Bacon Bread

Overview

In the process of learning to bake, my favorite thing is to make bread. When kneading the dough, I can feel that the dough is also a living entity. When the dough gradually becomes larger, I watch it gradually color and become golden during the baking process. The smell of bread all attracts me. This is also the source of motivation for me to make bread~~~~ The recipe comes from Teacher Meng’s 100 Breads. Due to the lack of some raw materials, I changed the method and rolled it up like this, hehe...

Tags

• pastries
• baking
• bacon
• butter
• egg liquid
• high gluten flour
• sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Mix all ingredients except butter and bacon into a smooth dough, add butter and knead until expanded

   

3. 3 Can pull out smooth film

   

4. 4 Cover the dough with plastic wrap and let it ferment in a warm place for about 1 hour

   

5. 5 Just let the dough double in size. Dip some dry flour and insert your hands into the dough. Just make sure it doesn't shrink or collapse

   

6. 6 Take out the dough and deflate it, divide it into 12 portions, roll into balls and rest for 10 minutes

   

7. 7 Take a piece of dough, roll it into an oval shape, turn it over and spread the bacon slices on the dough

   

8. 8 Fold the bacon in half and stick the bottom tightly

   

9. 9 This will form a long bar

   

10. 10 Then roll up the long strip, knot side down, and lay it out

    

11. 11 And put them into the baking tray one by one, and put them in the oven for a final fermentation of 30 minutes

    

12. 12 Ferment until doubled in size, take out and brush with egg wash

    

13. 13 Preheat the oven to 180 degrees, middle rack, for about 25 minutes