Feed Your Family For £20...In A Hurry! The Cookbook

Cheese,Bacon & Leek Slow Cooked Bread

This recipe came about after my sister had told me she had bought a lovely bread with leeks in, and it was so yummy that I was hankering after it lol. So I had a rummage in the fridge and violà this came about. Now, confession time- I meant to add the cheese into the mix so it would be fully blended at the beginning. but forgot lol. So I added it afterwards and apart from a bit that clumped at one side it worked out OK-proof that its a very forgiving recipe. Baking it in the Slow Cooker helped prove it and made the bread light,airy and moist. The top didn't colour but as its covered in cheese that didn't bother me but you could finish off in the oven for 10mns if you want a more even colour. I proved it twice but you dont have to if you prefer just doing it once, although it helps keep it nice and light...its massive too, which you can't really tell by the pics. You can use any toppings you prefer...swapping the bacon for tomatoes or the leeks for spring onions etc the choice is yours. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x

ShareTweetSaveShare

Yields10 Servings
Prep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins

 450 g Bread flour
 1 Pkt Yeast
 1 tbsp Sugar
 1 tsp Salt
 350 ml Lukewarm water
 2 tbsp Oil
 150 g Cheese
 1 Leek
 2 Rashers of Bacon
 1 tsp Garlic granules
 1 tsp Dried Chives
 4 tbsp Flour for dusting
 1 tbsp Butter

1

Prep:-
Weigh out the flour
Grate the Cheese
Slice the Leek
Chop the bacon
Use 1tbsp oil to coat the Slow Cooker
Line the Slow Cooker with Baking Paper

2

Add the flour, salt,sugar and yeast to a bowl -make sure the salt and yeast don't touch.

3

Make a well in the middle and add the warm water and oil.

4

Use a spoon or palette knife to fold the flour mix into the water until it starts to come together.
Oil your hands and use them to form the dough into a ball that should come away cleanly from the bowl.

5

Spread 1/2 of the extra flour onto your counter.
Using the heel of your hand push it into the dough and away from you.Lift it up,turn 1/4 of the way round,fold the outer edge into the middle and repeat step 1 again. Continue kneeding for 5-10mns until its a smooth dough.

6

Shape it into a ball and pop it back into the bowl. Cover with a cloth or tea towel and leave for 1hr to prove.

7

Meanwhile fry the Leek in 1 tbsp butter adding the bacon, garlic and chives then set aside to cool.

8

Switch the SC on high for 5 mns to warm up.
Once proved, take the dough out of the bowl,flour your counter and kneed again for 2-3mns to knock the air out.

9

Confession- I forgot to add 1/2 the cheese at the beginning of the process-pic 2 - so I added it now and kneeded it through lol

10

The dough should still be nice and springy.
Shape it into an oval or whatever shape your SC is -my SC is oval.
Switch the SC off.

11

Pop it into the SC for the 2nd prove - I've double lined mine as it tends to run hot but one layer of baking paper would be fine.

12

Add the remaining cheese to the top of the dough

13

Add the Leek & bacon mixture. Press the mix lightly into the dough with the back of a spoon.

14

Cover once again and leave the dough for 1 hr.As you can see its risen once more.

15

Leave the cloth in place,Switch the SC onto high and bake for 2 -2 n 1/2 hrs or until a skewer comes out dry.

16

Leave in the SC uncovered for 15mns to cool

17

Remove and place on a wire rack to cool before slicing.

18

Serve with a scrape of butter.
Its lovely toasted with warm butter
I got 10 slices from this.

19

This will keep for 5-7days if wrapped in Baking Paper and can be frozen if needed.

20

Easy Swaps :-
Bacon for Pancetta
Leek for Spring Onions
Cheddar for any cheese.

Ingredients

 450 g Bread flour
 1 Pkt Yeast
 1 tbsp Sugar
 1 tsp Salt
 350 ml Lukewarm water
 2 tbsp Oil
 150 g Cheese
 1 Leek
 2 Rashers of Bacon
 1 tsp Garlic granules
 1 tsp Dried Chives
 4 tbsp Flour for dusting
 1 tbsp Butter

Directions

1

Prep:-
Weigh out the flour
Grate the Cheese
Slice the Leek
Chop the bacon
Use 1tbsp oil to coat the Slow Cooker
Line the Slow Cooker with Baking Paper

2

Add the flour, salt,sugar and yeast to a bowl -make sure the salt and yeast don't touch.

3

Make a well in the middle and add the warm water and oil.

4

Use a spoon or palette knife to fold the flour mix into the water until it starts to come together.
Oil your hands and use them to form the dough into a ball that should come away cleanly from the bowl.

5

Spread 1/2 of the extra flour onto your counter.
Using the heel of your hand push it into the dough and away from you.Lift it up,turn 1/4 of the way round,fold the outer edge into the middle and repeat step 1 again. Continue kneeding for 5-10mns until its a smooth dough.

6

Shape it into a ball and pop it back into the bowl. Cover with a cloth or tea towel and leave for 1hr to prove.

7

Meanwhile fry the Leek in 1 tbsp butter adding the bacon, garlic and chives then set aside to cool.

8

Switch the SC on high for 5 mns to warm up.
Once proved, take the dough out of the bowl,flour your counter and kneed again for 2-3mns to knock the air out.

9

Confession- I forgot to add 1/2 the cheese at the beginning of the process-pic 2 - so I added it now and kneeded it through lol

10

The dough should still be nice and springy.
Shape it into an oval or whatever shape your SC is -my SC is oval.
Switch the SC off.

11

Pop it into the SC for the 2nd prove - I've double lined mine as it tends to run hot but one layer of baking paper would be fine.

12

Add the remaining cheese to the top of the dough

13

Add the Leek & bacon mixture. Press the mix lightly into the dough with the back of a spoon.

14

Cover once again and leave the dough for 1 hr.As you can see its risen once more.

15

Leave the cloth in place,Switch the SC onto high and bake for 2 -2 n 1/2 hrs or until a skewer comes out dry.

16

Leave in the SC uncovered for 15mns to cool

17

Remove and place on a wire rack to cool before slicing.

18

Serve with a scrape of butter.
Its lovely toasted with warm butter
I got 10 slices from this.

19

This will keep for 5-7days if wrapped in Baking Paper and can be frozen if needed.

20

Easy Swaps :-
Bacon for Pancetta
Leek for Spring Onions
Cheddar for any cheese.

Cheese,Bacon & Leek Slow Cooked Bread

One thought on “Cheese,Bacon & Leek Slow Cooked Bread

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.