When taking the ProChef exams at the Culinary Institute of America, you are required to produce a soft roll recipe with three different shapes– one being a Cloverleaf shape. It was then, that I decided to include this neat little shape to my daily bread basket, whether it be a basic dinner roll or Bacon Challah Bread.
Bacon Challah Bread
5 ⅔ C bread flour
2 Tbsp instant yeast
¼ C sugar
1 Tbsp salt
2 C whole milk
14 egg yolks
½ cup rendered bacon fat, at room temperature
5½ oz. rendered bacon, chopped
Maldon Sea salt
- Combine the flour, yeast, sugar and salt. Mix well.
- With a dough hook, slowly add milk, knead for 10 minutes on medium speed.
- Add egg yolks one at a time until fully incorporated. Add the bacon fat.
- Add chopped bacon and mix until evenly distributed.
- Transfer the dough to a greased bowl and cover.
- Let the dough rest at room temperature until doubled in volume.
- Cut dough into 8 oz. portions and bench proof.
- Cut into 1/2 oz portions, and roll tight.
- Place three 1/2 oz. balls into a greased muffin pan like a triangle. (see Cloverleaf link above.)
- Brush with egg yolk wash. Sprinkle with sea salt.
- Proof. Bake at 350F.
As mentioned already, these are great for your daily bread basket, but accompanied with an omelette for breakfast or as part of a pulled pork sandwich definitely has some potential as well.
Adapted from Volt/Ink., The Voltaggio Bros., Bacon Challah Knots