Recipe: Delicious Bacon & Onion Roll

Bacon & Onion Roll. Bacon is a type of salt-cured pork made from various cuts, typically from the pork belly or from the less fatty back cuts. It is eaten on its own, as a side dish (particularly in breakfasts). Ever wonder how bacon is made?

Bacon & Onion Roll Francis Bacon, British lawyer, statesman, philosopher, and lord chancellor of England Alternative Titles: Francis Bacon, Viscount Saint Alban, Francis Bacon, Viscount Saint Albans, Sir Francis Bacon. Bacon or " bacoun " was a Middle English term used to refer to all pork in general. The term bacon comes from various Germanic and French dialects. You can cook Bacon & Onion Roll using 16 ingredients and 22 steps. Here is how you achieve that.

Ingredients of Bacon & Onion Roll

  1. Prepare of Bread dough.
  2. Prepare 300 g (10.58 oz) of Bread flour.
  3. You need 170 ml (5.74 fl oz) of Water.
  4. You need 30 g (1.05 oz) of Sugar.
  5. It’s 6 g (0.21 oz) of Dry yeast.
  6. It’s 6 g (0.21 oz) of Salt.
  7. Prepare 4 tsp of Olive oil.
  8. It’s of Ingredients / Toppings.
  9. It’s 100 g (3.52 oz) of Bacon slices.
  10. Prepare 1 of Onion *large.
  11. It’s 1 of Egg.
  12. It’s 1/2 tbsp of Water.
  13. It’s to taste of Salt & Pepper.
  14. You need to taste of Mayonnaise.
  15. You need to taste of Shredded cheese.
  16. It’s to taste of Parsley.

It derives from the French bako , Old High German bakko , and Old Teutonic backe , all of which refer to the back. Francis Bacon was an English Renaissance statesman and philosopher, best known for his promotion of the scientific method. I'm probably the best thing you can put in your mouth. There are bacon-scented candles, bacon lip balm, and even a bacon deodorant.

Bacon & Onion Roll step by step

  1. Peel onion and slice thinly..
  2. Slice and cut bacon..
  3. Stir-fry the bacon first, and then add onion to it. *No need to put oil in the pan for stir-fry. Oil comes out from the bacon and is enough for this mixture..
  4. Season it with salt & pepper, Stir-fry a little bit, and then stop the heat..
  5. Put water & sugar in a cup or bowl and heat at 600W for 30 sec. *Not to make it hot, but lukewarm..
  6. Add dry yeast and mix well..
  7. Add half the amount of this mixture to the bread flour, mix it, and knead well..
  8. Add salt & olive oil and then knead again..
  9. Add the rest of the bread flour and knead well..
  10. Put the bread mixture on the big cutting board and knead more. *If the size of the cutting board is not big enough, divide the bread dough into two..
  11. Spread the bread mixture and make a rectangle shape with a rolling pin..
  12. Place the bacon & onion mixture on the bread. *Make some sapce on each edge to make it easy to roll up..
  13. Roll it up gently..
  14. Cut slices and place in the baking cups..
  15. Pre-heat the oven at 200℃ (392℉). *I always put the heat safe tray on the oven to get the heat a little bit. It makes the bread ferment and inflate a little..
  16. Beat an egg and mix with water..
  17. Spread the beaten egg mixture on the surface with a brush. *It will brown the bread and make it shiny..
  18. Put some mayonnaise on top of the roll..
  19. Sprinkle some shredded cheese on top..
  20. Bake at 200℃ (392℉) for 25 mins. *until the bread's surface becomes light brown..
  21. Sprinkle some parsley on top and done!.
  22. Also recommended! "Cinnamon & Raisins Roll" Recipe ID : 13580141.

With bacon saturating every corner of the market, it's worth looking at the origins of this smoky, salty food and. bacon. n. Delicious strips of juicy, pork heaven. Served often at breakfast with eggs, but perfectly good served alone and at Joe: "There are only two kinds of people in this world, those who love bacon." Skip to main content. From Middle English bacon ("meat from the back and sides of a pig"), from Anglo-Norman bacon, bacun ("ham, flitch, strip of lard"), from Old Low Frankish *bakō ("ham, flitch"), from Proto-Germanic *bakô, *bakkô ("back"), from Proto-Indo-European *bʰeg- ("back, buttocks; to vault, arch"). Bacon definition: Bacon is salted or smoked meat which comes from the back or sides of a pig.

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