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Dans la lune

January 23, 2020

Wiener Sausage Bread

Wiener Sausage Bread

Print this recipe
Serving Size
6 to 8 breads
Prep Time
1 hour, 15 minutes
Cook Time
20 minutes
Total Time
1 hour, 35 minutes
Wiener Sausage Bread

Ingredients

  • 190g bread flour (T65)
  • 5g gluten flour
  • 30g plain flour/cake flour (T45)
  • 3.5g salt
  • 15g sugar
  • 100g milk
  • 20g water
  • 30g egg, sieved (keep the excess for brushing)
  • 15g unsalted butter
  • 3g dry yeast

For the topping

  • mayonnaise
  • ketchup
  • aonori or basil flakes

Instructions

  • 1. Add all the ingredients in the pan of your bread machine. Add yeast in the yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
  • 2. When the dough cycle is complete, remove it from the machine and place it on a floured surface.
  • 3. Punch the dough down and divide it in 6 pieces. Cover it with a dry cloth. Let it rest for about 15min.
  • 4. Using a rolling pin, roll the dough back and forth, shaping it into a flat oval. Arrange on lined baking trays. Slash cut each in the middle, using a bread Scraper. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume.
  • 5. With a pastry brush, gently brush the surface with egg.
  • 6. Gently place each sausage on the bread.
  • 7. Pour mayonnaise and ketchup and sprinkle aonori or basil (the one you like).
  • 8. Bake in a preheated 180℃ oven for about 12 min. Remove from the oven and let it cool down on a wire rack.
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