Bacon Scallion Milk Bread

This is a variation of Hokkaido Milk Bread. I used all purpose flour and it worked fine.

Ingredients

All purpose flour - 4 1/2 cups
Active dry yeast - 1 TBSP
Sugar - 1/3 cup
Salt - 1.5 tsp
Egg - 1
Warm milk - 1 cup (about 110F)
Whipping cream - 2/3 cup

Bacon - 8oz (cooked, and cut into small pieces)
Green onion - 2 cups (chopped)

Optional simple syrup for glazing (2 teaspoons sugar, dissolved in 2 teaspoons hot water)

Or butter for glazing

YIELD: two 9" round bread

Steps

1. Grease two 9" cake pan

2. Add sugar, yeast to warm milk, and let it sit for 5 minutes. 

3. In stand mixer bowl, combine the egg and whipping cream. Add the yeast and milk mixture, mix well together.

4. Add salt and flour to the bowl, start at low speed then gradually raise speed to medium. Mix for 12-15 mins until the dough becomes smooth and elastic. If dented by your finger, the dough should spring back. Be careful not to overmix, since the gluten structure might be dwindled.

5. Grease a big bowl, and transfer the dough in. Cover the bowl and let proof until the dough has doubled in size, about 40-60min.

6. Transfer the dough to worktop, quickly knead for 1-2 mins. Divide the dough evenly into two. Roll out each into into a ¼ in thick rectangle or rough circle. Sprinkle the scallions and bacon evenly over the dough, and cut it into small 1.5 inch squares.

7. Fold each square in half like a taco with the bacon scallion filling on the inside. Nestle them in the pan standing up on one end of the taco. At this point, you can cover and refrigerate the dough overnight, if making this recipe in advance. The next day, remove the dough from the refrigerator, let it come up to room temperature, and proceed with the next step.

9. Preheat oven to 350°F. 
10. Bake for approximately 22 – 25 mins until the top is golden brown. 

11. For the final glow and delicious aroma of the bread, you can brush the top of the bread with some melted butter or whipping cream or simple sugar syrup. Cool, and enjoy warm or at room temperature.