The first thing I thought upon reading this week’s recipe was having a heart attack at the amount of bacon it calls for. I couldn’t bring myself to eat that amount of fat, so I’ve bought some short-cut bacon (rindless, fat-less) and used only 8 pieces of that (about 190grams).
Now, I dislike baking with cups because I am one of those people who get a different amount each time, even if I do the scoop-and-level method all the time. But alas, this is what I’ve chosen to do, so I stuck with the plan.
The verdict? It was definitely a good decision to use short-cut bacon and reduce the amount drastically. I’ll probably cut down the amount of onions to half the next time I make it.
Despite my hesitation about the dough, it actually turned out okay — soft enough for the school lunchbox but filling enough for grown-up lunches too. I am happy I added a bit more liquid to the dough. I would have liked a little more rye and wholemeal flour, though. The eggwhite in the filling is also quite surprising and it left me wondering for a while where the velvety mouthfeel was coming from.
Overall, I’d say it did quite well — it was gone in less than 24 hours so I suppose it was good enough for everyone.
Next week, I would like to go back to my trusty Professional Baking book and make some Bagels.