A savory, crusty bread, flavored with bacon and smoked Gouda that goes perfectly with soup or salad. It is easy to make, doesn't take very long, and freezes well. What's not to like?
12ouncesbacon cooked crisp and crumbled, reserve the fat
8ouncessmoked Goudashredded
1 ½teaspoonKosher salt
⅔cupwater
⅓cupolive oil
3 ¼cupsbread flour
Instructions
Starter
Stir the water and sugar together in the bowl of a mixer.
Add the yeast and let stand until foamy. This will take about five minutes.
Whisk the flour into the yeast mixture and let stand for 30 minutes in a warm spot.
Dough
Add the water, olive oil, and salt to the starter.
With the mixer on medium low, and the dough hook in place, add the flour a little at a time until the dough pulls away from the sides of the bowl.
Add the cheese and bacon, reserving some of each for topping the loaves.
Knead for 5 minutes or until it is elastic. By hand it will take 8 to 10 minutes.
Place in an oiled bowl, oil the top, and cover with plastic wrap.
Let rise for 1 ½ hours until doubled.
Gently deflate the dough but do not knead it.
Cut it into two equal parts.
Gently form each part into an oval about 12 to 15 inches long and ¼-inch thick.
Place on two baking sheets covered with parchment OR using a baking stone as directed.
With a sharp knife cut a long slash vertically through the oval, leaving 1-inch on either end.
Cut three diagonal slashes on each side of the vertical slash, once again leaving a 1 inch border of dough.
Preheat oven to 375°F.
Let rise for 30 minutes or until puffy.
Brush with the reserved bacon fat and sprinkle with the reserved cheese and bacon.
Bake at 375°F for 30 to 40 minutes, or until done.
Serve warm.
Notes
Althought this bacon and smoky Gouda cheese version is delicious there are a variety of other possibilities. Knead in about ½ cup of any of the following.
Sun dried tomatoes
Caramelized onions
Walnuts or pecans
Dried herbs like herbes de provence or an Italian blend