In a rather startling turn of events I was called a MILF for the first time in my life the other day. My first reaction was to turn behind me and look for the MILF in question. Surely they were talking about someone else. After all they know me and I am missing the most important accessory for MILFdom, that is, a child. But then I realised that it was in some bizarre way a way of backhanded complimenting me while letting me know that I had progressed past the ingenue stage.
I found the comment a little disturbing as I grew up in the pre MILF days where mums were just…well mums. I’m not a teenage boy so I never had a crush on anyone’s mum and quite frankly everyone’s father was a little bit creepy. Watching one of my favourite shows “The Inbetweeners” has given me a slightly frightening but hilarious glimpse into their minds but it’s funny how this new acronym has become a marketer’s dream and where previously women who might have been ignored or disparaged are now the suddenly a desirable commodity. I felt sorry for the previous generation who had just gone forward without a snazzy marketing acronym.
Another item that has suddenly become a bit fashionable again is fat. For years pork belly and pork fat were shunned as they were …well too fatty but now they’re enjoying a revival. I even experienced the sensory pleasure of pork fat butter (and yes it was as good as you would imagine it to be). I first tried this pork fat fougasse at the restaurant Alain Ducasse. You know the part where you’re not supposed to eat a lot of bread but it’s just so good that you do? Well that was me. Fougasse is a French version of foccacia bread in a diamond shaped bread that can sometimes be slashed in the centre to resemble a leaf or an ear of wheat.
So one afternoon for a picnic I decided to make a pork fat fougasse to try and recreate the one at the restaurant. Instead of trimming the white fat from the bacon I used it fat and all which felt a little less wasteful if somewhat more artery hardening. The bread has lovely bursts of salty bacon and that unstoppably tasty bacon fat that melts when you eat it warmed. Alain Ducasse is not crazy, there is some wonderful flavour with using the bacon fat (and in Ducasse’s version there is only the white fat used). I’m not saying that you would make this recipe every week but it’s good to make on occasion or perhaps once or twice, which is hopefully how many times I’ll get called that name! Oh and if you’re my parents, please don’t look up what MILF means I beg of you…
So tell me Dear Reader, do you or would you like or dislike being called a MILF (or the male equivalent, whatever that is)? And why?
Bacon Fougasse
Adapted from French Kitchen by Serge Dansereau
Makes 2 Fougasse breads
- 2 teaspoons dried yeast
- 350g or 2 1/3 cups plain flour
- 1 teaspoon bread improver (optional)
- 2 teaspoons sugar
- 2 tablespoons olive oil plus extra for greasing
- 1/2 cup of lukewarm water
- 2 long rashers of bacon, the rind trimmed but the fat kept on, diced
- 1 teaspoon salt
Buyer’s tip: Bread improver can be found in the baking and flour section of the supermarket
1. In the bowl of an electric mixer place the yeast, flour, bread improver and sugar and stir to combine. In a jug whisk the oil and water. Attach a dough hook to the mixer and on the slowest setting gradually add the water and oil mixture to the flour mixture and knead for 5 minutes until elastic and sticky and forms a ball. Add the bacon pieces in at the last minute.
Pre rise
Post rise
2. Grease the bowl lightly and place the ball of dough in it and turn it around so that the dough is covered on all sides with the oil. Place in a warm, draught free area and allow to rise for an hour until doubled in size (I have no patience and I place the bowl in another bowl of warm water to rise).
3. Line a large baking tray or two single trays with greaseproof paper and brush oil on the paper. When the dough has risen, punch it down and divide it into two and spread it out into an oval shape. With a sharp paring knife, slice the dough down the centre and then do some slashes inside, like leaf veins. Make sure to cut right through the dough and then spread the holes open even further. Allow to rise for 30 minutes and spread the holes even more if they have closed up after the second rise.
4. Preheat the oven to 200C/400F. Brush the breads with extra olive oil and sprinkle with salt. Bake for approximately 30 minutes. Eat on the day that it is baked. Yep it’s diet food, honest! 
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62 Comments | Add your own
A fabulous French speciality. Your fougasses look mouthwatering.
Cheers,
rosa
Maybe if you’re not MILF, but still hot and not the ingénue, you’re a cougar? I guess that kind of implies you’re the aggressor though. Interesting conundrum. I don’t get called either. I just get called “Ma’am and then I go home and cry.”
Yay for the return of fat. I’m glad it’s back in fashion to love bacon and admit it’s the fat that makes it taste good.
I’ve never had Fougasse, but there are several Italian delis in my neighborhood that make “lard bread” (there may be an Italian name for it, but I never learned it). It is a very hard and chewy bread made with lard and studded with bits of pork. This looks sort of similar. I would love to clog my arteries on a loaf right now for sure.
The bread looks amazing. Bacon fat sounds wrong but is oh so right. I am drooling!
Beautiful fougasse! It’s one of the very first breads I ever learnt to bake!
