface of the dough without shrinking the hole
4. Put the dough on the chopping board to exhaust the gas.
5. Divide the aired dough into 75g portions, and round and relax for half an hour.
6. Roll the loose dough into an oval shape.
7. Roll up the oval dough from top to bottom, pinch the closed part, and arrange it into an oval shape.
8. Arrange the shaped dough into a baking tray and put it in the oven for second fermentation.
9. While the dough is being fermented, the potatoes are steamed and pressed into puree, and the hard-boiled eggs and celery are cut into small cubes.
10. Mix potato mash, diced egg, and diced celery together, add salad dressing and mix well to make fillings.
11. Sprinkle the surface of the dough with sesame seeds and bake for 15 minutes at 165 degrees.
12. Take out the toasted bread and let it cool.
13. After the bread has cooled, cut it vertically on the surface, about two-thirds of the depth of the bread, and fill the cut with filling
