Bacon Onion Cheese Epi

I was thinking to bake Hot dragon tail with bacon. But I got ideas with bacon bread. I made the dough with chili sauce, and divided in to 3. Then I made 3 kinds of bacon bread.

One is Hot dragon bread.

The other is Bacon Egg Bun.

And Bacon Onion Cheese Epi, today, I show this recipe, here.

 Simply, bacon and onion, cheese are folded with the dough, and shape it, bake it.
Bacon oil cooks onion, cheese melt, bread smell savory perfectly.
Epi shape, it is easy to tear into one bite.

I rewrite the recipe just for Beacon onion cheese epi without chili sauce in the dough. 

Bacon Onion Cheese Epi (make 4)

Dough

300g Bread Flour

5g Salt

15g Sugar

4g Dried active yeast

30g Unsalted Butter (melted)

180g Water 

Filling

1/2 Onion (sliced)

Bacon slices

Cheese

Egg wash 

Egg & milk

1. In the mixer or bread machine, combine flour, salt and sugar. Add yeast and water, butter. Mix it 15 minute till it becomes smooth and elastic.

2. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 1 hour).

3. Pour the dough onto floured counter, then deflate it, knead briefly. Divide into 4 pieces, and shape them rough ball. Leave them for 15 minutes on the counter with the wet towel cover.

4. Roll it out with the rolling pin. Make it 18 - 20cm oval shape or bigger than bacon size.
Put the bacon, onion, and cheese on the dough.
Fold  the edge side, and fold into half. Seal it tightly with your finger. Roll it gently to make it nice shape.
Place them on the baking tray.

5. Place it into warm place (35℃) with spray water, rise it for 40 - 60 minutes till it becomes double size. Preheat oven at 190℃.

6. Forming into Epi shape.
Cut the dough on 3/4. Don't cut it off completely. 

 Slide this piece on left, cut, slide it right, cut, slide it left ....continue to cut and slide until you’ve reached the other end.

7. Brush egg wash on the dough.
Bake them at 190℃ for 20 - 25 minutes until it becomes brown.

8. Cool them down on the wire rack.

It is placed at Yeastspotting.

Pita Bread

This is my coleslaw salad. It is easy made, cabbage, carrot, corn and tuna....marinaded with mayonnaise, yogurt and lemon zest, vinegar. Actually, I made a lot. It was supposed to have for dinner with my darling. But he had got plan, so I had to have it by myself. I was thinking how I could eat it all. As sandwich for lunch.... water would come out and bread would be wet.

How about pita bread?? I have never baked it yet. And I could have it for my breakfast, stuff the salad and just eat straight away.

This recipe is small batch. 200g of flour. I made 3 small ones, or it could be 2 loaves. Pita bread doesn't need 2nd proofing before baking. And bake it at high temperature (300℃) for short time. Unfortunately, 250℃ is the highest at my oven. I baked them at 250℃ for 6 minutes. I recommend high temperature baking if you have. Keep looking the oven during baking, once the dough starts to swell, keep baking until it becomes brown colored. It will not be long.
It was quit fut to keep watch the oven. You could see how bread is swelling. 

I add sesame seeds. When you open the oven on finishing to bake, you could smell nice sesame aroma.But I write plain pita bread recipe, here.

Pita Bread

Bread flour 200g

Salt 4g

Sugar8g

Dried yeast 4g

Olive oil 10g

Water 120g

1.In the mixer or bread machine, combine flour, salt and sugar. Add yeast and water, olive oil. Mix it 10 minute till it becomes smooth and elastic.

2 . Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 1 hour). 

3. Pour the dough onto floured counter, then deflate it, knead briefly. 

4. Meanwhile, preheat the oven with baking tray at 300℃.

Divide the dough into 3 (120g each) .Using a rolling pin, roll it out into about 12cm round. 

5.  Take out the baking tray from the oven, apply the oil spray.

Place the dough on the tray, and bake them in the oven. 

Once the dough is starting to swell, keep baking until they becomes brown colored. 300℃ for 5minutes (it depends your oven)

6. Cool them down on the wired rack.

Make your own pita sandwich!!

I placed it on Yeastspotting!

Spiced Berry Loaf

For me, dried fruits loaves are luxury bread, except raisins bread. Dried fruits and nuts are quite expensive.

The other day, I went grocery shopping to super market. I found they had dried fruits on sale. Of cause, I bought them for my bread baking.

I put  dried blueberry, cranberry, cherry and raspberry in the loaf. Raspberry is bit sour, but others are sweet. And it got spices, cinnamon, clove, nutmeg, allspice and ginger.

