A girl I follow on Twitter posted this link: http://www.kayotic.nl/blog/bacon-and-egg-bread
4 pm, when I kneaded the dough, is anything but breakfast time. So much for calling it breakfast bread. Obviously, I tweaked the recipe a bit because I didn’t want to use boiled eggs.
1. 2 cups wheat flour
2. 1 tsp salt
3. 1 1/2 tsp ground black pepper
4. 2 tbsp honey
5. 2 tbsp olive oil
6. 2 packets of active dry yeast (0.25 oz or 7g each)
7. 1 cup warm water
8. Smoked sausage
10. One large onion, cut lengthwise
11. A handful of fresh parsley, chopped
12. A few cloves of garlic, crushed
13. Red chilli flakes
14. Mozzarella cheese
1. Mix the yeast in a cup of warm water, until completely dissolved and let it sit for about 10 minutes.
2. In a large bowl, add the flour, the salt and the pepper. Mix in the olive oil, the honey and the yeast to form a consistent, pliable dough.
3. Throw some flour over your cutting board and knead the dough for a few minutes.
4. Place the ball of dough in a bowl that has been oiled and cover it with a plastic wrap. Set aside for an hour and a half. The dough should rise to about twice its original size.
5. While your dough rises, you can get ready with the stuffing. For this, start off with olive oil, in a skillet. When the oil is hot, drop in the crushed garlic. Saute them until lightly brown and add the onions. Cook the onions until they are soft and begin to caramelize. Add the sausages and the chopped parsley. Cook this mixture for a few minutes and set aside.
6. Fry the bacon until it is cooked well. Make sure most of the fat has melted away because fatty bacon will release the fat while it’s baking and may cause sections of your bread to go soggy. :S Chop the bacon up into bits.
7. Once the dough has risen, flour the cutting board and roll the dough out into a large circular shape, slightly larger than a round baking dish, 9 inches in diameter.
8. Carefully lay the dough out over the baking dish and gently push it in, so that it fits well. The edges of the rolled out dough will stick outside the pan. That’s alright. You will be folding it in, in just a while.
9. Place the sausage mixture around the edge, leaving the centre of the bread free. Add the bacon bits. Top with some chilli flakes and a load of mozza.
10. Fold the outer edges of the dough over the stuffing. Make sure it is completely sealed.
11. Brush it over with some molten butter. Set the baking tray aside while you preheat your oven to 400F.
12. Bake the bread for about 25 minutes until it is golden brown and sounds hollow when tapped.
13. After you pull the bread out, let it sit for a while before you dig in.
1. The pepper adds a nice spiced flavour to the bread and you can skip
2. A nice place to store the dough for it to rise would be your oven. It’s slightly warmer in your oven. Also, it’s a dark enclosed space. Both facilitate cultivation of yeast.
3. I usually microwave the bacon for about 6-8 minutes, in intervals of 2 minutes. That way, I can check on it every couple of minutes and I can also ensure that it doesn’t get burnt.
4. The original recipe called for boiled eggs and bacon, for the stuffing. I’m sure that would have tasted great. I’m trying the eggs and bacon recipe over Christmas break. And truly enjoying this as a Breakfast Bread, rather than a dinner bread.
5. The bread was awesome. Soft, and with a tinge of sweet and spice, owing to the honey and the pepper.
6. Like I say about quiches and casseroles, I’m sure you can experiment with the stuffing for this bread as well. I really wanted to put in some sun dried tomatoes, but I forgot. But then, there’s always a next time! 🙂
Pictures!!!! 😀 😀
We made sure we took enough this time around!