January 13, 2013

Bacon cheese bread loaf (no-knead)

Lovely crackly crust

Jim Lahey's no-knead pancetta bread has become one of my tried-and-tested standbys for brunches, parties, and snacking. I usually make it as small bite-size crusty rolls (which I've written about before), but I also like making this recipe in larger loaves. 

While Jim Lahey's original recipe calls for baking it in a Dutch oven, I've found that if you split the dough into two medium-size loaves, you can do away with the Dutch oven, requiring less anxiety and less to clean up! It's a nice compromise between the smaller rolls and full-sized bread loaf, and you still get a beautifully-risen loaf with crackly crust and light crumb.

One of two loaves that I made yesterday

The loaf this time reminded me of the fat koi fish in my dad's pond. Perhaps it's because of the (cheese) moustache on the loaf? 

Loaves of bread and fish?

I made this bacon bread to go with the fromage fort I made with some leftover cheese from a holiday party. I don't have a food processor so I roughly mashed the cheese with chives, herbs, mashed garlic, heavy cream, and a generous splash of brandy. It ended up being like a very rustic Boursin :). Together, the bread and cheese went well with a beer tasting of Mikkeller craft beers that we recently got in from Denmark.

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