This looks like a bread I would love. The only time this has happened to me was when we were in Australia. lol We were Jungle Surfing in Cape Trib and I was given the Stifler’s Mother helmet to wear. I wasn’t up on my American Pie, but my husband thought it was hilarious. I blushed later when he told me, but I decided I may as well take it as a compliment. xoxo Mum
I guess there are no calories if you eat it with your eyes closed? Lol.
MILF? I guess it’s better than being a MIWLF?!
you work it out!!
Ha ha x
What’s a MILF? I’ve been called Google, Wikiipedia, Walking Oxford Dictionary, Hermione Granger…?!
It’s very disturbing although it sounds like a compliment.
I have never really thought about it!! But I too am missing the necessary requirement ie. a child lol!
Hi Lorraine
Yay to MILF and yay to porcine fat!!
Like you, I think it’s one of those compliments that gives you a pat on the back for improving with age.
SSG xxx
Lorraine, I can only imagine how tasty is your Fougasse with the bacon fat…looks beautiful how you shaped them. Have a wonderful week ahead
This bread looks superb Lorraine! Love the idea of lots of bacon through my bread. I don’t want to be called a MILF – the idea of a spotty boy thinking of me in that way is very offputting.
This looks and sounds so good. I’d love some right now actually. Would it be bad to smother it in more butter? hehe
I’ve never been called that but don’t think I would appreciate it either. Who knows…
That seems rather offensive (the name-calling, that is. Not the bread)
That bread looks great – image a casual dinner – fresh leg ham (recently baked), sauerkraut and a green salad – mmm happy mouth. What’s a MILF?
Yum! Looks amazing!
Sure…MILF can be a compliment in the right context
But what IS the male equivalent of MILF? Any suggestions? Coz DILF just doesn’t have the same ring, does it? ha ha
Oh… I must admit I had to look up what MILF means!!! LOL I guess it is meant as a compliment… hehehehehe
The fougasse look so yummy… I love bacon and all kinds of facacce!
Shortest blog you have ever had from me:
! -
1 Looks lovely, but each to her own!
2 What on earth is a MILF?
Hope you hasd a fab trip!
!
Ahhhhhhahahahaahahaha…. you gave me a good laugh … yes sans child but i would take it as a compliment my dear
…. loving the bread everything is always better with bacon … well almost everything !
Gosh Lorraine, you are so entertaining!!! I love your writing style.
I’ve never been called a MILF and I think I’d find it creepy. Perhaps when I’m older I’ll appreciate it.
I’ve read about Boks Bacon, it looks amazing. I’d have to incorporate it into gluten free savoury muffins though.
Thank you for sharing your adventures with us.
@ Rachel – why on earth cry if you get called ‘Ma’am’? I’d rather have respect and good manners than ‘modernity’, in this case!
! Have just been kindly told what MILF means – sorry, can’t see the point – lack of language skills, I would call it! 
!
For those of you MILF stands for Mum I’d like to F***
you can guess what that means.
I’m not sure what my reaction would be 1 – flattered because I was attractive
2 – disturbed being thought of in that way
The bread looks lovely, one to possibly bake on the weekend.
Yay to the resurgence of bacon fat – although it never went out of fashion in my heart (or around it, I suppose).
So interesting, so terribly European even. When I was working in London the French chefs often used lard & bacon fat to cook some pastries, gives them a lovely new & totally moorish flavour.
I suppose being called a MILF could be a compliment…sort of, but not really. Bread looks pretty tasty though – pork fat butter – oh my.
Everything is better with bacon!
Yum! I loooove pork fat. And lamb fat too. And chicken fat. Probably beef fat I’m not too keen on unless its all melty through steak. But that’s where all the flavour comes from.
When I was down with my folks I was eating baked speck for breakfast with homegrown tomatoes and homemade bread. Major wog-style and so delicious! If you ever get down to Tassie again, near Hobart, see if you can get to Ziggy’s near the airport. They have all sorts of delicious smallgoods.
Well, I wouldn’t like it, but I really wouldn’t like not being called it!
Wow, delish! I see you have optimistically packed these yummy breads for a picnic, which they would be perfect for… If it hadn’t been raining so much!
Your fougasse looks absolutely beautiful.
I think it’s creepy. I didn’t ‘do’ pimply faced youths when I was younger; I’m not about to start now.
Looks lovely!…and pig fat butter you say eh? Fat does taste good.
Hate that acronym, love the look of that bread. Pork Fat Butter is crazy! Delish but crazy.
What has Islam got to do with food unless we’re talking about kosher food then I respect each to their own.
I love pork but I guess what one does not do one does not miss.
Haha what was their explanation when you questioned the no children part of the name? Too funny – its totally a compliment though
The break looks amazing! Perfect for a picnic. You had me at pork fat….
Hahaha MILF. How crude yet amusing
I love your bacon recipes, and this is another delicious looking one!
I think it’s a compliment but it depends on who gave it
Such an interesting recipe here, Lorraine!
