This Canadian recipe for Bacon Banok takes the taste of bacon to a whole new level and will make your taste buds rejoice with joy.
This recipe is the perfect combination of freshly baked bread, bacon, aromatic spices, not to mention maple syrup. This tasty Canadian dish is easy to prepare and offers a deliciously sweet flavor to your grill night. Let the Bacon Banok shine as the main protagonist on your plate. Blessedly supported by a salad. The bacon and fragrant bread steal the show and balance the other flavors and textures.
Use the Fry Pan Cast Iron to prepare this dish in the best way possible. The Fry Pan distributes heat evenly and retains heat for a long time. This makes the bacon deliciously crispy on the outside and juicy on the inside. Because this cast iron skillet can withstand high temperatures so well, it will last for years. So that means you can enjoy it for years to come. In addition to the Fry Pan Cast Iron, the Pizza Cutter is an essential tool for this dish. Its sharp blade allows you to effortlessly slice the Bacon Banok.Whatever the size of the points should be, this pizza knife will help you cut your creation into the perfect size.
In addition to all the delicious food, of course, think about safety while barbecuing. It is wise to make use of good cooking accessories. Think about gloves and an apron, for example. For gloves, try our Fiber Thermo Bbq Gloves. The gloves offer protection that prevents burning your hands on hot pans, for example. For an apron, we recommend our The Bastard Apron. It helps protect your clothing from stains and splatters. With these safe accessories, you can cook with complete peace of mind knowing that you are protected from all possible dangers.
Want to watch the video of this recipe? Then go to our Instagram account @thebastard.official and see how Jord Althuizen prepares this dish at Circuit Zandvoort.
2 cups of flour (260 grams)
1 cup of yogurt
½ teaspoon salt
1 tablespoon of canola oil
¼ cup of water (175 grams)
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
4 tablespoons of soft Canadian butter
4 tablespoons of Canadian maple syrup
15 slices of Canadian side bacon (substitute: Canadian back bacon)
½ cup flour for kneading the dough
½ cup rapeseed oil for frying
3 tbsp. chives, finely chopped
3 tbsp creme fraiche
1. Put a cast iron skillet over medium-high heat. Add a tablespoon of oil as well as the bacon. Fry the bacon until soft or as desired and remove with a slotted spoon, place on paper towels and set aside (I personally like soft bacon). Remove the skillet from the heat and save for later.
2. In a kitchen mixer fitted with a dough hook, mix both the flour and salt. Then add the tablespoon of Canola oil and mix on low while gradually adding the water, yogurt, rosemary and thyme. Mix until the dough almost holds together and then turn off the mixer.
3. Move the dough to a lightly floured surface and knead gently until the dough comes together (2-3 minutes). Be careful not to knead too long or the bread will become too stiff and sticky.
4. Divide the dough into 5 equal-sized balls and press them flat with the palm of your hand about 15 cm.
5. Return the cast iron skillet to medium-high heat and add the remaining oil.
6. Fry the Bannock bread on both sides until golden brown (3-4 minutes per side). Place baked loaves on a paper towel-lined plate to remove excess oil.
7. Finish with the bacon, creme fraiche, maple syrup and chives.
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