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Parachute Bing Bread
Ingredients
- 1 T. sugar
- 1 cup warm water (100°F)
- 1 1/8 t. active dry yeast
- 1 t. kosher salt
- 2 cups all purpose flour, plus more for kneading and dusting
- 1 T. toasted sesame oil, divided
- 8 slices thick cut bacon
- 1 medium russet potato, diced
- salt and pepper to taste
- 1 cup shredded white cheddar
- 3/4 cup thinly sliced scallions
- oil for pan frying
- 1/2 T. soy sauce
- 1/2 t. sugar
- 1 T. sesame seeds, divided
Instructions
- Stir together the warm water and sugar in a bowl. Sprinkle on the yeast and let sit until foamy, about 5-10 minutes.
- In a bowl, whisk together the salt and flour. Add the yeast mixture to the flour and stir with a wooden spoon until the dough comes together in a shaggy ball with only a few dry spots. Move to a clean bowl, cover with plastic wrap and proof until doubled in size, about 50-70 minutes.
- While the dough is rising, cook the bacon and potatoes. Cut the bacon into 1/4 inch pieces and cook over medium heat until crisp. Drain on paper towels. Peel and dice the potato. Place in cold water in a small pot and bring to a boil, cook for 4-5 minutes. Drain well and cook in a touch of the bacon fat over medium heat until cooked through and crispy. Season to taste with salt and pepper.
- Preheat the oven to 375°F.
- Once the dough has doubled, gently punch down and transfer to a generously floured surface. Knead, adding flour a tablespoon at a time if needed. Dough should be soft, pliable and slightly sticky. Divide dough into 8 equal pieces and cover the pieces with plastic wrap.
- Take one dough piece, and on a floured surface, roll out until 1/4″ thick. Brush off excess flour and brush with toasted sesame oil and generously sprinkle with potato, bacon, cheese and scallions.
- Roll up, as you would a cinnamon or jelly roll and pinch to seal. Coil the roll into a spiral and gently flatten. Place on parchment paper, lightly dust with flour if needed and cover with plastic wrap. Repeat with the remaining dough.
- Whisk together the soy sauce, sugar, and 1 tablespoon of water in a small bowl.
- Heat a cast iron skillet over medium to medium-low heat. Add a generous amount of oil and place 4 spirals into the skillet. Brush with soy glaze. Cover and cook until the underside is golden brown, 5-10 minutes, checking often. Uncover and flip, brushing with soy glaze. Sprinkle with sesame seeds.
- Transfer the cast iron pan to the oven and bake until bottoms are brown and bread is cooked through, 10-15 minutes. Cover with foil if starting to brown to quickly.
Adapted from Parachute Restaurant via Bon Appetit / I Am A Food Blog
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/