High-gluten flour 450g

Sausage [pic]Sausage 20g ph

Almonds [pic]Almonds 20g ph

Scallions [pic]Scallions 5g ph

Salt 5g

Yeast 5g

Water 200ml

Milk [pic ]Milk 80ml ph

Ham [pictured]Ham 15g ph

Sugar [pictured]Sugar 20g ph

Peanuts [pictured]Peanuts 100g ph

Mozzarella 30g

RECIPE MADE:

How to Make Handmade Bread 11. Flour, salt, sugar, yeast, water. Milk mix and refrigerate for half an hour.

Hand Torn Bread Recipe Directions 22. Knead into a smooth dough.

How to Make Hand-Torn Bread 33. Add olive oil in small portions, pushing and pulling the dough.

How to Make Hand-Torn Bread: 44. Form a thin film.

How to Make Hand-Torn Bread 55: Cover with a damp cloth and let rise until doubled in size, then deflate.

How to Make Hand-Torn Bread Picture 66: Roll out into a 0.5-cm-thick rectangle.

How to Make Hand-Torn Bread 77. Sprinkle with chopped peanuts and almonds.

How to make hand-torn bread 88.Cut into small pieces, easy to put into the mold.

How to Make Hand Torn Bread 99. Stack one on top of the other.

Hand torn bread recipe illustration 1010. placed in the mold.

How to make hand-torn bread 1111.Continue to ferment until 9 minutes full.

Hand torn bread recipe illustration 1212.Top with ham, mozzarella, chopped green onion.

How to make hand-torn bread 1313. Preheat oven to 170 degrees for 40 minutes.

Hand tearing the bread practice illustration 1414.Hand tearing a layer.

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Recipe Tip:

The size of the cut pieces depends on your mold. Feel free to add whatever filling you like.