Ingredients for Ham Sausage Wheat Bread: A High-gluten flour 250g, Bread improver (optional) 1g, Milk powder 8g, White sugar 20g, Egg liquid (for brushing the surface) 30g, Salt 5g B Milk 130g C Butter 20g, Dry yeast 2.5g D Chopped garlic or chopped onions, as needed.
Method for making Ham Sausage Wheat Bread: Step 1: Measure the ingredients in section A into the bread machine’s dough bucket and activate the dough mixing function, adding the weighed B milk while stirring. Adjust the milk according to the flour’s absorption rate; the data provided is for reference only.
Step 2: After stirring for about ten minutes, the dough should be smooth and uniform. At this point, add the butter and dry yeast from section C and continue stirring.
Step 3: After one dough mixing program, take a piece of dough, round it, and stretch it in all directions to observe. If it cannot form a thin membrane that shows fingerprints, add another dough mixing program and continue stirring. Always pause to stretch and observe the dough, stopping when it reaches the desired state without over-mixing, which could break the gluten and ruin the dough’s texture.
Step 4: Wrap the well-mixed dough with a plastic bag to retain moisture and let it ferment for about 50 minutes until the dough volume doubles. I used the oven’s fermentation function, placing a stainless steel tray with water on the heating element below to maintain humidity.
Step 5: Divide the fermented dough into four equal parts, expel the air, and round them. Cover with plastic wrap and let them rest for a few minutes.
Step 6: Take out the dough one by one, roll it into a rectangle the same length as the ham sausage, and roll the ham sausage into the dough from top to bottom.
Step 7: As shown in the picture, use a scraper to cut the front half of the rolled ham sausage dough into about 1.5 cm segments, leaving the thickest part of the dough uncut.
Step 8: As shown in the picture, place the uncut part of the dough roll facing down on a baking tray lined with parchment paper, and spread the cut segments to the sides, ensuring to maintain space for further fermentation and expansion.
Step 9: Cover with plastic wrap and place in the oven for a second fermentation. Again, use a stainless steel tray with water to maintain humidity, and set the oven to the fermentation function for 1 hour.
Step 10: When the volume has doubled, remove the baking tray and the humidity tray, preheat the oven to 180 degrees upper heat and 160 degrees lower heat. Brush the bread surface with egg liquid and sprinkle with chopped garlic or onions.
Step 11: Bake in the oven for 25 minutes. Observe the surface during the first 10 minutes; when it reaches the desired color, cover with aluminum foil to prevent over-browning. Continue baking until the set time, then remove from the oven.
Step 12 Ding! Time’s up, the delicious bread is ready, and the aroma fills the house! Here’s the cooking technique for Ham and Wheat Bread. This recipe yields 4 breads. There are tricks to making delicious dishes, and each of my recipes has its own little secret. You can search for ‘bread’ to directly view my recipes!
