Home Bread-Bakers v117.n006.4
[Advanced]

Speckbrot

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 12 Feb 2017 21:03:37 -0800
v117.n006.4
* Exported from MasterCook *

                                 Speckbrot

Recipe By     :Betsy Oppenneer
Serving Size  : 15    Preparation Time :0:00
Categories    : Bread                           Bread Machine
                 Bread-Bakers Mailing List       Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1              pound  slab bacon -- or salt pork, cut in 1/2-inch dice
   1         tablespoon  active dry yeast -- scant, 1 package, 1/4 oz
      1/4           cup  water -- warm
      3/4           cup  milk
      1/4           cup  unsalted butter -- softened, 1/2 stick
   1                     egg
   1           teaspoon  salt
   4               cups  all-purpose flour -- to 5 cups
                         Topping:
                         olive oil -- optional
                         coarse salt -- optional

Should you have trouble finding slab bacon, thick-sliced bacon can be 
substituted, but the large chunks are much tastier.  Coarse salt is a 
great addition if you use bacon, but not for the salt pork, which is 
salty enough by itself.

Cook bacon: In a large skillet over medium heat, cook the bacon until 
most of the fat has been rendered and the meat is crisp, about 7 
minutes. Drain on paper towels until cooled.

By hand: In a large bowl, sprinkle the yeast in the water to soften. 
Heat the milk to 110°F and add it to the yeast along with the butter, 
egg, salt, and 2 cups of the flour. Beat vigorously for 2 minutes. 
Gradually add the remaining flour 1/4 cup at a time until the dough 
begins to pull away from the side of the bowl. Turn the dough out 
onto a floured work surface. Knead, adding flour a little at a time, 
until the dough is smooth and elastic.

By mixer: In the mixer bowl, sprinkle the yeast in the water to 
soften. Heat the milk to 110°F and add it to the yeast along with the 
butter, egg, salt, and 2 cups of the flour. Using the paddle, beat on 
medium-low speed for 2 minutes. Gradually add the remaining flour 1/4 
cup at a time until the dough begins to pull away from the side of 
the bowl. Change to the dough hook. Continue to add flour 1 
tablespoon at a time until the dough just begins to clean the bowl. 
Knead 4 to 5 minutes on medium-low.

By food processor: In a large measuring cup, sprinkle the yeast in 
water to soften. Heat the milk to 100°F and add it to the yeast along 
with the egg. In the bowl of the food processor fitted with the dough 
blade, combine the butter, salt, and 4 cups flour with 3 or 4 pulses. 
With the food processor running, add the liquid ingredients as fast 
as the dry ingredients will accept them. If you hear a sputtering 
sound, pour the liquid slower. As soon as all the liquid is added, 
turn the processor off. Check the liquid-to-flour ratio (see page 
28). Pulse until the dough forms a ball, then process exactly 60 seconds.

By bread machine: Put the water, milk, butter, egg, and salt in the 
bread pan. Add 4 cups flour and sprinkle with the yeast. Select the 
Dough cycle and press Start. While the dough is mixing, check the 
liquid-to-flour ratio. The machine stops after the kneading cycle. 
You may let the dough rise in the bread machine or a bowl.

First rise: Put the dough in an oiled bowl and turn to coat the 
entire ball of dough with oil. Cover with a tightly woven towel and 
let rise until doubled, about one hour.

Shape: Turn the dough out onto a lightly oiled work surface. Knead 
the cooled bacon into the dough. Cover with a towel and let rest 5 
minutes. Shape the dough into a 12-inch circle and place on a 
parchment-lined or well-greased baking sheet.

Second rise: Cover with a tightly woven towel and let rise for 45 minutes.

Preheat oven: About 10 minutes before baking, preheat the oven to 400°F.

Final preparation: Brush the loaf with olive oil and sprinkle with 
coarse salt if desired. With a sharp serrated knife or razor blade, 
cut an X about 1/4 inch deep into the top of the loaf.

Bake and cool: Bake for 25 minutes until the internal temperature of 
the bread reaches 190°F. Immediately remove the bread from the baking 
sheet and place on a rack to cool.

This bread is best served warm. If it's baked ahead of time, reheat 
it in a 375°F oven for 5 minutes. The bread can also be frozen once 
it has completely cooled; thaw completely before reheating.

Source:
   "Celebration Breads"
S(ISBN):
   "0-7432-2483-3"
Yield:
   "1 round loaf"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 338 Calories; 19g Fat (51.5% 
calories from fat); 14g Protein; 27g Carbohydrate; 1g Dietary Fiber; 
50mg Cholesterol; 637mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 
1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat.