Godminster cheddar beetroot and bacon brunch bread
Serves 4
Ingredients
- 250ml warm water
- 1 tsp dried yeast
- 1 tsp sugar
- 500g strong white bread flour
- ½ tsp salt
- 1 tsp dried sage (optional)
- 1 tbsp extra virgin olive oil
- 150g cooked (vacuum packed) beetroot, drained and puréed
- 5 rashers smoked streaky bacon (or 3 tbsp pumpkin seeds for veg version)
- 80g Godminster Vintage Organic Cheddar, grated
Method
- Preheat oven to 210C/Gas 7 and mix the water in a jug with the yeast and sugar. Set aside to allow the yeast to activate and after 5-10 mins there will be a layer of foam on the surface. Put the flour in a food mixer or large bowl, make a well in the centre and add the salt, sage and olive oil. Pour in the water and yeast and the puréed beetroot and knead with a dough hook for 5 mins or by hand for 10 mins. Set aside in a non-draughty place to rise for 1hr or until it has doubled in size.
- Meanwhile, cook the bacon until crisp, cool, cut into small pieces and set aside. Turn the dough onto a floured work surface and roll into a large rectangle. Sprinkle the bacon and cheese over the surface and roll into a log shape, tucking the ends under. Put on a baking sheet and set aside for 20 mins to rise again, then cook in a hot oven for around 25 mins. Once done, the bread should sound slightly hollow when tapped on the base. Serve while still warm in thick slices with lots of butter.
