Small Bone Stick Bread

Overview

The reamer of the bread machine at home is missing. Since I lost too much money during Double Eleven and Double Twelve, I am reluctant to buy a new bread machine. Recently, I can only knead the dough by hand. In the northern winter, because the temperature is not enough, the dough has to wait a long time to ferment. Recently I found a good way to put a hot pot under the dough pot, which can greatly reduce the fermentation time.

Tags

• baking
• children
• bread
• afternoon tea
• bacon
• high powder
• shredded cheese
• sugar
• whole wheat flour
• yeast
• salt
• water

Ingredients

Steps

1. 1 Pour all the ingredients into a basin, knead the dough and let it rest for 20 minutes, then knead and beat until the dough stretches into a thin film. Cover with plastic wrap and leave to ferment in a warm place until doubled in size.

   

2. 2 Take it out, press to deflate, divide evenly into 6 portions, about 60 grams, then roll each into a round shape, cover with plastic wrap and let rest for 15 minutes.

   

3. 3 Take one of them and roll it into an oval shape with a rolling pin.

   

4. 4 Take the long side and put shredded cheese on top.

   

5. 5 Roll it from top to bottom, press it firmly, and finally pinch the edge tightly.

   

6. 6 Knead the dough a little longer.

   

7. 7 Use a sharp knife to cut about 3 slits on both ends of the long dough.

   

8. 8 Separate the two cut ends.

   

9. 9 Then fold it in half towards the middle.

   

10. 10 Wrap bacon in the middle of the dough, brush the surface with egg wash, preheat the oven to 200 degrees, and bake on the middle rack for about 20-25 minutes.