Mascarpone Bread

Mascarpone Loaf Bread

A milky loaf of basic white bread, which uses the mascarpone cheese for its rich taste.
Course Breakfast
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 2 hours 48 minutes
Servings 1 x 450g Loaf Pan


  • 280 g bread flour
  • 20 g plain flour
  • 100 g mascarpone cheese
  • 1 egg (about 50g, without shell)
  • 80 g water
  • 4 g salt
  • 35 g sugar*
  • 4 g yeast
  • 30 g butter


  • Place all ingredients into the bread pan and start dough cycle. I am using Panasonic SD-P104, Mode 9, Bread Dough. This includes kneading and first proof. If you are using mixer, you can mix all ingredients together (except butter), and as it comes into a dough, add in the butter. Knead into an elastic ball of dough. Proof until dough doubles in size, about 45mins to 1 hour.
  • Bring dough out of bread machine. Slightly shape into round dough, let rest for 15 mins, covered.
  • Punch out air from dough, divide into 3. Roll out the dough using rolling pin, then swiss roll it up. Place into bread tin. Repeat for remaining dough, until done.
  • Proof for 2nd time, about 45mins to 1 hour. The dough should reach about 90% of the bread tin.
  • Bake in preheated oven of 180C, middle rack, for 18-20 mins. Once baked, remove bread to cool on wire rack. You can brush on some butter on the surface of the loaf bread while it is still warm. Let cool completely before storing in air tight container or slicing.


Recipe from 空心菜菜子
Original recipe uses 45g of sugar. If you prefer sweeter milk loaf kind of bread, you can use 45g of sugar, instead of just 35g.