Bacon Wheat Bread

Overview

This recipe is the best one among all the breads I have made. The ingredients are very simple and the ratio is very good. I have used it many times without any failure, and the dough comes out very quickly. I recommend everyone to give it a try. If you like it, please remember to bookmark it for me. I need your support to bake 15 more, thank you!

Tags

• bread
• bacon
• butter
• clear water
• high gluten flour
• sesame
• white sugar
• whole egg liquid
• whole egg wash (brush the surface)
• yeast
• pepper
• salt

Ingredients

Steps

1. 1 First, prepare the ingredients needed to make bread, weigh them and set aside. Soften butter at room temperature.

   

2. 2 Mix all the ingredients, stir evenly, move to the work surface and start kneading the dough.

   

3. 3 When you start kneading the dough, it will be sticky to your hands. It will stick everywhere. Do not add dry powder at will and continue kneading.

   

4. 4 Knead until you can pull out the large, easily broken membrane.

   

5. 5 At this time, add the softened butter and continue kneading the dough.

   

6. 6 Knead the dough until it is in an expanded state, that is, when you pull off a small piece, you can pull out a thin glove film without breaking it.

   

7. 7 Put the kneaded dough in a basin, put it in the oven, and turn on the fermentation function for 40 minutes. In order to ensure the humidity, I put a bowl of hot water in the oven.

   

8. 8 It's ready when the dough has doubled in size.

   

9. 9 The fermented dough can be deflated. After the deflation is completed, divide it into 3 equal portions, roll them into balls, cover them with plastic wrap, and let them rest for 15 minutes.

   

10. 10 Fry the bacon in a non-stick pan and sprinkle with pepper. Set aside.

    

11. 11 Take a piece of rested dough and roll it into a long tongue shape.

    

12. 12 Fold the upper and lower 1/4 points towards the middle, as shown in the picture. Press to release air and press firmly.

    

13. 13 Place the bacon slices on the pressed dough sheet.

    

14. 14 Wrap the bacon slices in the dough and fold them up.

    

15. 15 Roll it upward, close the mouth upward, and tighten the mouth. Be sure to squeeze it tightly!

    

16. 16 At this time, the inside should be in a hollow state supported by bacon, and the ends do not need to be tightened, as shown in the picture.

    

17. 17 Do it in sequence, roll it gently a few times to make the seam smooth, place the seam downward, and place it on the baking sheet. Prepare for secondary fermentation.

    

18. 18 Put it into the oven for secondary fermentation for 40 minutes, and the cylindrical bread will become round.

    

19. 19 Brush a layer of egg wash on the surface of the bread dough.

    

20. 20 Use sharp long-headed scissors to cut 9 minutes deep into the cylindrical bread dough at an angle of 45° without cutting, and place the cut sections neatly on the left and right.

    

21. 21 Do it one by one. I made 3 ears of barley here.

    

22. 22 Shape the ears of barley and sprinkle enough white sesame seeds on top.

    

23. 23 Put it in the oven, set the upper and lower heat to 175 degrees, bake for 15 minutes, take it out of the oven, take it out and let it cool.

    

24. 24 The autumn harvest is here, and the golden barley ears bread symbolizes the joy of harvest.

    

25. 25 The soft bread is filled with the aroma of meat,

    

26. 26 The sesame seeds on the surface are even more fragrant. Like it?