Savory Bacon Baps Recipe
If you want to be known as a chef, make a personal recipe of Savory Bacon Baps. I have done that myself. The Savory Bacon Baps is made with Meat Meatloaf which is easily available at any grocery store. Savory Bacon Baps served as Dessert is the best food to pep me up. Just try this dish and see how you get hooked to it!
Ingredients
Pinch of sugar
About 3-3/4 cups (900 ml) warm water (110°F, 43°C)
1-1/2 pkgs. active dry yeast
6-2/3 cups (1 kg) light rye flour
Double quantity Starter Dough
8 oz. (225 g) sliced bacon
2 teaspoons salt
4 teaspoons caraway seeds
Water
2 teaspoons sea salt
Directions
Stir sugar into warm water and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Place half the flour in a large bowl.
Add yeast liquid to flour with starter dough, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise at room temperature overnight.
Lightly broil bacon.
Drain on paper towels; chop very finely.
Cool.
Preheat oven to 400°F (205°C).
Mix salt, 2 teaspoons caraway seeds, bacon and remaining flour into dough.
Knead until smooth.
Sprinkle baking sheets with flour.
Divide dough into 6 equal pieces.
On a floured surface, roll out dough thinly into flat cakes 10 to 12 inches (25 to 30 cm) in diameter.
Brush tops with water; cut crisscross markings.
Sprinkle with remaining caraway seeds and sea salt.
Place on floured baking sheets.
Bake 30 minutes or until brown.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Place half the flour in a large bowl.
Add yeast liquid to flour with starter dough, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise at room temperature overnight.
Lightly broil bacon.
Drain on paper towels; chop very finely.
Cool.
Preheat oven to 400°F (205°C).
Mix salt, 2 teaspoons caraway seeds, bacon and remaining flour into dough.
Knead until smooth.
Sprinkle baking sheets with flour.
Divide dough into 6 equal pieces.
On a floured surface, roll out dough thinly into flat cakes 10 to 12 inches (25 to 30 cm) in diameter.
Brush tops with water; cut crisscross markings.
Sprinkle with remaining caraway seeds and sea salt.
Place on floured baking sheets.
Bake 30 minutes or until brown.
