We seem to have ended the Christmas season with rather a lot of lovely cheese in the fridge! So today’s challenge was to find a recipe in my cookbook collection which would let me use some of it to make something absolutely scrummy. I haven’t baked any bread for a couple of weeks and remembered that Paul Hollywood might have something that would suit… So I dug out ‘Paul Hollywood’s Bread’, which accompanied last year’s popular BBC TV series.
And there it was – Pain de Savoie – a lovely looking loaf stuffed with cheese (yes!) and bacon (even better!). Savoie is an alpine region, and as everyone knows, mountain folk have all the best gorgeous stodgy winter comfort food. I had high hopes!
To make this loaf, I used –
- 400g of strong white bread flour
- 100g of organic rye flour
- 1 small tsp of sea salt (I can’t bring myself to put more than this into a loaf)
- 7g pack of fast action dried yeast (oddly, the recipe wanted 8g)
- 150g of home-cured smoked streaky bacon, rind removed, and cut into lardons
- 200g of wonderful aged Gruyère
- Olive oil
- 330ml of tepid water
Start by weighing your flours and combining in a large mixing bowl, add the salt, yeast, a generous tablespoon of olive oil, and then mix in about two thirds of the water, using your fingers.
This should roughly combine the dry ingredients but leave them a little dry, so add the remaining water progressively until all the dry ingredients come together as a ball, leaving the sides of the bowl reasonably clean. I found I had just over 50ml left over, but this will depend on the characteristics of your flours. The dough should look a little like this before kneading.
Now knead for 5-10 minutes until it becomes smooth and elastic. You’ll notice the difference – it may take longer than this if you’re not accustomed to kneading, but you’ll get there! I have wholeheartedly adopted Paul’s recommendation of kneading dough on an oiled surface, after a lifetime of using flour – I don’t think it makes very much difference to the dough, but it doesn’t half reduce the mess you make of your kitchen!
Once you’re done, the dough ball will look like this. [You’re supposed to add the fried & cooled lardons at this stage. I suffered an unfortunate spot of reading comprehension fail, and didn’t.] Oil the mixing bowl and put the dough ball back inside, cover with a piece of oiled PVC-free cling film, and set aside for a couple of hours until it’s doubled or more in size.
Ignore anything you might have heard about putting dough to rise somewhere warm like an airing cupboard, just sitting out on the kitchen counter should be fine, unless it’s very very cold, in which case I’ve done well with putting the bowl in the oven with just the oven light turned on. Letting bread rise in a warm environment certainly will speed the process up, but at the expense of the flavour that develops with a slower, lower temperature rise – and if you wanted tasteless bread, you’d just eat the junk from the supermarket.
If like me you’ve forgotten to include your lardons, now is the time to fry them until golden. I used my home-cured black pepper bacon, which is lightly smoked. Incidentally, this is what really good dry-cured bacon should look like, when you’re frying it. See that lovely, clear bacon fat in the pan? That’s all that should ever leak out. And because it’s not wet, and doesn’t leach phosphate water, it fries to a beautiful golden caramelised surface. Fabulous. Once it’s cooked, set aside to cool. And try not to sample too many pieces in the name of ‘quality control, eh?
I turned the dough out onto the work surface, knocked it back into a rough rectangle, and sprinkled over the cooled bacon pieces before rolling it up into a rough sausage and cutting it into three (very roughly) equal sized pieces. Each of these pieces I kneaded a little to get the bacon well combined and formed into balls. [If you had already added the bacon before the dough proved for the first time, you could just cut the dough into thirds, knock them back gently and form into balls, and go straight ahead to assembling the loaf in the loaf tin. But I hadn’t, so…]
After kneading the little dough balls, they were a bit tight, so I gave them a little time to relax before moving on to the next stage. About half an hour did the trick. In the meantime, cut your cheese up into ~1cm cubes. The original recipe calls for Comté, which would be glorious. This Gruyère, which happened to be what I had in the fridge, and will be a pretty good match, but really any good firm well flavoured cheese will do very nicely – I think a decent mature cheddar would work a treat!
Oil your tin – the recipe calls for a 20cm ‘springform’ tin. I haven’t got one of those, but I do have an 8″ loose-bottomed cake tin I usually use for Christmas cake. Paul says to roll out the dough with a rolling pin into tin-sized rounds. I just pushed it out with my fingertips, which seemed to work fine. After putting the first circle of dough in the bottom of the oiled tin, spread out half the cheese cubes over the surface, repeat with the second ball of dough, and then finally press the third circle of dough over the top. Sprinkle the top with a little bit of rye flour, and cover with the clingfilm for another hour or so until it’s nicely risen.
Once you’re happy, pre-heat your oven to 220 and, once it’s up to temperature, slide the tin into the oven and bake for half an hour. It should come out a lovely rich mid-brown colour on top.
Rest in the tin for 10 minutes before turning out onto a wire rack to cool for as long as you can bear it, before carving off a thick slice, adding a bit of lovely unsalted butter, and cramming it in your mouth.
This is really really good bread. The rye flour gives it a lovely nutty flavour without making it heavy. The cheese has melted during baking to leave quite striking square holes in the dough. Hubby compared it to a really good cheese and bacon sandwich, and I suppose that’s it, really. It’s a thing of great simplicity, but simple things can be fabulous and this really is. But of course the simpler the dish, the more it depends on the quality of the ingredients. So, make it! But be sure to use really good cheese and bacon, m’kay?
Technically, it’s not difficult, though having a ‘feel’ for bread dough will obviously be helpful. Not much equipment required and relatively minimal washing up – kitchen scales, a large mixing bowl, and a deep round cake tin are essential. A dough scraper is useful but not actually necessary. If you don’t have a wire cooling rack, it’s perfectly reasonable to use a (cold!) oven rack
‘Paul Hollywood’s Bread’
Bloomsbury Publishing PLC, 2013. ISBN 978-14088-4069-6
Hardcover, full colour, 224 pages. RRP £20.
[Full disclosure: This is my book, which I bought in the traditional way! I have received no payment or sponsorship for this post, nor have I accepted a review copy. I do not have an amazon affiliate account and do not profit from any links provided.]
This is a really great book for anyone interested in bread baking, whether you’ve never baked a loaf before and just want to know how to get started, or have a fair amount of baking experience, there’s something for you here. I would definitely recommend it to any keen but inexperienced home-bakers, as the techniques are well explained and the book is quite lavishly illustrated with step-by-step photography.
Sourdough baking is even covered a little, though after my experiences with getting a sourdough starter going a couple of years ago, I think the process given for this may be a tad on the optimistically simple side! (Incidentally, if you’re just taking up baking, and particularly if you’re interested in sourdough, I would also recommend ‘River Cottage Handbook No. 3 – Bread’ by Daniel Stevens)
There are some lovely unusual bread recipes, such as this one, and one or two ‘extras’ to accompany them, and there should be something new to try here even if you’re already a confident baker!
‘Cooking the Books’ is my self-imposed blog challenge for 2014 – I’ll be trying to cook a new recipe from one of my (rather extensive!) collection of cookbooks once a week, write it up and review it. Wish me luck!
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can we just use the kitchen aid instead of kneeding ?
Personally I love getting stuck into my dough but yes, like most doughs you can knead in the mixer. You will want to do the inclusion of bacon and cheese by hand, though.
Enjoy the loaf – it’s rather scrummy!
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