Scallion Cheese Bacon Bread

Activate the yeast in warm water (30-40°C) for 10 minutes. If the water is not too hot to touch, it's at the right temperature. The yeast will create a lot of foam.

Soften the butter at room temperature ahead of time.

Weigh all the ingredients. Add the salt to the flour; a small amount of salt is sufficient, no weighing needed—just use a small spoon.

Add sugar, egg, and salt to the flour.

Start the kneading machine and mix briefly until the salt and sugar are no longer visible.

Add the yeast water.

Gradually add milk—not all at once. Reserve half and add it gradually based on the consistency. Absorption varies by flour type and egg size, so add the milk little by little.

When the dough starts to clump together, it should feel moderately soft when pressed with your fingers.

Continue kneading.

Knead until it forms a smooth dough.

Add the softened butter and continue kneading. In my machine, this takes 20 more minutes.

Knead into a smooth dough again.

Take a small piece to test the gluten window. Place the dough in a container and let it rise in a warm place until doubled in size.

Poke a hole in the dough with a floured finger. If the hole doesn’t bounce back or collapse, it’s ready.

Deflate the risen dough.

Divide into 8 equal portions.

Fry the bacon until cooked.

Take a portion of dough and roll it out thinly.

Cut the bacon into small pieces and place on the rolled-out dough.

Roll the dough up.

Pinch the edges to seal tightly.

Place the sealed side down in a boat-shaped paper baking tray.

Place a bowl of hot water inside the oven for secondary fermentation. Use the oven’s fermentation function, if available.

Let the dough rise until it doubles in size.

Sprinkle grated cheese on top.

Drizzle ketchup and salad dressing over it.

Sprinkle chopped scallions on top. Preheat the oven to 150°C with both top and bottom heat and bake for 15 minutes.

Take it out and brush a layer of egg yolk. Adjust the oven to 180°C top heat and 150°C bottom heat. Bake for another 10-15 minutes. Adjust baking time based on your oven and the bread’s color. You can also brush the egg yolk after proofing for a second time, then add cheese, sauces, and scallions.

Take it out of the oven.

Finished!

So fragrant!