Tear-Apart Bacon Bread

Tear-Apart Bacon Bread

I wrapped bacon into these rolls. You can rip them apart easily with your hands, and the crumb is soft, so small children can eat this easily.

Ingredients: 6 rolls

△Strong (bread) flour
300 g
△Instant dry yeast
6 g
25 g
△Skim milk powder
10 g
5 g
200 ml
25 g
6 slices


1. To make the dough: Make the dough in a food processor. Put in the △ ingredients and process (about 3 minutes). Add the butter and process some more until the butter has been mixed in. Take the dough out, round it off, put in a bowl, and cover with plastic wrap. Leave for the 1st rising (50 minutes).
2. Take the dough out of the bowl after the 1st rising is completed, and divide into 6 portions. Round off each portion, and rest for 15 minutes. Roll out each ball of dough and place a slice of bacon on top.
3. Fold into thirds.
4. Fold in half again, and pinch the seam tightly closed.
5. Place the dough seam side down, and make 6 equal cuts using kitchen scissors. Cut almost all the way through, until the dough is just barely connected.
6. Fold in half, and leave to rise again (2nd rising, about 40 minutes). You don't need to force the two halves together; just fold and place them side by side.
7. Bake in a preheated 180°C oven, for about 20 minutes.

Story Behind this Recipe

I like pain d'epi (wheat-stalk shaped bread), but small children can't easily eat hard-crust bread, so I created a version that they can eat without any problems.