Bacon bread twist

Bacon bread twist

Total: 3 hr 5 Min. | Active: 30 Min.
Nutritional value / 100 g: 240 kcal
, Fat: 9 g
, Carbohydrate: 31 g
, Protein: 8 g


1 piece


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Bread dough

500g zopf flour
½tbsp salt
½cube yeast (approx. 20 g), crumbled
60g butter, cut into pieces, soft
3dl milk, lukewarm

To shape

8slices fried bacon
1 egg yolk
1tbsp milk
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How it's done

Bread dough

Mix the flour, salt and yeast in a bowl. Add the butter and milk, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.

To shape

Halve the dough, shape the two halves into 70 cm long strands that are thinner at the ends. Wrap the strips of bacon around the dough strands. Plait the loaf. Place on a baking tray lined with baking paper, mix the egg yolk and milk. Brush the plaited loaf with half of the mixture, leave to rise for a further 30 mins. Brush the loaf with the remainder of the egg wash before baking.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.

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