Summary

Ingredients

• 1 kg flour (e.g. type 000)
• 20 g salt
• 0.5 ½ cube yeast or 1 bag dry yeast
• 600 ml water, lukewarm
• 250 g bacon, diced
• 2 tablespoon onion (s) (fried onions)

Print Recipe Pin Recipe

Instructions

1. Dissolve the yeast in lukewarm water. Knead with flour and salt to form a smooth dough (ideal: the dough comes off the edge of the bowl). Let stand in a warm place for about 20 minutes, cover the bowl with a damp cloth. Place a baking sheet on the bottom of the oven and preheat the oven to 250 ° C. Now add the bacon and onions and knead the dough briefly again and shape into a loaf. If available, place in a bread basket, otherwise directly on a greased baking sheet. Let the dough rest until it is twice as high or the dough has doubled its volume (about 30-60 minutes).
2. Tip: For a nicer crust, coat the loaf with e.g. buttermilk, yoghurt or coffee during the resting time. Do not let the surface dry out.
3. Place the loaf in the preheated oven and pour some boiling water into the baking sheet at the bottom of the oven to quickly generate steam in the oven. Turn the oven down to 220 ° C and bake the bread for 40-60 minutes depending on the degree of browning you want. The bread is ready when it sounds hollow when you tap the underside.