Bacon Bread | Cooking Final Fantasy XIV Food

Bacon Bread | Cooking Final Fantasy XIV Food


Welcome to A Recipe Reborn, featuring your favourite foods
from Final Fantasy XIV. Hello, my name is Lemon Drop and today I am making… … bacon bread which is featured in the conclusion of the
Return to Ivalice storyline. The warrior of light and the wandering dramaturge share ten
loaves with butter, wine and stories from the Ridorana
Cataract. This recipe is a basically a French baguette, stuffed with
bacon and shaped like a spike of wheat. Sounds good, right? I’ll tell you right now that this is a two-day recipe, but I
promise it will be less effort than if you did it in one. Using a wooden spoon, I’m mixing the ingredients together
until it pulls away from the bowl and forms a ball. The first proof will happen overnight so I’m covering it
with plastic to leave on the counter for approximately 12
hours. So, you can mix it in the evening and then bake it in the
morning. Alright, twelve hours later, the dough has doubled in size
and is ready to cut. The dough is sticky, so make sure to flour your counter and
your hands. I am making two loaves so I’m cutting it in half, but you
could cut it into thirds to make three smaller loaves if you
prefer. I’ll set one half aside and pat out the dough into a
rectangle. The size of your loaf depends on the size of your pan and
oven, so double check that everything fits. Next, I’m laying the bacon on the dough. You may want to bake, boil or fry the bacon ahead of time
based on your preference, but I’m lazy so I’m not doing any
of those. To seal in the bacon, I am rolling the lower long side of
the dough rectangle upward and leaving the seam side down. This baking sheet is lined with parchment paper and I’m
sprinkling cornmeal over it before transferring the rolled
dough onto it. The next step is to shape the dough into grains of wheat.
Using a sharp pair of scissors, I’m cutting the dough three
quarters of the way through at a 45-degree angle. The cuts should be evenly spaced along the length of the
dough, and I recommend that you make two cuts, and then move
one grain to the right and one grain to the left, to keep
them from sticking together. The dough needs to proof one last time so I’m sprinkling
some flour over it before covering with plastic and leaving
it on the counter for about an hour. Since this is a baguette recipe, humidity is an important
part of its success. This pan of water goes on the lower oven rack, after the
oven is done preheating. Just before putting the dough in the oven, I’m giving it a
light misting of water. After 5 minutes of baking, I’m giving the dough a second
spray of water. After 10 total minutes of baking I’m spraying it again and
rotating the pan to make sure the loaf browns evenly. After 15 total minutes, it is done baking! It smells so
good and you can see it just steaming with bacony aromas. And here it is! I’m sure I don’t have to tell you that
freshly baked bread is amazing. What makes this extra special, is that there’s a hint of
savoury saltiness tucked inside. The flavour and texture of bacon fat is present, so I
personally don’t think adding butter is necessary. But if you cooked your bacon before rolling it into your
dough, adding some fat back with butter wouldn’t hurt. For the full recipe and instructions, please check out the
link to my website in the description below. Thank you so much for watching. If you enjoyed this video,
please click the like button, and if you love final fantasy
fourteen food please think about subscribing. If you get really inspired and make this dish at home,
please Tweet and Instagram your pictures to me
@arecipereborn. I’d also love to hear your tips and variations, so please
share them in the comments below. See you next time and bye
for now!

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