Cheddar Bacon Bread
Cheddar Bacon Bread
Rating: (1 rated)
  • 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.
  • Description
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