Honey, Fig & Bacon Bread

"comme-ci comme ça"

The house is starting to get empty. Most important stuffs have been boxed already and ready for shipment to our new address, and the rest also now in their carton will be left behind here in France. Choosing which stays and go was really a tough job for me. Asking myself do I need it or can I live without it, put me in such a dilemma. And I must tell you I really have to go a lot of my kitchen gadgets :-( sadly.

But despite this vacuum invading the house we are getting more and more busy with lots of stuffs; my upcoming birthday, the christmas and new year celebrations, last minute appointments left and right. And oh the long list of christmas gifts to buy and pack, whew, tiring but really fun. In other words I'll be probably popping here and there.

And oh, that thing about living my dreams, well nothing really fancy. It's just about buying and having our own beach resort and opening my Italian restaurant. I love sun and the sea, but I don't really eat fish so I needed some pasta and pizza to comfort me by.

Here's an easy bread recipe I'll be sending off to Susan of Wild Yeast for her Weekly Yeastspotting! If you love bread this thing is for you.

Honey Fig and Bacon Bread


for the leavening
1 teaspoon of dry yeast
50 g of flour
2 tablespoons of honey
100 g of water

In a bowl, mix all the ingredients to make your leavening. Mix them well. Let it rise for two hours.

550 grams of flour
1 teaspoon of salt
200 grams of water
200 grams of bacon chopped
200 grams of dry fig chopped

In another bowl put your flour, salt, the leavening and the water little by little. Once the dough does not stick to your hand you dont need to add the rest of the water. Continue kneading until it becomes, soft, elastic and does not stick to your hand. Form in a ball and let it rise for about four hours. Flatten it and make a rectangular shape. On the top cover it with your bacon and fig. Roll it from one side to the other. Let it rise for another 45 minutes. Bake it in a preheated oven at 240° for 35 minutes. If you want a crusty bread put a ramekin with some water during the baking process.


Noob Cook said...

love the touch of bacon. Yum yum :)

Finla said...

Beautiful looking bread, well you want a italin place, i was sayingto hubby few days ago i would love to have a small coffee shop, well i can continue dreaming :-)

K and S said...

sounds delicious!

Snooky doodle said...

wow what nice bread! marvellous!
good day

chow and chatter said...

this bread looks amazing, love the ingredients

suvi said...

First time here, loved browsing thru your space. And I so totally relate to the experience of taking a kid's snap for an id. Mine is 4 1/2 and I just took her snap this afternoon and it took me about 17 snaps to get one acceptable picture!

Valerie Harrison (bellini) said...

I love the sweet and salty aspect of this bread!!

Rosa's Yummy Yums said...

A marvelous bread! Very tasty!



♥peachkins♥ said...

That bread looks gorgeous!

tigerfish said...

I love sweet and savory combination of flavors....what more in a bread like that. Awesome!

Rajani said...

so i was right about the restaurent thingy! the bread looks great :) and good luck with everything hilda!

pigpigscorner said...

wow lovely combo! Bacon is always nice with something sweet!

Manggy said...

I hope the move will be as quick and painless as possible for you, Dhanggit! :)

Joanne said...

Moving is really tough. Packing is one of my least favorite things to do actually. I am a total packrat.

This bread sounds delicious! I am bookmarking it to make now that I am experimenting with yeast more.

Laura in Paris said...

Life transitions are always stressing, whether a job change, a relocation, a birth ...
Moving can be daunting ... I moved homes more than 18 times .. I know.
Bon courage!

Art and Appetite said...

I sooo wish I could have made this when I wasn't a vegetarian--now that I am, I guess I will have to make this with only figs...hehe.

The picture looks fab btw. Love the look of texture of the bread

A_and_N said...

this recipe would surely give that cast iron skillet (for frying bacon) a rest ;) The loaf looks lovely :)

Juliana said...

Oh! This bread must taste delicious, fig and bacon...nice pictures as well...look so yummie!

Anonymous said...

NON!...you're leaving France? Where are you going? I hope the move will be smooth and quick and you can tell us all about your new life and we can continue seeing such great photos and recipes like this ig bread!

Debbie said...

Hope your move goes smoothly and the bread looks terrific!

Cynthia said...

Hey, this sounds like a great idea.

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