This weeks bake is a total comfort food! I haven’t made bread in ages and was really craving some cheesy bread. This recipe combines comté and bacon lardons and is perfect to dip in some soup. I used Paul Hollywood’s recipe and I haven’t deviated away from it much I have just made it simpler and taken out a few extra steps.
- 400g Strong White Bread Flour
- 100g Light rye flour
- 10g Salt
- 8g Dried yeast
- 20ml Olive Oil
- 150g Bacon Lardons
- 200g of Comté cheese
- Firstly fry the bacon lardons until crispy and then place on a plate with a piece of kitchen roll on top to soak up some of the oil.
- Add both flours, yeast, salt, oil and 3/4 of the water into a mix and beat until it comes together, add the rest of the water and the cooled bacon lardons until the dough is nice and stretchy. (You can do this by hand it might just take longer to knead).
- Place the dough in a lightly oiled bowl and leave to double in size for a couple of hours somewhere warm – I use the airing cupboard in winter.
- Cube the comté into small 1cm size pieces.
- Tip the dough onto a lightly floured work surface and split into three. Roll the three pieces of dough into 20cm circles to fit the tin.
- Lightly oil a 20cm spring form tin. Place one circle in the middle.
- Add half of the comté on top of the first dough circle, then add another dough circle and add the rest of the comté, finishing with the final dough circle.
- Place the tin in a roomy plastic bag and leave to rise for 1 hour until puffed up. Pre-heat the oven to 200 degrees celsius.
- Bake the bread in the oven for 30 minutes until golden on top. Leave in the tin to cool slightly for 5 minutes then remove and enjoy or cool completely.