Makes 1 loaf
130g pancetta, chopped
500g strong flour
2 tsp salt
1 x 7g sachet of dried yeast
3 tbsp olive oil
300ml warm water
150g mature red and white Cheddar, grated
- In a large pan over a medium-high heat, fry the pancetta until slightly crispy. Using a slotted spoon, remove the pancetta to a plate lined with kitchen paper and set aside to cool.
- In a large mixing bowl with a dough hook, combine the flour, sugar, yeast, salt, oil and warm water together. Mix the dough for 8-10 minutes. To check if the dough is kneaded fully, take a piece of dough and stretch between your two fingers, once stretched if the dough is translucent, the gluten is fully developed.
- Add the cooled pancetta and mixed cheeses to the dough. Knead the dough by hand until the fillings are distributed evenly throughout the dough.
- Grease a large bowl with oil. Place the dough in the bowl, cover with cling film or a clean tea towel and leave to prove in a warm place for one hour or until the dough has doubled in size.
- Remove the cling film from the bowl, punch the dough and transfer to a lightly floured surface. Flatten the dough out slightly and fold the sides into the middle. Roll into a large sausage shape and taper the ends. Place the loaf on a lined baking tray, cover with cling film or a towel and leave to prove again for another 30 minutes or until doubled in size.
- Preheat the oven to 220˚C/200˚C fan/gas mark 7 and place a roasting tin at the bottom of the oven.
- Once the dough has proved, use a sharp knife to cut a slit along the top of the loaf.
- Place the bread into the hot oven and pour 300ml of cold water into the roasting tin at the bottom of the oven. Bake for 30-40 minutes or until the bread is golden brown and sounds hollow when you tap the bottom.
Per serving: 303kcals, 11.3g fat (3g saturated), 37.8g carbs (0.1g sugars), 14.2g protein, 1.7g fibre, 0.858g sodium