I made bread dough using a baking machine. Put all the dough ingredients in a kneader and turn it into a kneading function. When the elastic dough is completed, take out the dough, round it, and put it in a bowl, cover the top with a wrap, and pierce three to four holes for the first fermentation at room temperature.

Shall we make ingredients for bread during the first fermentation? First, cut the sausage into the right size,

Cut paprika and onions into sausage-sized pieces, too. I'm going to bake it in a small bread mold, so I cut the filling into small pieces.

Grease the heated pan lightly, add the chopped ingredients and stir-fry over medium heat.

When onions become transparent, add tomato sauce and mix and remove from heat. Then spread out in another bowl and cool.

Place the dough after the first fermentation on the workstation, press it with your palm to drain the air, and then cut it into six equal parts and circle it. Cover the top with plastic and let it rest for 10 to 15 minutes.

Roll the dough with a rolling pin to make it round about 2cm wider than the bottom of the mold.

Place the dough in the prepared mold and fix the bottom and sides to a certain extent by gently pressing your fingers. Make holes in the bottom with a fork to prevent swelling during baking.

Then, put the cooled stir-fried ingredients and cover the top with vinyl to make the second fermentation at room temperature for 20 to 30 minutes.

After fermentation, add an appropriate amount of mozzarella cheese on top, and bake in an oven preheated to 180 for about 13-14 minutes. If you grill that much, the cheese on the top will turn golden.

Don't you think the golden brown bread and cheese will taste good?