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Before you jump to Pizza-Bacon Pain d'Epi & Sausage Pain d'Epi recipe, you may want to read this short interesting healthy tips about Nutritious Power Goodies.
Ingesting healthy foods makes all the difference in the way we feel. Whenever we eat more healthy snacks and a smaller amount of the bad ones we generally feel much better. Eating more fresh vegetables helps you feel better than eating a slice of pizza. This is usually a problem, nonetheless, when it comes to eating between snacks. Finding goodies that really help us feel better and boost our levels of energy often involves lots of shopping and meticulous reading of labels. Here are some healthy snacks that you can use when you need a quick pick me up.
Whole grain meals are an excellent choice for a fast healthy snack. A bit of whole wheat toast, for example is a great snack in the early morning. Eating on the run can be healthier with whole grain chips and crackers. Deciding on whole grain foods is always far better than eating the highly processed grains we commonly obtain in our grocery stores.
You will not have to look far to locate a wide range of healthy snacks that can be easily prepared. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite uncomplicated.
We hope you got insight from reading it, now let’s go back to pizza-bacon pain d'epi & sausage pain d'epi recipe. To make pizza-bacon pain d'epi & sausage pain d'epi you only need 15 ingredients and 16 steps. Here is how you achieve it.
The ingredients needed to cook Pizza-Bacon Pain d'Epi & Sausage Pain d'Epi:
- Prepare 300 grams All-purpose flour (or bread flour)
- Get 15 grams Sugar
- Prepare 4 grams Salt
- You need 15 grams Butter
- Take 4 grams Dry yeast
- Get 180 grams Lukewarm water
- Take 3 slice A. Bacon
- Get 1 A. Sliced onion
- Use 1 A. Canned whole corn kernels
- Take 1 A. Pizza sauce
- Get 1 A. Cheese
- Get 6 B. Small wiener sausages
- You need 1 B. Ketchup
- Get 1 B. Mustard
- Take 1 ※ Parmesan cheese and black pepper
Steps to make Pizza-Bacon Pain d'Epi & Sausage Pain d'Epi:
- Slice the onion thinly. Drain the canned corn.
- Make the dough in a bread machine. When it's complete, take it out and press down lightly to deflate.
- Divide into 6 portions, round off each portion into a smooth ball, and rest for about 15 minutes.
- This is the dough after it has rested.
- Roll the dough out to about 25 x 10 cm. Spread on the pizza sauce, and top with the A. fillings.
- You can also spread mustard and ketchup on the dough and line with the sausages.
- Press the seams tightly closed so that the fillings don't come out.
- Place the rolls seam side down on a kitchen parchment paper lined baking tray for the 2nd rising.
- When the dough has risen, snip the dough quite deeply and at a sharp angle with kitchen scissors as shown, then push the cut parts to the left and right alternately.
- Mist the bread, and sprinkle the sausage version with black pepper.
- Sprinkle Parmesan cheese on the bacon version.
- Bake in a 210°C oven for about 20 minutes.
- Golden brown pain d'epi!
- This is the sausage version. It's great sprinkled with some Tabasco.
- This is bacon and cheese pain d'epi. The toasted cheese is nutty and delicious.
- This is a bacon and sausage pain d'epi.
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