Put all the ingredients except for the bacon, dry yeast, mayonnaise and black pepper in a bread machine. (Put the dry yeast in the yeast compartment.)
Let the bread machine handle the dough up to the end of the first rising.
Divide the dough into 4 portions, and roll out each into a rectangle.
Squeeze out two lines of mayonnaise on the dough.
Put 2 slices of bacon on top, and add 2 more lines of mayonnaise.
Pinch it together....
...and wrap it up so that it forms a stick.
Snip the dough, and push the cut dough to alternate sides to make an epi (wheat stalk) shape.
Snip snip... (be careful not to snip all the way through Leave the bottom part connected.)
If you push the cut pieces to alternate sides, it looks like this At this point, if you have it sprinkle some black pepper over the bacon. We always do!
Preheat the oven to 210°C. Mist the dough with water, bake for 7 minutes, take it out and mist again. Bake at 180°C for another 15 minutes.
Done! Misting the bread makes it come out crispy and crunchy! It tastes better with plenty of mayonnaise.
Story Behind this Recipe
Whenever my family starts mumbling "I want to have pain d'epi again!" or "Isn't it time for epi again...?" I always go for this recipe! When it's freshly baked out of the oven, it's seriously delicious. I think it's so good that it could be sold in a store and no one would be able to tell it's homemade.
I think the key is to mist the dough with water...