Cheddar Bacon Bread

cheddar bacon bread old cut kitchen

I subscribe to Ricardo Magazine and I found this recipe for Cheddar Bacon Bread. This is a perfect recipe for someone who doesn’t make bread. There’s no kneading involved and it’s very forgiving. I was actually reminded of a recipe I came across a number of years ago. It was a bread recipe from the New York Times and was a “no knead” bread that became an overnight sensation! Needless to say, I did make it several times! This Cheddar Bacon Bread is very similar. And simple.

Cook the bacon and let it cool, then chop it up into small pieces. Shred the cheese. There’s a LOT of bacon and cheese in this bread. That’s why it’s so good!

cheddar-bacon-bread

Mix up the dry ingredients, stir in the water then add the bacon and cheese. It’s quite sticky.

cheddar-bacon-bread

No knead bread has to rise a long time.

Once you’ve mixed everything together, cover with plastic wrap and let it rise at room temperature for 8-12 hours. I made mine at night and finished it in the morning after 11 hours. Yes, I left dough rising with meat and cheese in it for 11  hours at room temperature. Sounds crazy but I did.

Once it has doubled in size, punch it down, fold it over a few times (you can do this right in the bowl with your hands or a wooden spoon) and drop it into the loaf pan lined with buttered parchment paper. I think the butter is important because there isn’t enough fat already in the bread. OK that was a joke. Cover with oiled plastic wrap and leave it for about an hour until the dough has doubled in size.

cheddar bacon bread old cut kitchen

Preheat the oven, bake on the middle rack at 400 degrees for an hour.

cheddar bacon bread old cut kitchen

It smelled so good!

I had to go out so I left it cooling on the counter. My friend Deb stopped by and left me this note:

ransom note old cut kitchen

She didn’t really take it and I shared some with her that afternoon.

cheddar bacon bread old cut kitchen

It was great toasted the next day too.

It’s a very heavy dense bread. I made a second loaf using herbs instead of bacon and let it rise for about 20 hours which is similar to the New York Times version. It did rise quite a bit more than the first loaf and rose more during the second rising in the pan too. But the finished product was the same, fairly dense. But really, really good!!

I enjoyed this Cheddar Bacon Bread with some Curried Squash Soup with Crispy Sage so there was a healthy component to the meal.

Here’s a link to the recipe:

https://www.ricardocuisine.com/en/recipes/7665-cheddar-bacon-bread

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