Based on the basic Sally Lunn formula and using a classic Pullman loaf pan. This version of Sally Lunn is raised to porcine perfection with the addition of bacon. Not only the wonderful crispy bits of the salt and smoked cured goodness that is bacon, but we also replace the original butter in the formula with the rendered gold from our beautifully cured bellies, the bacon fat.
What we end up with is nothing more than, “pure piggy power!” This golden loaf has the same dense crumb of the original but with the flavors and smells of bacon in every bite. Studded with cubes of beautifully browned bacon bits each slice offers the eater a perfect slice to enjoy, as is or perfect for the ultimate grilled cheese sandwich.
• 1 pound bacon, smoked, slab or sliced
• 1 cup milk, whole
• 6 tablespoons bacon fat, reserved from bacon cubes, plus more for pan
• 1/3 cup sugar
• 1 tablespoon yeast, active dry
• 5 cups all-purpose flour
• 1 tablespoon kosher salt
• 4 grade A large egg, whole, lightly beaten
1. Dice the bacon into small cubes
2. Over medium heat in a large saucepan cook the bacon cubes slowly stirring from time to time browning the bacon and rendering the fat.
3. Strain the bacon from the fat, let cool to room temperature and reserve both separately.
4. Heat the VacMaster SV1 water bath to 43°C/110°F
5. Using the VacMaster Bag Filler and an appropriate sized VacMaster bag adds the milk, room temperature bacon fat, sugar, and yeast.
6. Using a VacMaster chamber machine vacuum seal the bag
7. Gently place the bag in the water bath of the SV1 and warm for 15-20 minutes or until the yeast begins to bloom
8. In the bowl of a stand mixer blend the flour and salt thoroughly
9. With the machine running on low fitted with the dough hook, drizzle in the proofed yeast mixture
10. Add the beaten eggs and blend over low until dough forms.
11. Mix the dough for 3-5 five minutes or until you achieve a smooth dough
12. Cover bowl with plastic wrap and let sit in the preheated SV1 water bath or a warm draft free area place until doubled in size, about 1 1/2 hours.
13. Prepare a Pullman loaf pan measuring 13" x 4" x 4” inches by thoroughly greasing the interior of the pan as well as the interior of the lid with the bacon fat.
14. Remove the dough from the mixer bowl onto your lightly floured work surface and gently knead about 1 minute.
15. Using the Pullman pan as a guide for the length, roll the dough into a large rectangle.
16. Sprinkle the reserved browned bacon bits over the entire surface of the dough then roll in up into a log shape.
17. Transfer dough (seam side down) to the prepared Pullman pan and cover with plastic wrap, let rise until dough reaches the top of the pan about 30 - 60 minutes.
18. Preheat oven to 375 degrees.
19. Uncover and gently grease the top surface with the bacon fat being careful not to deflate the dough much.
20. Carefully insert the pan lid and transfer to the middle center of your oven
21. Bake until bread is dark and golden on top and sounds hollow when tapped with your knuckles, 40 to 45 minutes.
22. Remove pan from oven and turn bread out onto a wire rack; serve warm or let cool, if desired.
23. For a soft, flavorful crust, brush the loaf on all sided with melted bacon fat while warm.
24. Serve immediately.