This delicious bread can be served warm or cold, and is the perfect accompaniment to any lunch or evening meal. If you are a vegetarian you can always omit the bacon and add some extra cheese. This is always top of the bread list when it comes to my two girls as they love to eat it warm from the oven, and the aroma of the baking bread and rosemary is amazing.
We were excited to make this now that our herb garden has grown and we could use fresh rosemary from our very own garden, I can’t tell you how great the girls thought this was! The simple pleasures.
- 300 g strong white bread flour – add extra for dusting
- 200 g strong wholemeal bread flour
- 10 g salt
- 27 g fresh yeast
- 30 g unsalted butter – softened
- 325 ml cool water
- olive oil
- 8 rashers of rind less smoked back bacon
- 140 g strong cheddar cheese
- 2-3 large sprigs of rosemary. finely chopped
- If you have a food mixer you can follow the steps by adding into the mixer with your dough hook attachment, if not then use your hands.
- Tip the two flours into a bowl and add both the salt and the yeast one on each side of the flour mixture.
- Slowly add the butter and two thirds of the cool water, mixing the flour until you have all the flour into a doughy ball, adding more water as you need it until you have a soft dough.
- Use the ball of dough (if mixing by hand) to pick up any flour that may be around the sides of the bowl.
- Lightly flour a clean work surface and knead the dough for about 10 minutes , it will feel wet and sticky at first but then will end up smooth and soft when ready.
- Once at this stage put the ball of dough into a clean oiled bowl, covering it with a clean tea towel, and placing in a warm spot for 2-3 hours.
- While the bread is proving you can get the filling ready by frying the bacon in a little amount of olive oil and then when ready chop into slices.
- Remove the long stalk from the rosemary sprigs, discard and chop the remaining rosemary finely.
- Once your dough has risen, you then add the cheese, rosemary and bacon to the dough in the bowl, kneading the fillings so that they stay within the dough as much as you can.
- On a clean floured surface knead the dough until all the fillings are incorporated.
- You can either shape the dough into round balls to bake as buns or divide into four and shape into ovals.
- Remember to space apart the loaves or buns on a baking sheet, dust the tops of the loaves or buns and slash with a knife also.
- Prove for another one hour, this will double the dough in size.
- Preheat your oven to gas mark 6 / 220 C / 425 F
- Bake in the oven for 20 -25 minutes until the bread looks golden in colour.
- It tastes best eaten warm, but you can serve cooled also.
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