Have you ever went to a traditional bakery shop and enjoyed the aroma and freshness of the baking;
And you could not resist treating yourself with the breads that are warm, soft and yummy?

This loaves of bread at vintage bakery shop in my hometown provide a slice of childhood memories that is hard to replace.
One of the most legendary bread and my family love it so much.

Everything is done in the old and traditional way and I really loved the smell of the breads when they were freshly out from the oven.

In this recipe, I try to replicate it as closely as possible to describe the taste of the bread so you can enjoy it 😉
The recipe is simple and easy. I like to use my stand mixer but you can also knead the dough by hand.

Not a very tall bread but with soft, springy and a slightly dense texture.
The dough is enriched with butter and eggs so the baked bread has a good structure to stand up to its filling.

As for the filling, I found Edam cheese is perfect for this kind of bread.
Edam cheese has a very mild flavour, slightly salty or nutty; it’s commonly eaten on crackers and bread.
But if you can’t find it, you can replace it with Processed Cheese Slices; it taste good too.

Let’s take a look inside !
I just need to tear the bread slice into bite size, and munched. One slice was never enough for me 😋

These cheese and bacon rolls are soft, fluffy, and filled with a gooey cheese and bacon filling;
It’s quite easy to pull out the bread strands.

After cooling on the rack, store in the fridge in an airtight plastic bag. The loaf will still soft for the next few days.

You can reheat the bread in the 180°C oven for 10 minutes, it taste even better…. crispy on the outside, soft in the inside.

I hope you can enjoy the beauty of this bread from the nostalgic old bakery 🤗

WATCH HOW TO MAKE TRADITIONAL BAKERY BACON AND CHEESE BREAD

RECIPE

BACON AND CHEESE BREAD
Yield: One (450g Loaf Pan)
Active time: 1 hour
Total time: 4½ hours

Ingredients
☘️Bread Dough

• 120 g Bread Flour
• 120 g All-Purpose Flour
• 1 tsp Instant Yeast
• 25 g Caster Sugar
• 1/2 tsp Salt
• 15 g Milk Powder
• 65 g Milk
• 45 g Eggs
• 35 g Water
• 35 g Salted Butter
  

☘️Filling

• 150 g grated Edam cheese (OR you can use processed cheese slices)
• 3 slices Back Bacon

☘️Eggwash (1 tbs Eggs + 3 tbs Milk)
☘️Grated Cheddar Cheese on top for topping


Instructions

1. In a mixing bowl with dough hook, combine all the dry ingredients (Place the salt FAR AWAY from the yeast, you do not want to add salt on top of yeast  because salt will indeed KILL the yeast). Mix for about 1 minute.
   120 g Bread Flour; 120 g All-Purpose Flour; 1 tsp Instant Yeast; 25 g Caster Sugar; 1/2 tsp Salt; 15 g Milk Powder
2. Pour in the Milk, Eggs and Water; Mix on medium speed for about 5 minutes until the dough comes together. 65 g Milk; 45 g Eggs; 35 g Water
3. Add in the Salted Butter and continue knead the dough on medium speed for 12-15 minutes (You can also knead the dough by hand on a work surface for 15 to 20 minutes). 35 g Salted Butter
4. After 12-15 minutes, you can feel that the dough is very soft and has a shiny surface; And you can stretch it into a large thin membrane (it’s called a Windowpane Test).
   Shape the dough into a ball, cover and let it rest for 10 minutes.
5. Divide the dough into 3 equal pieces, round it into a ball;
   Cover and relax the dough for 10 minutes.
6. Prepare the pan and filling
   Grease 450g loaf pan with a little bit of oil.
   Pat bacon on a kitchen paper to absorb moisture and grated the cheese.
7. Take one dough, roll the dough into a rectangular shape (remove the gas inside);
   then fold both sides in so it become a rectangular shape ( do the same way with the rest dough).
   * Kindly watch the video for the full instructions
8. To shape
   Start with the first dough with the smooth side facing down, roll the dough into rectangular shape (25 cm long);
   Using your finger press to thinly the bottom and the sides;
   Spread a slices of Back Bacon and 50 grams of grated Edam Cheese in the middle and then roll the dough like a jelly roll tucking the sides well; place it into the prepared pan.
   Do the same way with the rest dough and then cover and let it ferment until it doubles in size.
   * At 32°C it usually takes for about 90 minutes.
9. After ferment for about 30 minutes brush the top lightly with egg wash mixture to give the final product a golden brown colour that is slightly shiny. 1 tbs Egg; 3 tbs Milk
   Cover again and continue with the fermentation process.
10. When the dough has doubled in size, bake in the preheated 180°C for 25 minutes.
    After 25 minutes, sprinkle some grated Cheddar Cheese on top and continue bake in the 180°C for 10 minutes.
11. Once it’s done, remove it from the pan immediately and let it cool completely on a cooling rack.
    * When baked, the internal temperature of the bread should be about 195°F – 210°F; the bread will have a hollow sound on the bottom when tapped.
    

NOTES

1. After cooling on the rack, store the bread in the fridge (in an airtight plastic bag).
   In the fridge, it will last for 1 week.
2. These loaves do freeze beautifully.
   Cool the baked loaves then place them in a freezer-safe storage bag, it can be frozen for up to a month.
3. To reheat
   – From the fridge: cut the bread into slices and then bake in the preheated 180°C oven for 10 minutes.
   – From the freezer: take out the bread to room temperature for at least 30 minutes (or defrost in the fridge overnight); cut the bread into slices and then bake in the preheated 180°C oven for 10 minutes.