Ham and Cheese Bread (tangzhong)

So.. I bought 20lbs of flour on Amazon, tried to save money with the subscribe and save option. It was only supposed to deliver the next week but I chose to deliver it early and assumed that it would cancel the next delivery but it didn’t. So now I have 40lbs of flour.. Thats 18kg so flour… ))’: Gonna be making a lot of bread in the next few weeks/months


Made some Ham and Cheese Bread with the basic tangzhong bread recipe. LOVE the tangzhong recipe. It makes the bread so fluffy and soft. BTW, the new flour I bought is wheat flour so the bread looks more brown than white bread.


25gm bread flour
125ml water (could be replaced by milk, or 50/50 water and milk)

1. Place flour and water in a saucepan. Mix it so that there are no more lumps. Over medium-low heat, stir the mixture continuously  until the mixture becomes gooey.

2. Turn off heat and leave the mixture to cool (just a while is fine. Most websites ask you to let it cool to room temperature, but who has time for that!)


Ham and Cheese Bread (tangzhong)
Adapted from Christine’s Recipes

350gm bread flour
55gm  sugar
2g salt
1 large egg
½cup milk
120gm tangzhong
6gm instant yeast
30gm butter (cut into thin slices)

10 slices of deli meet
a handful of cheddar/mozzarella cheese

1. Combine all ingredients except ham and cheese into the bowl of a mixer. If you’re using a stand mixer, knead with a dough hook on low speed for 10mins then on medium speed for another 2 minutes. Kneading by hand usually takes about 20mins.

2. Place dough a lightly greased bowl (or just put parchment paper on the bottom) and cover with cling wrap. Set aside for 45mins.

3. Turn the dough out on a clean, floured counter top (or just use the parchment paper so that you don’t have to clean up). Roll out the dough into a rectangle. Squeeze as much water out of the deli ham as possible, otherwise your bread might end up doughy where it meets the ham. Place the ham on surface of the dough, sprinkle cheese on top, and then roll the dough into a log.





4. Cut it into 1.5 inches (about 2 fingers) thick slices. Place them on a cookie tray. Let them rise for another 45 mins.





5. Preheat your oven to 350F. Bake them for about 30mins or until the top turns golden brown.Image


Hokkaido Milk Bread

Doesn’t it look so soft and fluffy?! It tasted so good! Everyone should try this recipe (if you have a stand mixer because it’ll take serious muscle to knead for half an hour).Image

Hokkaido Milk Bread

adapted from kirbiecravings


2½ cups bread flour
3tbsp+2tsp sugar
1/2 tsp salt
1 large egg
½ cup milk
120g tangzhong (recipe below)
2 tsp instant yeast
3 tbsp butter (cut into small pieces, softened at room temperature)


For Tangzhong – mix 1/3 cup bread flour with 1 cup water. Whisk it until there are no more lumps. Pour it into a saucepan and place it over medium heat. Keep stirring until you see that it becomes gravy like (or if you want to be more precise, when it reaches 65degree celcius)

1. Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer. Make a well in the center. Add in all wet ingredients: milk, egg and tangzhong. Fit the dough hook attachment on your stand mixer and begin mixing on medium speed and knead until your dough comes together and then add in the butter and continue kneading.  Keep kneading until the dough is smooth, not too sticky on the surface and elastic. I kneaded the dough for about 18-20 minutes. Each mixer may vary. When the dough is ready, you should be able to take a chunk of dough and stretch it to a very thin membrane before it breaks. When it does break, the break should be form a circle.

2. Knead the dough into a ball shape. Take a large bowl and grease with oil.  Place dough into  greased bowl and cover with a wet towel. Let it proof until it’s doubled in size, about 40 minutes.

3. Transfer to a clean surface. Divide the dough into four equal portions. Knead into balls.  Cover with cling wrap, let rest for 15 minutes.

4. Roll out each portion of the dough with a rolling pin into an oval shape.  Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top.

5. Flip dough over with the folds facing down,and flatten dough with rolling pin.

6. Flip dough over so the folds face up. Now roll the dough up. Place each of the rolls into the bread pan and put a piece of plastic wrap over the rolls. Let them rise until double the size, approximately another 40 minutes.


7. Beat an egg and brush egg mixture on top to create shiny eggwash finish (I didn’t bother since it’s just for us)

8. Bake at 325 degrees F for approximately 30 minutes.ImageImage



** UPDATED. made it again and made some minor changes to the recipe
Idk why im my memory, cedele has the best focaccia bread. but anyways, meant make nutella swiss roll and it failed. was so upset )): it was like nutella layered cake because i couldn’t roll the cake layer without breaking it )): 
but decided to make focaccia instead ((:

Basic Focaccia Recipe

For a 13x9inch pan
5 Cups All-purpose Unbleached Flour
2 Teaspoons Instant Yeast
3 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Salt
2 Cups Warm Water
Add everything into a bowl except the warm water. Mix with your hands ((: you could do it with only 1 hand so that you could check the recipe with the other.
Add water in slowly and mix. Then kneed for 5 minutes (its super tiring, you can skip gym for the day)
Transfer the dough into a mixing bowl with 2 additional tbsp of olive oil on the bottom. Cover it with plastic wrap and let it rise for an hour (since it is winter over here, i left it in the oven since its still warm after my failed nutella swiss roll) but in sg i guess you could just leave it in the kitchen
Transfer the dough into the baking tray and press it down to deflate it! Let it rise in the pan for another 30mins.
Sprinkle some salt (about half a tsp) and make indents with your finger. I then added some rosemary (about a tsp) and sprinkled 1 tsp of thyme. Added filters in these photos because the lighting was bad in the kitchen.
Bake it in the middle rack at 425F for 20-25minutes!
FINISHED PRODUCT. No filters for this one. looks good huh ((:

Bacon and Cheese Bread!

finally finished some of my hws and have the time to bake
BACON AND CHEESE BREAD!! (you’re supposed to use beer, but i left that out because we are a obedient group of kids who don’t have beer at home)

Bacon and Cheese Bread

3 cups all purpose flour
2 tbsp sugar
1 tbsp baking powder
1 tsp salt
6 strips of precooked bacon (cut them into 1 inch strips)
1 cup milk
1/3 cup buttermilk
(use 1 bottle beer instead of milk and buttermilk if you want to)
4 tbsp (half stick) butter, melted
1 cup shredded cheddar cheese & 1/2 cup for topping (i used a mixture of cheese)
Preheat oven to 350F. Grease your loaf pan (I used a 9″x5″). Whisk flour, sugar, baking powder and salt. Add in 1 cup shredded cheddar and the bacon. Use your hands to mix and add in the milk & buttermilk. Put the batter into the pan. Top the loaf with the melted butter. Sprinkle the remaining cheese (about half cup) on the top of the loaf. Bake for 50-60 minutes, until a toothpick or knife inserted in the middle comes out clean!
(before adding the melted butter and cheese topping)
how it looks like on the inside