Grandma’s Cheese and Bacon Bread & I am Co-Hosting FF #68!
Ok, so Angie who hosts Fiesta Friday must have gone completely bonkers, because she has asked me for a second time to co-host her lovely Fiesta Friday party!!! Last time I hosted this with Mr Fritz and we had looooaaads of fun, got a few people in to trouble me thinks…coughs…looks innocent…points a finger at Mr Fritz!! Looks innocent again.
This time I am co-hosting it with the lovely Jhuls from The Not So Creative Cook, this time I promise to behave, to be courteous, not to say anything out of fashion, crude nor unwanted 😀 So grab your plates, grab some food, fill yer glasses with fizzy stuff or whatever takes your fancy, blog hop, say hi and have some fun! I will popping by here and now just to make sure everyone is behaving of course, but please do not ask me for culinary tips, just because I am co-hosting doesn’t mean I can cook!!! Grinzzz…
Let’s party at Fiesta Friday #68 woohooo it’s going to be fun!
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Now on to serious stuff….Grandma’s Bread!!!
Now there has always been one thing that frightened me and that was baking bread. I used to be frightened of anything to do with baking cakes or sweet things, I am no expert but have managed to overcome this and enjoy making many sweet mistakes in the kitchen. However, bread making I would admire from afar and think “oh my I wish I could do that”.
There is just something magical about being able to bake one’s own loaf and clever too! That smell, nothing quite beats it and the freshness, one cannot replicate from a shop.
So I thought I would try my hand at a Grandma’s Recipe (not my Grandma however).
You know what I did?
I was so consumed by trying to get it right that well, ok don’t laugh, I forgot to put the yeast in. Yup, omg, how stupid is that, the one thing that makes or breaks baking bread. I realized this AFTER the two hours it had sat and was nearly ready to go in the oven. So I added the yeast, it was hard to do at this stage once the dough had formed, but me and my eldest son worked and worked at it, I hear experienced bread makers wincing at this point. Then yes I thought “this has been so much hard work, I am putting it in the oven and seeing what happens anyway”.
That is what I did folks and this is what came out. It wasn’t perfect by any stretch, right in the middle wasn’t quite how it should be, but the rest was fine and in fact the family ate all of it and asked for more LOL.
Next time I WILL remember the yeast!
Cheese & Bacon Bread
Makes 1 loaf
Preparation time 2 hrs 30 mins
Cooking Time 35 mins
- 400g/14oz strong white bread flour, plus extra for dusting
- 1/2 tsp easy blend dried yeast
- 1 tbsp caster (superfine) sugar
- 100g/3`1/2 oz streaky bacon, chopped
- 100g/3 1/2 oz cheddar, grated
- a small bunch of chives, chopped
- Mix together the flour, yeast, sugar and salt. Stir the bacon, cheese and chives into 280ml/9 1/2fl.oz/1cup warm water and stir into the dry ingredients.
- Knead the mixture on a lightly oiled surface for 10 minutes or until the dough is smooth and elastic. Leave the dough to rest in a lightly oiled bowl, covered with oiled cling film, for 1-2 hours or until doubled in size.
- Knead the dough for 2 more minutes then roll it into a fat sausage. Turn it 90 degrees and roll it tightly the other way then tuck the ends under and transfer the dough to a lined baking tray, keeping the seam underneath. Cover the dough loosely with oiled cling film and leave to prove for 45 minutes.
- Preheat the oven to 220 degrees C (200 degrees C Fan)/ 430 F/ gas 7
- Transfer the tray to the top shelf on the oven. Bake for 35 minutes or until the underneath sounds hollow when tapped. Leave to cool on a wire rack before slicing.
This is post is a contribution towards Fiesta Friday, which you will find here: Fiesta Friday