Tuesday, July 6, 2010
Bacon Black Pepper Bread
Can you see the small bits of bacon and the tiny pepper?
Found 3 pieces bacon left in the fridge, and I remembered I have a bacon and black pepper loaf in one of my books. While we were having it for breakfast, I thought it'd be nicer if this is made into buns instead of a loaf. However, it's quite not bad it's sliced and just sandwich the bread with just a simple slice of cheese. Or may be, even top with a fried egg! What a complete one for a full breakfast. Come to the texture, it's another soft and smooth bread. Pretty good recipe if you are looking for a savoury loaf for a change. :)
Bread Flour 200g
Instant Yeast 3g
Warm Water 130ml
Unsalted butter 15g
Skimmed Milk 5g
Black Pepper 1/2 tsp
1. Except bacon and pepper, mix all ingredients in a mixing bowl and get a rough dough. Add in bacon and pepper, and knead till it's smooth and springy. Cover the dough and let it rise for an hour or the dough is 2.5 bigger.
2. Bring the dough on working top, and deflate the dough. Reshape the dough to ball shape, and let it rest for 15 minute.
3. Divide the dough into 2 equal portions and roll them up like a ball, and seal the bottom of the dough. Put them in a bread tin to have the final rise till the dough rose up to 80% of the tin. Bake in pre heated oven for 25 minutes at 190'c. Cool the bread (without tin) on wire rack after baking.