Intestinal bread

1. Pour all ingredients (except butter) in the order of liquid to solid into the bread maker, stir and mix to avoid flour flying.

2. Set up two bread makers to mix the dough for 20 minutes. Add softened butter at room temperature, turn on the bread maker's "kneading" function again, run twice for 10 minutes until the dough becomes smooth, and then pull out the transparent film.

3. Take out the dough and place it on the countertop. Beat and knead it until smooth. At the beginning of the beating, the dough is very sticky to the hands. You can sprinkle some dry powder and knead and beat it together. As the muscles become stronger, the dough begins to become less and less sticky to the hands.

4. Roll the dough into a round shape and place it in a bowl with a lid for the first fermentation, which lasts for 1 hour.

After 5.1 hours, the dough has already fermented to several times its original size. At this point, dip your fingers in a little flour and insert it into the dough. When you take it out, the dough does not shrink or collapse, proving that the fermentation of this dough is very successful.

6. Use a dough stick to press and release the fermented dough.

7. Divide evenly into equal parts, cover with plastic wrap and let it relax for 10 minutes.

8. Take out one of the dough rolls and knead it into an oval shape. Use a dough stick to press a groove in the middle of the dough.

9. Then place the sausage in the middle and use a scraper to carefully scoop up the completed bread embryo and place it on a baking tray.

10. Preheat the oven to 200 degrees Celsius for 2 minutes, then turn off the oven and put the breadcrumbs into the oven for a second fermentation. Alternatively, you can put a bowl of hot water into the oven to effectively maintain the humidity and make the dough ferment beautifully. The fermentation time is 1 hour. Brush a layer of egg mixture on the bread embryo that has undergone secondary fermentation.

11. Squeeze the salad dressing and bake at 170 degrees Celsius for 30 minutes in a preheated oven. Once the surface turns golden, it is ready to be baked.

12. The grilled sausage bread has a crispy outer skin, a soft inner texture, and the sweet aroma of sausage, making it delicious.

13. It's really delicious. Another glass of milk would be even better.