* Exported from MasterCook *
Bread, Bacon, Onion and Walnut Mini-Breads
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Desserts Nuts
Posted
Amount Measure Ingredient -- Preparation Method
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1 1/4 tsp. active dry yeast
2 Tbs. lukewarm milk
2 Tbs. all-purpose flour
2 bacon slices -- finely diced
1 small onion -- finely diced
1 1/4 cups all-purpose flour -- plus more as needed
1 Tbs. sugar
1 Pinch salt
1 egg
1/4 cup milk -- at room temp
3 Tbs. unsalted butter -- room temp, cut into small pieces
2 Tbs. diced cooked ham
2 Tbs. coarsely minced walnuts
1/4 tsp. chopped fresh thyme
1 Tbs. chopped fresh parsley
1 egg yolk -- lightly beaten with
1 tsp. water
Prep Time: 30 minutes
Cook Time: 30 minutes
Makes 6 mini-breads.
These little breads are prepared using a sponge, which helps give
yeasted breads a good flavor, light texture and crackly outer crust.
The sponge is made by combining yeast with a small amount of the
liquid and flour called for in the bread recipe. Then it is allowed
to stand and become foamy before being combined with the remaining
ingredients. Here, the breads are baked in a silicone baking mold.
To make the sponge, in a bowl, dissolve the yeast in the milk. Stir
in the flour, cover with plastic wrap and set in a warm place until
foamy, about 10 minutes
To make the dough, in a small nonstick fry pan over medium heat, cook
the bacon, stirring often, until evenly browned, about 3 minutes.
Using a slotted spoon, transfer the bacon to a plate, leaving the
drippings in the pan. Add the onion to the pan and cook, stirring
often, until soft and translucent, about 3 minutes. Transfer the
onion to the plate with the bacon. Set aside.
In the bowl of an electric mixer fitted with the dough hook, combine
the flour, sugar and salt and beat on low speed until well blended,
about 1 minute. With the mixer running, add the egg and milk.
Increase the speed to medium and knead for 5 minutes. Add the 3 Tbs.
butter and knead for 3 minutes. Stop the mixer and add the sponge.
Increase the speed to medium-high and knead until the dough is smooth
and elastic, 7 to 10 minutes. Add the bacon, onion, ham, walnuts,
thyme and parsley and knead until well incorporated, about 2 minutes.
Add more flour if the dough is too sticky. Cover the bowl with a
clean kitchen towel, set in a warm place and let rise until doubled
in volume, about 1 1/2 hours.
Preheat an oven to 400F. Butter a 6-well silicone muffin mold and
place on a baking sheet
Punch down the dough, divide into 6 equal-size balls and place in the
prepared molds. Let the dough rise in a warm place for 30 minutes.
Brush the tops of the breads with the egg yolk mixture and bake until
golden brown, 20 to 25 minutes.
Immediately invert the mold onto a wire rack and remove the breads,
using a toothpick to gently loosen them, if needed. Let cool
slightly. Serve warm or at room temperature.
S(Internet Address):
http://www.williams-sonoma.com/recipe/bacon-onion-and-walnut-mini-breads
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Per Serving (excluding unknown items): 238 Calories; 11g Fat (42.0%
calories from fat); 7g Protein; 27g Carbohydrate; 1g Dietary Fiber;
92mg Cholesterol; 116mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
NOTES : 2016 - 0306