Bacon Cheese Bread
This savory Cheese Bread with Bacon is beautiful to look at and super tasty to eat.The dough is enriched with butter and egg then rolled up with cheese and bacon. You won't be able to eat just one slice!
- Prep time
- 35 min
- Cook time
- 40 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup milk
- ¼ cup (50 grams) unsalted butter (at room temperature)
- 3½ cups (455 grams) bread flour (plus extra if needed and for dusting)
- 1 tablespoon white granulated sugar
- 1 egg
- 2¼ teaspoons active dry yeast
- 1 teaspoons salt
- 2 cups grated cheese (use a firm tasty cheese you enjoy)
- ½ cup diced bacon (excess fat removed)
- 2 teaspoon smoked paprika
- 2 tablespoons melted unsalted butter (cooled)
- 1 egg
- 1 teaspoon water
- pinch salt
Instructions
- 1
Lightly grease and completely line a 8-inch(20cm) x 4-ichn(10cm) loaf pan with non stick baking paper.
- 2
Heat milk and butter over low heat until butter has melted and the milk is just lukewarm. If the milk is too hot, allow to cool until lukewarm.
- 3
Place the 3 cups flour, sugar, egg, active dry yeast, and milk mixture into a stand mixer bowl
- 4
Use a dough hook and knead for 1 minute
- 5
Add the salt and knead for a further 5 minutes. If too sticky to handle add a little more flour one spoonful at a time. See notes on tips for making the dough.
- 6
Turn the dough out onto a lightly floured surface and knead until smooth and form into a ball.
- 7
Lightly oil the bowl and return the dough to the bowl flipping it over so that the dough is oiled all over.
- 8
Cover with plastic wrap and leave in a warm place for 1½ hours or until doubled in size.
- 9
Roll out the dough on a lightly floured surface to a rectangle 20-inch (50cm) x 12-inch (30cm).
- 10
Prepare the filling by mixing together all the filling ingredients until well combined.
- 11
Spread with filling mixture evenly over the dough.
- 12
Starting on the long side, roll the dough up into a log.
- 13
Cut the log in half lengthwise.
- 14
Place side by side and tightly braid the dough pieces. See notes on braiding tips. Pinch ends to seal.
- 15
The log will seems too long to fit into the pan, Simply, cup your hands around the ends of the braided log and squish the log together to compress the twist and ensure it fits into the pan. Place dough into prepared pan.
- 16
Cover with plastic wrap and leave in a warm place for 30-40 minutes or until risen. Preheat oven 350°F(180ºC).
- 17
Beat extra egg with water and salt for the egg wash.
- 18
When ready, brush the dough with the egg wash and bake for 30-40 minutes until browned and cooked through.
- 19
Cool in the pan for 10 minutes before turning out onto a cool wire rack to cool.