Bacon bread

Ingredients for 1 servings:

• 600 g flour, e.g. wheat flour, type 405, if necessary a little more
• 42 g yeast, fresh
• 150 ml milk, lukewarm
• 100 ml water, lukewarm
• 80 g margarine or butter, melted
• 2 m.-sized eggs
• 1 tbsp, leveled salt (varies depending on the bacon/cheese used)
• possibly paprika powder, cayenne pepper, or caraway
• n. B. Flour, for rolling out
• 2 m.-sized vegetable onions
• 300 g bacon, e.g. raw belly bacon
• 400 g cheese, grated (e.g. Emmental, Gouda or mountain cheese)
• some powdered sugar
• possibly clarified butter
• 1 egg(s)
• 1 tbsp cream
• some sesame, fresh herbs or seeds

Instructions

Working time approx. 40 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 10 minutes

Bread made from yeast dough, filled with onions, bacon and cheese

First, crumble the yeast into a measuring jug or similar narrow container and sprinkle with salt and any other spices. Now carefully pour in the lukewarm water (be careful not to let the temperature get too high, otherwise the yeast will suffer thermal shock and won’t rise properly!) and whisk well until the yeast is completely dissolved. Sift the flour into a large bowl or onto a work surface and make a well in the center with your hand. Pour in the yeast-water mixture and mix everything roughly. Now add the melted butter and eggs and knead everything with your hands for a few minutes, gradually adding the milk. The dough may still be a little too sticky. In this case, add small amounts of additional flour until the dough reaches a slightly tough consistency and comes away easily from your hands. Once this is done, set the dough aside, cover, and let rest in a warm place for about 45 minutes. Meanwhile, cut the bacon into small cubes and finely chop the onions. In a non-stick pan, fry the bacon without fat over medium heat until the cubes are slightly crispy. Then transfer the bacon from the pan to a bowl and set aside. Next, add the onions to the pan and sauté until translucent. Sprinkle a pinch of powdered sugar over the onions and ensure there is enough fat in the pan. Depending on the type of bacon used, you may need to add a little clarified butter. Once the onions are done, remove them from the pan, mix them with the bacon, and set aside. Grate the cheese and set it aside. Preheat the oven to approximately 180°C (top/bottom heat) and line a baking tray with baking paper. After the dough has risen for 45 minutes (the dumpling should now be about twice its size), dust a work surface with flour and roll out the dough thinly (about 5mm). The dough should be rectangular (roughly the size of a baking sheet). Spread the cheese, onions, and bacon evenly over the dough and roll it up starting from the longer side (the shorter side should then be the length of the loaf). Flatten the bread slightly with the rolling pin so that it looks roughly like a very wide baguette. Place the bread open-side down on the baking sheet. If desired, you can now whisk together a dash of cream and an egg, spread it over the top of the bread, and sprinkle herbs or various seeds on the bread. We prefer sesame seeds, as they complement the flavor of the bread so well. Place the tray in the oven and bake at 180°C (top/bottom heat) for about 40-45 minutes until golden brown. Notes: This recipe can also be used to make two smaller loaves, a braided loaf, or a round loaf, etc. However, baking times may vary depending on the oven and the bread shape chosen. This bread can be eaten hot or cold. However, we prefer it warm. This bread is perfect as finger food at a hot or cold buffet and is a perfect accompaniment to various soups or stews.