Friday, July 22

Bacon and Egg Bread

Recipe from Kayotic Kitchen
(before making this see comment at bottom of recipe)
2 1/3 cups bread flour
2 1/4 tsp instant yeast
1 tsp salt
1 cup warm water
2 tbsp oil
1 1/2 tsp ground black pepper
2 tbsp honey
4 hard boiled eggs
6 oz bacon
2 tbsp melted butter

Boil your eggs for 9 minutes straight and let them cool off completely. Startle them with some cold water.

I’ve used my stand mixer for this but you can also do this by hand, if you’re brave enough. Combine the yeast and warm water—warm but still comfortable to touch.

Pour in 2 tbsp oil and 2 tbsp honey. Alternately you could use 1 tbsp granulated sugar.

Normally I would have used 1 1/2 tsp salt. But since we’ll be adding bacon as well, I opted for 1 tsp.

This makes big part of the flavor: 1 1/2 tsp ground black pepper. It won’t make it really spicy, it will just add a kick and loads of flavor.

Let the machine spin to combine it all and add 2 cups of flour. I gave the dough a 6 minute cycle.

After that I sprinkled 1/3 cup of flour on my cutting board and kneaded the dough by hand for a few extra minutes.
Form the dough into a ball and place it in a large, lightly oiled bowl. Cover with plastic wrap and let rise in a warm spot until doubled in volume, about 1 1/2 hours. I usually store it in my oven. Let the dough rise twice when using active dry yeast.

Now you have plenty time to fry up some bacon!
Lightly butter a 10” round baking dish.

Peel and chop the eggs.

Crumble up the bacon. Nice and easy.
Once the dough has risen…

…it’s time to get back to work.
Flour your cutting board and roll the dough into a round big enough to overlap the sides of the dish by an inch or 2. Drape the dough over your rolling pin (like you would a pie) and transfer it to the baking dish. Fit the dough into the pan and gently push it down with your hand.

Place the chopped eggs around the edge leaving the center of the bread free.

And top with the crumbled bacon.

For the sake of photography I added a pinch of dried parsley. Feel free to add it as well or leave it out.

Fold the outer edges of the dough over filling. Don’t bother trying to do it perfect, a rustic look is prettier!

Nuke 2 tbsp butter.

Brush the butter all over the dough.

Until it looks all shiny and pretty. Let the dough rest for a while now giving you the chance to preheat your oven to 400F (200C).

Bake the bread for 20 to 25 minutes at 400F (200C) until golden brown and sounding hollow when tapped on.
Let the bread rest for about 10 to 15 minutes before cutting it. You can eat this bread warm, luke warm and cold.

Absolutely fantastic bread! It hit all the rights spots and my guys loved it!

Serve for breakfast, brunch, lunch or dinner, whatever you want. Heck, you can even bring it to a picnic or potluck and be the hero of the day!


Jayne Moorcroft-Ramaekers said...

People have commented this dough is very sticky and used 3 cups of flour to make it workable...

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