I often see sweet buttery spiced fruits bread, like hot cross buns.

This is naturally fruits sweet and spicy aromatic.

I prefer have slices of this bread with butter at my breakfast!! 

Spiced Berry Loaf

Sourdough starter
Day 1 

Bread flour 80g
Water 90g
2 teaspoon of beer yeast
(pinch of active dried yeast) 

Final dough

180g High grade flour
75g Rye flour flour

1/2 teaspoon of Cinnamon

1/2 teaspoon of Allspice

1/2 teaspoon of Cloves

1/2 teaspoon of Nutmeg

1/2 tea spoon of Ginger
 All sourdough starter
5g Salt
180cc Water

80g Dried berries (blueberry, raspberry, cranberry, cherry)

1. The day before, in a container, combine flour, water and sourdough starter and stir. Set it 6-10 hours to ripen at room temperature.

2. In the mixer or bread machine, combine flour, salt and spices. Add sour dough starter and water. Mix it 10 minute till it becomes smooth and elastic. 

Then add dried fruits, and knead it till it is completely combined.

3. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12 hours).

4. Pour the dough onto floured counter, then deflate it, knead briefly.

5. Shape into final loaf, make it oval ball. Sprinkle enough flour onto a basket. Put the dough into the floured basket.

6. Place it into warm place (35℃) with spray water, rise it for 1 - 2 hour till it becomes double size. Preheat oven at 230℃ with the baking tray.

7. Take the baking tray out. Put the dough on the floured baking tray as upside down the basket. Score slant line on the dough with a sharp knife. Spray water.
8. Put the dough at 220℃ with steam with 10minutes, 180℃ for 10minutes, 160℃ for 20minutes. Turn off fire and leave the loaf in the oven for 10minutes. 

9. Cool them down on the wired rack.

It is placed at Yeastspotting.

Lazy Butter flaky

Perfectly Popping up!! This is buttery layered bread, kind of croissant and danish.

You can see layer of crumb.

The dough is popping up from the tin, because it is yeasted pastry.
I made buttery layer on sidewise.

The difference btween croissant and this bread...
To make croissant or danish pastry dough, I need cold butter and pound it, make 20cm square to laminate. That makes thin, flaky crust  and layer.

But this recipe, I use softend butter and just apply on the dough, and fold it. That makes layer, but not as flaky as croissant.
I want to make this recipe easy, and want anyone to try. Or I am just too lazy.

So I call it Lazy Butter Flaky.
Sweet and rich buttery soft crumb.

Lazy Butter Flacky (makes 6 with 7cm muffin cups)
300g bread Flour
50g Suger
5g Salt
30g Egg
30g Unsalted Butter
140g Milk (luke-warm)
5g Active dried Yeast

100g Unsalted Butter(soften)
Egg wash
Sugar

1. In the mixer or bread machine, combine the all dough ingredients. Mix it 15 minute. It can be stretched a paper thin“windowpane.

2. Wrap it up with plastic wrap, and ferment at room temprature for 40min. Then Place it in the fridge for 24hours  till it becomes double size more.

3. Before laminating, soften the butter with spatura at room temprature to make it easy for applying on the dough.

4.Laminating butter.  
Spread the dough to 60cm x 25cm with a rolling pin.

Apply the softened butter on  2/3 of the dough.

Fold 1/3 left part of the dough and 1/3 right part as well .

Seal it tightly, not to butter come out.
Retate 90 degree, and pound it with the rolling pin. spread it 50cm x 25cm with care.

Fold 1/3 left part of the dough and 1/3 right part as well.
Retate 90 degree.
And Repeat Pounding with the rolling pin. Then spread 40cm x 20cm. Fold it 1/3 as well.
Retate 90 degree. It becomes 20cm x 12cm.

5. Wrap it up with plastic wrap, place it into the fridge for 1 hour.
Meanwhile, coat oil on the muffin cup, and place muffin cup paper if you have.

6. Transfer the dough, on the floured chopping board.

Cut it off into 12 pieces, 3cm x 5cm each.

7. Combine 2 pieces, and put it into the muffin cup. Show the nice layered part on up-side.

8. At cool place, place it for 1 - 2 hours with moisture, till the dough come out or reach the edge of the tin.

9. Reheat the oven at 190℃.
Apply egg wash on the surface. Splinkle sugar.

10. Bake it 190℃ for 15 - 18 minutes till it become golden color.

11. Cool them on the wire rack.
Take them  out from the tins, once it get cool down.

It is placed at YeastSpotting.