Calling all cheese and bacon fans! This cheese and bacon bread is such a tasty treat. We are in love with this loaf recipe, and if you are too, make sure to leave a review!
If you enjoyed making this recipe, give our chunky walnut bread recipe a go.
8 ingredients13 steps
Egg-Free Recipes
Ingredients
MetricImperial
For the Loaf
400gAllinson's strong wholemeal bread flour
100gAllinson's Strong White Bread Flour
10gSalt
7gAllinson's easy bake yeast or time saver yeast
30gUnsalted butter (softened)
300mlWarm water
4 rashersSmoked back bacon (rind removed)
150gVintage cheddar cheese (grated)
Utensils
900g loaf tin (23 x13cm)
Method
Step 1
Mix together the flours and salt in a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the yeast.
Step 2
Add the water, a little at a time, until you’ve picked up all the flour from the sides of the bowl.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Shape the dough into an oval and ease into a lightly oiled 900g (23 x 13cm) loaf tin.
Step 9
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.
Step 10
Preheat your oven to 200°C, fan 180°C, gas mark 6.
Step 11
Once proved again, slash the loaf and sprinkle with the remaining cheese.
Step 12
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.
Step 13
Turn the bread out onto a wire rack as soon as possible to avoid a soggy crust on the bottom.
7 Baker Ratings
Worked well, VERY cheesy, more to my hubby’s taste than mine. I usually bake white bread with just a good helping of cheese on top. I used my usual 2lb loaf tin, but I feel this might have been better baked in a round shape on a baking sheet.
Love this?
Not very successful. Made a very large loaf, which was cooked outside in 30-35 minutes, gas mark 6, but not done properly in the middle. I didn’t know how much longer to cook it, getting overdone on the outside.
