Bread is one of my favourite types of baking, in fact any yeast based bake is. Slightly inspired by the Great British Bake Off's bread week I turned to Paul Hollywood's 'How to Bake' book. With the weather being slightly grim a good comforting loaf was in order and there aren't many things more comforting than warm cheesey, bacon bread. Definitely best eaten when warm.
Ingredients:
- 400g strong white bread flour
- 100g rye bread (the original calls for strong wholemeal flour)
- 10g salt
- 10g instant yeast
- 30g unsalted butter
- 330ml water
- 8 rashers of bacon, cooked and chopped
- 150g cheddar cheese
- Put the flour, salt, yeast and butter in a bowl. Make sure the salt and yeast are at opposite sides of the bowl. Mix the butter in with your fingers.
- Put the bowl on the stand mixer and begin to add the water, keep adding until a rough dough is formed. Knead for another 5-10 minutes.
- When the ball forms a smooth skin pop it into a lightly oiled bowl. Cover the bowl with cling film and leave to raise for around an hour until it doubles.
- Once the dough has risen begin to knead in the cheddar and bacon. Don't knead for too long.
- Divide the dough into 4 pieces and form oval loaves and place onto two baking sheets. Cover with more cling film and leave to rise again. Pre heat the oven to 200c.
- Once risen and the oven is up to temperature sprinkle the loaves with olive oil and bake for around 20 minutes. Tap on the bottom to ensure a hollow a sound.
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