Parachute Bing Bread March 16, 2016 by Jill Foucre Leave a Comment Parachute Bing Bread 2016-03-16 17:48:59 Print Ingredients 1 T. sugar 1 cup warm water (100°F) 1 1/8 t. active dry yeast 1 t. kosher salt 2 cups all purpose flour, plus more for kneading and dusting 1 T. toasted sesame oil, divided 8 slices thick cut bacon 1 medium russet potato, diced salt and pepper to taste 1 cup shredded white cheddar 3/4 cup thinly sliced scallions oil for pan frying 1/2 T. soy sauce 1/2 t. sugar 1 T. sesame seeds, divided Instructions Stir together the warm water and sugar in a bowl. Sprinkle on the yeast and let sit until foamy, about 5-10 minutes. In a bowl, whisk together the salt and flour. Add the yeast mixture to the flour and stir with a wooden spoon until the dough comes together in a shaggy ball with only a few dry spots. Move to a clean bowl, cover with plastic wrap and proof until doubled in size, about 50-70 minutes. While the dough is rising, cook the bacon and potatoes. Cut the bacon into 1/4 inch pieces and cook over medium heat until crisp. Drain on paper towels. Peel and dice the potato. Place in cold water in a small pot and bring to a boil, cook for 4-5 minutes. Drain well and cook in a touch of the bacon fat over medium heat until cooked through and crispy. Season to taste with salt and pepper. Preheat the oven to 375°F. Once the dough has doubled, gently punch down and transfer to a generously floured surface. Knead, adding flour a tablespoon at a time if needed. Dough should be soft, pliable and slightly sticky. Divide dough into 8 equal pieces and cover the pieces with plastic wrap. Take one dough piece, and on a floured surface, roll out until 1/4″ thick. Brush off excess flour and brush with toasted sesame oil and generously sprinkle with potato, bacon, cheese and scallions. Roll up, as you would a cinnamon or jelly roll and pinch to seal. Coil the roll into a spiral and gently flatten. Place on parchment paper, lightly dust with flour if needed and cover with plastic wrap. Repeat with the remaining dough. Whisk together the soy sauce, sugar, and 1 tablespoon of water in a small bowl. Heat a cast iron skillet over medium to medium-low heat. Add a generous amount of oil and place 4 spirals into the skillet. Brush with soy glaze. Cover and cook until the underside is golden brown, 5-10 minutes, checking often. Uncover and flip, brushing with soy glaze. Sprinkle with sesame seeds. Transfer the cast iron pan to the oven and bake until bottoms are brown and bread is cooked through, 10-15 minutes. Cover with foil if starting to brown to quickly. Adapted from Parachute Restaurant via Bon Appetit / I Am A Food Blog Adapted from Parachute Restaurant via Bon Appetit / I Am A Food Blog Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/