Summary

Ingredients

• 300 g bacon cubes
• possibly black pepper

For the dough:

• 500 g wheat flour
• 250 g flour (semi-white flour)
• 40 g fresh yeast, crumbled
• 4 ½ dl milk, lukewarm
• 2 teaspoons salt
• 1 teaspoon sugar
• 80 g butter, soft

For painting:

• 1 egg yolk
• 1 tablespoon milk

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Instructions

1. Fry the bacon cubes in a pan over medium-high heat without adding fat until cooked through. Season with black pepper if desired.
2. In a food processor, knead all remaining ingredients except the butter for 1 minute until mixed. Add the softened butter and knead for another 6 minutes until a smooth, plastic dough forms. Add the cooked bacon and knead until combined.
3. Shape the dough into a ball. Cover the bowl with a hot, wet kitchen towel to prevent a crust from forming. Let rise for 1 hour. Divide the dough into 2 even strands and braid them together.
4. Mix the milk and egg yolks together. Place the braid on a baking sheet lined with baking paper and brush with the egg-milk mixture. Let rise for 30-40 minutes. Meanwhile, preheat the oven to 200 °C / 392 °F with top and bottom heat.
5. Brush the braid again with the egg mixture. Bake in the lower half of the oven for 40 minutes at 200 °C / 392 °F until the underside sounds hollow when tapped. Transfer to a rack to cool.