Cheese bacon bread
By VicentaLakin
How happy it is for breakfast to eat its own super-healthy and delicious bread. Making bread on the face of a hot day is another painful thing. Blessed is the baker, who strongly recommends a bread without face。
Recipe Recommendations
- salty and sweet
- roast
- several hours
- simple
Steps for Cheese bacon bread
1
All materials other than flour and yeast powder are evenly mixed
2
Flour and yeast powder are mixed into containers。
3
A mixed liquid pours into flour。
4
There are no powdered particles to flip the noodles。
5
It's more time-efficient to ferment with fermentation
6
The fermented pasta is taken from the face case (high powder) and evenly rubbed out on the board, and the bubbles are gently removed. It'll be softer if you don't rub bread, you don't have to add too much powder, you don't want to affect your taste, and you put some powder on your hands and on your face to prevent it from being too sticky. The square is smoothed to the right size with a soft hand, not too thick, and in the middle with a slice of cheese。
7
The noodles are grown from one side to the other。
8
Straight cut, into the mold
9
Continue diaphragm fermentation to 2.5 times the size。
10
On the bottom of the oven, don't just bake on the Internet, add a grill, put the mold in the oven. I use 150 degrees and 15 minutes to take it out and then brush the yolk on the bread, and then put on the sweet corn and dried bacon
11
Slice the cheese on the surface and return to the oven to melt the cheese at 170 degrees. The temper of his own oven knows that, in his own oven state, it's cold and then hot。