Bread with Cheese and Bacon
by Editorial Staff
Such bread with a filling can be served with the first course, or you can just serve it for tea.
Ingredients
For the dough:
- Dry yeast, fast-acting – 2 teaspoon.
- Warm water – 1 1/3 cups
- Olive oil – 2 tbsp
- Wheat flour – 2 cups
- Bread flour – 1 1/2 cups
- Salt – 1 teaspoon
For the filling:
- Ricotta cheese – 1 glass
- Bacon (fried and cut into pieces) – 200 g
- Cheddar cheese (diced) – 1/2 cup
- Mozzarella cheese (grated) – 1/4 cup
- Monterey Jack cheese (shredded) – 1/4 cup
- Egg (slightly beaten) – 1 pc.
Directions
- Prepare the dough. Pour warm water into a large bowl, add yeast and let it dissolve in water, about 5 minutes. Add olive oil to the water.
- In a large bowl (in which you will knead the dough) combine two types of flour and salt, mix. Add water with yeast to this mixture and knead the dough for about 5 minutes, until smooth. Form a ball out of the dough.
- Leave the ball of dough in a bowl and cover with a clean towel. Put a bowl of dough in a warm place for 1.5-2 hours (the dough should double in volume). Slightly knead the dough that has come up and divide it into two parts, one of which should be slightly larger than the other. Place both parts in bowls lightly floured, cover, and leave in a warm place again for an hour (the dough should double again).
- Turn on the oven to preheat to 200 degrees. After the dough is on the second rise, prepare the filling. In a large bowl, combine all the filling ingredients.
- On a floured surface, roll out a larger ball of dough into a layer, about 30 cm in diameter, and place this layer in a cake pan, about 23 cm in diameter so that the edges of the dough hang slightly from the rim. Put the filling in the mold. Roll out the second ball of dough into a circle about 23 cm in diameter and cover the filling in the mold with this layer, fasten the edges with your fingers. Make several cuts on the surface with a knife. Place the bread pan in a preheated oven and bake the product for about 45 minutes.
- Remove the finished bread from the oven, let it rest for about 10 minutes, and then remove it from the mold and leave for another 10-15 minutes at room temperature
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