Free Style

Maple Bacon Brioche Bread

Unveiling this tempting creation! Sweet meets savory in every bite. 🍞😋 #HomemadeDelight. Rich brioche bread with a sweet and savory surprise inside, a mouthwatering delight.

Ah, brioche—a bread so heavenly, it’s practically pastry. Originating in France, this delicate delight boasts a rich, buttery crumb that’s simply irresistible. With its golden crust and egg-rich interior, brioche is the stuff of dreams, especially when you add eggs, butter, and even a hint of sugar to the mix.

But let’s not get too lost in the history of this delectable creation. Today, we’re diving into a modern twist on the classic—Maple Bacon Brioche Bread. Imagine a soft, fluffy loaf filled with the irresistible duo of crispy bacon and sweet maple syrup. It’s a flavour combination that’s nothing short of phenomenal.

Now, I must confess, this baking adventure took an unexpected turn. I had grand plans for a beautiful four-strand braid, but the sticky dough had other ideas. The result? Well, it might not win any beauty contests, but what it lacks in looks, it more than makes up for in taste and texture.

The moment I sank my teeth into this Maple Bacon Brioche Bread, I knew I’d struck gold. The bread is incredibly soft, reminiscent of the tenderest ensaymada. But here’s where it gets interesting—the sweet and salty dance of bacon and maple syrup elevates every bite into a flavour explosion. It’s a marriage made in bread heaven.

So, if you’re up for a baking adventure that might not end up on a magazine cover but will absolutely win over your taste buds, give this Maple Bacon Brioche Bread a try. It’s the kind of bread that brings joy with every bite, reminding us that sometimes, it’s the imperfections that make life’s creations truly special.

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Maple Bacon Brioche Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 20 mins
  • Yield: 2 1x
  • Category: Snack
  • Cuisine: Freestyle

Description

Rich brioche bread with a sweet and savory surprise inside, a mouthwatering delight.

 


Ingredients

Units Scale

Dry Ingredients

  • 4 1/2 cups high grade flour, plus more for kneading
  • 3/4 cup sugar
  • 1 1/2 tsp salt

Wet Ingredients

  • 1/4 cup full cream milk
  • 4 egg yolks
  • 2 whole eggs
  • 1 cup cold butter, cut into small cubes

Yeast Mixture

  • 1/2 cup lukewarm water
  • 1 tsp sugar
  • 1 tsp yeast

Filling


Instructions

  1. In a small bowl, combine all the ingredients for the yeast mixture, set it aside, and let the yeast bloom.
  2. In a mixing bowl, sift together the dry ingredients, and set them aside.
  3. In a separate bowl, whisk together the wet ingredients (except for the butter), and set them aside.
  4. Place the mixing bowl in a stand mixer using the kneading hook. Knead in low speed while slowly adding the bloomed yeast mixture. Once the yeast mixture is fully incorporated, slowly add the whisked wet ingredients and continue kneading in low speed until a dough is formed.
  5. Increase the mixer’s speed to the next setting and add the cold butter one cube at a time. Once all the butter is added, increase the speed further. Knead for 20 to 25 minutes or until the dough becomes elastic and smooth. In the first 15 minutes, the dough may be sticky and stick to the walls of the mixing bowl, but as you approach the last minutes, it will come together and no longer stick to the walls. This indicates that your dough is ready. If it’s still sticky, add 5 more minutes of kneading time, adjusting for room temperature and humidity.
  6. Remove the mixing bowl from the stand mixer, cover it with cling wrap, and place it in a warm location.
  7. Let the dough rise until it doubles in size. If you’re in a hurry, you can proceed to step 9, but it’s recommended to proof the dough overnight, up to two nights, for the best results.
  8. For proofing, place the covered dough in the refrigerator and cover it tightly with cling wrap and a plate on top. Leave it in the refrigerator for at least 12 hours.
  9. Prepare the bacon filling by heating a bit of oil in a pan over medium heat. Add the bacon and pan-fry until it’s slightly crispy and cooked. Remove the bacon from the pan and place it on a colander to remove excess oil. Set it aside.
  10. Grease two loaf pans and set them aside.
  11. Remove the dough from the refrigerator and divide it equally into two separate pieces.
  12. Flatten each piece into a rectangle shape, approximately 1/2 inch thick. Spread half of the maple syrup over each rectangle and drizzle half of the cooked bacon on top.
  13. Fold the rectangle on both sides, up to the middle of the dough. Then, fold it again on the perpendicular side. Gently flatten the dough and shape it into a rectangle. Slice it into three sections, leaving the top part intact. Braid the sections. Repeat this process with the remaining half of the dough.
  14. Place the braided dough into the greased loaf pans and let it proof for another hour or until it nearly doubles in size.
  15. Mix together the ingredients for the egg wash and brush it over the prepared dough.
  16. Bake in a preheated oven at 170°C for 50 minutes. Remove from the oven and let it cool before removing it from the loaf pans.

 

View Comments

  • What a great flavor combination for bread! I bet this would make an excellent French toast on Day 2 or 3!

  • I do love brioche (never made myself one, though), but ive always had it plain / subtly sweet. I never would have thought of adding a savoury element such as bacon. And the bacon-maple combination? Terrific!

  • We (Mark and I have our son, daughter, and 10-year-old grandson staying with us) discussed this recipe yesterday at our Thanksgiving dinner and decided it would be fun to make tomorrow, Saturday. Our grandson loves to make bread and he’s an absolute bacon fiend.

Published by
Raymund

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