Tear-Apart Bacon Bread
I like pain d'epi (wheat-stalk shaped bread), but small children can't easily eat hard-crust bread, so I created a version that they can eat without any problems.
Please adjust the baking time and temperature depending on your oven. This is a variation on pain d'epi. it's also delicious with some coarsely ground black pepper or grainy mustard added along with the bacon. Recipe by Mitsukisaeko
Tear-Apart Bacon Bread
I like pain d'epi (wheat-stalk shaped bread), but small children can't easily eat hard-crust bread, so I created a version that they can eat without any problems.
Please adjust the baking time and temperature depending on your oven. This is a variation on pain d'epi. it's also delicious with some coarsely ground black pepper or grainy mustard added along with the bacon. Recipe by Mitsukisaeko
Cooking Instructions
- 1
To make the dough: Make the dough in a food processor. Put in the △ ingredients and process (about 3 minutes). Add the butter and process some more until the butter has been mixed in. Take the dough out, round it off, put in a bowl, and cover with plastic wrap. Leave for the 1st rising (50 minutes).
- 2
Take the dough out of the bowl after the 1st rising is completed, and divide into 6 portions. Round off each portion, and rest for 15 minutes. Roll out each ball of dough and place a slice of bacon on top.
- 3
Fold into thirds.
- 4
Fold in half again, and pinch the seam tightly closed.
- 5
Place the dough seam side down, and make 6 equal cuts using kitchen scissors. Cut almost all the way through, until the dough is just barely connected.
- 6
Fold in half, and leave to rise again (2nd rising, about 40 minutes). You don't need to force the two halves together; just fold and place them side by side.
- 7
Bake in a preheated 180°C oven, for about 20 minutes.
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