I apologise for those who are on a diet and are taken in by this recipe, it is most certainly not diet friendly and is packed full of naughty delicious goodness. I woke up this morning with the urge to make bread and fancied more than just a bob standard loaf. This recipe most certainly ticked all the boxes. Although making your own bread is time consuming, it is so satisfying and there is no greater pleasure than the smell and the excitement you get when it is cooking, let alone the eating of it. I have to admit that I was a tad impatient and probably should have a) let it rise for longer and b) let it cool for longer, but I was just so excited to eat it. It was still very warm when I sliced it which it why it squished a little; needless to say it was still totally delicious. We ate this as a mop-up for a messy moussaka, followed by apple crumble, followed by a nap; now that is what I call a perfect Sunday afternoon!
– 500ml strong white bread flour
– 10g salt
– 7g fast action yeast
– 40ml olive oil
– 320ml cold water
– 2 red onions – sliced
– 4 rashes bacon – chopped
– 1 tbsp olive oil
– 200g brie – skin removed and chopped
Place the flour in a bowl and put the salt in one side and the yeast in the other
Pour the oil into the centre of the flour, along with 240ml of the water
Bring the dough together with your fingertips – you may need to add more water as you go along. You want to bring the dough together so that it is sticky but not really wet.
Once your have brought all the dough together and cleaned the sides of flour then tip the dough onto an oiled worktop and start to knead.
Knead the dough for 5-10 minutes until it is smooth and elastic
Lightly oil a clean bowl, put the dough in it, cover and leave somewhere warm to rise. You want it to triple in size so will take at least an hour and a half
While the dough is rising you can make your filling
Heat the oil in a frying pan and gently fry the onions for 5 minutes to soften
Add the bacon and fry off until cooked and slightly crispy
Grease and line a 20cm taken tin or high sided roasting tin
Ones the dough has risen, remove from the bowl and knock back to get the air out of it.
Knead again for a few minutes to get it back to the smooth elastic consistency you had initially
Divide the dough into three and stretch out so that it will fit the bottom of your prepared tin
Place one of the dough sheets on the bottom and top with half the bacon and half the cheese chunks
Lay another sheet of dough on top and then top with the remaining bacon mix and the brie
Top with the final layer of bread and tuck the sides in
Dust with flour and then place in a large clean plastic bag and leave to rise for an hour
Preheat the oven to 220’C and bake the bread for half an hour
Remove from the oven and leave to cool slightly before removing from the tin and setting to cool completely on a wire rack.
Slice up and enjoy with a thick spread of butter or cream cheese