Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Knead the dough by hand or with a stand mixer on medium speed for 8–10 minutes until smooth and elastic.

6. 6

   Fold in the chopped bacon and 2 ounces grated Monterey Jack cheese until evenly distributed throughout the dough.

7. 7

   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.

8. 8

   Preheat the oven to 400°F. Using a sharp knife, score the top of the loaf with a shallow slash.

9. 9

   Bake for 28–32 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

10. 10

    Cool on a wire rack for at least 15 minutes before slicing.