Hello! This is Jooyoung Kim, an audio engineer and music producer.
While resting at home, I made some bread just as a hobby! I like bread and sweets, so I studied baking a little and even earned a Craftsman Confectionery Making certificate issued by the South Korean government.
In Korea, dry yeast is quite expensive, so I substituted it with raw Makgeolli, which contains live yeast that converts sugar into alcohol and carbon dioxide.
Also, I made the dough using a focaccia recipe because I thought it would add more flavor than making sausage bread with a simple dough. The dough recipe is shown below.
- Flour: 300 g
- Raw Makgeolli: 250 g
- Salt: 4 g
- Sugar: 6 g
- Olive oil: 10 g
- Some dried herbs (basil, rosemary, and parsley)
There are very few ingredients in the dough, so I refrigerated it for a day to absorb the aroma of the dried herbs.
The two pictures at the bottom show a large focaccia that I made before making the sausage bread and the small focaccia. Both of the breads use the exact same dough recipe.
I used a sausage, frozen mozzarella cheese, chopped onion, and ketchup for the sausage bread! Since I didn’t use an oven, and an air fryer has trouble heating the bottom of the dough, I pan-fried it as well.
As I expected, it was great! I’ll make it again if time permits.
Today was just a story about my hobby. Knowing that I don’t need to take the TOEFL brings me such peace of mind.. Well, I’ll wrap up my post here for today. See you in the next post!
