Super Soft Bacon and Cheese Bread (Tangzhong method): Bread Machine

Once you have master in bread dough, you can really play around with different filling. I love to create my own filling as I can choose my own ingredient. Since my family are really like cheese, I would always go into cheesy filling. Recently, I love to use mature-cheddar cheese as it gives a stronger taste!!

To make bacon and cheese bread is really easy. The method is quite similar as Super Soft Ham, Cheese Wholemeal Rolls, except for the bacon. The bacon needs to be cut into small pieces and saute in a pan until golden color before it can be used as the filling.

Ingredients of TangZhong

25 g of bread flour (slightly less than 2 tbsp)

125 ml water
(To prepare TangZhong, please refer to my recipe: Super Soft Ham, Cheese Wholemeal Rolls)


Ingredients of bread (16 pieces)
200 g bread flour
50 g whole meal flour
50 g plain flour
3 tbsp of sugar
2 tbsp milk powder
150 g TangZhong (use all the tangzhong that you made above)
1 tsp yeast
1 large egg
80 ml water (the amount of water is varies by different type of flour)
2 tbsp butter (cut into small pieces, softened in room temperature)

Filling: Bacon and cheese
Some bacon (cut into small pieces and saute in pan until golden color. Remove and put aside)
Some mayonnaise
Some cheddar cheese, cut into small pieces (I am using mature cheddar cheese)

1. Bread Dough: Mix all the ingredient together and select 'dough recipe' in the machine. It is important to spend the first 5 minutes to see the kneading process in order to adjust the water and flour quantity. Using the same ratio of ingredient each time does not mean that you will get a consistent dough. If the dough is wet, you may add in the bread flour, 1 tsp  at each time until you can get a clean dough. (NOTE: Dough is wet when it stick on the pan) (For detail images, please refer the Super Soft Ham, Cheese Wholemeal Rolls)

2. Once the dough is ready (after 1st proofing), remove the dough from the machine. Separate the dough into 2 pieces and roll into a ball. Let the dough rest for another 10 minutes.

3. Then, roll one of the ball into a rectangle shape with thickness of around 5 mm. Apply a layer of mayonnaise on the dough, sprinkle bacon and cheese on top of the bread dough. Roll the bread until forming a long roll. Cut the roll into 8 pieces. Repeat similar step for the other dough.

4. Second Proof: Now the breads are ready for second proof. Cover the dough with wet cloth/plastic wrap and let it proof for 40-60 minutes at room temperature.

5. Bake: Brush the dough with egg wash (egg yolk mix with 1 tsp of water). Sprinkle some cheddar cheese just before baking. This will enhance the flavor of the bread. Bake at 175'C for at least 10-15 minutes until the bread is brownish.