Bacon Bread

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““Soft dough mixed with thick-sliced bacon and twisted into a pattern resembling a sheaf of wheat.””

— Eorzea Database

Cook time	Prep time	Rise time	Yield
15 min	15 min	overnight + 1hr	2 loaves

US	Ingredients	Metric
4 cups	all-purpose flour	454 g
1 1/3 cups	water	325 mL
¼ tsp	dry active yeast	0.8 g
1 ¾ tsp	Kosher salt	7.5 g
8 slices	bacon	8 slices

1. In a  large bowl, combine the flour, water, yeast, salt and stir until a ball forms.
2. Cover the bowl with  plastic wrap and let the dough rise overnight, or 12 hours.
3. Turn the dough out onto a floured work surface and form it into a rectangle.
4. Cut the dough in half to make two loaves.
5. Lay the bacon on the dough.
6. Roll the dough into a cylinder and turn the seam side down.
7. Transfer the dough onto a  rimmed baking pan lined with  parchment paper.
8. With  scissors, cut the dough at 1 inch/2.5 cm intervals. The cuts should go three quarters of the way through at a 45° angle.
9. Shape the dough into grains of wheat by moving one cut section to the right and one to the left, alternating along the length of the cylinder.
10. Lightly flour the dough and then cover it with plastic wrap to proof for 1 hour.
11. Preheat your oven to 550°F/290°C.
12. Fill a  pan with water and place it on the lower oven rack.
13. Spray the dough with water.
14. Bake for 15 minutes until brown.  Spray the dough with water twice during baking.

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This recipe was created by adapting from:

Bacon Epi – Diamonds for Dessert

Bacon Pain d’Epi – Zojirushi