1. Pour all the ingredients (except butter) into the bread machine in the order of liquid first and then solid. Stir and mix to avoid flying flour.
2. Set up 2 bread machines "kneading dough" mixing program for 20 minutes. Add room temperature softened butter, 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 has just been beaten is very sticky, so you can properly sprinkle some dry powder and knead and beat it. When it becomes 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 dough and roll it into a round shape, knead it into an oval shape, and 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 at 170 degrees and bake for 30 minutes, and the surface will be golden brown.
12. The baked sausage bread is crispy on the outside, soft on the inside, plus the sweet aroma of sausage, and it tastes 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.
