Free shipping may exclude areas deemed remote by our carriers. Our Customer Service team will inform you of the price to ship your item when they process your request.
RECIPE
Aged Cheddar and Bacon No Knead Bread
4.2 L Round Dutch Oven
Flour
Under 1 hour
6-8
RECIPE NOTES
Our Aged Cheddar and Bacon No Knead Bread is a great recipe to practice your bread-making skills from the comfort of your own home. The combination of aged cheddar and bacon bits elevates this traditional recipe, but feel free to experiment with different blends of cheese and other salty add-ins.
The Dutch Oven's thick enamelled cast iron walls and tight-fitting lid allow the bread to steam at the beginning of the bake. This makes for the best rise and results in a fresh loaf of bread with a crispy crust and a soft and fluffy interior. The Dutch Oven is all you’ll need for this recipe, making cleanup a breeze.
Our Aged Cheddar and Bacon No Knead Bread recipe takes approximately three hours to prepare, including the time it takes for the dough to rise, and can serve between six and eight portions. With mostly pantry staples needed, . Be sure to follow the steps below and enjoy!
INSTRUCTIONS
In a large bowl combine flour, yeast, salt, ¾ cup of grated aged cheddar cheese and ½ cup of cooked bacon pieces. Add water, stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest over night at room temperature.
Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel with flour, put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
Preheat oven to 450°F. Place the French oven in the oven as it preheats. Carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. . Cover with lid and bake 30 minutes. Remove lid and add remaining ¼ cup of cheese and 1 tbsp of cooked bacon pieces. Bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
