{"id":646,"date":"2020-01-18T01:11:44","date_gmt":"2020-01-18T01:11:44","guid":{"rendered":"http:\/\/christiniacrippes.com\/food\/?p=646"},"modified":"2020-01-18T01:11:44","modified_gmt":"2020-01-18T01:11:44","slug":"bless-you-bing-bread","status":"publish","type":"post","link":"http:\/\/christiniacrippes.com\/food\/2020\/01\/18\/bless-you-bing-bread\/","title":{"rendered":"Bless you, bing bread"},"content":{"rendered":"<p>As I scoured for recipes that may work in my little Le Creuset, I was so grateful to come across the first one that I noticed that specified an exact size for a skillet. Now, sure, it said 10 inches, but 9 inches is close enough for comfort.<\/p>\n<p>So, I tried my hand at bing bread.<\/p>\n<figure id=\"attachment_648\" aria-describedby=\"caption-attachment-648\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" class=\"size-medium wp-image-648\" src=\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2020\/01\/20200117_181447-1-300x268.jpg\" alt=\"\" width=\"300\" height=\"268\" srcset=\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2020\/01\/20200117_181447-1-300x268.jpg 300w, http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2020\/01\/20200117_181447-1-768x686.jpg 768w, http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2020\/01\/20200117_181447-1-1024x915.jpg 1024w, http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2020\/01\/20200117_181447-1.jpg 1920w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><figcaption id=\"caption-attachment-648\" class=\"wp-caption-text\">Bing bread ingredients.<\/figcaption><\/figure>\n<p>In addition to its specified size, it is bread (good) stuffed with potatoes (good), scallions (good), bacon (amazing), and cheese (amazing), and then slightly fried and also baked. It was also supposed to incorporate sesame oil, which I love, but I forgot to put it in the rolled-up dough, and stupidly thought it\u2019d be OK to add it with the frying oil. Don\u2019t do that. It didn\u2019t ruin it, but it didn\u2019t help any either.<\/p>\n<p>If I make it again, and I will make it again, I will be remembering to brush the dough with sesame oil and skimping on the frying oil. Also, I need to remember that a smaller pan is going to reduce cooking time.<\/p>\n<p>Since this makes two bread rounds, I was lazy and made one in my Le Creuset and the other in the 10-inch Lodge skillet, and (I am loathe to admit) the larger pan definitely worked better. However, I think it\u2019s mainly because I failed to account for the fact that smaller pans could cook faster.<\/p>\n<p>While the fried side of both definitely looked a bit charred, they both ended up tasting just fine. I think the extra oil mostly made the edges a little chewier, but it didn\u2019t taste burnt at all. Proof that presentation isn\u2019t everything, especially when you have bacon and can top it with sour cream butter.<\/p>\n<figure id=\"attachment_643\" aria-describedby=\"caption-attachment-643\" style=\"width: 225px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" class=\"size-medium wp-image-643\" src=\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2020\/01\/20200107_212006-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2020\/01\/20200107_212006-225x300.jpg 225w, http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2020\/01\/20200107_212006-768x1024.jpg 768w, http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2020\/01\/20200107_212006.jpg 1440w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><figcaption id=\"caption-attachment-643\" class=\"wp-caption-text\">Deliciously decadent. And not too burnt.<\/figcaption><\/figure>\n<p>Here\u2019s what I did, following the thankfully specific <a href=\"https:\/\/www.bonappetit.com\/\" target=\"_blank\" rel=\"noopener\">Bon Appetit<\/a> recipe:<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>2 \u00bc t. active dry yeast (1 package)<\/li>\n<li>2 T. plus 2 t. honey, divided<\/li>\n<li>2 \u00bd t. salt, divided<\/li>\n<li>2 c. plus 2 T. warm water, divided<\/li>\n<li>4 c. all-purpose flour, plus more for coating<\/li>\n<li>1 large potato, baked and diced<\/li>\n<li>3 T. vegetable oil, divided<\/li>\n<li>1 lb. bacon, cooked (I baked mine on a grate) and diced<\/li>\n<li>2 T. toasted sesame oil, divided (sort of optional since I mostly forgot, but it is delicious)<\/li>\n<li>8 oz. white cheddar, grated (about 2 c.)