Easy Dough Without a Stand Mixer! Making Sausage Bread at Home (Air Fryer, Paper Cup Measurement)

First, beat an egg in a bowl and set it aside for later.

In a large microwave-safe bowl, add milk and unsalted butter.

Microwave the milk and butter for 1 minute and 30 seconds to warm it up.

Whisk the mixture until the butter is completely melted.

Add sugar, 3 tablespoons of the beaten egg, and salt to the bowl.

Whisk until the sugar dissolves. The mixture should be lukewarm (35-40°C), not hot.

Add instant dry yeast and stir until it dissolves.

Add bread flour to the wet ingredients.

Using a spatula, mix everything until a shaggy dough forms and no dry flour remains.

Knead by pressing and folding the dough until it comes together in one lump.

Shape the dough into a ball, cover it with plastic wrap, and let it rest for 20 minutes.

After resting, knead the now softer dough for about 1 minute to develop gluten.

Wet your hands, then shape the dough into a smooth ball by tucking the edges underneath.

Cover the dough and let it proof at room temperature for 30 minutes for the first fermentation, until it grows 1.5 times in size.

Degas the dough by wetting your hands, lifting and folding it about 10 times.

Shape the dough into a ball again, cover, and let it proof for another 30 minutes for the second fermentation.

After the second proofing, perform a finger test: sprinkle flour on the dough and poke it. If the hole remains, it's ready.

On a floured surface, gently press and roll the dough into a log to remove gas.

Divide the dough into 6 equal portions, each weighing about 65g.

Roll each portion into a smooth, round ball (rounding).

Cover the dough balls and let them rest for a 15-minute bench time.

Roll out a dough ball into a long oval, slightly longer than your sausage.

Flip the dough, place a sausage in the middle, and wrap the dough around it, pinching the seam tightly to seal.

Place the sausage roll on a baking sheet, seam-side down.

Using scissors, make 7 diagonal cuts into the roll, ensuring not to cut all the way through.

Gently spread the cut pieces to the left and right, alternating to form a leaf-like shape.

Cover the shaped bread and let it proof for a final 30 minutes.

To make the topping, combine chopped onion, canned corn, mayonnaise, all-purpose flour, and salt in a bowl.

Mix the topping ingredients until well combined.

After the final proofing, spoon the topping mixture onto the center of each bread.

Sprinkle a generous amount of mozzarella cheese over the topping.

Drizzle ketchup and mayonnaise in a zigzag pattern over the cheese.

Finish by sprinkling parsley on top for color.

Bake in a preheated 180°C (356°F) oven for 15 minutes or a 160°C (320°F) air fryer for 14 minutes.

Let the bread cool slightly before serving. Enjoy the cheesy, delicious sausage bread!