Bacon, Onion and Walnut Mini-Breads |
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Prep Time: 2 Minutes Cook Time: 30 Minutes |
Ready In: 32 Minutes Servings: 6 |
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These little breads are prepared using a sponge, which helps give yeasted breads a good flavor, light texture and a crackly outer crust. The sponge is made by combining yeast with a small amount of the liquid and flour called for in the bread recipe. Then it is allowed to stand and become foamy before combined with the remaining ingredients. The bread can be baked in 6 silcone muffin molds or large muffins cups, Ramkins could be used. Recipe comes from Williams- . Prep time includes rising time. Ingredients:
1 1/4 teaspoons active dry yeast |
2 tablespoons warm milk |
2 tablespoons flour |
2 slices bacon, finely diced |
1 small onion, finely diced |
1 1/4 cups flour, plus more as needed |
1 tablespoon sugar |
1 pinch salt |
1 egg |
1/4 cup milk, at room temperature |
3 tablespoons unsalted butter, cut into small pieces, at room temperature, plus |
more butter, for brushing |
2 tablespoons diced cooked ham |
2 tablespoons coarsely minced walnuts |
1/4 teaspoon chopped fresh thyme |
1 tablespoon chopped fresh flat leaf parsley |
1 egg yolk, lightly beaten with |
1 teaspoon water, for brushing on bread tops |
Directions:
1. To make sponge, in a bowl, dissolve the yeast in the milk, stir in flour, cover with plastic wrap and set in a warm place until foamy, about 10 minutes.
2. To make dough, in a small nonstick fry pan over medium heat, cook bacon, stirring often, until evenly browned, about 3 minutes; using a slotted spoon, transfer the bacon to a plate, leaving the drippings in the pan; add onion to the pan and cook, stirring often, until soft and translucent, about 3 minutes; transfer the onion to the plate with the bacon, set aside.
3. In a bowl of an electric mixer fitted with dough hook, combine the flour, sugar and salt and beat on low speed until well blended, about 1 minute; with the mixer running, add the egg and milk; increase the speed to medium and knead for 5 minutes;Add the 3 tablespoons butter and knead for 3 minutes.
4. Stop the the mixer and ADD the SPONGE; increase speed to medium-high and knead until dough is smooth and elastic, 7 to 10 minutes; Add the bacon, onion, ham, walnuts, thyme and parsley and knead until well incorporated about 2 minutes; add more flour if dough is to sticky; Cover the bowl with a clean kitchen towel, set in a warm place and let rise until doubled in volume, about 1 1/2 hours.
5. Preheat Oven to 400°F; butter a 6-well silicone or 6-Large Muffin pan and place on baking sheet; Punch down dough; divide into 6-equal-size balls and place in cups.
6. Let dough rise in a warm place for 30 minutes; Brush the tops with egg mixture and bake until golden brown 20 to 25 minutes, Immediately invert cups onto a wire rack and remove breads, using a toothpick to gently loosen them, if needed; let cool slightly, serve warm or at room temperature, Enjoy.
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