Bacon Cream Cheese French Bread Rolls with French Bread Leavening

For Panasonic SD-BMS160 bread machine.

Yield: 12 rolls

Preparation time

• Total preparation time: 6-7 hours
• Cooking time in the machine: 4 hours
• Cooking time after using the machine: 2-3 hours

Oven temperature and cooking time

• 13 minutes at 395 F (200 C)
• then 2 minutes broiling at 400 F (205 C).

Ingredients

• 30 g pre-made French bread leavening
• 360 g all-purpose flour
• 1 tsp or 6 g salt
• 210 ml water (at about 41 F / 5 C if the room temperature is higher than 77 F / 25 C, or at room temperature if not).
• 120 g or about 4 oz cream cheese, cut into 1/2 inch cubes and divided into 12 heaps, 10 g each
• 120 g or about 6 to 7 fat-cut-out bacon, cut into 1/2 inch square and divided into 12 heaps, 10 g each

Directions

1. Install the bread paddle in the bread pan.
2. Place leavening at the bottom of the pan, then add flour and salt in a mound.
3. Pour water around the mound.
4. Immediately place the bread pan in the machine and close the lid.
5. Select program No.21 by pushing MENU button, then press START.  Let it run for 4 hours.
6. When the it's done and the machine beeps, press CANCEL (and unplug the bread machine).
7. Dust the counter top with flour. Remove the dough from the bread machine pan. Dust the dough with flour as well.
8. Divide the dough into 12 pieces, making each about 50 g. 
9. Hold each dough piece 1/3 by both side then rotate the dough by 90 degrees, fold the dough again by 1/3. Roll it lightly to make it spherical, placing the pinched part at bottom. Repeat the process to make 12 dough balls.
10. Cover the dough balls with a lightly damp paper towel and leave it for 15 minutes.
11. Flatten the dough to 4-inch diameter disk shapes by squashing the dough balls with the palm of your hand. Flip the dough disk and wrap 10 g of cream cheese and 10 g of bacon into the dough, then pinch the edge of the dough together to make a roll. Place the roll on a baking sheet or parchment paper placing the pinched part on the bottom. Repeat to make 12 rolls.
12. Cover the rolls with a lightly damp paper towel and leave it at 35 C for 40 to 60 minutes or until the volume of the rolls double. I place the dough on a baking sheet , and place a silicon sheet at the corner of the baking sheet. Place it in oven and pour boiling water in the bowl and close the lid of oven. That gives the dough moisture in the air and raises the oven temperature a bit, perfect for Hawaii's room temperature. Check the oven temperature by placing a thermometer near the dough. Remember that the dough will grow twice or more in volume.
13. When dough has doubled in volume, preheat the oven at 200 C or 395 F.
14. Right before placing the rolls in the oven, make a cross-shaped cut on top of each roll to show the bacon and cheese using a scissors, then spray with a generous amount of water. 
15. Bake rolls for 13 minutes, then broil at 400 F for 2 minutes.