SAUSAGE MAYONNAISE BREAD

Source: A Profit Making Bakery Shop Cookbook/ Kak B

Ingredients A

• 1000 g high protein flour
• 20 g instant yeast
  

Ingredients B

• 120 g castor sugar
• 15 g salt
• 50 g milk powder
• 100 g eggs
• 500 g water
  

Ingredients C

• 150 g butter
  

Topping

• 33 nos sausages
• 500 g shredded cheese
• 300 g mayonnaise
• 100 g oregano flakes
  

• To mix: Combine A , add in B, blend until it clings together. Add in C and continue mixing until a smooth and elastic dough is formed.
• Basic Proofing: Let the dough rest in a warm place. Proof for 40 minutes until doubled in size.
• Divide and Mould: Divide dough into 60 g each portion, roll into round.
• Intermediate Proofing: Rest for 10 minutes.
• Shaping: Roll out into 4"x6" size.
• Final Proof: Rise for 40-50 minutes.
• Topping: Brush with egg wash, slice the sausage into 3 slices, arrange on top, pipe buns with mayonnaise, sprinkle some shredded cheese and oregano flakes on top.
• 
• filling: Bake in preheated oven at 200 C for 12-15 minutes.