Cheese, Onion and Bacon Bread

Name: Cheese, Onion and Bacon Bread
Yield: Serves 8
Ingredients: milk, to glaze; 50 g/2 oz/½ cup mature (sharp) Cheddar cheese, grated; 300 ml/½ pint/1¼ cups lukewarm water; 15 ml/1 tbsp vegetable oil; 7.5 ml/1½ tsp salt; 60 ml/4 tbsp sugar; 175 g/6 oz/1½ cups strong wholemeal (whole-wheat) bread flour; 10 ml/2 tsp easy blend (rapid-rise) yeast; 225 g/8 oz/2 cups strong white bread flour; 4 rashers (strips) streaky (fatty) bacon; 1 small onion, finely diced; 300 g/12 oz/2 cups cooked pearl quinoa

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

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 strong white bread flour
175

Breakfast

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