Cheddar Bacon Bread

Name: Cheddar Bacon Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 loaf
Ingredients: 3 1/2 cups (525 g) unbleached all-purpose flour; 1 1/2 tsp salt; 1/2 tsp instant dry yeast; 1 3/4 cups (430 ml) cold water; 3 cups (300 g) grated sharp cheddar cheese; 3/4 lb (340 g) chopped bacon, cooked but not crisp

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Preparation 20 min
Cooking 1 h
Raising 9 h
Servings 1
Makes 1 loaf

When you’re cooking the bacon, take it off the heat before it’s crispy. It should still be soft when it hits the oven, because it will continue to cook inside the bread.

Featured in RICARDO Magazine FALL 2017 (p. 91)

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Ingredients

- 3 1/2 cups (525 g) unbleached all-purpose flour
- 1 1/2 tsp salt
- 1/2 tsp instant dry yeast
- 1 3/4 cups (430 ml) cold water
- 3 cups (300 g) grated sharp cheddar cheese
- 3/4 lb (340 g) chopped bacon, cooked but not crisp

Preparation

- In a large bowl, whisk together the flour, salt and yeast. Add the water. Mix with a fork until moistened but not completely smooth. Stir in the cheese and bacon. Cover with plastic wrap and let rest for 8 to 12 hours at room temperature.
- Butter a 4 x 10-inch (10 x 25 cm), 6-cup (1.5 litre) loaf pan. Line with parchment paper, letting it hang over all four sides.
- In the bowl, punch down the dough, folding it onto itself about 6 times or until the cheese and bacon are evenly distributed.
- Place the dough in the pan. Cover with lightly oiled plastic wrap and let rise for 1 hour at room temperature or until the dough has risen above the edge of the pan.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Bake for 1 hour. Let cool on a wire rack for 15 minutes. Unmould and let cool completely.

Cheddar Bacon Bread

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Ingredients

Preparation

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