Bacon Pain d'Epi with Coffee Spread
Ingredients (for BB-CEC20, makes 6 Pain d’Epi):
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
6 slices uncooked bacon
4 tsp. finely ground coffee or instant coffee
2 tsp. light brown sugar
1 Tbsp. molasses
1 tsp. water
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.
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.
Make the paste. Mix coffee, brown sugar and molasses in a small bowl.
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.
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.
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.
Cover with a damp cloth and allow loaves to rise until they have doubled in size, about 30-40 minutes.
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.
Let bread cool and serve.