Pain aux lardons

Name: Pain aux lardons
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Makes 1 × 1 kg (2 lb) loaf
Ingredients: 90 g (3 oz) French shallots, finely diced; 155 g (5 oz) speck or rindless streaky bacon, diced; 2 tablespoons milk; 4 eggs, beaten; 375 g (12 oz) self-raising flour; 185 g (6 oz) butter, cubed and chilled; 1 teaspoon black pepper

Preparation info

Makes
1 × 1 kg
loaf

Difficulty
Easy
Ready in
1 hr 10

Appears in

Bread

By Le Cordon Bleu

Published 2000

About

A quick bread with an enticingly savoury combination of crispy bacon and onions. Serve plain or with butter.

Ingredients

375 g (12 oz) self-raising flour
1 teaspoon black pepper

Bread

Method

Preheat the oven to moderate 180°C (350°F/Gas 4). Sieve the flour, pepper and a generous pinch of salt into a large mixing bowl. Add the butter and rub into the flour using a light, flicking action of thumbs across fingertips until the mixture resembles fine bre