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

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.

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