Tear-Apart Bacon Bread

Hello everybody, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Tear-Apart Bacon Bread. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Tear-Apart Bacon Bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tear-Apart Bacon Bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tear-Apart Bacon Bread is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can cook Tear-Apart Bacon Bread using 8 ingredients and 7 steps. Here is how you cook that.

I like pain d'epi (wheat-stalk shaped bread), but small children can't easily eat hard-crust bread, so I created a version that they can eat without any problems.

Please adjust the baking time and temperature depending on your oven. This is a variation on pain d'epi. it's also delicious with some coarsely ground black pepper or grainy mustard added along with the bacon. Recipe by Mitsukisaeko

Ingredients and spices that need to be Make ready to make Tear-Apart Bacon Bread:

1. 300 grams △Strong (bread) flour
2. 6 grams △Instant dry yeast
3. 25 grams △Sugar
4. 10 grams △Skim milk powder
5. 5 grams △Salt
6. 200 ml △Water
7. 25 grams Butter
8. 6 slice Bacon

Instructions to make to make Tear-Apart Bacon Bread

1. To make the dough: Make the dough in a food processor. Put in the △ ingredients and process (about 3 minutes). Add the butter and process some more until the butter has been mixed in. Take the dough out, round it off, put in a bowl, and cover with plastic wrap. Leave for the 1st rising (50 minutes).
2. Take the dough out of the bowl after the 1st rising is completed, and divide into 6 portions. Round off each portion, and rest for 15 minutes. Roll out each ball of dough and place a slice of bacon on top.
3. Fold into thirds.
4. Fold in half again, and pinch the seam tightly closed.
5. Place the dough seam side down, and make 6 equal cuts using kitchen scissors. Cut almost all the way through, until the dough is just barely connected.
6. Fold in half, and leave to rise again (2nd rising, about 40 minutes). You don't need to force the two halves together; just fold and place them side by side.
7. Bake in a preheated 180°C oven, for about 20 minutes.

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