Bacon Pain d'Epi
Bacon Pain d'Epi

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, bacon pain d'epi. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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. Great recipe for Bacon Pain d'Epi.

Bacon Pain d'Epi is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Bacon Pain d'Epi is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook bacon pain d'epi using 9 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Bacon Pain d'Epi:
  1. Prepare For the French bread dough:
  2. Take 200 grams French bread flour (or use 80% bread flour to 20% cake flour)
  3. Get 2 grams Instant dry yeast
  4. Make ready 4 grams Salt
  5. Get 1/6 tsp Malt powder (if you have some)
  6. Prepare 130 grams Water
  7. Make ready Additions:
  8. Take 4 slice Sliced bacon
  9. Make ready 1 dash Black pepper

Bacon Pain D'Epi with Coffee Spread. zojirushi.com Tisha Hudson. Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking. Pain d'épi is essentially a baguette in the shape of a wheat shaft, a charming French tradition dating back centuries that's surprisingly easy to make at home.

Steps to make Bacon Pain d'Epi:
  1. 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.
  2. Deflate the dough, re-form into a ball, and leave to rise again for another hour.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. It's delicious with grainy mustard in the dough too.
  9. 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.
  10. Cut with scissors. It looks nicer if the cuts are all facing outwards.
  11. The rising and baking steps are the same as with the straight ones. Put on some decorations, and you have an edible Christmas wreath!

Same terrific flavor as the classic. Pain d'Epi, or wheat stalk bread, is a classic French bread shape. You shape the dough into a baguette, let it rise, and then snip it with scissors to create the wheat stalk look. Making epi bread is one of those methods that is so easy, but looks so professional. Whether you're planning a brunch party or you got invited to an office potluck, these simple bacon knots are a crowd-pleaser because they're stuffed with the universal favorite: bacon.

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