Breakfast: Ham and Corn Salad Bread

Overview

After experiencing countless failures, I finally made edible bread. I was so excited. I spent two nights making this bread. Haha, who asked me to make only 4 finished products at a time? It was not enough. . . The previous bread was as hard as a rock, inedible at all, and ended up in the trash can every time. It was so heartbreaking. Here is a picture of the finished product. I added tomato sauce and salad. I like the sweet and sour taste.

Tags

• baking
• butter
• corn kernels
• egg liquid
• high gluten flour
• salad
• sausage
• sugar
• yeast
• green pepper
• ketchup
• salt
• water

Ingredients

Steps

1. 1 All the ingredients needed for bread, except butter, are kneaded into dough. I knead it by hand for an hour. Add the butter and continue to knead it evenly

   

2. 2 Wrap the kneaded dough in plastic wrap and ferment at room temperature of about 28 degrees

   

3. 3 About an hour or so. Ferment until 2 or 3 times larger

   

4. 4 Exhaust air, divide into 4 parts, and let rise for 15 minutes

   

5. 5 During fermentation, you can handle the ingredients. Cut green peppers and ham into cubes and set aside

   

6. 6 After the dough has risen, flatten it with your hands and roll it into an oval sheet. First brush with a layer of egg wash

   

7. 7 Apply tomato sauce

   

8. 8 Sprinkle with diced ham

   

9. 9 Sprinkle with corn kernels and green pepper

   

10. 10 Put in the oven at 180 degrees for about 12 minutes. That’s it