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!