<\/li>\n<li>1 bunch scallions, thinly sliced<\/li>\n<li>1 T. soy sauce<\/li>\n<li>2 T. sesame seeds, divided<\/li>\n<\/ul>\n<p><em>For sour cream butter (not strictly necessary but recommended)<\/em><\/p>\n<ul>\n<li>1 stick butter, room temperature<\/li>\n<li>2 T. sour cream<\/li>\n<li>Scant 1 t. salt<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Combine the yeast with the 2 T. honey, 2 t. salt, and 2 c. warm water in a large bowl, and whisk to dissolve the honey. Let sit until the yeast activates and becomes foamy, 5 to 10 minutes. Add 3 c. of water and mix with a wooden spoon until a dough begins to form, adding flour (up to about another cup) until a shaggy ball begins to form. Cover and let rise until doubled, about 50 to 70 minutes.<\/p>\n<p>Meanwhile, prepare the bacon and potatoes if you haven\u2019t already (I did mine early and just chopped while I waited). Also, while waiting, whisk together the soy sauce, 2 t. honey, and 2 T. water in a small bowl until the honey is dissolved.<\/p>\n<p>Heat oven to 400 degrees.<\/p>\n<p>Once dough has doubled in size, gently push it down and transfer to a floured surface, kneading and adding flour as necessary until a sticky, smooth dough is formed. Divide the dough in half, and cover one half in plastic wrap so it doesn\u2019t dry out while you prepare the first.<\/p>\n<p>Roll out the half of a dough into about a 13-inch round that\u2019s about \u00bc inch thick. Brush with 1 T. sesame oil (don\u2019t forget!), and then sprinkle on the round half the potato, bacon, cheese, and scallions. Roll dough up like a jelly roll, and then pinch ends and seams together to seal. Then, squeeze and press from the center toward the ends to elongate the roll slightly and even out the thickness. Then, starting from one end, coil like a rope to form a large spiral. Flatten the spiral to form a 9-inch round.<\/p>\n<p>Cover the round and repeat with the remaining dough, using up the rest of the sesame oil, potato, bacon, cheese, and scallion.<\/p>\n<p>Heat a 9- to 10-inch cast iron skillet over medium heat. Add 1 T. vegetable oil, swirling to coat. Carefully place one spiral in the hot skillet, and brush with the soy glaze. Cover with lid (or aluminum foil) and cook until the underside is golden brown between 5 and 10 minutes. Uncover and carefully flip bread over. Brush the browned top with soy glaze and sprinkle with 1 T. sesame seeds. Transfer to oven and cook, uncovered, until underside is also golden brown, about 15 minutes. Remove to wire rack and let cool 15 minutes.<\/p>\n<p>Repeat with second round (or use 2 9- to 10-inch skillets), and don\u2019t forget the glaze and seeds. Once cooled, cut into wedges and serve with sour cream butter, which can be made ahead, and enjoy! To make butter, whisk 1 stick room temperature butter, 2 T. sour cream, and scant 1 t. salt.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>As I scoured for recipes that may work in my little Le Creuset, I was so grateful to come across the first one that I noticed that specified an exact size for a skillet. Now, sure, it said 10 inches, but 9 inches is close enough for comfort. So, I tried my hand at bing &hellip; <\/p>\n<p class=\"link-more\"><a href=\"http:\/\/christiniacrippes.com\/food\/2020\/01\/18\/bless-you-bing-bread\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Bless you, bing bread&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[31,8,11,42,1],"tags":[32,49,20,51,393,348,111],"_links":{"self":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts\/646"}],"collection":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/comments?post=646"}],"version-history":[{"count":2,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts\/646\/revisions"}],"predecessor-version":[{"id":649,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts\/646\/revisions\/649"}],"wp:attachment":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/media?parent=646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/categories?post=646"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/tags?post=646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}