Candied BLt with Garlic Aioli

⬆️ Watch the video here ⬆️

sandwich bread:

• 400g bread flour

• 200g wheat flour

• 300ml milk (lukewarm)

• 75ml water

• 80g butter

• 1 egg yolk

• 1 tbsp yeast

• 2 tsp salt

• 1 tbsp sugar

• 1 tbsp butter (for greasing the pan)

Tangzhong:

• 2 1/2 tbsp water

• 2 1/2 tbsp milk

• 2 tbsp flour

garlic aioli

• 1 egg yolk

• 2 cloves garlic

• 1 tbsp dijon

• 2 tsp white vinegar

• 1 cup canola oil

blt:

• 1 lbs bacon

• heirloom tomato

• lettuce

• arugula

• kosher salt

• black pepper

• brown sugar

Preparation:

• Prepare the tangzhong by adding 2 1/2 tbsp milk and 2 1/2 tbsp water to a sauce pan on medium heat. Add the flour while whisking, whisk for 1-2 minutes or until the mixture has thickened. Remove from heat, set aside and allow to cool to room temperature.

• Next add the flour, salt, yeast, and sugar to a large bowl. Whisk to combine. Add the milk and water, knead the mixture either by hand or with a stand mixer for 2-3 minutes. Add the egg yolk, continue kneading.

• Once the dough starts coming together, add the butter 1 tbsp at a time. Continue mixing until incorporated. Once all of the butter has been added, add the tangzhong mixture to the dough. Continue kneading until the dough has become soft and smooth, about 10 minutes.

• Cover and let rise for 1 hour, or until doubled in size.

• Once the dough has doubled in size, punch it down. Using a rolling pin, roll the dough out to same width as your loaf pan (I used a 1 1/2 lbs loaf pan). Next roll the dough into a tight tube, and then place it into a greased loaf pan. Cover and let rise at room temperature for another 45 minutes to an hour, or until the loaf has doubled in size.

• Bake @ 350° for 45 minutes, or until the loaf is golden brown.

• Prepare the garlic aioli by adding 1 egg yolk to a large bowl. Next add the minced garlic, dijon, and vinegar. Using a stand mixer/hand mixer, whisk on high. Slowly, very slowly, add the canola oil to the mixture. Whisk until thick and creamy, about 5-10 minutes.

• Place the bacon on baking tray lined with aluminum foil. Add black pepper, along with a dusting of brown sugar. Bake @ 400° for 5-7 minutes, or until crispy.

• Chop the lettuce. Slice a tomato, sprinkle with kosher salt.

• Slice the bread, and then toast to desired color. Prepare the BLT.

• Enjoy.