Bacon Cheddar Star Bread
Servings 8
Ingredients
Bacon onion chutney
- 12 ounces bacon chopped
- 2 medium onions chopped
- ⅓ cup brown sugar (50 grams)
- ⅓ cup water
- ¼ cup balsamic vinegar
- 1 ½ teaspoons mustard seeds
- ¼ teaspoon black pepper
Bread
- 1 ¼ cup warm milk (100-105 degrees F) (312 ml)
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1 large egg
- ¼ cup butter, melted (57 grams)
- 3 ½ cups all-purpose flour (518 grams)
- 1 teaspoon salt
Remaining ingredients
- 1 cup bacon onion chutney (250 grams)
- ½ cup shredded cheddar cheese (56 grams)
- 1 large egg beaten with 1 tablespoon water
Instructions
- Cook bacon in a heavy pot over medium heat until the fat has rendered out and the bacon begins to crisp about 15 minutes. Drain the fat.
- Add the remaining ingredients for the bacon onion chutney, reduce heat to medium-low, and cover. Cook for 15 minutes or until the onions have softened, stirring occasionally. Remove the lid and continue to simmer the chutney for about 30-40 minutes or until it resembles a dark chutney. Add more water if the pan becomes too dry. Remove from heat and let cool.
- Make the bread dough. Combine the warm milk with yeast and sugar, gently stirring to combine. Let sit for 5 minutes or until the yeast is activated and foamy.
- Combine the yeast mixture with the egg, butter, flour, and salt in a bowl of a stand mixer. Knead the dough until smooth, about 7-8 minutes. Transfer the dough to a clean bowl, cover with plastic wrap, and let proof for 1 hour in a warm spot or until doubled in size.
- Punch down the dough and divide it into 4 equal portions. Roll each portion into a 10-inch circle. Lay the first circle on a baking sheet lined with parchment paper. Spread about ½ cup of the bacon jam on the dough, leaving a ½ inch border. Place one of the dough portions on top and sprinkle the cheese. Stack another dough portion on top and spread another ½ cup of jam. Top with the remaining dough.
- Place a 2 ½-inch round biscuit cutter in the center of the dough. This will help guide where to cut the dough. Cut the dough into quarters, leaving the center intact. Cut each quarter into 4 wedges. Grab two pieces that are next to each other and twist them in opposite directions two times. Pinch the edges together to seal. Repeat with the remaining pieces. Lightly cover the dough and let it proof for 45 minutes.
- Preheat the oven to 350 degrees F.
- Beat together the egg with 1 tablespoon of water and brush egg wash on the bread. Bake for 30-35 minutes or until the bread is golden brown. Let cool completely and serve.
Notes
Bacon jam can be prepared up to 1 week in advance. Reserve the remaining bacon jam for another use.