Recipe for Savory Lava Ham Corn Cheese Bread

Except for fresh yeast, sea salt, and butter, pour all other ingredients in the main recipe into the stand mixer; (If the weather is above 16 degrees Celsius, it is recommended to use ice for all liquids, and if necessary, it is best to tie ice packs to the bowl).

After mixing the dough with the stand mixer at low speed (setting 3) until there is no dry flour, switch the stand mixer to medium-high speed (setting 6) and knead until the dough can be stretched into a thick film.

Add 18g fresh yeast, 5g sea salt, and 60g softened butter at room temperature to a stand mixer.

Mix the butter, sea salt, and fresh yeast evenly using a stand mixer at speed 3. Then, switch the stand mixer to medium-high speed at speed 6 and mix until the dough can be stretched into a thin, elastic membrane.

The temperature of the kneaded dough should ideally be kept between 24-26 degrees Celsius. Shape the dough into a smooth side, place it in a dish with the smooth side facing up, seal it well, and let it ferment at 28 degrees Celsius until it doubles in size, which should take about an hour.

While the dough is fermenting, prepare the cheese filling: 160g crispy sausage, diced; 120g cooked corn kernels; 200g completely thawed shredded mozzarella cheese; 70g salad dressing. Mix them together in a bowl and set aside.

The dough has fermented long enough. To test if it has fermented properly, insert a finger with a little flour into the dough. If the dough does not spring back or collapse, it has fermented for the required time.

Gently press the fermented dough to release the air, divide it into 16 equal portions, shape them into balls, seal them and let them rest for 15 minutes.

Take a dough ball, roll it out slightly from top to bottom into a round shape, gently patting out any air bubbles around the edges. Flip it over, place the cheese filling in the center, and seal it diagonally, making sure to pinch the seam tightly. Flip it over again and shape it into a round ball. Repeat this process for each small dough ball. (⚠️ Do not use all the cheese filling; reserve some for later use.)

Place them on a baking tray. If the tray is not non-stick, be sure to line it with parchment paper.

If you don't have a fermentation box, you can put it in the oven at 35 degrees Celsius for 30 minutes to ferment, preferably with a cup of 75 degrees Celsius hot water underneath;

The dough should be taken out of the oven when it is almost fermented. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) for 10 minutes. Spray water on the surface of the dough and sift cheese powder.

Cut a cross on the surface of each dough ball, and stuff some filling in the center of the cut;

Place in a preheated oven at 180°C (top heat) and 175°C (bottom heat) for 18 minutes; (⚠️The baking temperature and time above are for reference only)

Take the baked bread out and gently shake it a couple of times. Then place it on a cooling rack to cool until it is still slightly warm before eating. This bread is best eaten while it is still a little warm. If you can't finish it, let it cool to lukewarm before sealing it in a bag and storing it in the freezer or at room temperature.

This bread is savory and delicious, every bite is full of filling, eating it makes me feel great 😄;

If you like savory bread, you should definitely try making this bread.

Remember to submit your work in the comments section after you've done it well! Looking forward to seeing you all! 😘