I made this during my cookery demonstration at Taste of Togher recently and it went down a storm! I promised a few people that I would post the recipe on the blog so here goes! This is a hearty & filling bread that is very easy to make. It’s a great bread to have in your freezer too as it is perfect for toast in the morning-a whole breakfast in a slice! (well almost) We are very lucky to have such a fantastic local blue cheese here in Co. Louth- Bellingham Blue Cheese and I love using smoked streaky bacon in this bread.
650g strong white flour
1 teaspoon salt
1 tablespoon sugar
14g pack fast acting yeast (2 x 7 g packs)
3 tablespoon Derrycamma rapeseed oil
350-400ml lukewarm water
4 rashers of smoked streaky bacon, cooked & chopped
150g Bellingham blue cheese, crumbled
1 egg, whisked
- Put the flour and salt into a large bowl, add the sugar and yeast.
- Make a well in the centre, add the oil and water.
- Gradually work into the flour to make a soft dough.
- Sprinkle over a little flour if the mixture feels too sticky, but make sure it is not too dry- the dough should be pliable and smooth.
- Transfer the dough to a lightly floured work surface, knead for 10 minutes (sprinkling a little flour on when needed) until the dough is smooth and stretchy (soft but elastic).
- Cover with cling film and let rise in warm spot until doubled in volume, about 1 to 1½ hours.
- Sprinkle the bacon & Bellingham blue cheese into the dough and ensure they are buried in
- Pull pieces of the dough off and shape into balls by rolling between your hands
- Place the balls of dough into a round cake tin in a circle, placing one in the middle( I found a spring release 9” or 23 cm tin useful to do this) and leave for another 10-15mins to allow to rise
- Preheat the oven to 220˚ C / 200˚c Fan / Gas 6
- Brush a little egg on top of each roll
- Bake for 15-20 mins or until they are golden brown.