BAKE WITH BACON
How to introduce some smoky rashers into your bakes and cakes
Add some meat to your cakes (yes, really!)
Leek, cheddar & bacon loaf Cuts into 10 slices Prep 40 mins plus rising Cook 45 mins 51p a slice 333 kcals, 19g fat, 9g sat. fat, 1g sugar 500g pack bread mix 2 tbsp olive oil 200g smoked bacon lardons 2 tbsp butter 3 large fat leeks, thinly sliced little flour, for dusting 200g mature cheddar, diced 2 eggs, beaten separately 10 sage leaves, thinly shredded 2 tbsp grated Parmesan
Make up the bread mix following pack instructions, using the 2 tbsp oil and the recommended amount of water. Leave in an oiled bowl, covered with oiled cling film, somewhere warm-ish to rise for 1 hr. Meanwhile, put the lardons in a big, cold frying pan. Heat gently at first so the fat runs from the lardons before they crisp up – about 10 mins. Remove with a spoon. Add the butter and leeks and cook to soften. Cool.
Roll out the dough on a lightly floured surface to a rectangle about 20 x 70cm. Mix the lardons, leeks, cheddar, 1 egg, sage and seasoning. Spoon the filling down one long edge of the rectangle, then brush the edge with egg. Fold the other half of the dough over the filling and pinch the edges, but not the ends, to seal into a long sausage. Shape into a ring on a floured baking tray, around a floured empty jar or tin. Pinch together the open ends to finish. Brush with egg, scatter with Parmesan and cover with a tea towel. Leave to rise for 15-20 mins. Heat oven to 200C/180C fan/gas 6. Bake for 30- 40 mins.