Steps to Make Speedy Bacon Pain d'Epi
Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Simple Way to Make Speedy Bacon Pain d'Epi. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Bacon Pain d'Epi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bacon Pain d'Epi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Bacon Pain d'Epi is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few components. You can have Bacon Pain d'Epi using 9 ingredients and 11 steps. Here is how you cook it.
I wanted to eat a pain d'epi with black pepper in it, so I used French bread dough to make it.
If you prefer a thick puffy pain d'epi, divide the dough into 3 portions. If you divide it into 4 as specified in this recipe, you'll have thin, crispy bread. For 4 'stalks'. Recipe by Narimofugi
Ingredients and spices that need to be Make ready to make Bacon Pain d'Epi:
- For the French bread dough:
- 200 grams French bread flour (or use 80% bread flour to 20% cake flour)
- 2 grams Instant dry yeast
- 4 grams Salt
- 1/6 tsp Malt powder (if you have some)
- 130 grams Water
- Additions:
- 4 slice Sliced bacon
- 1 dash Black pepper
Steps to make Bacon Pain d'Epi
- Make the dough. Mix all the dough ingredients together. If doing this in a bread machine, knead for 10 to 12 minutes. When the dough has been kneaded, leave to rise for 1 hour at 20 to 25°C.
- Deflate the dough, re-form into a ball, and leave to rise again for another hour.
- After the second rising, divide the dough into 4 portions. Fold up each portion and round off. If you form it into an oval shape it's easier to work with later. Cover with plastic and let rest for 15 minutes.
- Stretch out to about the same length as a slice of bacon. Top with a slice of bacon and some coarsely ground black pepper, roll up and pinch the seam securely closed.
- Lay a pair of kitchen scissors almost flat against the bread and snip the dough. Make the cuts quite deep so that dough spreads out a bit.
- Push the cut dough to the left. With the next cut, push the cut dough to the right. If you do this alternately, it will look like a wheat stalk.
- Leave for the final rising at room temperature (20 to 25°C) for 50 to 70 minutes. Mist with water, and bake in a preheated 210°C oven for 15 minutes or so.
- It's delicious with grainy mustard in the dough too.
- Christmas variation: (2 breads) Roll 1/2 of the dough out very very long and wrap with 2 slices of bacon. Connect the ends to make a circle, and put on a baking sheet.
- Cut with scissors. It looks nicer if the cuts are all facing outwards.
- The rising and baking steps are the same as with the straight ones. Put on some decorations, and you have an edible Christmas wreath!
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So that is going to wrap this up with this exceptional food Steps to Make Quick Bacon Pain d'Epi. Thanks so much for reading. I am confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!