Bacon and Cheddar Loaves

Bacon1

What is better than the aroma of freshly baked bread? Freshly baked bread coming from your own oven.

Lately I’ve been a little obsessed with baking bread.  More specifically, Paul Hollywood‘s bread.  I’ve baked a few.  Some successful, some not so :(  However, I have found one that was (extremely) successful and better still, damn delicious.  There are a lot of bread recipes out there. Some are complicated and some are easy.  I think this recipe falls in between.  There are also some no-knead recipes out there.  Check out my instagram feed for one I baked for our ANZAC day picnic or check out #ggbreadrevolution on instagram and twitter for more pics of yummy bread.

These loaves are baked with bacon pieces and cheddar cheese.  These two ingredients lifts the flavour profile through the roof.  It was a hit with hubby and the kiddies so it is definitely a recipe I will use again and again.

 

bacon3

400g strong white bread flour, plus extra for dusting
100g strong wholemeal bread flour
10g salt
10g instant yeast
30g unsalted butter, softened
330ml cool water

For the filling
8 rashers of smoked bacon, rind removed, cooked and chopped into small pieces
150g cheddar, grated

 

1. Tip the flours into a large bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter and 3/4 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 he mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.

2. Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for 5 to 10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.

3. When your dough feels smooth and silky, put it into lightly oiled bowl. Cover with a the towel and leave to rise until at least doubled in size (at least 1 hour but can be left for 2 or 3 hours)

4. Line 2 baking trays with baking paper.

5. Once the dough is risen, add the bacon and cheese to it and knead it 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.

6. Divide the dough into 4 pieces and shape into ovals, tapering the ends of the loaves into points. Place the dough ovals onto trays, spacing them apart. Dust the loaves with flour and deeply slash the tops lengthways.

7. 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. Preheat your oven to 220degC.

8. Sprinkle the loaves with a little olive oil and bake for 20mins until golden brown. Eat warm.

bacon2

No matter how you bake and which recipe you use, home baked bread will always be better and more satisfying than bought bread.

Bon Appetite,

Cherrie

About these ads

2 thoughts on “Bacon and Cheddar Loaves

  1. Pingback: Banana Fudge Layer Cake for Great Food Blogger Bake Off | Sweet Cherrie Pie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s