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