Bacon brioche recipe

Bacon Brioche recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
If you're looking for a mouthwatering breakfast treat that combines the savory goodness of bacon with the rich and buttery delight of brioche, then this bacon brioche recipe is just what you need. This recipe takes the classic brioche bread and elevates it to a whole new level by adding crispy bacon bits throughout the dough. The result is a perfect balance of sweet and salty flavors that will leave you craving for more. Whether you enjoy it on its own or use it as the base for a delicious sandwich, this bacon brioche will surely become a favorite in your kitchen.

Keywords: bacon, brioche, breakfast, savory, sweet

Bacon brioche recipe details

Bacon brioche recipe, recipe Rating: 4.5
Number of votes:99 

Ingredients

	oil
175 g	bacon, rind removed, cut into small pieces
1 small	onion(s), finely chopped
1 tbsp	fresh marjoram, chopped
1 small	egg yolk, lightly beaten
	For the dough:
6 g	dried yeast
2 tbsp	warm water
250 g	flour, plain
1 pinch(es)	salt
50 g	sugar, caster
2 large	egg(s)
125 g	butter, unsalted, softened

Instructions

Heat a bit of oil in the base of a frying pan, add the bacon and sweat it until it starts to brown. Add the onion and marjoram and continue cooking until the onion is softened and the bacon is crisp. Drain on kitchen paper and leave to cool.

Dissolve the dried yeast in a small bowl of warm water. Place the flour, salt, sugar, eggs and yeast and water mixture into the mixer bowl. Mix for 5 minutes on low power, then beat in the softened butter.

Turn the mixer up to medium power and continue to beat for a further 5 minutes until the dough is smooth and quite elastic. Add the cooled bacon mixture and work into the dough until it is evenly distributed. Shape the dough into a ball, place it in a clean bowl and cover with a cloth. Leave at room temperature to rise.

When the dough has doubled in size, lift it from the bowl and knock it back on a lightly floured surface. Then shape the dough into an oblong and and place in a lightly oiledfloured 1.2 litre load tin. The dough should half fill the tin. Cover with cling film and leave to rise at room temperature until the dough fills the tin.

Preheat the oven to 190°C, 375°F, Gas 5.

Brush the top of the loaf with the egg yolk mixture, then bake for about 30 minutes or until risen and golden brown. Turn out on a wire rack and leave to cool before serving.

Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a