Saturday, 17 November 2012

A very superior bacon sandwich

Second proving

A very superior bacon sandwich begins with some superior bread. In this case, a home-made milk loaf made using Dan Lepard's recipe. Not too crunchy a crust, not too open a crumb, with a subtle sweetness.

Look at that nice even crust
Then a very superior bacon sandwich needs 3 rashers of superior crisply cooked streaky bacon. This should be dry-cured and from high-welfare, outdoor reared pork.

Finally, the choice of condiments. This is a private matter between you and your god, I cannot presume to dictate whether brown sauce, chilli sauce, chutney or ketchup is right for you.
3 slices of bacon provides the best coverage
SouperSundaysMy very superior bacon sandwich is going over to Deb for the Souper (soup, salad and sammie) Sunday round-up.

5 comments:

Simona said...

I have Dan Lepard's book and love a number of his recipes. I have not tried making this bread: it looks very nice. You did a great job with it.

Caroline said...

Great looking bread. I'm really into milk/enriched loaves at the moment - have you tried his sour cream loaf or the buttermilk baps? Both are along the same lines as a milk bread and are excellent.

Deb in Hawaii said...

Definitely a superior sandwich--love that photo of the bacon in all its glory. ;-) Thanks for sharing it with Souper Sundays this week.

Sunshine said...

OMG!! I need this now! lol I love bacon!

www.cancerinthecity.com

Gemma said...

I need to make this loaf! A friend baked it the day the recipe appeared and immediately said how good it was.

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