If you bake it, they will come

Food Ched­dar ba­con bread screams Sun­day break­fast Wed­nes­day, Novem­ber 15, 2017

StarMetro Halifax - - FOOD - Ri­cardo life@metronews.ca Makes 1 loaf.

At our house, week­ends are for spend­ing time to­gether, tack­ling projects and, of course, cook­ing. I like to carve out time for spe­cial recipes that are time-wor­thy: They’re not com­pli­cated, but they may in­volve a bit more prep than usual. And are they ever worth it. En­ter this ched­dar ba­con bread that just screams Sun­day break­fast.

The recipe is sim­ple, but the dough needs to rest for 8 to 12 hours. My trick? Prepare it on Satur­day night and come Sun­day morn­ing, let the smell of freshly baked bread fill the house. Served with some creamy scram­bled eggs, the deca­dent slices taste best smeared with but­ter. If you bake it, they will come. Ched­dar Ba­con Bread in­gre­di­ents • 3 1/2 cups (525 g) un­bleached all-pur­pose flour • 1 1/2 tsp salt • 1/2 tsp in­stant dry yeast • 1 3/4 cups (430 ml) cold wa­ter • 3 cups (300 g) grated sharp ched­dar cheese • 3/4 lb (340 g) chopped ba­con, cooked but not crisp Di­rec­tions 1. 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. 2. But­ter a 4 x 10-inch (10 x 25-cm), 6-cup (1.5-litre) loaf pan. Line with parch­ment SPON­SORED CON­TENT pa­per, let­ting it hang over all four sides. 3. In the bowl, punch down dough, fold­ing it onto it­self about 6 times or un­til the cheese and ba­con are evenly dis­trib­uted. DOWN­TOWN hal­i­fax BUSI­NESS 4. 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. 5. With rack in mid­dle po­si­tion, pre­heat oven to 400°F (200°C). 6. Bake for 1 hour. Let cool on a wire rack for 15 min­utes. Un­mould and let cool.


Bak­ing ched­dar ba­con bread may in­volve a bit more prep than usual, but it’s worth it.

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