ZOJIRUSHI
facebook twitter youtube
RECIPESarrowBreadmakersarrowBacon Pain d'Epi with Coffee Spread
Bacon <i>Pain d'Epi</i> with Coffee Spread
  Pain d’Epi is a type of artisan bread in which baguette dough is baked in a shape of a wheat stalk. Our version includes a slice of juicy bacon over a robust coffee spread inside. Enjoy!
Ingredients (for 2-lb. breadmaker, makes 6 Pain d’Epi):

Baguette Dough:

  • 1-1/4 cups (300mL) water
  • 1 tsp. (5mL) lemon juice
  • 3-3/4 cups (480g) bread flour
  • 1 tsp. (5.6g) salt
  • 1-1/2 tsp. (4.2g) active dry yeast

Filling:

  • 6 slices uncooked bacon 
  • 4 tsp. finely ground coffee or instant coffee 
  • 2 tsp. light brown sugar 
  • 1 Tbsp. molasses 
  • 1 tsp. water 

Ingredients (for 1-lb. breadmaker, makes 3 Pain d’Epi):

Baguette Dough:

  • 2/3 cup (160mL) water
  • 1/2 tsp. (2.5mL) lemon juice
  • 2-1/3 cups (280g) bread flour
  • 1/2 tsp. (2.8g) salt
  • 1 tsp. (2.1g) active dry yeast

Filling:

  • 3 slices uncooked bacon 
  • 2 tsp. finely ground coffee or instant coffee 
  • 1 tsp. light brown sugar 
  • 1/2 Tbsp. molasses 
  • 1/2 tsp. water 

This recipe was developed for the Home Bakery Virtuoso® Breadmaker (BB-PAC20), Home Bakery Supreme® Breadmaker (BBCC-X20/BB-CEC20) and the Home Bakery Mini Breadmaker (BB-HAC10). Adjustments may be required for baking this bread in other models of the Home Bakery. 
1

Make sure the kneading blade(s) are properly attached. Add the Baguette Dough ingredients to the baking pan in the order listed, and prepare the dough using the DOUGH course. Remember to add the liquids first.
2

When the course completes, remove the dough from the baking pan. For 2-lb. breadmaker, cut the dough into 6 pieces. For 1-lb. breadmaker, cut the dough into 3 pieces. Shape each dough into a ball, cover with a damp cloth and let rest for 20 minutes. 
3

Make the paste. Mix coffee, brown sugar and molasses in a small bowl.
4

Lightly dust the dough with flour (not included in the ingredients list) and roll each dough into a 9” × 3″ oval. Along the center of each dough, spread 1 teaspoon of coffee paste with a butter knife and lay a strip of bacon.
5

Starting from the long side, tightly roll each dough into a jelly roll form and pinch the ends. Place seam side down onto a lightly greased or parchment-lined baking pan.
6

Shape each dough. Using a sharp pair of kitchen shears, at 1 inch from an end, hold shears at a 45-degree angle and snip 3/4 the way through the dough. Be careful not to cut the dough all the way through. Make another identical cut, 1 inch away. Gently pull each piece over to opposite sides. Repeat the process alternating sides each time to replicate a wheat stalk. Make 7-8 snips per dough.
7

Cover with a damp cloth and allow loaves to rise until they have doubled in size, about 30-40 minutes.
8

Preheat your oven to 425°F. Lightly spray water (not included in the ingredients list) over the loaves to wet the surface and bake for 15-20 minutes or until golden.
9

Let bread cool and serve.
10

Enjoy!
Printable Page
An-Pan
Artichoke and Mushroom Stuffed Calzone
Avocado Shrimp Croissant Sandwich
Bacon Pain d'Epi with Coffee Spread
Bagel
Baguette
Banana Bread
Bourbon Street Beignets
Broccoli Salmon Crescent Pocket
Butter Mochi
Basic White Bread
Challah Bread
Cheese 'N' Onion Bread
Chilled Zaru Udon
Chocolate Bread
Chocolate Cake
Chocolate & Fig Cake
Cinnamon Pecan Sour Cream Coffee Cake
Crispy Matcha Rusk
Croissants
Curry-Pan
Donuts Baked, Not Fried
Earl Grey Afternoon Tea Bread
Focaccia
Fresh Pasta Marinara
Garlic Rusk Sticks with Eggplant Dip
Gluten & Guilt Free Donuts
Gluten Free Apple Walnuts Cake
Gluten Free Brown Rice Bread
Gluten Free Carrot Cake
Gluten Free Green Tea Bread
Gluten-Free Raisin Bread
Gluten Free Smoked Salmon Salad Pizza
Gorgonzola Honey Bread
Half and Half Bread
Hearty Tempura Udon
Homemade Kalguksu Noodle
Homemade Lo Mein Noodle
Home Made Ravioli
Homemade (Teuchi) Udon
Lemon Cake
Light Sourdough Bread
Luscious Blueberry Loaf
Mango Jam
Meatloaf Miracle
Melon-Pan
Mushroom Pizza Toast
Orange Peel Tea Bread
Pizza Toast and Mayo Corn Toast
Pizza - BBQ Chicken (Thick Crust)
Pizza - Gorgonzola & Honey (Thick Crust)
Pizza - Pepperoni (Thick Crust)
Pizza - Tomato & Basil Appetizer Style (Thin Crust)
Pumpernickel
Pumpkin and Ricotta Cannelloni
Pumpkin Bread
Quick White Bread
Roasted Chicken and Porcini Mushroom Ravioli with Sherry Sauce
Rosemary Cranberry Whole Wheat Bread
Royal Bread Pudding
Savory Bread Stuffing
Sinful Cinnamon-Raisin Rolls
Smoky Sausage Roll
Spinach and Turkey Lasagna
Spinach Fettuccine with Bacon and Shrimp
Strawberry Cheesecake
Stir-fried Yaki Udon
Summer Panzanella
Tricolore Vegetable Gratin in Baguette Bowl
Tomato Basil Bread
Turkey Bagel Better Burger
Whole Wheat Bread
Whole Wheat Chicken Pizza with Spinach and Fresh Tomatoes