Pain aux lardons or simply bread with bacon bits recipe you will not be able to resist—homemade bread and bacon bits all through the crumb... mouthwatering combination. This bacon bread goes with everything - serve it with eggs of your favorite dipping sauce. Or imagine a grilled cheese sandwich made with this loaf! Next level delicious!
Total Time
2hr 20min
0.0
0 Ratings
Author: Electrolux APAC
Servings:
4
Ingredients
•
1 1/3
cups
Lukewarm
Milk
•
1 2/3
Tbsp
Active Dry Yeast
•
5.5
oz
Bacon
, diced
•
1
tsp
Salt
•
1
Tbsp
Olive Oil
•
2 1/2
cups
White Bread Mix
Cooking Instructions
1.
In a small bowl, mix Milk (1 1/3 cups) with Active Dry Yeast (1 2/3 Tbsp). Stir until combined. Set aside for 10-15 minutes.
2.
Put Salt (1 tsp), White Bread Mix (2 1/2 cups), and yeast mixture into the bowl of a stand mixer with dough hook attachment. Turn on slow speed and mix to form a dough.
3.
Then add Olive Oil (1 Tbsp) and mix for a further few minutes until all the oil is mixed in. Change to medium speed, mixing until dough is smooth and elastic.
4.
Roll into a ball and place in a flat tray with nonstick baking paper. Sprinkle a little flour on top and cover with cling wrap loosely. Put the tray into oven shelf 3 (middle of the oven) and choose the "Dough Proving" program at 35 degrees C (95 degrees F) for 20 minutes and let it rise to double in size.
5.
Punch down dough and roll out to a sheet. Evenly sprinkle Bacon (5.5 oz) on top of the dough and roll it into a stick shape then put it back in a flat tray. Sprinkle flour, and cover with cling wrap loosely.
6.
Choose dough proving function again and prove dough at 35 degrees C (95 degrees F) for 20 minutes.
7.
Remove dough from oven, change oven settings to steam bake at 190 degrees C (375 degrees F).
8.
Sprinkle loaf with extra flour. Using a sharp knife, slash loaf 5 times diagonally a few millimeters deep.
9.
Put tray onto shelf 3 (middle of the oven) and bake bread for 40 minutes. Transfer to a wire rack to cool.
10.
Slice and serve when cooled.
Author's Notes
Yields 1 loaf of bread.
150g bacon can be changed to other ingredients:
A. 30g dried cranberries, 60g cream cheese, 60g roasted walnuts (walnut and cheese bread).
B. 75g pitted and chopped black olives, 50g drained sun-dried tomatoes (sun-dried tomato and olive bread).
To check first fermentation is complete (once the dough is double in size), use a floured finger plug in the middle of the dough. If the hole doesn’t shrink then it's ready, if the dough collapses then it has been over-proofed.
To check final fermentation is complete (once the dough is doubled in size), use a floured finger to touch the bottom edge of the dough side very gently. If the mark doesn’t bounce back then it's ready.
Nutrition Per Serving
CALORIES
692
FAT
21.1 g
PROTEIN
28.9 g
CARBS
93.3 g
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