Cheese and Bacon Bread First Release

Dough: 225g of bread flour, 150g of milk, 24g of sugar, 2g of salt, 9g of fresh yeast, 20g of butter.

Milk, sugar, bread flour, and yeast are put into the bread machine and mixed until smooth.

Add salt and butter, and continue stirring.

Knead into a dough that can be stretched into a thin film.

Shape into a ball and place it in a large bowl for the first fermentation.

Filling: 120g cooked cured meat, 50g shredded mozzarella cheese, an appropriate amount of cheese powder.

Cut the cured meat into small cubes and add the shredded cheese.

Mix evenly and set aside.

The dough has doubled in size and fermentation is complete.

Divide into 3 equal parts, release the air, roll into balls, and let rest for 15–20 minutes.

Press into a circle.

Put in the minced meat.

Pinch both ends.

Then pinch the other two ends again.

Place the closure facing downwards.

After wrapping, gently press the front of the bread into the cheese powder, allowing the surface to be evenly coated with cheese powder.

Place in the baking tray, score the surface, and let it undergo the second fermentation until it is 1.5 to 2 times larger.

Place in a preheated oven, bake at 170°C with both top and bottom heat on the middle rack for 25–30 minutes.

Golden on the surface, remove from the oven. Place on a cooling rack to cool.