* 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
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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"
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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.