Heidi xo
I’d rather have that gorgeous fougasse than be called a MILF, but doubt that would even happen, given the extra padding on hips and thighs, lol. Methinks it’s more reserved for the mums that try to look and dress like their teenage daughters!
Dear Lorraine,
I have 2 teenage sons and the term “MILF” grosses me out. And I know they have definetely used this term for some of my girlfriend (moms) who are very hot.
PS. BTW, the bacon looks HOT, too. xx
That bread looks fabulous. I could do this. At 58 I’m not really called anything much. It is quite liberating being ignored.
Great looking bread Lorraine! And – serendipity – I was just contemplating making bread for the first time today. A new friend of mine has made a study/hobby of making sourdough. It sounds like a hobby I could really embrace. I also embrace the use of fat for flavour.
MILF is a weird compliment. On the one side, somebody is taking liberties that they really don’t have (which is why nobody would ever say it to your face). On the other hand, it means somebody thinks you are attractive. Whenever i get a strange compliment, I try to take it in the spirit that it was given. So just take this to mean that some pimply kid thinks your hot LOL. THats ok I guess
.
*kisses* HH
Looks amazing!
The male equivalent is definitely DILF! I guess if you’re a more mature man or woman without kids, it would be silver fox or cougar respectively.
Also, I think if I try this recipe, I’ll become addicted and I’ll NEVER get the opportunity to be a MILF!
Oh my! I don’t really know how to answer that at all! Mostly, I’m giggling at the idea of how “DILF” sounds phonetically, and also creeped out by the idea of crushing on my friends’ dads… *twitches*
At least you’re a milf without the hassle of a kid!
There’s no way you’re old enough to be thought of that way! One of the 20ish guys was overheard calling me hot the other day, I was flattered but thought it was totally hilarious!!!! Mabe if I was 20yrs younger and 20kgs lighter!!!!
I can but imagine how lovely that bread would be… sigh….
Considering I have two kids, I guess I really would have to take it as a compliment. Now, if I make this and eat too much of it (which I will surely do if I make it), no chance I will ever be called that!
oh yeah, definitely giving this recipe a go! MILF, haha, enjoy, even though you don’t qualify, they think you’re hot!
Oh i really don’t like the expression MILF, i mean, ewww, it doesn’t sit well with me at all (i have 4 children & yes, before the MILF days). My sister in law got her biggest wolf whistle ever then turned to show she was 8 months pregnant (clearly all out in front) & she says the look on the guy’s face was priceless. She’s still in that good shape 21 years & 2 more children later too.
As for the pork, flavour!! My husband had roast pork & crackling tonight (he’s on course in the Army) & said it was very well cooked. He would love this recipe (he’s the cook in our family, shame he’s never home). Love Posie
That bread looks delicious! It can’t go wrong with bacon…
And I love inbetweeners too, so funny!
That looks so lovely. Loving the little cut out pattern.
Too funny re the MILF comment! Must say I hate the term!
Too funny, Lorraine! Your fougasse turned out really lovely, what a great picnic item!
Ooh they look delicious!
Not a fan of milf here.
The Fougasse looks great. I’m going to Paris next week and so looking forward to eating lots of great bread and pastries.
And when was fat out of fashion? I LOVE fat. Especially pork and duck fat.
I think being called MILF is a compliment, in a way.
Those pork fougasses look so tasty. Perfect for picnics.
There was a pork fat revival?
You mean to tell me I had been fashionable all along, and didn’t even know it?
Btw, I won’t attempt to spell the name of this outstanding bread, so I’ll just call it delicious!
i’ve been called ‘yummy mummy’ and ‘MILF’ and ‘sexy mama’… I love them all, as they imply I am not a young girl anymore, and had a child, but still have a sexy body and a sexy appealing attitude… That I am not mumsy or frumpy. I dress young and I think young, and young males find it attractive, I think.
But dating or marrying a single mum is a whole other story – I think only a strong man with balls can and will do it. Many guys will drool over a single woman with a child but come crunch time, they will run from responsibility and commitment.
Mmmm, this looks delicious! I’ve been resisting and resisting the cheese and bacon rolls that several bakeries near me make but I think if you put this in front of me, I’d eat it all! Maybe I’m showing my age but I had to look up MILF. How would I feel if someone called me that? Not too impressed I’d have to say!
MILF is such a common French slang word but I hate it. There is something rather creepy about it. But a good fougasses studded with salty, smoky bits of pork is heaven and one French thing I love!
i don’t often think that raw bread dough looks appetizing; it’s amazing what a little bacon can do.
I saw the title of the post and thought, ooh I’ve been meaning to try that since I had it at Alain Ducasse. Whaddya know, small world
)
MILF is not an acronym that gives me confidence in future generations but I am interested in your fougasse – looks lovely and I imagine it would be very rich with the extra fat – probably would keep well for picnics
Just what is bread improver?
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