Ah, the Bacon Bunty: the fusion of back bacon and a bread roll that you never knew you needed. The idea here was to incorporate Canadian bacon into a dough for a simple farmhouse bread loaf. I had hoped that the bread itself would provide the bacon butty experience, but it wasn't quite enough. The solution? More Canadian bacon!
1 packet quick rising yeast
12 ounces (350 ml) lukewarm water
4 cups (500g) all purpose flour
1 teaspoon salt
8 ounces (225g) Canadian bacon / back bacon plus extra as desired
1 egg yolk
1. Place the yeast into a mixing bowl with some of the water. Allow to proof for 10 minutes. Add flour, salt, and most of the water. Mix using a stand mixer equipped with dough hooks, scraping down the sides periodically, until the dough starts to pull away from the sides of the bowl.
2. Turn out the dough onto a lightly floured surface. Kneed the dough to combine the remaining bits of flour, eliminating any dry spots. Coat the dough with oil and return to the mixing bowl. Cover with a kitchen towel and allow to rise for an hour.
3. Preheat oven to 475°F (245°C). Cut back bacon into thick pieces and place on a baking sheet. Cook for 7 minutes, flipping over halfway through. Cut 8 ounces into small chunks. Set aside the better pieces for assembly into a sandwich if desired. Allow to cool.
4. Turn out the dough onto a lightly floured surface. Combine chunks of back bacon with the dough.
5. Reduce oven temperature to 375°F (190°C). Oil the compartments of a muffin tin. Divide bacon dough into 12 equal portions and place in the muffin tin compartments. Combine egg yolk with a tablespoon of water and use to brush the surface of the dough balls.
6. Bake for 20 minutes or until the surface is slightly browned and a toothpick comes out cleanly.
7. Enjoy the bacon bunty roll with a thick slab of butter and add extra back bacon as desired to make a bacon bunty sandwich.