The Ultimate BLT

Name: The Ultimate BLT
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Cuisine: European
Ingredients: 2 heirloom tomatoes, sliced; iceberg lettuce, thinly sliced; salt; black pepper; 330 g – bread flour; 24 g – sugar; 14 g – powdered milk; 7 g – salt; 4 g – instant yeast; 95 g – lukewarm water; 50 g – egg (1 large); 20 g – room temp butter; 100 g water; 20 g bread flour; 1 egg yolk; 1 tsp dijon mustard; 2 tsp lemon juice; 0.5 cup neutral oil

15 steps

Prep:3hCook:30min

The BLT is the king of sandwiches (in my opinion), but it's really only at it's best a few months of the year when tomatoes are in season. This recipe is more of a bread recipe. Look at my profile for a recipe on homemade bacon!

Updated at: Thu, 17 Aug 2023 11:27:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories455.4 kcal (23%)

Total Fat24.3 g (35%)

Carbs49.8 g (19%)

Sugars6.6 g (7%)

Protein9.6 g (19%)

Sodium617.8 mg (31%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Shokupan

Step 1

Make tangzhong by combining water and bread flour in a pot over medium-low heat. Continually whisk until a pudding consistency forms. Remove from heat and cool to room temp.

bread flour20g

water100g

Step 2

Combine flour, sugar, powdered milk, salt, and yeast in a bowl of a stand mixer using a dough hook. Add the water, egg, and tangzhong and mix on medium speed for 5 minutes.

sugar24g

bread flour330g

powdered milk14g

instant yeast4g

water95g

egg50g

Step 3

Add the butter bit by bit and mix on medium speed for 10 minutes, forming a slightly tacky dough.

butter20g

Step 4

Shape dough into a ball and place in a greased bowl covered until doubled in size (~ 1 hour).

Step 5

Punch dough down, cut into 3 pieces, and roll into balls and rest covered for 20 minutes. Roll each ball into an ellipse and fold into thirds vertically.

Step 6

Roll again into a long ellipse and roll up (perpendicular to the first fold) and pinch the ends.

Step 7

Place the rolls into a greased loaf pan with the stitched side down and cover until the dough expands to fill all gaps (~ 45 min).

Step 8

Preheat oven to 175 C (350 F).

Step 9

Bake at 175 C (350 F) for 35 minutes until the top is golden brown. Cool on a rack for at least 1 hour before serving.