Excerpt from Ari’s Top 5 enews
A Special Bake from Zingerman’s Bakehouse
If you’ve had Peppered Bacon Farm bread before, you already know how excellent it is. If you haven’t had it, well, there’s a first time for everything, right? The base, as you can tell from the name, is our very popular Farm Bread (naturally leavened, organic flour, with an 18-hour rise time), boosted with a healthy dose of Nueske’s applewood-smoked bacon and a good bit of freshly ground black pepper from Épices de Cru. Of the 50 or so special bakes we do at the Bakehouse over the course of a year, this one is our most popular!
Take a loaf, rip off a chunk, and eat it. If you buy one late in the day, right after it’s emerged from the oven, you may not make it home without eating half (or a whole) loaf, the smell is so good! If you’re eating it later, simply stick it in the oven (as is—not wrapped) for about 20 minutes at 350°F to get the crust nice and crisp and fill your whole house with some seriously world-class aromas.
Beyond that? Make a fried egg sandwich out of it—while asparagus is still in season, you could use it to make one of those tasty Honest Abe sandwiches that I’ve written about. It’s particularly good with egg salad. If you have any left (most people don’t), you can turn into grated bread crumbs that you can sprinkle over pastas, roasted vegetables, or salads. Use it for a grilled cheese with fresh goat cheese from the Creamery. Make toast and spread it with bacon-fat mayonnaise for a delicious sandwich. If bacon, peanut butter, and banana sandwiches (á la Elvis) are your thing, then it would make total sense to spread some peanut butter on it. Or maybe even better still, some amazing almond butter from Georgia! It makes really good croutons as well. Toast, spread with mayo, add lettuce and tomato and a tin of Nuri sardines. The Peppered Bacon Farm bread also makes delicious French toast—sort of like getting your slices of bacon and the French toast all rolled into one. If you want something really special, toast thin slices of it, and then lay on some of great Red Wattle ham Connor procured for us!