Tomato and Thyme Bread

Overview

Smoked cheese is hard to find, so I once thought of replacing it with crispy crumbs - why not just add a decoration and sprinkle something on it instead of sprinkling it? Later, when I thought about tomato sauce and thyme, maybe cheese would be a better match. Finally, at the last moment, I secretly dug out the unsealed package of mozzarella from the refrigerator, grabbed a small amount, and sprinkled it on the surface. Forget about the pine puffs, that rich milky aroma. Although mozzarella lies down completely after baking and adheres to the dough, and is not as sharp-edged as Teacher Meng's smoked cheese, at least there are some similarities between cheeses. The puffed up dough looks round and chubby when topped with mozzarella, which is really interesting. Is it because the final fermentation took a little longer to grow such a big head?

Tags

• baking
• old man
• bread
• breakfast
• butter
• dried thyme powder
• high gluten flour
• whole wheat flour
• dry yeast
• fine sugar
• ketchup
• protein
• salt
• shredded mozzarella cheese
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour the dough ingredients except thyme and butter into the bread barrel

   

3. 3 Start the dough mixing program and mix it into a dough at the default time of 13 minutes

   

4. 4 Add butter, start the dough mixing process again, and stir for 30 minutes

   

5. 5 The dough can pull out the film

   

6. 6 Add thyme and mix well

   

7. 7 Put it into a bowl and let it ferment until doubled in size

   

8. 8 Exhaust, round,

   

9. 9 Place into an oiled mold for final fermentation

   

10. 10 The dough will double in size

    

11. 11 Brush the surface with egg wash

    

12. 12 Sprinkle with mozzarella

    

13. 13 Put in the oven, middle layer, heat up to 190 degrees, heat down to 150 degrees, bake for about 15 minutes

    

14. 14 Golden on the surface, out of the oven

    

15. 15 Immediately remove from the mold