Savoury Mushroom and Bacon Cheese Bread

I found some aging home-made yoghurt in the back of the fridge and though it was somewhat old, it did not smell bad or have any blooms of mould.  I remembered that my dear auld Irish Grandma would never waste anything, even milk that had turned sour, so just as she would have done, I  used it to make some bread.

The bread is a  standard recipe:  flour, salt, yeast, a splash of olive oil and a little warm water with golden syrup to start the yeast but I cut down on the water and added the yoghurt as the main liquid ingredient.  The Kenwood Chef fitted with a dough hook did all the kneading for me.

While the dough was rising and proving, I fried up some bacon, onion, garlic and mushrooms with a little olive oil and added some pepper and a few herbs.  When it was well cooked and all the moisture gone I turned off the heat and let it cool.

After the dough had risen, I punched it down and rolled it out into a large rectangle on my bread board.  I spread the bacon and mushroom mixture across the dough, leaving a gap at the edges.  I added a few handfuls of nice tasty grated cheese.  Then I rolled up the dough,  glazed the top with egg and milk and sprinkled grated parmesan on it.

After leaving the loaf in a warm place to rise again (for about 40 minutes) I popped it into the oven which I had preheated to 200 C.  About 35 minutes later I had a huge loaf. Luckily Brenton called around, just as it was cooling.  I gave him half.  The half I had left lasted me a few days and once it began to dry out a little, made excellent toast.

Another successful experiment.


OLYMPUS DIGITAL CAMERAThe last quarter. I almost forgot to take a photo.





About Alan

Alone in a sea of spinifex.
This entry was posted in Bacon, bread, sacred food and tagged , , , , , , , . Bookmark the permalink.

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