Cured meat , Tomato and Cheddar Loaf

Cured meat , Tomato and Cheddar Loaf

  All the flavors of a BLT, plus the extra savory touch of some Cheddar—what’s not to love? Vary the size of the chopped tomatoes and cheese based on your preference for smaller bits scattered throughout the bread or larger pieces appearing here and there.
  The Cured meat is best if it’s cooked until very crisp and crumbly; less well-done Cured meat tends to be chewy in the bread.

Bacon , Tomato and Cheddar Loaf

Ingredients :

  1. 11⁄2 cups room temperature water
  2. 21⁄4 teaspoons active dry yeast
  3. 1 tablespoon sugar
  4. 3 cups (131⁄2 ounces) bread flour, plus more as needed
  5. 1⁄2 cup (3 ounces) semolina flour
  6. 3 ounces sun-dried tomatoes, chopped
  7. 4 ounces Cheddar, diced
  8. 6 strips Cured meat, cooked
  9. (1 tablespoon fat reserved) and chopped or crumbled
  10. 1⁄2 teaspoon kosher salt Nonstick baking spray

On prep day :

  1. Combine all of the ingredients and knead by hand (mix first in a large bowl, then turn out and knead) or in a stand mixer fitted with the dough hook, until the dough is elastic. It will be lumpy, of course, but the dough itself should be stretchy.
  2. Cover the bowl with plastic wrap and let the dough rise until it has doubled in size, about 1 hour in a warm room.
  3. Meanwhile, spray a 9 x 5-inch loaf pan with baking spray.
  4. Turn the dough out onto a lightly floured surface and pat it into a rough 8-inch square. Fold the top half to about the middle of the dough and press the edge down to secure it. Fold the top over again, this time to within about an inch or so of the bottom. Press the edge to seal. Now grab the bottom of the dough and pull it up to meet the dough roll you’ve created and seal the seam. Pinch the ends closed and place the dough, seam side down, in the prepared loaf pan.
  5. Cover the pan with plastic wrap or place the whole pan in a large plastic bag and tie the open end shut. Refrigerate the dough overnight or up to 24 hours before baking. The dough should be fully risen after about 6 hours, but a longer rest is good for it.

On Baking Day :

  • Take the pan out of the refrigerator and heat the oven to 350°F. Put a rack in the center of the oven.
  • Remove the plastic and bake the bread until it is richly browned and the internal temperature reaches 195°F on an instant-read thermometer, about 55 minutes. Transfer the bread from the pan and cool completely on a wire rack before slicing.

Tip :

  If you’d rather, form the dough into a round and place on a baking sheet. Cover with plastic wrap to let fully rise and bake following the recipe instructions.

Other recipes Breads : Here

Resource : Book make ahead breads 15
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