It's time for bacon bread. Or, more appropriately, Bacon!!! Bread.
But bacon wasn't enough. I decided that I wanted just a little more. Maple. Yep, instead of sugar, I used maple syrup. And to enhance the maple flavor even more, I added just a bit of maple extract.
This bread would be the perfect vehicle for a scrambled egg sandwich, don't you think? Or French toast. Or even a tomato and mayo sandwich.
- Yield:Makes 1 loaf
- Active time: 25 minutes
- Total time:2 hours 40 minutes
- 1 1/4 cups lukewarm water
- 2 1/4 teaspoons instant yeast
- 2 tablespoons maple syrup
- 3 1/4 cups (14 1/8 ounces) bread flour
- 1/4 teaspoon salt
- 1 teaspoon maple extract (optional)
- 1/2 pound bacon, cooked until crisp, crumbled
- 2 tablespoons bacon fat
When you cook the bacon, make sure you reserve 2 tablespoons of the fat for the bread. I suggest cooking it so that it's super-crisp and crumbly.
Put the water, yeast, maple syrup, and bread flour in the bowl of your stand mixer fitted with the bread hook. Knead until the dough becomes smooth and elastic. Add the salt, maple extract (if using) crumbled bacon, and bacon fat. Continue kneading until all the ingredients are well integrated. Cover the bowl with plastic wrap and set aside until the dough has doubled in size, about an hour.
Preheat the oven to 350 degrees, line a baking sheet with parchment or sprinkle with cornmeal, and flour your work surface. Turn out the dough and press it gently to degas. Form it into a tight ball, sealing the seam at the bottom. Place the dough, seam-side down, on the prepared baking sheet. Cover with plastic wrap and set aside until doubled, about 40 minutes.
Remove the plastic wrap, slash the loaf as desired, and bake at 350 degrees until nicely browned, about 35 minutes.
Move the bread to a rack to cool completely before slicing.