Ever since Mr. Bread Maiden got this cookbook, I’ve been making kugelhopf au lard.  We mostly call it bacon bread, and it’s been a staple of mine any time I have to give a gift. 

This is what it looks like in the book, clearly made in a bundt pan.  For a long time, I didn’t own a bundt pan.  That changed this weekend.

Up until now, I’ve only ever made this bread in normal bread loaf pans.  But I couldn’t wait to try it the way it was intended to be made.

Could’ve incorporated the bacon, shallots and sage a bit more in the finished dough, but otherwise it’s flaky, buttery, bacony and lovely.  The presentation really takes it over the top!