Avocado, Bacon And Corn Baps

By Gigirox

If you like bacon and avocado together, try this soft bread bun sandwich, which includes freshly cooked sweet corn, lime juice, red onion and sweet chili sauce

Ingredients

• Baps:
• 2 ears fresh sweet corn
• 1/2 pound bacon
• 1 medium red onion, peeled and sliced
• Olive oil
• 1 large ripe but firm avocado
• 2 tablespoons fresh lime juice
• 4 baps (soft bread buns)
• 1 handful romaine lettuce or buttercrunch leaves
• 2 medium vine-ripened tomatoes, diced
• Sweet chili sauce
• 2 tablespoons chopped cilantro
• 2 level teaspoons active dry yeast (accuracy is essential)
• 2/3 cup lukewarm full fat milk
• 2/3 cup lukewarm (previously cold fresh)water
• 2 teaspoons salt
• 3 cups unbleached flour, plus little extra for finishing

Preparation

Step 1

1. Remove husks and silks from corn, then boil gently for about 12 minutes or until tender. Drain corn, then drape with a large piece of paper towel until corn is cool enough to handle.

2. Cook bacon on the barbecue hot plate or cast-iron griddle or grill (or fry it in a little hot oil). Set aside and keep warm.

3. Cook onion on an oiled barbecue hot plate for several minutes or until it is limp but not colored (or cook in 1 tablespoon oil in a small saucepan over medium heat).

4. Using a large sharp knife, cut the kernels off the cobs. Cut avocado in half and remove pit. Peel avocado, then slice flesh thickly. Sprinkle avocado with lime juice and season with a little salt and pepper. Split baps in half through the middle.

5. Fill baps with lettuce, corn kernels, red onion, bacon, avocado, tomato, sweet chili sauce and cilantro. Serve immediately.

Baps:

-Pre heat the oven to 425F.
-In a medium bowl, dissolve the yeast in the milk and wate.
-Then sift the salt with the flour into a different large bowl.
-Pour the well-mixed wet mixture into the dry mixture and stir.
-If this dough is too stiff, add a little more milk.
-Turn out onto a floured board and knead lightly.
-Place dough in an oiled or buttered bowl, cover with a clean towel, and let rise in a warm place for about 1 & 1/2 hours.

While this is happening, flour a baking sheet. Punch down the dough and divide it into 8 or 9 portions. Shape these into ovals, and set them on the baking sheet, leaving as much room as possible between them. Cover with plastic wrap touching the dough to prevent a skin from forming and let them sit for 15 minutes to rise again.

Brush the tops and sides of the baps with milk, then sprinkle with flour. With a floured finger, make an impression (NOt a hole) in the center of each bap. Bake on the center shelf of the oven for 15 to 20 minutes, or until risen and puffed and just golden. More flour can be sifted over the finished baps if desired. Serve warm. Yield: 8-9 rolls.



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For US to UK equivalents for food weights and measurements see this rough guide


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