Cheddar Bacon Bread
unbleached all-purpose flour(!100.0% !) |
|
salt(!1.7% !) |
|
instant dry yeast(!0.4% !) |
|
cold water(!82.1% !) |
|
grated sharp cheddar cheese(!57.1% !) |
|
chopped bacon, cooked but not crisp(!64.8% !) |
|
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.
loaf. |