Bread Recipes

*Bacon Bread (Final Fantasy)

Ultimate Final Fantasy XIV Cookbook

Ingredients

- 2 3/4 Cups (430g) All Purpose Flour, Plus More As Needed

- 1/2 Cup (75g) Whole Wheat Flour

- 1 Tsp Salt

- 1/2 Cup (125ml) Oat Milk

- 1 Cup (250ml) Water

- 1 Tsp Active Dry Yeast

- Olive Oil, For Greasing The Bowl

- 8 Slices Thin Bacon

- 2 Cups (205g) Ground Bustard

- 2 Tbsp Unsalted Butter, Melted

- Flaky Sea Salt

Instructions

- In a large bowl. combine the all purpose flour, whole wheat flour, and salt. In a large pan, combine the oat milk and water. Set the pan over medium low heat until the mixture registers 100F. Add the yeast and let it bloom, about 5 minutes.

- Pour the mixture into the bowl with the flour mixture and stir until the dough just comes together

- Using your hands, knead the dough for 10 minutes. The dough should be a bit sticky, but if it's too difficult to work with add additional all purpose flour. Oil a large bowl

Shape the dough into a ball and transfer to the oiled bowl. Cover bowl with plastic wrap and let the dough rise in a warm spot until doubled in size - 1 to 1.5 hours

- Turn out onto a floured work surface and lightly knead the dough and split into 4 equal portions. Shape each portion into a ball and cover them with a kitchen towel. Let rest for 20 minutes

- Bring a large pot of water to a boil. Line a plate with paper towels. Add the bacon slices to the water and boil for 5 minutes. Using tongs, transfer the bacon to the paper towel lined plate and completely dry the bacon. Line a baking sheet with parchment paper

- Using a rolling pin, roll one of the dough balls out to be a bit bigger than a piece of bacon and wide enough for 2.5 pieces

- Place a generous amount of ground mustard in the center of the rolled out dough, but leave an empty border all around the edge of about 1/4 inch (6mm)

- Place 2 slices of bacon on top of hte ground mustard, making sure they don't overlap. Tightly roll the dough into a log shape, pinch the ends together, and roll until the dough is smooth

- Place the loaves on the prepared baking sheet. Repeat this step with the remaining balls

- Cover the loaves with a kitchen towel until they double in size, about 40 minutes

- Place a rack in the lower third of the overn and preheat the oven to 450F. Using kitchen scissors, cut each loaf at a 45 degree angle every 2 inches (5cm), but do not cut all the way through the loaf.

- After each cut, move the section left or right from the center, alternating the direction after each cut

- Sprinkle a little but of water over each of the loaves. Place a deep baking dish with 1 cup of water on the rack in the lower third of the oven

- Place the baking sheet with the bread in the oven on a rack above the baking dish and bake for 10 minutes

- Remove the baking sheet from the oven and brush the top of each loaf with the melted butter and sprinkle with flaky sea salt

- Return to the oven and bake for another 10 minutes. Reduce the heat to 400F and bake until the bread is golden and cooked through, about 10 minutes longer