Daisy Lane Bakery Bacon Bread
RECIPE
Servings 1 loaf | Prep Time 30 min | Total Time 2 hours
INGREDIENTS
454 g all purpose flour
5g 1 tsp sugar
5g (1 tsp) fine pink himalayan salt
6g (1 1/2 tsp) instant yeast
43 g softened unsalted butter
240g warm purified water (do not use tap water)
4 strips of bacon
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1 tsp. canola oil for greasing bowl
parchment paper, for lining 4 1/2” x 8 1/2” bread loaf pan
DIRECTIONS
Cook the 4 slices of bacon. I like to do this in two batches, using the microwave. I wrap the uncooked bacon strips, two at a time, in between several pieces of paper towels. It usually takes about 2 minutes, from start to finish, and I often change the paper towels half way through to absorb the excess grease. Do not overcook. Once the bacon is cool, either chop it by hand or use a food process to break up into teeny pieces. Set aside.
Weigh out each of the dry ingredients and then combine in one bowl and whisk together.
Add the softened butter and, with your fingers, continue to rub your fingers together to fully incorporate the butter into the flour mixture until no butter pieces are felt.
Measure 240g of water and warm for 20 seconds in the microwave.
Add the water to the flour/butter mixture and use your fingers to mix every bit of flour to form a dough.
Knead this dough on a clean counter, WITHOUT ADDING ANY ADDITIONAL FLOUR OR WATER, for about 5 minutes.
When the dough is smooth, ADD all of the bacon bits and continue to knead until they are fully incorporated.
Roll into a single ball and smooth with your hands.
Lightly grease a large clean bowl with canola oil and place the dough ball in the bowl.
Wet a towel with purified water and wring out. Place the damp towel over the bowl with the dough.
Let the dough rise for 1 hour.
Prepare a bread pan by lining with parchment paper.
Once the dough has risen, preheat the oven to 350 degrees F.
Remove the damp towel and remove the dough placing it on the workspace. Punch the dough down and roll it out into a long rectangle, approximately 8” wide x 12” long.
Starting at the base of the long rectangle, roll the dough up as tightly as possible and seal the bottom edge by pinching the dough together. Place this “tube’ shaped rolled up dough into the bread pan lined with parchment paper.
Leave uncovered in a room temperature, to warm, draft-free area and let rise for an additional 35 minutes.
Place the unbaked bread loaf into the oven on the middle rack and let bake for 30-35 minutes, until the bread is lightly browned on top. (If you have a thermometer, it will be done if the the inside is at least 190 degrees).
Carefully lift the parchment paper edges with the bread and transfer to a wire rack to cool for at least 1 (one) hour before slicing.
