Ingredients
- Dough:
- 2/3 cup warm whole milk (105°–110°)
- 12 g/1 tbsp sugar**
- 8 g/1 packet active dry yeast
- 420 g/3 cups all-purpose flour, divided
- 58 g 1/4 cup unsalted butter, melted
- 2 large eggs
- 6 g/1 tsp. kosher salt
- Filling
- 8 slices thick-cut bacon
- 1/4 cup pure maple syrup
- 60 g/4 tbsp unsalted butter, melted and divided
- 8 oz sharp cheddar cheese, grated
- 1 cup bread-and-butter pickles, chopped
Preparation
Step 1
1. To make the bacon, preheat the oven to 350°F and line a baking sheet with foil and parchment.
2. Place the bacon on the baking sheet and pour the maple syrup over the slices. Bake for about 30 minutes, or until the bacon is somewhat crispy (see Notes). Let cool, then cut into 1/2" dice.
3. To make the dough, combine the warm milk, sugar and yeast in the bowl of a stand mixer and let stand until foamy.
Fit the mixer with the paddle attachment. On low speed, add 140g/1 cup of flour and mix until just combined. Add the melted butter and another 70g/1/2 cup flour and again, beat until just combined. Beat in eggs, then gradually add the salt and remaining flour and mix until combined. Switch to the dough hook and mix until you have a soft, smooth, somewhat sticky dough.
Transfer to lightly oiled bowl, cover and let rise until doubled in size.
Lightly spray a loaf pan with oil spray and line with parchment paper.
Turn the dough out onto a work surface that's lightly floured. Gently deflate the dough and form into a ball. Cover and let the dough rest for about 10 minutes.
3. Roll the dough out into a 16" x 18" rectangle. Brush the dough with 2 tbsp. of the melted butter, then evenly cover with the bacon, cheddar and pickle bits.
Cut the dough lengthwise into 4 strips, each 4" x 18". Stack the strips on top of one another then cut into 4" x 3" rectangles. (See notes for my alternate method.)
Tip the loaf pan on its end and stack the rectangles in the pan. Turn it right side up and gently rearrange the rectangles to fill the pan, teasing the leaves apart if needed. If any filling comes loose (and it will), sprinkle it over the top of the loaf.
Cover the pan and let rise for about 1 hour until doubled in size.
Brush the loaf with the remaining butter, then bake for 40–45 minutes, covering with foil after about 30 minutes if needed to prevent excess browning.
Cool in the pan for 20 minutes, then invert onto wire rack to cool completely.
Recipe from Bake From Scratch Summer 2016