You really can’t beat a good bacon butty, today ‘s brunch post is for my all time favourite combo: The BLT.
Really it does what it says on the tin. Good bacon is essential, my favourite is thick cut smoked middle bacon which gives the best of both worlds. Succulent back bacon with an extra long streaky bacon tail. If you can’t get down to the butcher’s Tesco are doing some rather lovely Finest middle bacon at £2.79 a pack.
A good bacon butty is of course dependant on fresh bread and nothing comes fresher than home baked. For the pleasure of your tastebuds here is Stovies’ bread recipe:
300g Strong White Flour
300g Country Grain Bread Flour (we suggest Allinson’s)
100g Rye Flour
3 sachets of instant yeast
1 heaped desert spoon sugar
1 level desert spoon salt
1 desert spoon oil (Rapeseed or Olive)
250 ml warm water
Place all of the dry ingredients together in a large bowl or food mixer with a dough hook attachment. Add half of the water and mix through the flour etc. gradually adding the rest of the water until you have a slightly sticky dough then knead until dough is smooth and elastic. Cover the bowl with clingfilm and leave in a warm place overnight.
When the dough has risen to twice it’s original size take it out of the bowl and ‘knock back’ (knead lightly) before shaping it into your desired form. This mix will make either one rather large loaf or two smaller ones. Brush the top with Olive or Rapeseed oil for a nice crust. Re-cover your shaped bread and return to your warm place.
When the dough has risen and doubled in size again place it in a hot oven – Gas Mark 5 or 190’C and bake for 30 minutes. A larger loaf may take longer. To test if your loaf is baked through tap the bottom, if it sounds hollow Bob’s your Uncle!