Cheddar Bacon Bread

At the request of a few Instagram followers here is the recipe for the bacon cheddar bread:

Bacon Cheddar Bread (from Ricardo Magazine)

3 1/2 C / 525g all-purpose flour
1 1/2 tsp kosher salt
1/2 tsp instant yeast
1 3/4 C cold water (not ice cold)
3 C / 300g cheddar cheese, grated
3/4 lb / 340g bacon, cooked and cut into 1/4” pieces (not super crispy or it risks getting too well done in baking process)

In a large bowl combine the flour, salt, yeast, and cold water. Use a fork to mix into a shaggy dough. Stir in the cheese and bacon. It will be very rough, and shaggy.

Cover with plastic wrap and allow to rest on the counter for 8-12hrs (overnight is perfect).

Grease and line a standard loaf pan. Leave parchment overhang on two sides for easy removal after baking.

Shape the dough into a rough log and place into prepared pan. Cover loosely with greased plastic wrap, and allow to rise until slightly puffed above the edge of the pan.

Preheat oven to 400F.

Bake for 60mins (until 200F internal temp). Tent with foil if browning too quickly.

Rest in the pan for 15mins, then use parchment sling to remove, and allow to cool completely on a rack.

Slice and enjoy!

If you bake this let me know! Comment below, send me an email,

or tag #ragebake @ragebake on Instagram, Facebook, or Twitter.

Enjoy!

Print

With ImageWithout Image

Bacon Cheddar Bread

Yield: 1

Author: Kate Davis - RageBake

Irresistible loaf filled with cheesy, bacony goodness!

Cook modePrevent screen from turning off

Ingredients

• 3 1/2 C / 525g all-purpose flour
• 1 1/2 tsp kosher salt
• 1/2 tsp instant yeast
• 1 3/4 C cold water (not ice cold)
• 3 C / 300g cheddar cheese, grated
• 3/4 lb / 340g bacon, cooked and cut into 1/4” pieces (not super crispy or it risks getting too well done in baking process)

Instructions

1. In a large bowl combine the flour, salt, yeast, and cold water. Use a fork to mix into a shaggy dough. Stir in the cheese and bacon. It will be very rough, and shaggy.
2. Cover with plastic wrap and allow to rest on the counter for 8-12hrs (overnight is perfect).
3. Grease and line a standard loaf pan. Leave parchment overhang on two sides for easy removal after baking.
4. Shape the dough into a rough log and place into prepared pan. Cover loosely with greased plastic wrap, and allow to rise until slightly puffed above the edge of the pan.
5. Preheat oven to 400F.
6. Bake for 60mins (until 200F internal temp). Tent with foil if browning too quickly.
7. Rest in the pan for 15mins, then use parchment sling to remove, and allow to cool completely on a rack.
8. Slice and enjoy!

Did you make this recipe?

Tag @ragebake on instagram and hashtag it #ragebake