Bacon and Cheese Bread Using Tangzhong Method

Bacon and Cheese Bread Using Tangzhong Method from Pinay In Texas Cooking Corner


For Tangzhong (good for two loaves of bread):

  • 1/3 cup bread flour
  • 1 cup water (could be replaced by milk, or 50/50 water and milk)

For Bacon & Cheese Bread: (Yield 1 loaf of bread)

  • 2½ cups bread flour
  • 3 Tbsp+2tsp sugar
  • 1 tsp salt
  • 1 large egg
  • 1 Tbsp+1tsp milk powder 
  • 2 tsp instant yeast
  • ½ of the tangzhong from above
  • ½ cup milk
  • 3 Tbsp butter (cut into small pieces, softened at room temperature)
  • ½ cup bacon bits and 1 cup shredded mild cheddar cheese (for filling)

Egg wash:

  • 1 egg, beaten
  • 1 Tbsp. milk
  • a pinch of salt


For tangzhong:

1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.

2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon, it’s done. Remove from heat.

3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )

For Bacon and Cheese Bread:

1. Place flour, sugar, salt, powdered milk, egg, instant yeast and tangzhong into a mixer bowl. Using a dough hook, mix it at low speed. Gradually add in the milk until a soft dough is formed. Then, run the mixer for 10 minutes at speed 2. When the dough comes together, start adding the cubed butter and allow butter to be mixed into the dough at low speed. The dough should be smooth, elastic at this stage.

2. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof until it's double in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 80°F. Transfer to a clean floured surface. Deflate and divide the dough into four equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.

4. Roll out each portion of the dough with a rolling pin into an oval shape. Sprinkle bacon and cheese evenly as much as you like. Roll from the upper, shorter end down to the bottom (as picture shown). Flatten the dough with your rolling pin. Then roll once again. The seals face down.

5. Arrange the rolled-up dough in a greased or non-stick loaf tin. Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside. Brush egg wash on surface. Bake in a pre-heated 350°F oven for 35 to 40 minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.