Q: Can I use regular flour instead of bread flour for this recipe?
A: It’s best to use bread flour for better texture, but you can use all-purpose flour in a pinch. However, the texture might be slightly different.
Q: What can I substitute for dry yeast?
A: You can use fresh yeast. The general conversion is 1 part dry yeast equals 3 parts fresh yeast.
Q: Is it necessary to use unsalted butter?
A: Yes, unsalted butter is preferred as it allows you to control the amount of salt in the recipe.
Bacon Cheese Milk Toast
Notes
Ingredients:
- High-gluten flour (bread flour) - 500g
- Dry yeast - 5g
- Fine sugar - 30g
- Salt - 6g
- Milk powder - 20g
- Egg whites - 60g
- Milk - 320g (reserve 30g to adjust dough consistency)
- Unsalted butter - 50g
- Bacon (for filling) - 180g
- Cheese slices (for filling) - 6 slices
- Egg wash - a small amount
- Prepare all ingredients.
- Mix all main ingredients except butter in a mixing bowl until a rough membrane forms. Add the reserved milk as needed based on the dough's consistency.
- Add softened butter.
- Mix at low speed until the butter is fully incorporated, then switch to medium-high speed until the dough can stretch into a thin, elastic membrane.
- Round the dough and place it in a fermentation box. Ferment in a warm, moist environment, not exceeding 28°C.
- Let the dough ferment for 1.5 hours. Check fermentation by poking a hole with a floured finger; it should not collapse or shrink back if properly fermented.
- Divide the dough into 6 equal parts, round each piece, and rest for 15-20 minutes.
- Roll each dough piece into an oval shape.
- Roll up each oval, seam side down, and let rest for 20 minutes.
- Prepare bacon (cut into small pieces) and cheese slices.
- Roll the dough with the smooth side down into a long strip, about 35 cm long, and slightly wider than a cheese slice.
- Place a cheese slice in the middle and evenly sprinkle bacon bits over it.
- Roll from top to bottom, cut in half with a sharp knife.
- Place in a 450g toast box for a second fermentation in a warm, moist place (like a preheated oven at 33°C with some water mist).
- When 90% fermented, brush with egg wash.
- Bake in a preheated oven at 180/190°C for 35 minutes. Cover with aluminum foil if the top browns too quickly.
- Shake the bread out of the mold immediately after baking.
- Cool before slicing or tearing for consumption.
- High in carbohydrates and protein
- Contains dairy and gluten
- Moderate in fats, mainly from butter and cheese
