Japanese Inspired Milk Bread with Broccoli, Bacon, Cheddar & Parmesan Cheese
- Karen Jones
- Jun 6
- 2 min read
1 loaf (10–12 slices)
Tangzhong Paste
In a small saucepan whisk together:
3 tablespoons bread flour
1/2 cup milk
Cook over medium-low heat, stirring constantly, until thick like pudding.Cool slightly.
Dough Ingredients
Tangzhong paste
2 1/2 to 3 cups bread flour
2 1/4 teaspoons active dry yeast
2 tablespoons sugar
1 teaspoon salt
3/4 cup warm milk
1 egg
3 tablespoons softened butter
Filling Mix-Ins
3/4 cup finely chopped broccoli florets
1 small shallot, finely minced
6 slices bacon, cooked crisp and crumbled
1 cup shredded mild cheddar cheese
1/4 teaspoon black pepper
Optional: pinch garlic powder
Parmesan Topping
2 tablespoons melted butter
1/4 cup grated Parmesan cheese
Instructions
1. Prepare the Filling
Steam broccoli for 2 minutes until bright green and barely tender.
Pat very dry.
Sauté shallot in a little butter until softened.
Cook bacon until crisp and crumble.
Let everything cool.
2. Activate the Yeast
In a large bowl combine:
warm milk
sugar
yeast
Let sit 5–10 minutes until foamy.
3. Make the Dough
Mix into the yeast mixture:
tangzhong
egg
salt
Gradually add flour until a shaggy dough forms.
Knead about 6 minutes.
Add softened butter and knead another 3–5 minutes until smooth and elastic.
Knead in:
broccoli
shallot
bacon
cheddar
The dough should be soft and slightly tacky.
4. First Rise
Place dough in greased bowl.Cover and let rise 60–90 minutes until doubled.
5. Shape the Loaf
Shape into:
a standard loaf
braided loaf
or pull-apart rolls
Place into a greased loaf pan.
6. Second Rise
Cover and rise 30–45 minutes until puffy
Add Parmesan Topping
Brush top with melted butter.Sprinkle generously with Parmesan cheese.
8. Bake
Bake at 350°F for 30–35 minutes until golden brown.
If browning too quickly, loosely cover with foil during the last 10 minutes.
The bread’s temperature should be 190 degrees when done.
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