Bacon, Onion and Walnut Mini-Breads Recipe

Looking for an easy Bacon, Onion and Walnut Mini-Breads recipe? Learn how to make Bacon, Onion and Walnut Mini-Breads using healthy ingredients.


Submitted by moosha

Makes 18 servings



Bacon, Onion and Walnut Mini-Breads

Recipe Ingredients for Bacon, Onion and Walnut Mini-Breads

1 1/4 tsp. active dry yeast
2 tbs. milk
2 tbs. all-purpose flour
2/5 oz. bacon, finely diced
1 small onion, finely diced
1 1/4 cups all-purpose flour
1 tbs. sugar
1 egg
1/4 cup milk
3 tbs. unsalted butter
2 tbs. cooked ham, diced
2 tbs. walnuts, minced
1/4 tsp. fresh thyme, chopped
1 tbs. parsley, chopped
1 egg yolk, lightly beaten

Recipe Directions for Bacon, Onion and Walnut Mini-Breads

  1. To make the sponge, in a bowl, dissolve the yeast in the milk. Stir in the flour, cover with plastic wrap and set in a warm place until foamy, about 10 minutes.

  2. To make the dough, in a small nonstick fry pan over medium heat, cook the bacon, stirring often, until evenly browned, about 3 minutes. Using a slotted spoon, transfer the bacon to a plate, leaving the drippings in the pan. Add the onion to the pan and cook, stirring often, until soft and translucent, about 3 minutes. Transfer the onion to the plate with the bacon. Set aside.

  3. In the bowl of an electric mixer fitted with the dough hook, combine the flour, sugar and salt and beat on low speed until well blended, about 1 minute. With the mixer running, add the egg and milk. Increase the speed to medium and knead for 5 minutes. Add the 3 Tbs. butter and knead for 3 minutes. Stop the mixer and add the sponge. Increase the speed to medium-high and knead until the dough is smooth and elastic, 7 to 10 minutes. Add the bacon, onion, ham, walnuts, thyme and parsley and knead until well incorporated, about 2 minutes. Add more flour if the dough is too sticky. Cover the bowl with a clean kitchen towel, set in a warm place and let rise until doubled in volume, about 1 1⁄2 hours.

  4. Preheat an oven to 400F. Butter a 6-well silicone muffin mold and place on a baking sheet.

  5. Punch down the dough, divide into 6 equal-size balls and place in the prepared molds. Let the dough rise in a warm place for 30 minutes. Brush the tops of the breads with the egg yolk mixture and bake until golden brown, 20 to 25 minutes.

  6. Immediately invert the mold onto a wire rack and remove the breads, using a toothpick to gently loosen them, if needed. Let cool slightly. Serve warm or at room temperature. Makes 6 mini-breads.

Categories

Breads

Nutrition Facts
Serving Size 27.9g
Amount Per Serving
Calories
77
Calories from Fat
31
% Daily Value*
Total Fat
3.4g
5%
Saturated Fat
1.3g
7%
Trans Fat
0.0g
Cholesterol
29mg
10%
Sodium
47mg
2%
Potassium
45mg
1%
Total Carbohydrates
8.9g
3%
Dietary Fiber
0.4g
2%
Sugars
1.1g
Protein
2.3g
Vitamin A 2% Vitamin C 1%
Calcium 1% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • High in selenium
  •   Bad points
  • High in cholesterol
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