Godminster cheddar beetroot and bacon brunch bread

Pam Lloyd PR Beetroot Recipes (27th January 2011)
Godminster cheddar beetroot and bacon brunch bread
Serves 4
  • 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
  1. 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.
  2. 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.


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