Bacon Corn Salad Braided Bread

Overview

How to cook Bacon Corn Salad Braided Bread at home

Mix all the ingredients except butter until smooth, then add butter until it becomes expanded
Let the dough ferment at room temperature of 28 degrees for 1 hour. Dip your fingers into dry flour and poke a hole in the dough. If the hole does not shrink or collapse, the dough will be ready
Deflate the dough and weigh it, divide it into 12 equal portions, roll into a round ball, cover with plastic wrap and let rest for 15 minutes
Roll all the dough into thin strips of equal length at both ends, and form a group of three
Braid it into a braid and let it ferment at room temperature for about an hour
After fermentation, brush the surface with whole egg wash, sprinkle with bacon crumbs and corn kernels, and finally squeeze on the salad dressing
After fermentation, brush the surface with whole egg wash, sprinkle with bacon crumbs and corn kernels, and finally squeeze on the salad dressing
Preheat the oven to 200 degrees for 20 minutes