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Cheese, Onion and Bacon Bread
- Serves
8
- Difficulty
Easy
By Penny Doyle
Published 2013
Substantial, rustic breads make great breakfasts, and this loaf, using cooked quinoa to add extra sustenance, is lovely when fresh from the oven for a late brunch, or toasted for a weekday breakfast. Serve sliced and buttered, or as toast, with scrambled eggs, for a breakfast that will keep you going through the most active morning.
Ingredients
225 g 8 oz 2 cups 175
Method
- Sift the flours into a large bowl, add the cooked quinoa, yeast, salt and sugar and stir to mix. Make a well in the centre and gradually mix in enough lukewarm water to form a soft dough.
- Knead for 6-8 minutes, on a floured board, by holding the dough with one hand and stretching it with the palm of the other hand. Turn the dough and repeat this action, to stre
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