Cheese and Bacon bread

I started to enjoy making bread traditionally way lately.. I made the dough last night and put it in the fridge until mid morning.. This bread isn't quick one but it worths the wait.. I had it for lunch with pea and ham soup.. It's so nice!.. Chewy texture inside and crispy outside.. I like it :) 

Ingredients

5 slices thick cut bacon, diced

125g shredded extra sharp cheddar cheese (shred yourself, not packaged)

1 tbs granulated yeast

1 1/2 cup lukewarm water (body temperature is perfect and will not damage yeast)

2 1/4 cups bread flour plus more for dusting

3/4 tbs kosher salt

1 tbs butter

1 tbs corn flour 

Methods

Cook bacon over medium heat until brown and crunchy. Place on a paper towel-lined plate to drain. Set aside.

Add yeast to your dough mixing bowl. Pour in warm water and give the yeast a little stir with a wooden spoon. 

Add flour and salt. Start mixing with a wooden spoon, use your hands as necessary to fully wet the flour and salt. 

Add the cheese and bacon into the dough until fully combined. 

Cover dough with plastic wrap and set in a warm place to rise for at least 3 hours. 

After 3 hours place dough in the refrigerator overnight. This helps make the dough less sticky and easier to work with.)

When ready to bake, place a metal baking pan (not glass) on the bottom rack of the oven. Fill it with water. (This helps steam the bread, giving it the nice crust.)

Preheat oven to 220C, the water will heat up during the preheat. 

Meanwhile, butter the bottom of a baking tray and sprinkle corn flour over the butter to prevent the bread from sticking.

Sprinkle the dough with flour and flour your hands as well. 

Divide the dough into two even loaves, shaping each into a ball. Place on the baking tray, several inches apart. Sprinkle generously with flour. (You can also bake one at a time, saving the dough in the refrigerator for another day.) 

Let rest on the baking tray for 30 minutes.

Just before putting it in the oven, score the top of dough with a sharp knife ( x or any pattern you may like) cutting it right into the dough.

Bake for 30 -45 minutes or until it fully cooked and brown outside. Remove from oven and let cool 15 minutes before slicing...serve warm with your favourite soup or just eat it as is.. I had it with pea and ham soup and it was delicious!