Bacon Bread

Bacon Bread

One can never have enough of bacon!

Bacon BreadOne can never have enough of bacon!

Summary

4250
  • Yield1 serving 1 serving

Ingredients

All purpose flour
350 Grams
Whole wheat bread
115 Grams
Salt
1 Teaspoon
Pork fat
25 Grams
Milk
150 Millilitres
Yeast
15 Grams
Water
120 Millilitres
Thyme
1 Tablespoon
Oregano
1/2 Tablespoon
Smoked bacon
150 Grams
Pancake syrup
2 Tablespoons
For the glaze
Pancake syrup
2 Tablespoons

Steps

  1. Bacon Bread
    Bacon Bread
  2. Sieve together the flour and the whole wheat flour.
    Bacon Bread
  3. Chop bacon strips into bite sized pieces. We're using oak smoked bacon which was flash fried just to give it a little crispiness.
    Bacon Bread
  4. Heat the milk a little and make it lukewarm in order to make the multiplication of yeast much faster.
    Bacon Bread
  5. Dissolve the yeast into the warm milk.
    Bacon Bread
  6. Wait for the yeast to become a ferment as seen above, combine the flour, the ferment (yeast and milk), water+pancake syrup, oregano, thyme and salt. Mix to combine at a slow speed.
    Bacon Bread
  7. Knead at high speed for 5-6 mins.
    Bacon Bread
  8. Add the pork fat after 4 mins of kneading.
    Bacon Bread
  9. Round the dough, cover it with a bowl and let it rest for 15 mins.
    Bacon Bread
  10. Give it a knock back to release as much of the gas as possible.
    Bacon Bread
  11. Add the chopped bacon and shape it as shown above. Rest it for another 15 mins.
    Bacon Bread
  12. Grease the pots with either pork fat, butter or margarine.
    Bacon Bread
  13. Divide the dough into two, in the ratio of 2:1.
    Bacon Bread
  14. Flatten the dough into the mould.
    Bacon Bread
  15. Proof the dough for 45 mins to one hour or until double in size. Preheat the oven to 200 degrees Celsius.
    Bacon Bread
  16. Bake at 200 degree Celsius for
    Bacon Bread
  17. Brush it with either maple or pancake syrup.
    Bacon Bread