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Bacon Pain d'Epi
Bacon Pain d'Epi

Before you jump to Bacon Pain d'Epi recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

A lot of us believe that comfort foods are not good for us and that we have to avoid them. Often, if the comfort food is a sugary food or some other junk food, this is true. Soemtimes, comfort foods can be utterly healthy and good for us to consume. There are some foods that, when you consume them, could better your mood. If you are feeling a little bit down and need a happiness pick me up, try a few of these.

Cold water fish are great for eating if you are wanting to fight depression. Herring, trout, tuna, wild salmon, and mackerel are all full of omega-3s and DHA. These are two things that really help the grey matter in your brain function a lot better. It’s true: consuming a tuna fish sandwich can seriously raise your mood.

See, you don’t need to stuff your face with junk food when you want to feel better! Try several of these instead!

We hope you got benefit from reading it, now let’s go back to bacon pain d'epi recipe. To make bacon pain d'epi you only need 9 ingredients and 11 steps. Here is how you achieve it.

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

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