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BUBBL'R wild cherry chill'r with an elevated BLT sandwich

Elevated BLT Sandwich with Homemade Potato Bread

Prep Time 20 minutes
Cook Time 1 hour
Resting Time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings 8
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Ingredients
  

For the Potato Bread

  • 1 russet potato peeled, or 1 cup mashed potato
  • ¾ cup reserved potato water warm to touch
  • 2 tsp. active dry yeast
  • 2 tbsp. granulated cane sugar
  • 6 tbsp. softened butter
  • 1 tsp. kosher salt
  • 1 large egg
  • 3 ½ cups all purpose flour

For the Elevated BLT

  • BUBBL’R wild cherry chill’r for serving
  • 8-10 strips bacon
  • ¼ cup brown sugar
  • 2 tsp. red pepper flakes
  • heirloom tomatoes
  • crisp green lettuce
  • ½ cup mayo
  • ⅓ cup fresh basil chopped
  • 1 tbsp. honey
  • salt & black pepper

Instructions
 

For the Potato Bread

  • In a saucepan with boiling water, add the potato to cook until fork tender, about 15-20 minutes.
  • Add ¾ cup of the potato water to the bowl of a stand mixer fitted with the whisk attachment. Once cooled until warm to touch, add the yeast and sugar to bloom for 5-10 minutes.
  • Add 1 cup mashed potato, egg, and salt to beat for 1 minute.
  • While on medium speed, add the softened butter a tablespoon at a time.
  • Using the hook attachment, add 3 cups of the flour to mix on LOW speed until incorporated. If the dough is too sticky, add the remaining ½ cup of flour.
  • Knead for 5-6 minutes, until a smooth and pliable dough.
  • Place in a greased bowl to rise in a warm environment until doubled in size, about 1 hour.
  • Shape the risen dough into a 9” log. Place in a grease 9×5” loaf pan lined with parchment paper.
  • Cover to rise 30 minutes to 1 hour, until doubled in size.
  • Preheat the oven to 350F.
  • Bake the potato bread for 20-25 minutes.
  • Cover with aluminum foil, then bake an additional 20-25 minutes, until deeply golden.
  • Let cool for at least 30 minutes before slicing.

For the Elevated BLT

  • Prep the bacon: Add the bacon in a single layer on a rimmed baking pan. Sprinkle brown sugar and red pepper flakes evenly on top. Bake at 400F for 12-15 minutes, flipping halfway through, until crispy and golden.
  • Prep the mayo: Combine the mayo, finely chopped basil, and honey. Mix well.
  • To Assemble the Sandwich: Toast two slices of the potato bread until golden. Layer with the basil mayo, crisp green lettuce, heirloom tomatoes seasoned with salt and black pepper, and firecracker bacon.
  • Enjoy with BUBBL’R wild cherry chill’r for a complementary refreshment!