Ingredients:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tbsp active dry yeast
- 1 1/2 tsp salt
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1 1/2 cups warm water (110-115°F)
- 1 tbsp olive oil
- Additional shredded cheese and bacon for topping (optional)
NOTE 2: 8 rashers of streaky bacon makes barely enough crumbled bacon. Recommend using a few more.
Instructions:
In a large bowl, whisk together the flour, sugar, yeast, and salt. Stir in the shredded cheese and bacon.
Add the warm water and olive oil to the dry ingredients, and stir until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean dish towel, and let rise in a warm, draft-free place for 1 hour or until doubled in size.
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
Once the dough has doubled in size, punch it down and shape it into a round loaf. Place the loaf on the prepared baking sheet.
Cover the loaf with a clean dish towel and let it rise for another 15-20 minutes.
If desired, top the loaf with additional shredded cheese and bacon.
Bake the bread for 20-25 minutes or until golden brown and crusty. Transfer the bread to a wire rack to cool before slicing and serving.
Enjoy your delicious crusty bacon cheese bread!