Ingredients: 50g shredded carrot, 30g diced cooked pumpkin,15g diced green olive, 5g diced cranberry, 30g diced bacon, 3g chopped parsley, 3g chopped black pepper,15g parmesan cheese powder and15ml olive oil.
Size: 4 pieces of 200g bread.
Exercise:
1) Making dough: put the fine sugar, salt, flour and dry yeast into a basin and mix well, then add eggs and milk and knead constantly. Take a small piece of dough, when a slightly lighter and thicker film can appear, add softened butter, and continue to knead the dough and butter completely and evenly into a smooth dough.
2) flatten the dough, put shredded carrots, diced pumpkin, diced green olives, diced cranberries, diced bacon, chopped parsley and chopped black pepper on the dough, and roughly mix the ingredients with the dough. Then by tearing the dough from the middle and overlapping it, the dough and ingredients are repeatedly stirred for several times until they are completely mixed, and then placed in a warm and humid place for basic fermentation for about 45 minutes-1 hour.
3) After foundation proofing, divide the dough into 200g pieces, cover the dough with plastic wrap for relaxation 15min, then roll it again after relaxation, put it on a non-stick cloth for final fermentation for 45min, brush a layer of whole egg liquid on the dough surface after fermentation, and finally sprinkle Parmesan cheese powder, and bake it in a preheated oven at 200 degrees for about 20min.