Bacon Twists From Bread Flour

Name: Bacon Twists From Bread Flour
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 1 tsp Instant dry yeast; 1 tsp Sugar; 145 grams Water (warmed to 104℉/40℃); 1/2 tsp Salt; 10 grams Shortening; 4 slice Bacon

cookpad.japan @cookpad_jp

I wanted to eat bacon twists without any French flour. I thought I could make it with bread flour, and it turned out easy and delicious.

Bacon steams, so make sure to remove the excess fat content! When cutting with the scissors, cut almost as if you are just resting the scissors! As long as you do it like that, it's easier to cut shifting from left to right. Cut them one by one and separating them will ensure they don't stick when they rise. Recipe by Ki-chan

I wanted to eat bacon twists without any French flour. I thought I could make it with bread flour, and it turned out easy and delicious.

cookpad.japan @cookpad_jp

I wanted to eat bacon twists without any French flour. I thought I could make it with bread flour, and it turned out easy and delicious.

Saved

Ingredients

2 servings

200 gramsBread (strong) flour
1 tspInstant dry yeast
1 tspSugar
145 gramsWater (warmed to 104℉/40℃)
1/2 tspSalt
10 gramsShortening
4 sliceBacon

Saved

Steps

1

In a 20cm diameter bowl, add in 1/2 the flour, yeast, and the sugar. Avoiding the yeast, pour the water in around it, and mix it at a high speed.
2

When it thickens, add the rest of the flour, salt, and shortening. Once the flour and dry ingredients have disappeared from the bottom of the bowl, transfer the dough to a working space. Next, scrape the dough from top to bottom kneading it with your hands.
3

Next roll the dough into a ball and place the seam facing down in the bowl for the first rising. Once it doubles in size, it's done. Punch the dough, and break it into two pieces. Make these into balls and then let it sit.
4

Once the dough no longer sticks and is springy, using your hands, make a V-like shape and cover the dough rolling it up and down, kneading it.
5

Have the seam of the dough facing upward and roll it out into a 12x23cm shape. Place two slices of bacon on the dough and have the dough slightly larger than the bacon. Now from the bottom roll the dough up and pinch the ends.
6

Transfer it to an oven tray and cut them in 2-3cm pieces with kitchen scissors shifting from right to left. Now cover it with plastic wrap and let it rise a second time.
7

Once the dough has doubled in size, spray it with water and bake it at 415℉ (210℃) for 22 minutes.