Bacon & Cheese Loaf by Allinson's

Method

1. Mix together the flours and salt in a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the yeast.

2. Add the water, a little at a time, until you’ve picked up all the flour from the sides of the bowl.

3. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.

4. Tip the dough onto a lightly floured surface and begin to knead. Knead for about 10 minutes until you have a smooth and elastic dough.  This could also be done using a dough hook of your free-standing mixer.

5. When your dough feels smooth and silky, put it into a lightly oiled bowl. Cover with a tea towel and leave to rise until at least doubled in size – at least 1 hour, but it’s fine to leave it for 2 or even 3 hours.

6. Heat the oil in a frying pan over a medium heat. Add the bacon and cook gently on both sides until tender. Remove and set aside to cool, then chop.

7. Once the dough is risen, tip onto a lightly floured surface and knock back lightly, add the bacon and 100g cheese to it and knead in until well distributed.

8. Shape the dough into an oval and ease into a lightly oiled 900g (23 x 13cm) loaf tin.

9. Cover the dough again with oiled cling film or a damp tea cloth and leave to rise in a warm place for about 45 minutes - 1 hour or until the dough has doubled in size.

10. Preheat your oven to 200°C, fan 180°C, gas mark 6.

11. Once proved again, slash the loaf and sprinkle with the remaining cheese.

12. Place in the centre of the pre-heated oven and bake for 30 - 35 minutes or until the bread is risen and golden brown and sounds hollow when tapped underneath.

13. Turn the bread out onto a wire rack as soon as possible to avoid a soggy crust on the bottom.