Recipe of bacon bread
Although originally made from the cloth of French bread,
I am with this recipe. Since cloth is made softly,
it is easy to eat. It is recommended also at breakfast.
By preliminary arrangements, I break and beat the egg lightly.
Moreover, I divide extra-strength flour into another ball by
eye measure at the half.
It is milk with a microwave oven.
I warm at 40C.
They are an egg and dry yeast to one ball. I put salt and butter into another side for sugar. An egg, dry yeast, and sugar I make a wall from extra-strength flour, and each, I make it there be no deflection directly.
Warmed milk I put in and mix dry yeast. If mixed to some extent, I am [ another ]. I also unite the contents of the ball, I mix, as it dips up out of the bottom.
It is スケッパー if it mixes well. Take out all the cloth in a ball. I put on a kitchen counter and cloth is in a hand. I often knead by hand until it stops sticking.
I roll cloth quickly per wrist, Wrap in the kneaded cloth downward. I prepare a form and take out a beautiful field. I put the finger which attached extra-strength flour into cloth, If it does not return, I OK (finger test).
I divide cloth into some, I prepare the form of cloth, as it closes. Then, close and turn eyes down. I put all the cloth into a ball, I apply a lap and make it ferment for about 50 minutes.
I prolong the fermented cloth, Leave the circumference of cloth 1 cm. I carry bacon and cheese.
Bacon is from cloth. While it takes care so that it may not overflow I round cloth and cut with a kitchen clip. While cutting cloth at this time if it bends alternately with right and left by hand, I can prevent cloth returning.
I apply a lap and carry out secondary fermentation for about 30 minutes. In then, 220C oven I will complete, if it burns for about 10 minutes.
I am with this recipe. Since cloth is made softly,
it is easy to eat. It is recommended also at breakfast.
By preliminary arrangements, I break and beat the egg lightly.
Moreover, I divide extra-strength flour into another ball by
eye measure at the half.
Ingredients
Salt…5g
Sugar…6g
Bacon…4pieces
Cheese (square cut)…according to your taste
Sugar…6g
Bacon…4pieces
Cheese (square cut)…according to your taste
Butter…50ｇ
Strong flour…400ｇ
Egg…1
Active dry yeast…10g
Milk…300ｃｃ
Strong flour…400ｇ
Egg…1
Active dry yeast…10g
Milk…300ｃｃ
1,
It is milk with a microwave oven.
I warm at 40C.
2,
They are an egg and dry yeast to one ball. I put salt and butter into another side for sugar. An egg, dry yeast, and sugar I make a wall from extra-strength flour, and each, I make it there be no deflection directly.
3,
Warmed milk I put in and mix dry yeast. If mixed to some extent, I am [ another ]. I also unite the contents of the ball, I mix, as it dips up out of the bottom.
4,
It is スケッパー if it mixes well. Take out all the cloth in a ball. I put on a kitchen counter and cloth is in a hand. I often knead by hand until it stops sticking.
5,
I roll cloth quickly per wrist, Wrap in the kneaded cloth downward. I prepare a form and take out a beautiful field. I put the finger which attached extra-strength flour into cloth, If it does not return, I OK (finger test).
6,
I divide cloth into some, I prepare the form of cloth, as it closes. Then, close and turn eyes down. I put all the cloth into a ball, I apply a lap and make it ferment for about 50 minutes.
7,
I prolong the fermented cloth, Leave the circumference of cloth 1 cm. I carry bacon and cheese.
8,
Bacon is from cloth. While it takes care so that it may not overflow I round cloth and cut with a kitchen clip. While cutting cloth at this time if it bends alternately with right and left by hand, I can prevent cloth returning.
9,
I apply a lap and carry out secondary fermentation for about 30 minutes. In then, 220C oven I will complete, if it burns for about 10 minutes.