February 14, 2017 - 7:05pm
Bacon brioche
I am about to start trying to put together a bacon fat brioche sandwich loaf and I was wondering if anyone had any advice and or a suggested starting recipe. Any advice is greatly appreciated. I will definitely be updating with results as I produce them.
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This is my "go to" brioche recipe that our host, Floyd, posted a few years ago. I have done variations but never bacon fat. Sounds interesting.
This will get you started but there are other variations on this-just search "Lazy Man's Brioche"
http://www.thefreshloaf.com/recipes/lazymansbrioche
If you want to "clean" your bacon grease, just put it into a saucepan of hot/boiling water and chill. The brown bits fall to the bottom and you are left with white grease. You are left with a nice disk of white grease. Good for soap or baking. Unless you want the bacon bits, of course.
I will be following with interest.
I definitely appreciate the help with he recipe I hadn't thought about cleaning the fat just yet currently I'm just going to try doing it with lard until I have it down then switch over because bacon isn't cheap.
of re hydrated minced dried onion. Bacon fat .....I would still do at least half butter if bacon is in the mix. The bacon is fried course. These make great hamburger buns with some sesame seeds on top.
I have someone I work with who sweats the onions then purees them all together then uses that in the bread it's very good
Oh yum, I think I'm in heaven! What an awesome concept. I think I have a tin of bacon fat in the fridge; definitely have to try this.
There are some good brioche recipes at The Weekend Bakery too. I'm sure you could just swap out all or some of the butter for the bacon fat.
If you give it a shot let me know. My plan is to use it for BLT season.
so i wouldn't do a 1:1 replacement, just fyi, or else it'll taste really greasy.
About the fat content was I would try probably 65/35 fat to butter to start and see if that worked. If it proves to be an issue I may have to try a different way to infuse some of the flavor like smoking the butter or something along those lines.
if i were planning to substitute out 10oz of butter with bacon fat, i would only use something like 8 or 8.5oz of bacon fat in it's place.
i make a nice chinese almond cookie subbing some bacon fat in for the butter.
best of luck!
bacon fat can be. You can easily get too much salt into the brioche.
I imagine I would have made this mistake if you hadn't said something just followed the recipe with the one change of the fat if you hadn't made this comment. You probably just saved me Atleast one mistake on my first try. It's always funny those little things that you don't think about the first time around.