Salmon Sausage Cheese Bread
1.
The main bread ingredients are ready, and the butter softens at room temperature;
2.
Put all the ingredients except butter into the bread bucket, put the bread bucket in the bread machine, and select a kneading program for 10 minutes;
3.
After the dough is formed and the thick film is pulled out, add softened butter and continue to knead the dough for about 30 minutes;
4.
Wait until the transparent film can be pulled out. If you poke a hole with your finger, the edge will be smooth;
5.
Round the dough, put it in a bread machine for basic fermentation, cover with a damp cloth to prevent the surface from drying out;
6.
When the dough is twice the original size, dip your fingers in flour and poke holes on the top of the dough without collapsing or shrinking, and fermentation is successful;
7.
Take out the dough, knead and knead to exhaust, weigh into 3 equal parts, and let the cling film relax for 15 minutes;
8.
When you relax the dough, take care of the filling: salmon sausage cheese slices, salad dressing ready;
9.
Cut the fish intestines into small dices, cut the cheese slices into small dices, put them into a bowl with the salad dressing, and mix well;
10.
Take a loose dough, roll it into a rectangular shape, turn it over, fit the bottom surface with the kneading pad, and spread 1/3 of the fish intestines on the dough;
11.
Roll from top to bottom into a roll, then cut into two sections from the middle with a sharp knife;
12.
The other two doughs and fillings are processed in sequence, placed in a bread bucket with the cut side facing up, and fermented for 1 hour;
13.
When the roll is swollen than before, gently press it with your fingers to be elastic and rebound. Brush a layer of egg liquid on the surface. Choose the "bake" program for 40-45 minutes. After it comes out of the oven, pour it out and put it in a bag to cool on a drying rack. .
Tips:
1. Salmon sausages can also be replaced with other flavored sausages, or boiled dried fruits, corn kernels, green beans, etc., but they must be blanched and drained before use; the salty ones are delicious;
2. Because the salad dressing is put, the inside of the bread is a little wet, so whether you use a bread machine or an oven, the baking time can be slightly longer;
3. This method is also suitable for ovens, and the baking time and temperature can be adjusted according to the conditions of your own oven or bread maker.
