Bacon Bread Recipe

Bacon Bread Recipe

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Bacon Bread

by Lemon Drop from A Recipe Reborn

“Soft dough mixed with thick-sliced bacon and twisted into a pattern resembling a sheaf of wheat.”
— Eorzea Database
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Proof time: overnight + 1 hour

US

Ingredients

Metric

4 cups

All-purpose flour

500 g

1 ⅓ cups

Water

325 mL

¼ tsp

Dry active yeast

0.8 g

1 ¾ tsp

Kosher salt

7.5 g

 

Bacon, sliced

 

Instructions

  1. In a large bowl, combine the flour, water, yeast, salt and stir until a ball forms.
  2. Cover the bowl with plastic wrap and let the dough rise overnight, or 12 hours.
  3. Turn the dough out onto a floured work surface and form it into a rectangle.
  4. Cut the dough in half to make two loaves.
  5. Lay the bacon on the dough.
  6. Roll the dough into a cylinder and turn the seam side down.
  7. Transfer the dough onto a baking sheet lined with parchment paper.
  8. With scissors, cut the dough at 1 inch/2.5 cm intervals. The cuts should go three quarters of the way through at a 45° angle.
  9. Shape the dough into grains of wheat by moving one cut section to the right and one to the left, alternating along the length of the cylinder.
  10. Lightly flour the dough and then cover it with plastic wrap to proof for 1 hour.
  11. Preheat your oven to 550°F/290°C.
  12. Fill a pan with water and place it on the lower oven rack.
  13. Spray the dough with water.
  14. Bake for 15 minutes until brown. Spray the dough with water twice during baking.

Thank you

Thank you

Back in the saddle

Back in the saddle