Bing Bread Recipe

I love what this is called: Bing Bread. Bada-Bing. Bada-Boom (any Sopranos fans will know what I’m talking about). This bread is EPIC. This is a copy cat recipe from a famous restaurant in Chicago called Parachute. There are hardly words to describe how absolutely delicious this is. And it has literally everything in it; bacon, spring onion, cheese and potato. With a sour cream butter. I know. Plus there’s a sesame oil and soy glaze on top. The recipe makes two loaves – I’m telling you now unless you have a crowd of people over, it’s unlikely you will be able to get through the second loaf. There is enough for 4-6 people in one loaf as a side dish. However, I highly recommend you make both loaves and freeze the second one. This is more than a side dish, it’s a meal. I actually made it as a side dish with a new rib recipe and the rib recipe turned out to be a fail so we gorged ourselves on this bread instead.

There’s quite a few steps to making it, but they are all really simple. The bread starts out sort of looking like a pizza dough with the potatoes, bacon and spring onions spread over the top, then it’s rolled into a log and rolled out again into a spiral. A glaze is painted over the top and it’s fried in a pan. Be really careful your pan isn’t too hot when you fry it because I burned my first one (which given how incredibly delicious this was, was absolutely heartbreaking.

Seriously, give this a go. It will be one of the best things you’ve ever eaten.

Ingredients

Sour Cream butter
1/2 cup unsalted butter, room temperature
2 tbsp sour cream
3/4 tsp fine sea salt

Bread

2 1/4 tsp active dry yeast
2 tbsp sugar
2 tsp salt
4+ cups plain, all-purpose flour
1 large potato, skin on – cut into 1/2″ pieces
3 tbsp vegetable oil
250g (1/2 lb) bacon pieces, finely dined
2 tbsp sesame oil
2 cups cheddar (tasty) cheese, grated
6 finely chopped spring onions
1 tbsp soy sauce
1 1/2 tsp sugar, extra
2 tbsp sesame seeds

Instructions

Bread: Combine yeast, 2 tbsp sugar, salt and 2 cups warm (not hot) water in a large bowl, whisking to dissolve. Let sit until foamy, about 5 minutes. By hand or using a stand mixer with a dough hook, add 4 cups of flour and mix until dough comes together and is no longer sticky to the touch. My dough required approximately 4 1/2 cups of flour to get to the ‘non-sticky’ stage. Cover the bowl with a tea towel or plastic wrap and sit in a warm place until doubled in size, approximately 1 hour.

Meanwhile, pre-heat oven to 200C/400F. Toss potato pieces with 1 tbsp vegetable oil and a dash of salt and roast on a baking sheet until golden soft and brown, around 15-20 minutes. Let cool.

While potato is roasting, cook bacon until brown and crisp, drain on paper towels.

When dough has doubled in size, gently punch down and transfer to a floured work surface. Knead until smooth, then divide in half. Roll out the dough to around 13″ in diameter and 1/4″ thick. Brush with 1 tbsp sesame oil, then top with half the potato, bacon, cheese and spring onions.

Roll dough up like a jelly roll, pinching the seam and ends together,

Then gently squeeze and press from the centre toward the ends to elongate the roll slightly.

Starting from one end, coil the roll (like a rope) to form a large spiral. Gently flatten the spiral with your hand or rolling pin to form a 9″ circle.

Repeat the process with the remaining dough so you have two 9″ spirals ready to cook (or wrap one in plastic wrap and freeze). Cover the one you aren’t cooking first with plastic wrap so it doesn’t dry out.

Whisk soy sauce, extra sugar and 2 tbsp water in a small bowl until sugar is dissolved.

Heat a 10″ frypan on medium heat. Add 1 tbsp vegetable oil and swirl to coat. Carefully place 1 spiral of dough in pan and brush with soy glaze. Cover the pan with a lid and cook until underside of bread is golden brown – this should only take a few minutes, keep checking with a spatula lifting to check the colour. Remove lid and flip bread over, brush top with the soy glaze and sprinkle with 1 tbsp sesame seeds.

Transfer pan to oven and cook, uncovered until bottom of bread is also golden brown, approximately 15 minutes. Cover the top with tented foil if the top starts to go too dark before the bottom is golden. Transfer to a wire rack and let cool 15 minutes.

Repeat with remaining spiral of dough, soy glaze, sesame oil and sesame seeds.

Cut warm bread into wedges and serve with sour cream butter.

Sour Cream Butter: Combine softened butter with sour cream and salt.

Yum

Bing Bread Recipe

Ingredients

Sour Cream butter
1/2 cup unsalted butter, room temperature
2 tbsp sour cream
3/4 tsp fine sea salt
Bread
2 1/4 tsp active dry yeast
2 tbsp sugar
2 tsp salt
4+ cups plain, all-purpose flour
1 large potato, skin on – cut into 1/2″ pieces
3 tbsp vegetable oil
250g (1/2 lb) bacon pieces, finely dined
2 tbsp sesame oil
2 cups cheddar (tasty) cheese, grated
6 finely chopped spring onions
1 tbsp soy sauce
1 1/2 tsp sugar, extra
2 tbsp sesame seeds

Instructions

Bread: Combine yeast, 2 tbsp sugar, salt and 2 cups warm (not hot) water in a large bowl, whisking to dissolve. Let sit until foamy, about 5 minutes. By hand or using a stand mixer with a dough hook, add 4 cups of flour and mix until dough comes together and is no longer sticky to the touch. My dough required approximately 4 1/2 cups of flour to get to the ‘non-sticky’ stage. Cover the bowl with a tea towel or plastic wrap and sit in a warm place until doubled in size, approximately 1 hour.
Meanwhile, pre-heat oven to 200C/400F. Toss potato pieces with 1 tbsp vegetable oil and a dash of salt and roast on a baking sheet until golden soft and brown, around 15-20 minutes. Let cool.
While potato is roasting, cook bacon until brown and crisp, drain on paper towels.
When dough has doubled in size, gently punch down and transfer to a floured work surface. Knead until smooth, then divide in half. Roll out the dough to around 13″ in diameter and 1/4″ thick. Brush with 1 tbsp sesame oil, then top with half the potato, bacon, cheese and spring onions.
Roll dough up like a jelly roll, pinching the seam and ends together,
Then gently squeeze and press from the centre toward the ends to elongate the roll slightly.
Starting from one end, coil the roll (like a rope) to form a large spiral. Gently flatten the spiral with your hand or rolling pin to form a 9″ circle.
Repeat the process with the remaining dough so you have two 9″ spirals ready to cook (or wrap one in plastic wrap and freeze). Cover the one you aren’t cooking first with plastic wrap so it doesn’t dry out.
Whisk soy sauce, extra sugar and 2 tbsp water in a small bowl until sugar is dissolved.
Heat a 10″ frypan on medium heat. Add 1 tbsp vegetable oil and swirl to coat. Carefully place 1 spiral of dough in pan and brush with soy glaze. Cover the pan with a lid and cook until underside of bread is golden brown – this should only take a few minutes, keep checking with a spatula lifting to check the colour. Remove lid and flip bread over, brush top with the soy glaze and sprinkle with 1 tbsp sesame seeds.
Transfer pan to oven and cook, uncovered until bottom of bread is also golden brown, approximately 15 minutes. Cover the top with tented foil if the top starts to go too dark before the bottom is golden. Transfer to a wire rack and let cool 15 minutes.
Repeat with remaining spiral of dough, soy glaze, sesame oil and sesame seeds.
Cut warm bread into wedges and serve with sour cream butter.
Sour Cream Butter: Combine softened butter with sour cream and salt.

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