Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, bacon pain d'epi. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Bacon Pain d'Epi is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Bacon Pain d'Epi is something that I’ve loved my whole life.
Bacon Pain d'Epi with Coffee Spread. Pain d'Epi is a type of artisan bread in which baguette dough is baked in a shape of a wheat stalk. Our version includes a slice of juicy bacon over a robust coffee spread inside.
To begin with this particular recipe, we must prepare a few ingredients. You can have bacon pain d'epi using 9 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Bacon Pain d'Epi:
- Take For the French bread dough:
- Take 200 grams French bread flour (or use 80% bread flour to 20% cake flour)
- Take 2 grams Instant dry yeast
- Take 4 grams Salt
- Prepare 1/6 tsp Malt powder (if you have some)
- Get 130 grams Water
- Take Additions:
- Make ready 4 slice Sliced bacon
- Prepare 1 dash Black pepper
I wanted to eat a pain d'epi with black pepper in it, so I used French bread dough to make it. But I figured the recipe wouldn't be too hard to recreate, just a baguette recipe with some bacon. After a bit of research, I finally discovered that this is referred to as "pain d'epi". An "epi" is an ear of wheat, which is what the shape is supposed to resemble.
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!
I'd always wanted to make it myself, but, well, let's just say bread and I didn't play well together back then. Not until I was introduced to this approach from Zoë and Jeff. Traditionally, Pain d'Epi is made from a classic french bread recipe. Basically, it is a baguette that is cut in a way that resembles a wheat stalk. This is good news, because the makeup of french bread is essentially one of the easiest around.
So that’s going to wrap it up with this exceptional food bacon pain d'epi recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
