How do you acknowledge Easter.
Son on rebound - wants to marry
Just how much taxpayers money have the Tories wasted
Water Pollution -“ A National Disgrace”? A case for renationalisation?
Bacon and Cheddar loaves recipe from shysal |
|||||||||||||||||||
|
gransnetter ratings
|
||||||||||||||||||
Ingredients400g strong white flour100g strong wholemeal flour 10g salt 10g instant yeast 30g butter (softened) 330ml water For the filling: 8 rashers smoked back bacon (rind removed) 150g grated Cheddar Olive oil |
|||||||||||||||||||
Method1. Tip flours into large bowl and add salt to one side and yeast to the other. Add butter and three-quarters of the water and start to mix. Continue to add more of the water until you have picked up all the flour from the sides of the bowl - you may not need it all or you may need more, dough should be soft but not soggy.2. Tip dough onto floured board and knead for 5-10 minutes. 3. Place dough into lightly oiled bowl and cover with oiled cling film or tea towel. Leave for at least an hour until double the size, but it is fine to leave for 2 or 3 hours. 4. Meanwhile fry bacon in a little oil, cool and chop. Then line tins. For 4 small loaves line 2 baking trays with baking parchment, or for a large loaf oil a loaf tin. 5. Once dough is risen add bacon and grated cheese and knead to evenly distribute, pushing in any bits that stick out. 6. Shape into 4 ovals or one loaf, dust with flour and deeply slash the top(s). 7. Place tin(s) inside a large plastic bag or oiled cling film and leave to prove for about 1 hour until doubled in size. Meanwhile heat oven to 220C. 8. Bake for 20 minutes or until sounds hollow when the bottom is tapped. 9. Brush with a little olive oil for glossy finish. Eat warm or toasted with butter. |
gransnetter Reviews