Bacon Onion Brioche Bread

I finally got a toaster oven for my apartment. Yes, I have been living this long without a toaster, which means heating up the whole oven every time I have leftovers to warm, or doing it in a pan on the stove, and even worse- no bagels or toast because those really can’t be done without a toaster!

In honor of my new toaster I felt the need to bake some bread today to try it out with. And in honor of this boy who is always at my apartment who only eats things involving meat, I settled on this Bacon and Onion Brioche Bread loaf I have had saved on my computer for a while. It really seems hard to go wrong with a bread involving bacon…

The recipe I was using was clearly not from America. It had everything in grams and ml so it really was an experiment. I would much rather estimate and guess than actually use math to figure out amounts, and as I see baking really as an inexact art rather than a science anyway I just went with it. You can pretty much tell how much of each thing you will need by seeing what else you have. I think when I make this next time I would maybe use some more salt and put some cheese in it.

{Combine}

2 tablespoons yeast

1 tablespoon sugar

½ cup warm milk and let sit while you do the below.

{Cut & Sautee}

5 strips of bacon

1 small onion

{Mix}

5 eggs

4 cups flour

1 teaspoons salt into the yeast mixture. Stir together and then also stir in the cooked bacon and onions.

Let sit in bowl covered with plastic wrap for 1 ½ hours. Preheat oven to 430 degrees. Dump out and knead on floured surface adding more flour until not sticky. Divide into two balls and place on baking sheet. Cover with damp cloth and let sit for 20 more minutes. Slash tops and then bake for 20 minutes. Let cool (if you can!)