Peanut butter, Bacon, & banana Brioche
⬆️ Watch the video here ⬆️
brioche:
600g bread flour
390ml milk (lukewarm)
80g butter
1 egg yolk
1 tbsp yeast
2 tsp salt
1 tbsp sugar
1 tbsp butter (for greasing the pan)
Taking care of business:
1 lbs bacon (not Elvis approved)
brown sugar (optional)
banana
peanut butter (I prefer the natural variety without oil stabilization i.e. palm oil, hydrogenated oils, etc)
Preparation:
Add the flour, salt, yeast, and sugar to a large bowl. Whisk to combine. Add the milk, 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. Knead until the dough is 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.
Place the bacon on a baking tray lined with aluminum foil. Add a dusting of brown sugar. Bake @ 400° for 5-7 minutes, or until crispy.
Slice a banana.
Grab some peanut butter.
Assemble the sandwich.
Take care of business.
