Serves 8
180 min
Tomato, Cheese, and Bacon Bread
Recipe GLPRe3f38549900faa
A hearty, savory bread loaf brimming with smoky bacon, tangy tomato, and melted Monterey Jack cheese. Perfect for toast, sandwiches, or serving alongside soups and salads.
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Ingredients
6 bacon strips
1 cup lukewarm water
1 tablespoon sugar
2¼ teaspoons instant yeast
3 cups bread flour
2 tablespoons tomato paste
2 ounces grated Monterey Jack cheese
½ teaspoon salt
Directions
Cook the 6 bacon strips in a skillet over medium heat until crispy, about 8–10 minutes. Transfer to a paper towel to cool, then chop finely and set aside. Reserve about 1 tablespoon of bacon fat.
In a large bowl, combine the 1 cup lukewarm water, 1 tablespoon sugar, and 2.25 teaspoons instant yeast. Let stand for 5 minutes until foamy.
Stir in 1.5 cups of the bread flour to form a thick paste. Cover with plastic wrap and let rise at room temperature for 30 minutes.
Add the remaining 1.5 cups bread flour, 2 tablespoons tomato paste, the reserved bacon fat, and 0.5 teaspoon salt. Mix until the dough comes together.
Knead the dough by hand or with a stand mixer on medium speed for 8–10 minutes until smooth and elastic.
Fold in the chopped bacon and 2 ounces grated Monterey Jack cheese until evenly distributed throughout the dough.
Shape the dough into a round or oval loaf and place it on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise at room temperature for 90 minutes, or until nearly doubled in size.
Preheat the oven to 400°F. Using a sharp knife, score the top of the loaf with a shallow slash.
Bake for 28–32 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Cool on a wire rack for at least 15 minutes before slicing.
