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We hope you got insight from reading it, now let's go back to pain d'epi (wheat stalk-shaped bread) recipe. To make pain d'epi (wheat stalk-shaped bread) you need 8 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to prepare Pain d'Epi (Wheat Stalk-Shaped Bread):
- Prepare 250 grams of Bread (strong) flour.
- Use 5 grams of Butter.
- Prepare 10 grams of Sugar.
- Get 160 grams of Water.
- Prepare 3 grams of Dry yeast.
- You need 2 of packs Bacon.
- Get 1 of Mayonnaise.
- Use 1 of Coarsely ground black pepper (optional).
Steps to make Pain d'Epi (Wheat Stalk-Shaped Bread):
- Put all the ingredients except for the bacon, dry yeast, mayonnaise and black pepper in a bread machine. (Put the dry yeast in the yeast compartment.).
- Let the bread machine handle the dough up to the end of the first rising..
- Divide the dough into 4 portions, and roll out each into a rectangle..
- Squeeze out two lines of mayonnaise on the dough..
- Put 2 slices of bacon on top, and add 2 more lines of mayonnaise..
- Pinch it together.....
- ...and wrap it up so that it forms a stick..
- Snip the dough, and push the cut dough to alternate sides to make an epi (wheat stalk) shape..
- Snip snip... (be careful not to snip all the way through Leave the bottom part connected.).
- If you push the cut pieces to alternate sides, it looks like this At this point, if you have it sprinkle some black pepper over the bacon. We always do!.
- Preheat the oven to 210°C. Mist the dough with water, bake for 7 minutes, take it out and mist again. Bake at 180°C for another 15 minutes..
- Done! Misting the bread makes it come out crispy and crunchy! It tastes better with plenty of mayonnaise..
The wheat stalk shape allows diners at the table to twist off a roll-sized piece from the loaf. A Different Dinner Roll For the Table. If you've never had a pain d'epi, this pull-apart baguette is intended to mimic the appearance of the flower of the wheat stalk, or "epi" in French. Pain d'épi bread, also known as the wheat stalk bread is an impressive twist on the classic french baguette. Once you've proofed your dough, rolled it and shaped it into long ropes (follow in depth directions in recipe, see below) it's time for the fun part- making the baguette into wheat stalks!
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