Try this PAIN bread( cheddar bacon) recipe, or contribute your own.
Suggest a better descriptionINGREDIENTS
3 1/2 cups (525 g) unbleached all-purpose flour
1 1/2 tsp salt
1/2 tsp instant dry yeast
1 3/4 cups (430 ml) cold water
3 cups (300 g) grated sharp cheddar cheese
3/4 lb (340 g) chopped bacon, cooked but not crisp
1-In a large bowl, whisk together the flour, salt and yeast. Add the water. 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.
2-Butter a 4 x 10-inch (10 x 25 cm), 6-cup (1.5 litre) loaf pan. Line with parchment paper, letting it hang over all four sides.
3-In the bowl, punch down the dough, folding it onto itself about 6 times or until the cheese and bacon are evenly distributed.
4-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.
5-With the rack in the middle position, preheat the oven to 400°F (200°C).
6-Bake for 1 hour. Let cool on a wire rack for 15 minutes. Unmould and let cool completely.
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Serving Size: 1 Recipe (342g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 6 | ||
Calories from Fat: 1 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1mg | 0 % | |
Potassium 41.3mg | 1 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.4g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6
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