Hungarian Bacon Loaf
A soft, pillowy bread studded with savory bacon pieces. This enriched dough yields a tender crumb with a golden crust, perfect for sandwiches or as a side with soups.
Story
This recipe uses a prefermented dough (old dough) and a scalded flour mixture to develop complex flavor and an extra soft texture. The bacon is layered throughout the dough for every bite to deliver that smoky, salty punch.
Ingredients
bread flour
3 cups
granulated sugar
3 tablespoons
instant yeast
2 teaspoons
milk powder
2 tablespoons
salt
1 teaspoon
warm water
3/4 cup
heavy cream
1/4 cup
large egg
1
unsalted butter, softened
4 tablespoons
prefermented dough (old dough)
1/2 cup
scalded flour paste
1/4 cup
bacon, cooked and chopped
1 cup
Instructions
1
Mix the dry ingredients
Combine the flour, sugar, yeast, milk powder, and salt in the bowl of a stand mixer. Whisk together until evenly distributed.
2
Add liquids and preferments
Pour in the warm water, heavy cream, and crack in the egg. Attach the dough hook and mix on low speed until a shaggy mass forms. Add the prefermented dough and scalded flour paste, then continue mixing until everything is incorporated.
3
Develop the gluten
Increase speed to medium and knead until the dough becomes smooth and pulls away from the sides of the bowl. It should stretch thin without tearing—this indicates the gluten network has developed.
4
Incorporate the butter
Add the softened butter in small chunks while the mixer runs. Once all the butter is added, knead for another 5 minutes until the dough feels soft, elastic, and slightly tacky.
5
Fold in the bacon
Turn the dough out onto a floured surface. Press it into a rectangle and scatter half the cooked bacon over the surface. Fold the dough over itself several times to distribute the bacon, then repeat with the remaining bacon. Knead briefly to evenly distribute.
6
First rise
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size, about 60 to 90 minutes.
7
Shape and second rise
Punch down the dough and divide it in half. Shape each portion into a round loaf and place on a parchment-lined baking sheet. Cover loosely and let rise until puffy, about 30 minutes. Meanwhile, preheat your oven to 350°F (175°C).
8
Bake
Brush the tops with a little beaten egg for a golden finish. Bake for 22 to 28 minutes until the crust is deep golden brown and the internal temperature reads about 190°F (88°C). Let cool on a wire rack before slicing.
