Maple, Bacon and Shallot Bread

Yes, there is bacon in the bread! Say no more. Bacon AND bread combined together. I was in Heaven and you will be too! This bread is a hearty bread that is both sweet, from the maple syrup, and salty from the bacon and caramelized shallot. In a word … YUM!

Originally, I was making this bread to go with my Caribbean casserole, Casseroles = Leftovers but as I was making it, I realized it had to sit in the refrigerator for 24 hours to proof. So plan B. I served with soup instead. I used the rest of my leftover black-eyed peas and leftover ham to make some soup. New Year’s Good Luck with Black-Eyed Peas and Ham Soup This delicious sweet and savory bread was a perfect match for the soup and served with a crisp, citrusy chardonnay on the side, it was a simple meal that was simply delicious.

Maple, Bacon and Shallot Bread

Make this bread ahead because it needs to proof in the refrigerator for 24 hours before baking.

1-1 1/2 cups water at room temperature

2 TBSP maple syrup

2 1/4 tsp dry active yeast

3 cups flour

3 TBSP butter, melted

1/2 tsp salt

1/2 lb bacon, cooked and crumbled

1 shallot, minced and caramelized

Spray a 9×5 loaf pan with cooking spray.

Cook the bacon until crispy. Then drain and crumble.

Cook the shallots in the bacon grease until they just begin to caramelize. Then drain.

Combine all the ingredients into a stand alone mixer and mix with the dough hook until the dough becomes smooth and elastic (or you can mix by hand).

Form the dough into a ball and let it rise in a lightly oiled bowl for 1 hour, or until it doubles in size.

On a lightly floured surface, roll the dough into a square. Fold the one side into the middle.

Then fold the other side over. Pinch the dough together to seal it.

Shape the dough to fit into the loaf pan. Rub a little oil on top. Cover with plastic wrap and place it in the refrigerator to proof for 24 hours.

When ready to bake, preheat the oven to 350* F or 170* C.

Bake for 1 hour or until the dough is hollow when tapped. Allow the bread to cool before slicing, then enjoy it smeared with butter.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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