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cheddar bacon bread old cut kitchen

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
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.
  • Bugter 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.
Keyword cheddar bacon bread, new york times no knead bread, ricardo magazine
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