Corn bacon cheese bread

I don't remember how many times I've made bacon, corn and cheese bread since I made bread. The bread, which many people think needs to be mastery, like corn bacon bread, made into olives, put on bacon chips, put on corn salad, and some people think that corn salad is safe. In fact, I don't know how to make bread, I care about the taste of bread, I just want to make a breakfast bread for a child that can pick up appetite and energy. If you're with me to make bread for the same purpose, try this one, which my child really likes。

Recipe Recommendations

bread flour 280 grams
sugar 25 grams
salt 3 grams
dry yeast powder 3 grams
milk 142 grams
egg liquid 38 grams
butter 30 grams
corn kernels 200 grams
bacon 3 tablets
mayonnaise 25ml
mozzarella cheese 100 grams
parsley a little

salty and fresh
baking
several hours
senior

Steps for Corn bacon cheese bread

Put bacon slices and canned corn in a container with two spoons of mayonnaise

Put the bread material together except for butter, rubbing it into a long stretch, smooth surface, adding softened butter to pull out a thin membrane and fermenting the base at room temperature

The face fermented to 2.5 times the size of the original, the fingers set in, the small hole of the face fermented, and the base fermented

After exhausting the noodles, they split into nine little noodles

It'll be rounded, put in a round breadpaper, and the bread will be squeezed on it and made into a bowl

Put the bread on top of it

And when all the little noodles are filled up, put them on the grill for final fermentation

When the bread is about an hour away from the final fermentation, the masulilla cheese and acre, and the egg drops

Put the oven in the middle of a 170-degree preheated oven and bake it for 15 minutes