This month’s recipe swap is a Jelly Cake – two layers of a spice cake with jelly between the layers. The goal of the swap is to modify the recipe by at least 3 ingredients or modify the method. I wanted to play pretty close to the original ingredients but really deviate from the the idea of a sweet cake.
Two words: Bacon Jam. Or you can call it Bacon Jelly, which is also two words. Either way. My first step was to get away from the sweet, fruit jelly – that’s where the bacon jam comes in. Next, my goal was to create a non-cake-like-layered item while using the base cake ingredients.
Add in some yeast, remove the baking soda and cream of tartar, move the spice ingredients to the bacon jelly and WAMO – a rolled homemade bacon jam bun. Successful? Hell yes! It’s a Fat and Happy homemade bacon bread recipe that I highly suggest trying today.
Tips and techniques: If you don’t have time to make the homemade bread, try rolling the bacon jam in phyllo dough or store bought bread dough. The jam itself is deep, rich, delicious – simply not to be missed.
Homemade Bread Rolls
- 3/4 cup water
- 1/4 cup cream or milk
- 1 1/4 oz yeast package (not instant)
- 1 tablespoon sugar
- 1 egg
- 1 teaspoon molasses
- 1 teaspoon salt
- 6 tablespoons melted butter
- 3-4 cups of flour
Heat the water, cream and sugar to 115 degrees, sprinkle yeast over the warm liquid and allow to sit and foam for 10 minutes.
With a fork, mix the egg, molasses, salt, melted butter together – add to the foaming yeast. Use a wooden spoon, begin to stir in the flour, 1/2 a cup at a time. Once the dough comes together, pour onto the cupboard and begin to knead in the remaining flour. Depending on the weather, you may or may not need all 4 cups, go by the feel of the dough and just use your best judgement. Knead the dough for about 10 minutes.
Place the dough in an oiled bowl, rub oil on the dough itself, cover with a dry kitchen towel and set in a warm place to rise until doubled in size (this should take about an hour or so.) Punch down the dough, knead a few times and then roll out into a large rectangle about 3/4″ thick.
Spread the bacon jam over the dough rectangle (I saved a small bowl to eat.) Roll up the dough from the long side of the rectangle and pinch the seam together to seal. Slice the rolled dough into 2″ sections and place in a greased cake pan. Or slice the rectangle into 2 or 3 sections and place into bread pans for a bread roll instead of individual buns.
Savory Bacon Jam
- 12 ounces bacon
- 1 cup sliced red onion
- 1 cup sliced yellow onion
- 1/3 cup brown sugar
- 1/2 teaspoon allspice
- 1 teaspoon cocoa
- 1/2 cup raisins
- 1/8 teaspoon cayenne pepper (pinch)
- 4-6 cloves garlic
- 1/2 cup apple juice
- 1/2 cup red wine
- 1 tablespoon balsamic vinegar
Cook the bacon until done but not too crispy. Remove the bacon from the pan and set aside, drain all but 1 tablespoon of the fat. Add the onions and cook uncovered over medium low heat 10 minutes, stir often.
Add the brown sugar, allspice, cocoa, raisins and cayenne pepper; cook on low for 10 minutes covered. Add in the garlic and cook another 5 minutes covered.
Add in the remaining ingredients, the apple juice, red wine and the balsamic vinegar, cook for 30 minutes covered on medium low. Remove from heat and cool slightly.
Place the bacon jam in a Cuisinart and pulse on low about 20 seconds. If you want a smoother jam, pulse longer. Cool before rolling in the dough.