Di­rec­tions 1.

Metro Canada (Toronto) - - Food -

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

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 pa­per, let­ting it hang over all four sides.

3.

In the bowl, punch down dough, fold­ing it onto it­self

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