Cheddar Bacon Bread

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3 1/2 cup ( 525 g )

unbleached all-purpose flour(!100.0% !)

1 1/2 tsp {9.1 g}

salt(!1.7% !)

1/2 tsp {2.0 g}

instant dry yeast(!0.4% !)

1 3/4 cup ( 430 mL {431 g} )

cold water(!82.1% !)

3 cup ( 300 g )

grated sharp cheddar cheese(!57.1% !)

3/4 lb ( 340 g )

chopped bacon, cooked but not crisp(!64.8% !)

1607 g 4400 Calories

Total(!274 Calories/100g !)(!306%!)

In a large bowl, whisk together flour, salt and yeast. Add water. Mix with a fork until moistened but not completely smooth. Stir in 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 dough, folding it onto itself about 6 times or until the cheese and bacon are evenly distributed.

Place dough in the pan. Cover with lightly oiled plastic wrap and let rise for 1 hour at room temperature or until dough has risen above edge of pan.

With rack in middle position, preheat oven to 400F/204C.

Bake for 1 hour. Let cool on a wire rack for 15 minutes. Unmould and let cool completely.

{28 g} Makes 1

loaf.

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