Parsley Bacon Bread
Overview
I loved all the breads in the baking book and always wanted to make them one by one. However, it seems too troublesome to prepare those small amounts of materials one by one. Besides, there are also hoards of materials at home that need to be disposed of. Therefore, many times, if you learn from the dough recipe, production method, shape and size, you can freely use other aspects as you like. Of course, you have to be careful not to make it too unpalatable. On this day, as I was flipping through the pages of the book, I suddenly had another idea about parsley bread. Savory bread is not expected to be eaten by hungry wolves, but at least it can be used as a snack for dad.
Tags
Ingredients
Steps
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Dough ingredients
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Pour the dough ingredients except butter and parsley powder into a large bowl
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Stir until slightly smooth and add butter
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Continue stirring until the film emerges
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Take it out and add parsley powder
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Knead evenly, put into a large bowl, cover with plastic wrap, and ferment for 80 minutes
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Prepare fillings
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Chop bacon and onions separately
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Heat a pan, add bacon and stir-fry until oil comes out
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Pour in the onions and sauté until soft and fragrant
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Turn off the heat and add black pepper and parsley powder
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Mix well, let cool and set aside
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Dough fermentation is over
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Deflate the air, divide into 6 equal parts, roll into balls, and let rest for 5 minutes
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Press it flat and add appropriate amount of filling
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Wrap it up and pinch it tightly
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With the seam facing down, put in the paper film
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Finally ferment for 50 minutes until the dough doubles in size
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Brush the surface with egg wash and sprinkle with black sesame seeds
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Put in the oven, middle layer, heat up and down at 180 degrees, bake for about 25 minutes
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Put in the oven, middle layer, heat up and down at 180 degrees, bake for about 25 minutes
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The surface is golden brown
