Cheese Bacon Bread
Overview
What a blessing it is to be able to eat super healthy and delicious bread made by yourself for breakfast. Kneading dough to make bread on a hot day is such a distressing task. Baking lovers, rejoice, I highly recommend a no-knead bread.
Tags
Ingredients
Steps
-
Mix all ingredients except flour and yeast powder until evenly mixed
-
Pour the flour and yeast powder into the container and mix well.
-
Pour the mixed liquid into the flour.
-
Stir until there are no cornstarch particles in the dough.
-
Cover with plastic wrap and ferment at room temperature until 2.5 times the size, or throw it into the oven and use the fermentation function to ferment, which saves more time
-
Sprinkle the dough with hand flour (high flour), take out the fermented dough and knead it evenly on the chopping board, and gently knead out the air bubbles. The dough that comes out of the no-knead bread recipe will be relatively soft, so you don’t need to add too much hand flour for fear of affecting the taste. Add some hand flour on your hands and dough counter to prevent the dough from being too sticky and difficult to work with. Gently stretch the kneaded square into a suitable size with your hands, not too thick, and wrap a layer of flaky cheese in the middle.
-
Fold the dough inward from both sides into a long strip.
-
Directly cut into sections and put into the mold,
-
Continue to cover and ferment until 2.5 times the size.
-
Do not bake directly on the baking grid at the bottom of the oven. Add a baking tray and bake the mold in the oven. I first set it at 150 degrees for 15 minutes. After taking it out, brush the surface of the bread with egg yolk liquid and sprinkle with cooked sweet corn ingredients and fried bacon bits.
-
Cut the cheese slices into strips and spread them on the surface, then return to the oven and bake at 170 degrees until the cheese melts. You know the temperament of your own oven. According to the condition of your oven, it is low temperature first and then high temperature.
