Pain d'Epi (Wheat Stalk-Shaped Bread)
Whenever my family starts mumbling "I want to have pain d'epi again!" or "Isn't it time for epi again...?" I always go for this recipe! When it's freshly baked out of the oven, it's seriously delicious. I think it's so good that it could be sold in a store and no one would be able to tell it's homemade.
I think the key is to mist the dough with water... For 4 servings. Recipe by Mahorou
Pain d'Epi (Wheat Stalk-Shaped Bread)
Whenever my family starts mumbling "I want to have pain d'epi again!" or "Isn't it time for epi again...?" I always go for this recipe! When it's freshly baked out of the oven, it's seriously delicious. I think it's so good that it could be sold in a store and no one would be able to tell it's homemade.
I think the key is to mist the dough with water... For 4 servings. Recipe by Mahorou
Cooking Instructions
- 1
Put all the ingredients except for the bacon, dry yeast, mayonnaise and black pepper in a bread machine. (Put the dry yeast in the yeast compartment.)
- 2
Let the bread machine handle the dough up to the end of the first rising.
- 3
Divide the dough into 4 portions, and roll out each into a rectangle.
- 4
Squeeze out two lines of mayonnaise on the dough.
- 5
Put 2 slices of bacon on top, and add 2 more lines of mayonnaise.
- 6
Pinch it together....
- 7
...and wrap it up so that it forms a stick.
- 8
Snip the dough, and push the cut dough to alternate sides to make an epi (wheat stalk) shape.
- 9
Snip snip... (be careful not to snip all the way through Leave the bottom part connected.)
- 10
If you push the cut pieces to alternate sides, it looks like this At this point, if you have it sprinkle some black pepper over the bacon. We always do!
- 11
Preheat the oven to 210°C. Mist the dough with water, bake for 7 minutes, take it out and mist again. Bake at 180°C for another 15 minutes.
- 12
Done! Misting the bread makes it come out crispy and crunchy! It tastes better with plenty of mayonnaise.
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