Bacon and cheddar loaves recipe
These are an absolute winner with kids. My boy Joshua, given the chance, would eat them for breakfast, lunch and dinner.
Makes four loaves.
Ingredients
- 400 g strong white bread flour, plus extra for dusting
- 100 g strong wholemeal bread flour
- 10 g salt
- 10 g instant yeast
- 30 g unsalted butter, softened
- 330 ml cool water
- 1 cup olive oil for cooking and to finish
- 8 rashers of smoked back bacon, rind removed
- 150 g Cheddar cheese, grated
Details
- Cuisine: English
- Recipe Type: Bread
- Difficulty: Medium
- Preparation Time: 180 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Tip the flours into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter and three-quarters of the water and turn the mixture round with your fingers. Continue to add the remaining water, a little at a time, until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.
- Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for 5–10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.
- When your dough feels smooth and silky, put it into a lightly oiled bowl. Cover with a tea towel and leave to rise until at least doubled in size – at least 1 hour, but it’s fine to leave it for 2 or even 3 hours.
- Meanwhile, for the filling, heat a little olive oil in a frying pan over a medium heat. Add the bacon and cook gently on both sides until tender. Remove and set aside to cool, then chop.
- Line 2 baking trays with baking parchment or silicone paper.
- Once the dough is risen, add the bacon and cheese to it and knead in until well distributed. Tip the dough onto a lightly floured surface and knead briefly, pushing any pieces of bacon or cheese that bounce out back in.
- Divide the dough into 4 pieces and shape into ovals, about 2.5cm thick, tapering the ends of the loaves into points. Place 2 dough ovals on each tray, spacing them apart. Dust the loaves with flour and deeply slash the tops lengthways.
- Put each tray inside a clean plastic bag and leave to prove for 1 hour, or until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. Meanwhile, heat your oven to 220°C.
- Sprinkle the loaves with a little olive oil and bake for 20 minutes until golden brown. Eat warm.
Recipe taken from How To Bake, published by Bloomsbury, £20. Photos by Peter Cassidy.
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