Name: Pompe Aux Grattons
Yield: Makes 8 servings
Cuisine: French
Ingredients: 1 cup (250 mL) diced cold unsalted butter; 2 Tbsp (30 mL) Worcestershire sauce; ½ cup (125 mL) crispy bacon bits; 3 large eggs + 1 large egg for egg wash; 1 Tbsp (15 mL) large flake salt; ½ tsp (2.5 mL) sea salt; 2 cups (500 mL) bread flour; 1 tsp (5 mL) instant yeast; 1 tsp (5 mL) warm water

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

The Bacon, Butter, Bourbon and Chocolate Cookbook

By Bruno Feldeisen

Published 2024

About

I spent my teenage years in a small town in the centre of France called Moulins-sur-Allier. It is in the Bourbonnais area, south of Burgundy—an area that always reminded me of Tuscany. The pompe aux grattons, a round loaf, is a Bourbonnais specialty served lukewarm during aperitif hours that pairs perfectly with a glass of red wine. It is sold in most local bakeries and has a very rustic look similar to a brioche dough.