65C Bacon Scallion Loaf 培根葱花土司

I have been fine tuning my bread dough recipe. Here, I used 2 eggs and also increased the amount of milk and whipping cream. The dough was quite sticky, but the end result was a very soft, fluffy pillowy loaf. The bread remained soft even after 2 days.

65C Bacon Scallion Loaf 培根葱花土司 (makes 1 large loaf)

Ingredients:

65C Starter:
1/4 cup bread flour
200 ml water

Dough:
All of 65C starter
2 eggs
6 tbsps milk
8 tbsps whipping cream
3 1/2 cups bread flour
2 tsps dry yeast
5 tbsps sugar
3 tbsps whole milk powder
1 tsp salt
1/2 cup bacon crumbs– chop slightly if some pieces are bigger
3 stalks scallion– chop finely
1 tbsp cooking oil (for cooking scallion)
4 tbsps unsalted butter– melted and cooled

Method:

1. Prepare starter: Combine flour and water in a small sauce pan. Whisk to combine well. Stirring constantly, cook at low heat until it reaches 65C (150F). The starter will look like a thin paste with the consistency of condensed milk. Set aside to cool.
2. Add 1 tbsp cooking in another small sauce pan, cook scallion briefly at medium high heat until aromatic. Remove from heat and cool.
3. While 65C starter and scallion are cooling, beat eggs in a bowl, then add in milk and whipping cream. Mix well.
4. Pour in egg mixture to the bottom of bread machine loaf pan, followed by 65C starter.
5. Add flour to loaf pan. When measuring be sure to use a knife to scrap off extra flours so you have a leveled cup.
6. Make an indent in the middle, and add dry yeast to the indent. Add sugar, milk powder and salt to different corners of the loaf pan.
7. For Zojirushi bread maker (model Zojirushi BB-PAC20), press HOME MADE button and set timing as follow and press START: Rest: OFF–> Knead: 25 min –> Shape: OFF –> Rise 1: 45 min –> Rise 2: 30 min –> Rise 3: 1hour –> Bake: OFF –> Keep Warm: OFF
   1 minutes after the knead cycle starts, add in bacon crumbs and scallions in 2-3 batches. Once the dough starts to come together, add in melted butter and in 2-3 batches before knead cycle completes.
8. When the final rise cycle is completed, transfer bread dough to a lightly floured surface. Gently roll out to 15 x 13 rectangle, pushing out any big air bubbles. Roll the dough up like a jelly roll, pinch the end to seal.
9. Transfer dough to a greased Pullman loaf pan (do not use lid), cover with plastic wrap and let it rise almost to the rim.
10. Brush top with whipping cream, and bake in preheated 350F oven, middle rack, for 45 minutes. Remove bread from the pan. The bread should be nice and brown, with a hollow sound when tap the bottom.
11. Cool bread completely on a rack before slicing. To keep bread moist for longer time, put bread in a Ziplog bag then inside bread box.

Regina’s Note:

• Scallion: I chopped the scallion too fine so it’s hard to see them in the bread. Next time chop them slightly bigger, and don’t cook them too long or else you’ll lose the aroma of the scallions.

• The flavor of bacon and scallion is quite subtle. Feel free to add more if desired.

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