Make the dough in a bread machine. When it's complete, take it out and press down lightly to deflate.
Divide into 6 portions, round off each portion into a smooth ball, and rest for about 15 minutes.
This is the dough after it has rested.
Roll the dough out to about 25 x 10 cm. Spread on the pizza sauce, and top with the A. fillings.
You can also spread mustard and ketchup on the dough and line with the sausages.
Press the seams tightly closed so that the fillings don't come out.
Place the rolls seam side down on a kitchen parchment paper lined baking tray for the 2nd rising.
When the dough has risen, snip the dough quite deeply and at a sharp angle with kitchen scissors as shown, then push the cut parts to the left and right alternately.
Mist the bread, and sprinkle the sausage version with black pepper.
Sprinkle Parmesan cheese on the bacon version.
Bake in a 210°C oven for about 20 minutes.
Golden brown pain d'epi!
This is the sausage version. It's great sprinkled with some Tabasco.
This is bacon and cheese pain d'epi. The toasted cheese is nutty and delicious.
This is a bacon and sausage pain d'epi.
Story Behind this Recipe
I turned my favorite pizza bread and sausage bread into pain d'epi (wheat stalk shaped bread) with just a little effort. They look quite elegant, and make great gifts. Try making this with sesame dough too. Give this a try too (Recipe ID: 1406503), "Fragrant crispy Chikuwa Pain d'Epi".
Use anything you like to fill the dough♪ When forming the dough in Step 7, if you have sauce or ketchup on the dough it won't stick together properly, so be careful. Turn the kitchen scissors on their side, and cut the dough in one go leaving just the bottom dough connected! I like this bread well baked. Please adjust the rising and baking time depending on your oven.