Rye Bacon Cheese Bread
by Li Zhenping 1956
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Mix rye flour and high-gluten flour, add salt and sugar.
2. The water is heated to 37 degrees, the baking powder is put into warm water to incubate, and then poured into the cook machine.
3. Stir and pour in the eggs.
4. Stir in the cook machine for 20 minutes.
5. Add butter.
6. Continue stirring for 20 minutes.
7. The stirring is complete, and the glove film comes out.
8. Put it into the mold and cover it with plastic wrap.
9. In the oven fermentation gear, the mold is put into the oven to ferment for 60 minutes, and hot water is placed at the bottom, and the hot water is replaced every 30 minutes.
10. Take it out after the fermentation is complete, poke with your finger to not rebound or collapse.
11. The dough is exhausted.
12. Divide into six doses, cover with plastic wrap and let stand for 20 minutes.
13. Roll the dough into an oval shape.
14. Fold both sides in the middle.
15. Tighten the hole.
16. Turn over and put it in the paper tray.
17. Put it into the gold plate after completion.
18. Ferment in the oven twice, and the method is 60 minutes as above.
19. After fermentation is complete, press the handle of the knife.
20. Add bacon, dry cheese and chives in sequence.
21. Squeeze in the salad dressing.
22. Brush the edges of the dough with egg liquid.
23. Preheat the oven to 180 degrees, put the golden plate into the oven and bake for 20 minutes.
24. Colored satisfaction stamped tin foil.
25. Take out to cool after roasting.
26. The perfect rye bacon cheese bread is complete!
27. You can taste it when you break it apart. The bread is very fragrant and very appetizing!
Tips:If you want to perfect bread, learn toast first. Kneading the dough to make the film is the key. Fermentation in place is the guarantee of success.
