I used the direct method for this bread, which is convenient and quick to use. It can be used with bread and bread. It is very delicious~~~ This recipe can probably make ten bacon breads~~
Mix all the materials except butter, knead the dough to a smooth surface, pull out the thicker film, add the softened butter to the expansion stage, and put it in the warm place for the basic fermentation, which is twice the size of the dough. The holes don't shrink. If you use a bread machine, put the powder material first, then put the liquid material around, put the sugar on the left side, put the salt on the right side, and dig the top to put the yeast. The facet program is tweeted twice.
During the fermentation process, the corn is cooked and cooled, and cut into corn kernels.
Mix the corn kernels with the appropriate amount of salad dressing.
After the base fermentation is finished, the dough is vented and divided into 10 small doughs, which are spheronized for 15 minutes (cover plastic wrap).
Knead the loosened dough into an oval shape and brush the whole egg mixture.
Place the bacon on the dough and place a proper amount of corn salad.
Squeeze some ketchup horizontally.
Put it in a warm and humid place for the final fermentation (you can put it in the oven and put a pot of hot water under it for about an hour).
Put it in the middle layer of the preheated 180 °C oven, fire it up and down, 15-18 minutes, adjust the time according to the coloring of your own oven, the fragrant ham loaf is finished!