Chunky Bacon and Onion Cheese Bread

Name: Chunky Bacon and Onion Cheese Bread
Yield: 6 servings
Cuisine: American
Ingredients: 250 grams Bread (strong) flour (I used Haruyutaka blend); 25 grams Unsalted butter; 15 grams Sugar; 10 grams Trehalose; 4 grams Salt; 1 ※Egg yolk (medium); 90 ml ※Milk; 1 combined with egg yolk and milk to equal 165 ml. ※Soy milk; 3 grams Instant Dry Yeast; 120 grams Thickly sliced bacon; 1 Onion; 1 Shredded mozzarella cheese; 1 Mayonnaise; 1 Fresh parsley

cookpad.japan @cookpad_jp

The basic bread dough recipe that I used is. My husband likes this bread and requests it but since he eats too much, I only make it sometimes. I made it in a square tin this time, which gave it some impact.

Adjust the amount of water based on the type of bread flour you use. The dough is quite soft so it's a little difficult to handle. I like to use as little extra flour as possible so if it sticks to the counter, I use a scraper to scraper it off and shape it with that. Recipe by Pu-kosan

cookpad.japan @cookpad_jp

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Ingredients

6 servings

Basic Bread Dough:
250 gramsBread (strong) flour (I used Haruyutaka blend)
25 gramsUnsalted butter
15 gramsSugar
10 gramsTrehalose
4 gramsSalt
1※Egg yolk (medium)
90 ml※Milk
1combined with egg yolk and milk to equal 165 ml. ※Soy milk
3 gramsInstant Dry Yeast
120 gramsThickly sliced bacon
Toppings:
1Onion
1Shredded mozzarella cheese
1Mayonnaise
1Fresh parsley

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Steps

1

Cut the bacon into 1 cm cubes and slice the onion. Grease the baking tin and line with parchment paper. Combine the ingredients marked ※.
2

Place all of the ingredients, except for the bacon and butter, into the bread maker and start the dough course. Place the yeast in the yeast compartment.
3

After it has been kneading for 5 minutes, add the butter. When the bread maker beeps, add in the bacon and let the bread maker handle the rest until the first rising.
4

When the dough is finished, remove it and deflate. Divide into 9 sections and form into balls. The dough is soft so coat with flour.
5

Cover with a wrung out damp dishcloth and let sit for 15 minutes. Turn the dough over and press lightly to release the gas. Form back into neat balls and arrange in the baking pan.
6

Use the oven's bread proof function at 35°C for 40 minutes to perform the second rising. When it rises to the level as seen in the photo, it's finished.
7

Preheat the oven to 200°C. Meanwhile, top the dough with the sliced onions, mozzarella cheese, and mayonnaise in that order.
8

Lower the oven to 180°C and bake for 22 minutes. Adjust the temperature and baking time to your oven.
9

When it has finished baking, bang the tin onto the counter. Remove the bread with the parchment paper and place on a cooling rack. Remove the paper and let cool. Optionally top with parsley.
10

This time, I loaded the bread with half an onion and 80g of cheese. The cheese is so crispy, and since the dough has soy milk, it's moist and fluffy.
11

Since the bread looked cute when cut into little squares, I kept just one to taste and wrapped the rest up as gifts.