Seaweed ham bread

Overview

My son said he wouldn't eat breakfast at school, so for the sake of his health, I had to agree. He usually eats breakfast five days a week every other day. He doesn't like sweet bread very much, so making bread for him in different ways has become my worry every week. This bread uses bread flour that is on sale in the supermarket. It is very good and is much more absorbent than the Fuqiang flour I used before. It rises quite high and looks quite soft when baked. This time, I added minced roasted seaweed and minced ham to the bread. The toasted bread is full of seaweed fragrance and can also supplement calcium! For breakfast, a glass of milk, a hard-boiled egg, and a piece of bread, my son was quite satisfied.

Tags

• staple food
• baking
• home cooking
• children
• bread
• afternoon tea
• bread flour
• egg
• egg liquid
• olive oil
• shredded seaweed
• sugar
• white sesame
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Put all the main ingredients except olive oil into the bread machine, knead for about 20 minutes, add olive oil little by little, until a complete film can be pulled out, and ferment until it doubles in size.

   

2. 2 Divide the fermented dough into ten portions. (I baked it twice)

   

3. 3 Let the whole circle relax for about ten minutes.

   

4. 4 Take a piece of dough and roll it into a long shape.

   

5. 5 Sprinkle with chopped nori.

   

6. 6 Sprinkle with chopped ham.

   

7. 7 Fold in half.

   

8. 8 Fold in half and pinch tightly.

   

9. 9 Roll into a long strip, about 38 cm.

   

10. 10 Fold in half, with the short end at the bottom and the long end at the top.

    

11. 11 The long head goes through.

    

12. 12 Place on baking sheet and ferment at room temperature. (about 29 degrees)

    

13. 13 When doubled in size, brush with egg wash.

    

14. 14 Sprinkle with white sesame seeds.

    

15. 15 Preheat the oven to 180 degrees, middle and upper rack, for about fifteen minutes.