Finished dish photo of Bacon Potato Cheese Mushroom Bread

Bacon Potato Cheese Mushroom Bread

I once bought a similar kind of small bread at a bakery. The soft texture and rich filling were amazing. I decided to try making it myself, and it turned out to be incredibly delicious. Different brands of flour absorb water differently, so you can reserve a little water from the recipe and gradually add it depending on the consistency of the dough.

Time:Over 1 hour
Difficulty:A bit challenging

Ingredients

Ingredient A: Bread flour340g
Ingredient A: Cake flour60g
Ingredient A: Cold milk210g(+10g)
Ingredient A: Egg1 piece
Ingredient A: Salt5g
Ingredient A: Granulated sugar40g
Ingredient A: High-sugar-tolerant yeast powder4g
Ingredient A: Butter30g
Ingredient B: Potato1 small
Ingredient B: OnionHalf
Ingredient B: Mozzarella cheese shreds80g
Ingredient B: Button mushroom4 pieces
Ingredient B: Bacon3 slices
Ingredient B: Salt and black pepper powderTo taste
Ingredient B: Olive oil1 small spoon

Steps

1

Place all ingredients of A, except butter, into the bread machine and knead using the method of adding the butter later until a membrane forms. Put the dough in a bowl, cover with cling film, and let it ferment for the first rise in a warm place for about 1 hour. The dough is ready if it doesn't bounce back or collapse when poked with a floured finger.

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2

Take the dough out, lightly pat it to release air, and divide it into 12 portions of about 60g each. Round them and let rest for 15 minutes.

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3

Dice the potato, onion, bacon, and mushrooms. Add a small spoon of olive oil to a pan and sauté the potato first, then add the other ingredients and stir-fry until soft. Season with salt and black pepper powder.

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4

Allow the cooked filling to cool slightly, then mix in the mozzarella cheese shreds.

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5

Flatten the rested dough balls into circles.

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6

Add the filling, avoiding overstuffing as the buns might expand too much and stick together during the second rise, affecting their appearance.

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7

Seal the opening tightly.

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8

Place the buns seam-side down into muffin molds (pre-grease the muffin molds with butter). Place a small pan of water on the oven's bottom rack and let the buns rise for the second time at 35°C for 30 minutes (Beiding oven). Do not allow them to get too large, as they will continue to expand during baking.

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9

After the second rise, remove the mold. Preheat the oven to 190°C. Dust the surface of the dough lightly with bread flour, then use a razor blade or scissors to score a cross on the top.

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10

Bake in the preheated oven at 180°C for the upper element and 190°C for the lower element for 20 minutes. Cover the tops with foil once they are browned (I used a baking tray on the upper rack). These come out fragrant, soft, and absolutely delicious.

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11

If you don't have a muffin mold, you can use bread paper molds. However, avoid other paper molds as they might stick.

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Cooking Tips

1. This recipe makes 12 small buns. If you don't have a muffin mold, bread paper molds can be used, but they might not look as cute. 2. For the second rise, adjust the fermentation setting based on your oven. With my Changdi oven, even setting the upper and lower temperatures to 0°C could still be too hot. Instead, unplug the oven and place a bowl of hot water at the bottom, keeping the fermentation temperature below 38°C. For Beiding electronic ovens with temperature controls, use the 35°C fermentation mode for the second rise for 30 minutes.