Started baking bread again as my youngest son school holidays is over... back to school yesterday!😉
Ingredients:
(A) Butter & scallion mixture:-
1. 25g ( 2 1/2 tbsps ) Soften butter
2. 1 tbsp Scallions / green onions ( sliced into small size )
3. 1 tsp Garlic ( finely chopped )
4. A pinch of salt
5. Sprinkles of black pepper
Method:
Put butter, salt, green onion, black pepper and minced garlic in a small bowl, mix until well combined. Keep in the fridge until ready to use.
(B) Dough:-
1. 180g ( 1 1/4 cup ) Bread flour
2. 3g ( 1/2 tsp full ) Salt
3. 25g ( 2 tbsps ) Caster sugar
4. 4g ( 1 1/4 tsp ) Instant dried yeast
5. 100ml Warm milk
6. 1 Egg
7. 15g ( 1 1/2 tbsp ) Soften butter
(C) Topping:-
1. 40g ( 1/2 cup ) Mozzarella cheese
2. 2 slices of bacon (chopped)
2. Scallions (green onions) for sprinkes on top of bread
Make the dough :
1. In a mixing bowl put flour, sugar, salt, yeast. Stir stogether using a wooden spoon.
2. Pour warm milk and beaten eggs. Stir until combined.
3. Add soft butter, continue stirring until well blended into a smooth sticky dough.
4. Put the dough into greased bowl. Cover with cling wrap and put in a warm place for about an hour.
5. Sprinkle with extra flour and start folding with fingertips (not kneading). Sprinkle more flour as needed but not too much. Shape the dough into ball and rest for 20 mins.
6. Flatten the dough and roll into a rectangle shape with a roller.
7. Spread with garlic butter on half of the dough. Folding the other half of the dough, then sprinkle some cheese on top. Roll and wrap up dough. Divide into 6 portions.
8. Arrange on greased a round 8" baking pan. Cover with loose cling wrap for 40 minutes or till double in size. Let rise.
9. Brush butter on top, sprinkle some chopped bacon. cheese and scallions.
10. Bake at 180°C pre-heated oven, for 20 minutes until golden brown.
11. Let stay in the pan for 10 minutes. Serve with hot soup or just enjoy the way it is.
*Baking time & temperature may vary depending on the type and accuracy of oven. You may need to adjust your oven temperature accordingly.
Recipe source from: Kimiya Lim
Happy Baking!
Ingredients:
(A) Butter & scallion mixture:-
1. 25g ( 2 1/2 tbsps ) Soften butter
2. 1 tbsp Scallions / green onions ( sliced into small size )
3. 1 tsp Garlic ( finely chopped )
4. A pinch of salt
5. Sprinkles of black pepper
Method:
Put butter, salt, green onion, black pepper and minced garlic in a small bowl, mix until well combined. Keep in the fridge until ready to use.
(B) Dough:-
1. 180g ( 1 1/4 cup ) Bread flour
2. 3g ( 1/2 tsp full ) Salt
3. 25g ( 2 tbsps ) Caster sugar
4. 4g ( 1 1/4 tsp ) Instant dried yeast
5. 100ml Warm milk
6. 1 Egg
7. 15g ( 1 1/2 tbsp ) Soften butter
(C) Topping:-
1. 40g ( 1/2 cup ) Mozzarella cheese
2. 2 slices of bacon (chopped)
2. Scallions (green onions) for sprinkes on top of bread
Make the dough :
1. In a mixing bowl put flour, sugar, salt, yeast. Stir stogether using a wooden spoon.
2. Pour warm milk and beaten eggs. Stir until combined.
3. Add soft butter, continue stirring until well blended into a smooth sticky dough.
4. Put the dough into greased bowl. Cover with cling wrap and put in a warm place for about an hour.
5. Sprinkle with extra flour and start folding with fingertips (not kneading). Sprinkle more flour as needed but not too much. Shape the dough into ball and rest for 20 mins.
6. Flatten the dough and roll into a rectangle shape with a roller.
7. Spread with garlic butter on half of the dough. Folding the other half of the dough, then sprinkle some cheese on top. Roll and wrap up dough. Divide into 6 portions.
8. Arrange on greased a round 8" baking pan. Cover with loose cling wrap for 40 minutes or till double in size. Let rise.
9. Brush butter on top, sprinkle some chopped bacon. cheese and scallions.
10. Bake at 180°C pre-heated oven, for 20 minutes until golden brown.
11. Let stay in the pan for 10 minutes. Serve with hot soup or just enjoy the way it is.
*Baking time & temperature may vary depending on the type and accuracy of oven. You may need to adjust your oven temperature accordingly.
Recipe source from: Kimiya Lim
Happy Baking!
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