Bacon & Spring Onions Bread by Jaimy Chan

Ingredients:
Dough:
300g high protein flour
50g wheat brans (substituted with wheat germ)
50g caster sugar
5g salt
6g instant dry yeast
150g ice water
50g butter

Fillings:
300g chinese spinach, blanched, squeezed dry and chopped (substituted with spring onions)
200g bacon, cut into small pieces and fried
1/2 tbsp ground black pepper

Method:
1. Prepare a 14" square baking tray and line with silicone paper.
2. In a mixing bowl fitted with dough hook, combine all ingredients (except butter) and beat into a dough.
3. Add butter and continue to beat until the dough is smooth and elastic.
4. Lastly add fillings and mix well.
5. Leave dough in the mixing bowl, cover with plastic wrap and rest for 2 hours.
6. Divide dough into 2 parts, round up and rest for 5 minutes.
7. Roll out the dough then roll up into cylinder shapes. Place onto the prepared tray.
8. Cover with a plastic wrap and leave to prove for 1 hour.
9. Bake in a preheated oven at 180C for 20-25 minutes or until golden brown. Remove and leave to cool on wire rack. Cut into slices and serve.