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35Total Time
230Prep Time
35Bake Time

Bacon & Cheese Loaf

7 Reviews

  • Egg-Free Recipes

About the bake

Calling all cheese and bacon fans! This cheese and bacon bread is such a tasty treat. We are in love with this loaf recipe, and if you are too, make sure to leave a review!

New to baking bread? Read our handy guide on how to tell if your bread is baked.

If you enjoyed making this recipe, give our chunky walnut bread recipe a go.

35Total Time
230Prep Time
35Bake Time


  1. Step 1:

    Mix together the flours and salt in a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the yeast.

  2. Step 2:

    Add the water, a little at a time, until you’ve picked up all the flour from the sides of the bowl.

  3. Step 3:

    You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.

  4. Step 4:

    Tip the dough onto a lightly floured surface and begin to knead. Knead for about 10 minutes until you have a smooth and elastic dough.  This could also be done using a dough hook of your free-standing mixer.

  5. Step 5:

    When your dough feels smooth and silky, put it into a lightly oiled bowl. Cover with a tea towel and leave to rise until at least doubled in size – at least 1 hour, but it’s fine to leave it for 2 or even 3 hours.

  6. Step 6:

    Heat the oil in a frying pan over a medium heat. Add the bacon and cook gently on both sides until tender. Remove and set aside to cool, then chop.

  7. Step 7:

    Once the dough is risen, tip onto a lightly floured surface and knock back lightly, add the bacon and 100g cheese to it and knead in until well distributed.

  8. Step 8:

    Shape the dough into an oval and ease into a lightly oiled 900g (23 x 13cm) loaf tin.

  9. Step 9:

    Cover the dough again with oiled cling film or a damp tea cloth and leave to rise in a warm place for about 45 minutes - 1 hour or until the dough has doubled in size.

  10. Step 10:

    Preheat your oven to 200°C, fan 180°C, gas mark 6.

  11. Step 11:

    Once proved again, slash the loaf and sprinkle with the remaining cheese.

  12. Step 12:

    Place in the centre of the pre-heated oven and bake for 30 - 35 minutes or until the bread is risen and golden brown and sounds hollow when tapped underneath.

  13. Step 13:

    Turn the bread out onto a wire rack as soon as possible to avoid a soggy crust on the bottom.


  • For the Loaf

    • 400g Allinson's strong wholemeal bread flour
    • 100g Allinson's Strong White Bread Flour
    • 10g Salt
    • 7g Allinson's easy bake yeast or time saver yeast
    • 30g Unsalted butter (softened)
    • 300ml Warm water
    • 4 rashers Smoked back bacon (rind removed)
    • 150g Vintage cheddar cheese (grated)


  • 900g loaf tin (23 x13cm)

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