Bacon onion sandwich bread + cheddar-pickle grilled cheese

Serves 8

  1. 12oz bacon
  2. 7-1/2oz onion
  3. 1/2tsp pepper
  4. 1tsp paprika
  5. 330g + 3tb flour
  6. 3/4 cup milk, lukewarm
  7. 2tb water
  8. 2tb butter, softened
  9. 2 eggs
  10. 57g wheat flour
  11. 2tsp yeast
  12. 1tsp salt
  13. 2tsp onion powder
  14. Butter
  15. Shredded cheddar
  16. Bread and butter pickles
  • Cook bacon until rendered and crisp. Set bacon aside, chop, and remove all but 1tb fat from pan, reserving 1tb. Cook onion for 10-15 minutes and add to bacon along with 3-4 and 3tb flour.
  • In order, mix milk, water, butter, reserved bacon fat, 1 egg, remaining 330g flour, wheat flour, yeast, salt and onion powder. Knead, cover and rise for 1 hour.
  • Flatten into a 8in x 18in rectangle. Beat remaining egg with 1tb water and brush dough. Reserve egg mixture. Spread bacon/onion mixture over dough, leaving a 1in edge on one short end. Roll tightly and place seam-side down in a 9in x 5in loaf pan. Cover and rise until about 1in above pan, about 40 minutes.
  • Brush dough with egg mixture, cut shallow slashes on surface and bake at 350 degrees for 30 minutes. Tent with foil and continue baking for 10-15 minutes or until internal temperature reaches 190 degrees. Remove from pan and cool on rack.
  • Slice into 16 pieces and spread both sides with butter. Cook slices on medium heat for 2 minutes. Place cheddar and pickles on one slice, top with other slice and cook for 2 minutes. Flip and cook for 2 minutes. Place in a 200 degree oven while finishing other sandwiches. Serve.
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