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Bacon and onion bread

Recipe from: 5/1/2007 12:00:00 AM

Ingredients 8
Servings 0
Time 120 mins plus resting time


  • 200
    Streaky Bacon Rashers
  • 2
    finely sliced
    Red Onions
  • 500
    Strong Bread Flour
  • 20
    Coarse Semolina
  • 10
    Packet Yeast
  • 10
    Sea Salt Flakes
  • 50
    Extra &ndash Virgin Olive Oil
  • 320


45 mins

1 Slowly fry the bacon until crispy in a pan over a low heat; remove and set onto paper towel. Then chop or crumble into pieces.

2 Wipe out the frying pan with paper towel and add 2 tbsp olive oil. Fry the onions until caramel- ised, adding a little brown sugar when they start to soften.

3 Mix the bread flour, semolina, salt and yeast in a bowl.

4 Add the olive oil and water.

5 Hold the bowl with one hand and mix the ingredients around with the other for 2to 3 minutes until the dough starts to form.

6 Tip the dough onto a clean work surface (do not add any flour, even if the dough looks very moist) and knead it for about 10 minutes until it is smooth and elastic.

7 Make a well in the centre, add the bacon and onion and knead until it comes together in a sticky dough.

8 Place in a lightly oiled bowl, cover with a clean tea towel and leave to rise in a warm, draught-free place for 1 hour.

9 Tip the dough out onto a clean work surface, this time sprinkled with flour. Shape it into a ball. Return to the bowl and leave to rise for another 30 minutes.

10 Tip out onto the floured surface again and shape the ball of dough into a large loaf by folding the edges under. Cut three slashes across the top with a sharp knife. Place on a greased baking sheet and leave to rest for 30 to 60 minutes.

11 Preheat the oven to 190 graad C. Gently go over the cuts on top of the bread again with a sharp knife and bake the bread for 45 minutes. Serve warm


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