Cheese and Onion Bread

Overview

This bread is made with Hongyunxuan recipe medium-sized flour. It is still soft and delicious.

Refrigerate it overnight and ferment the dough. (I use the dough kneading program of the bread machine at night, put it in the refrigerator, and it can be fermented and baked twice in the morning. It is really convenient and saves time.
Let the mixture drain for 15 minutes and divide into 12 equal portions.
Three roots - group.
Braid as shown in the picture.
Pinch both ends tightly, it will expand easily after the second fermentation.
Brush the baking pan with oil, place it in the baking pan, and ferment for the second time.
Chill the cheese until it becomes soft, wash and chop the onions into fine pieces.
Cut the cheese into small pieces.
Cheese, onion, black peppercorns, and a little salt.
Cut the green pepper into small pieces as well.
Add green peppercorns and stir evenly.
After the second fermentation, take it out, brush with egg wash, and sprinkle with mixed cheese and onion dices.
Preheat the oven and bake at 185 degrees for 20 minutes. (The temperature is for reference only)
Take out of the oven and let cool.