Pizza-Bacon Pain d'Epi & Sausage Pain d'Epi Recipe

Name: Pizza-Bacon Pain d'Epi & Sausage Pain d'Epi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams All-purpose flour (or bread flour); 15 grams Sugar; 4 grams Salt; 15 grams Butter; 4 grams Dry yeast; 180 grams Lukewarm water; 3 slice A. Bacon; 1 A. Sliced onion; 1 A. Canned whole corn kernels; 1 A. Pizza sauce; 1 A. Cheese; 6 B. Small wiener sausages; 1 B. Ketchup; 1 B. Mustard; 1 Parmesan cheese and black pepper

Servings: persons

300 grams All-purpose flour (or bread flour)
15 grams Sugar
4 grams Salt
15 grams Butter
4 grams Dry yeast
180 grams Lukewarm water
3 slice A. Bacon
1 A. Sliced onion
1 A. Canned whole corn kernels
1 A. Pizza sauce
1 A. Cheese
6 B. Small wiener sausages
1 B. Ketchup
1 B. Mustard
1 Parmesan cheese and black pepper

1
Slice the onion thinly.
2
Drain the canned corn.
3
Make the dough in a bread machine.
4
When it's complete, take it out and press down lightly to deflate.
5
Divide into 6 portions, round off each portion into a smooth ball, and rest for about 15 minutes.
6
This is the dough after it has rested.
7
Roll the dough out to about 25 x 10 cm.
8
Spread on the pizza sauce, and top with the A. fillings.
9
You can also spread mustard and ketchup on the dough and line with the sausages.
10
Press the seams tightly closed so that the fillings don't come out.
11
Place the rolls seam side down on a kitchen parchment paper lined baking tray for the 2nd rising.
12
When the dough has risen, snip the dough quite deeply and at a sharp angle with kitchen scissors as shown, then push the cut parts to the left and right alternately.
13
Mist the bread, and sprinkle the sausage version with black pepper.
14
Sprinkle Parmesan cheese on the bacon version.
15
Bake in a 210C oven for about 20 minutes.
16
Golden brown pain d'epi!
17
This is the sausage version.
18
It's great sprinkled with some Tabasco.
19
This is bacon and cheese pain d'epi.
20
The toasted cheese is nutty and delicious.
21
This is a bacon and sausage pain d'epi.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 300 grams All-purpose flour (or bread flour), 15 grams Sugar, 4 grams Salt, 15 grams Butter, and more.

Yes, Pizza-Bacon Pain d'Epi & Sausage Pain d'Epi falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pizza-Bacon Pain d'Epi & Sausage Pain d'Epi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions