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1
Cut the bacon into 1 cm cubes and slice the onion.
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2
Grease the baking tin and line with parchment paper.
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3
Combine the ingredients marked .
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4
Place all of the ingredients, except for the bacon and butter, into the bread maker and start the dough course.
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5
Place the yeast in the yeast compartment.
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6
After it has been kneading for 5 minutes, add the butter.
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7
When the bread maker beeps, add in the bacon and let the bread maker handle the rest until the first rising.
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8
When the dough is finished, remove it and deflate.
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9
Divide into 9 sections and form into balls.
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10
The dough is soft so coat with flour.
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11
Cover with a wrung out damp dishcloth and let sit for 15 minutes.
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12
Turn the dough over and press lightly to release the gas.
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13
Form back into neat balls and arrange in the baking pan.
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14
Use the oven's bread proof function at 35C for 40 minutes to perform the second rising.
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15
When it rises to the level as seen in the photo, it's finished.
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16
Preheat the oven to 200C.
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17
Meanwhile, top the dough with the sliced onions, mozzarella cheese, and mayonnaise in that order.
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18
Lower the oven to 180C and bake for 22 minutes.
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19
Adjust the temperature and baking time to your oven.
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20
When it has finished baking, bang the tin onto the counter.
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21
Remove the bread with the parchment paper and place on a cooling rack.
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22
Remove the paper and let cool.
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23
Optionally top with parsley.
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24
This time, I loaded the bread with half an onion and 80g of cheese.
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25
The cheese is so crispy, and since the dough has soy milk, it's moist and fluffy.
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26
Since the bread looked cute when cut into little squares, I kept just one to taste and wrapped the rest up as gifts.
