Recipes Bread & Dough Recipes Brown & Wholemeal Loaves & Rolls Bacon & Cheese Loaf Back to Brown & Wholemeal Loaves & Rolls Bacon & Cheese Loaf by Allinson's Total Time 3h 5m Prep Time 2h 30m Bake Time 35m Serves 8 Skill Level Easy Dietary Needs EF Egg free 0 Reviews No ratings yet Save Save this recipe Share This bacon and cheese loaf is such a tasty treat. We are in love with this loaf recipe, it's just perfect with a bowl of soup. Method Mix together the flours and salt in a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the yeast. Add the water, a little at a time, until you’ve picked up all the flour from the sides of the bowl. 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. 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. 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. 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. 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. Shape the dough into an oval and ease into a lightly oiled 900g (23 x 13cm) loaf tin. 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. Preheat your oven to 200°C, fan 180°C, gas mark 6. Once proved again, slash the loaf and sprinkle with the remaining cheese. 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. Turn the bread out onto a wire rack as soon as possible to avoid a soggy crust on the bottom. Let's Bake The easiest way to follow a recipe Afternoon Tea Breakfast & Brunch Comfort Food Egg Free Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Unfortunately reviews are not permitted to non-registered users. Please Log in to leave your review or ask us a question. Ingredients Metric 400g Strong Wholemeal Bread Flour (We like Allinson's) 100g Strong White Bread Flour (We like Allinson's) This is versatile, everyday bread flour with a high protein content which helps to make the perfect loaf. Bread flour has higher gluten levels than culinary flours such as plain or self-raising. Very strong bread flour has an even higher gluten level so can be used to produce a higher rise loaf. Good for white loaves, pizza dough and pasta. 10g Salt 7g Easy Bake Yeast (We like Allinson's) Perfect to use in bread makers and hand baking this yeast, gives your dough a quick rise, eliminating the need to 'knock back.' The dough will only require one kneading and one period of proving. The yeast can be added with the flour straight from the pack and will become activated as soon as it comes into contact with the liquid. 30g Unsalted Butter (Softened) 300ml Cold Water 4 Rashers Smoked Back Bacon (Rind Removed) 150g Vintage Cheddar Cheese (Grated) Utensils 900g Loaf Tin (23 x13cm) Recipe Alternatives Multigrain loaf Multigrain loaf Total 0m Serves 0 Skill Easy Diet Rating No ratings yet Light malted brown loaf Light malted brown loaf Total 50m Makes 1 Skill Easy Diet Rating 5 star rating Cranberry & Pumpkin Seed Cob Cranberry & Pumpkin Seed Cob Total 3h 5m Makes 1 Skill Easy Diet Rating 5 star rating
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