How to Make Delicious Bacon Cheese Milk Toast at Home?

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


  • 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
  1. Prepare all ingredients.
  2. 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.
  3. Add softened butter.
  4. 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.
  5. Round the dough and place it in a fermentation box. Ferment in a warm, moist environment, not exceeding 28°C.
  6. 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.
  7. Divide the dough into 6 equal parts, round each piece, and rest for 15-20 minutes.
  8. Roll each dough piece into an oval shape.
  9. Roll up each oval, seam side down, and let rest for 20 minutes.
  10. Prepare bacon (cut into small pieces) and cheese slices.
  11. Roll the dough with the smooth side down into a long strip, about 35 cm long, and slightly wider than a cheese slice.
  12. Place a cheese slice in the middle and evenly sprinkle bacon bits over it.
  13. Roll from top to bottom, cut in half with a sharp knife.
  14. 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).
  15. When 90% fermented, brush with egg wash.
  16. Bake in a preheated oven at 180/190°C for 35 minutes. Cover with aluminum foil if the top browns too quickly.
  17. Shake the bread out of the mold immediately after baking.
  18. Cool before slicing or tearing for consumption.
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  • High in carbohydrates and protein
  • Contains dairy and gluten
  • Moderate in fats, mainly from butter and cheese