Elsässer Speckgugelhopf (Bacon Bundt Cake)

Here's the translated recipe for the bacon cake that Nick had at work. BTW, a gugelhopf is a "very traditional Swiss cake style" according to one of Nick's co-workers... it's a Bundt cake.

Our baking was postponed for stomach flu but we're on track to have warm bacon cake for dinner Tuesday. I'll let you know the results then. En guete!

Elsässer Speckgugelhopf

1 sachet dried yeast 500 g (4.5 cups) half-white flour 1.5 tsp salt 50 g (3.5 Tbsp) butter 5.3 dl (2.25 cups) milk 1 egg 150g (0.33 lbs) diced bacon (1/4 inch cubes)

Makes a 2.5L / 10.5 cup Bundt form.

Grease and flour the form. Mix yeast, flour and salt in a large bowl. Melt butter, add milk, whisk in egg. Combine with the flour mixture and mix to a semi-liquid dough. Add bacon cubes. Using the dough hook of an electric mixer or a spoon beat the dough vigorously until it bubbles. Place the dough into the bundt form and cover. Leave to rise in a warm place for about 1 hour. Preheat oven to 200 (392F) degrees. Place on the middle rack of the oven and bake for 40-45 minutes. Let cool. (May also be served warm.)