BELT: Bacon, Egg, Lettuce & Tomato

Ingredients:

Bread:

Tangzhong:

• 4 tbsp Whole Milk (60g)

• 2 tbsp Water (25g)

• 2 tbsp Bread Flour (20g)

Dough:

• 1 tbsp Instant Yeast (10g)

• ½ cup Whole Milk (95°)

• 2.5 cups Bread Flour (320g)

• 1 tsps Sea Salt (8g)

• 2.5 tbsp Sugar (35g)

• 1 Egg

• 1 Egg Yolk

• 3 tbsp Softened Butter (45g)

Homemade Mayonnaise:

• 1 Egg

• 2 tbs Vinegar

• 1-2 tbs Dijon Mustard

• 250 ml Neutral Oil

• 50 ml Extra Virgin Olive Oil

• Salt & Pepper to Taste

BELT:

• 4-6 Eggs

• 1-2 Ripe Heirloom Tomatoes

• Bacon

• Head of Lettuce

• Salt & Pepper to Taste

• Fresh Herbs (Optional)

Method:

Bread:

1. Begin by creating the Tangzhong Paste, in a small saucepan combine the milk, water and flour. Cook and constantly whisk over medium low heat until a paste forms

2. In a bowl combine the yeast, milk and ½ tbsp of sugar. Stir and set aside until bloomed (5-8 minutes)

3. Once bloomed, stir with the whole egg and egg yolk

4. In the bowl of a stand mixer, add in the dry ingredients, followed by the yeast mixture. Mix on low until fully incorporated

5. Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time

6. Mix for an additional 8-10 minutes or until a perfectly smooth dough ball forms

7. Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1-2 hours

8. Once proofed, place the dough onto a clean work surface and divide into six even dough balls.

9. Place the dough ball onto a parchment line baking sheet. Brush with whole milk and sprinkle over sesame seeds

10. Place an inverted baking sheet over the top of the dough and let rise for an additional 1-2 hours

11. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy

Homemade Mayonnaise:

1. In an immersion blender cup, combine the egg, vinegar, mustard, oils and seasoning

2. Using the immersion blender, blend on high while gradually pulling up, allowing the liquids and oil to emulsify

3. Blend to your desired consistency and set in the refrigerator

French Toast Breakfast Sandwich:

1. Fry off the bacon to your desired preference, along with the fried egg

2. Pick off the leaves to your lettuce

3. Slice the tomatoes, optionally season with olive oil, pepper, salt and herbs

4. To construct the sandwich, start with the freshly toasted bottom bun, followed by a generous spoonful of the homemade mayo, the crisp lettuce, the freshly picked, sliced tomatoes, the perfectly crispy bacon, the beautiful fried egg and finally the deliciously toasted top bun. Enjoy!