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Before you jump to Bacon Pain d'Epi recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Healthy eating is now a good deal more popular than before and rightfully so. There are a number of illnesses associated with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and high blood pressure. Although we’re always being advised to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. Most people typically believe that healthy diets call for a great deal of work and will significantly change the way they live and eat. In reality, however, just making some minor changes can positively affect day-to-day eating habits.
The first change to make is to pay more attention to what you purchase when you do your food shopping because it is likely that you have the tendency to pick up many of the things without thinking. As an example, if you have a bowl of cereal for breakfast, do you ever look to see what the sugar and salt content is before purchasing? Having a bowl of oatmeal will provide you with the energy to face the day while protecting your heart at the same time. By putting in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a good change to your diet.
To sum up, it is easy to start making healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to bacon pain d'epi recipe. You can have bacon pain d'epi using 9 ingredients and 11 steps. Here is how you do that.
The ingredients needed to make Bacon Pain d'Epi:
- Get For the French bread dough:
- You need 200 grams French bread flour (or use 80% bread flour to 20% cake flour)
- Take 2 grams Instant dry yeast
- Get 4 grams Salt
- Prepare 1/6 tsp Malt powder (if you have some)
- Provide 130 grams Water
- Use Additions:
- Get 4 slice Sliced bacon
- Use 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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