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Posted on Fri, Jun. 26, 2009

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NATIONAL BREAD FESTIVAL WEEK: BACON ONION BABY BRIOCHE

If you weren't at last week's National Festival of Breads baking competition at the Airport Hliton, you missed the aroma of yeasty perfection filling the air. Good news — you can re-create it at home. This week, we'll share recipes from the finalists. Today's is for the entry by Gloria Piantek of West Lafayette, Ind. All of the recipes now are posted at www.kansaswheat.org.

INGREDIENTS

½ cup skim milk

1 tablespoon fresh lemon juice

¼ cup warm water (100 to 110 degrees Fahrenheit)

1 teaspoon granulated sugar

1 package active dry yeast

½ tablespoon dry minced onion

1 large egg

5 tablespoons butter, softened

1 tablespoon granulated sugar

1 teaspoon baking powder

½ teaspoon salt

3 cups King Arthur unbleached all-purpose flour, divided

½ cup fully cooked real bacon bits 1½ oz. hot pepper Monterey Jack cheese (block; not shredded)

Topping:

1 large egg, beaten

1 tablespoon water

2 to 3 tablespoons finely crushed French Fried Onions

DIRECTIONS

In measuring cup, combine milk and lemon juice; set aside. In small bowl, combine warm water and sugar; stir in yeast and set aside 5 to 10 minutes.

In mixing bowl, add milk mixture, yeast mixture, onion, egg, butter, sugar, baking powder, salt, and 1½ cups flour; beat 2 minutes on medium speed. Add bacon. Gradually add enough of the remaining flour to make soft dough. Beat 3 minutes on medium speed. Using dough hook, knead dough 4 minutes or until dough forms a smooth ball.

Grease 12 brioche or muffin cups. Cut cheese into 12 (1/8 oz. each) cubes. Divide dough into 12 equal balls; remove 1 teaspoon dough from each ball, forming 12 small balls. Place one large ball of dough into each cup. With finger, make a deep indentation in center. Place cheese cube inside indentation. Place small ball in the indentation, lightly seal edges with fingertips.

Cover; let rise in warm place until double, about 45 minutes. In small bowl, beat together egg and water; brush on brioches. Lightly sprinkle with crushed onion crumbs.

Bake in preheated 350 degrees Fahrenheit oven 20 to 25 minutes or until golden brown. Remove from baking pans after 3 to 5 minutes. Serve warm with soft butter.

Makes 12 brioches.