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no knead cheddar bacon bread

Cheddar Bacon Bread

Easy no knead bread recipe from Ricardo Magazine
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Prep Time 10 minutes
Cook Time 1 hour
Rising Time 12 hours
Total Time 13 hours 10 minutes
Course Bread
Cuisine Canadian
Servings 1 loaf

Ingredients
  

  • 3 ½ cups unbleached all purpose flour
  • 1 ½ tsp salt
  • ½ tsp instant dry yeast
  • 1 ¾ cups cold water
  • 3 cups grated sharp cheddar cheese
  • ¾ lb chopped bacon, cooked but not crisp

Instructions
 

  • In a large bowl whisk together flour, salt and yeast. Add water and mix with a fork until moistened but not completely smooth. Stir in the cheese and bacon. Cover with plastic wrap and let rest for 8 to 12 hours at room temperature.
  • Butter a 4 x 10 inch, 10 x 25 cm 6 cup loaf pan. Line with parchment paper, letting it hang over all four sides.
  • In the bowl, punch down the dough, folding it onto itself about 6 times or until the cheese and bacon are evenly distributed.
  • Place the dough in the pan. Cover with lightly oiled plastic wrap and let rise for 1 hour at room temperature or until the dough has risen above the edge of the pan.
  • With the rack in the middle position, preheat the oven to 400°.
  • Bake for 1 hour. Let cool on a wire rack for 15 minutes. Remove from pan, remove parchment and let cool completely.

Notes

Nutrition information not included for obvious reasons. 
Keyword cheddar bacon bread, no knead bread recipe, ricardo recipes
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