I love this bread more than anything in the world. Homemade Bacon Epi.【 Recipe 】

Thank you for watching. Please give us a high rating and subscribe to our channel. semi dry tomato    • Semi-dried tomatoes have enriched my daily...   Ingredients (for 5 pieces) 150g strong flour 50g light flour 130 g of lukewarm water 5g cane sugar 3g salt 3g dry yeast 10 g butter 5 slices of bacon Mustard, to taste Mayonnaise, to taste Pepper to taste Semi-dried tomatoes, to taste Mozzarella cheese, to taste Recipe (1) Mix the strong and light flours lightly in a bowl, then add the dry yeast and lukewarm water and stir to combine. When the mixture has been blended to a certain extent, add sugar and salt and bring them together further. (3) Place the dough on a bread mat and knead for 10 minutes. When the dough comes together, add butter and knead for 5 minutes. When the butter is incorporated into the dough, knead by beating about 15 times, and finally smooth out the dough by rolling about 20 times. When the dough is smooth, place it in a bowl, cover it with plastic wrap, and leave it in a warm place for about 50 minutes. (Primary fermentation) (6) Stick your finger in the middle of the puffed dough. If the dough does not rebound and remains concave, the first fermentation is over, so press down with your fist to release the gas. 7) Once the dough is easily brought together, divide it into 5 equal portions and roll each portion back up. Cover with plastic wrap, place a wet cloth on top, and let rest for 10 minutes. (Bench time) 8) Dust the dough and cotton swab with flour and roll out the dough to a length that will accommodate the bacon. ⑨ Spread mustard on the dough, top with sliced bacon, and sprinkle generously with mayonnaise and black pepper. (For the mozzarella epi, instead of mayonnaise, put small pieces of mozzarella cheese on top.) (For the semi-dried tomato epi, put semi-dried tomatoes and mozzarella cheese on top instead of mayonnaise.) (10) Put the dough together to wrap the ingredients, pick the edges together and stick them firmly, then dust a bread mat with flour and roll the dough into a single bar shape. 11. Place a cookie sheet on a baking sheet in the oven, place all 5 bars of dough on the sheet, cover with plastic wrap and a wet cloth, and leave for 20 minutes. (Second fermentation) 12. With kitchen scissors inserted diagonally from the top, cut dough in 2 to 3 cm increments and shake from side to side to form an epi (ear of wheat) shape. 13. Sprinkle a thin layer of strong flour over the entire loaf and spray with a mist of water briefly. 14. Bake in a preheated oven at 230℃ for 15 minutes. (*Baking time may vary depending on each household's oven.) Serve with a drizzle of olive oil if desired. レシピ