Savory Cheese and Bacon Ring Bread Recipe
Category: Leavened Breads
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba flour | 135g |
| Water | 75g |
| Malt (or sugar) | 1 teaspoon |
| Dry yeast | 3g |
| Manitoba flour | 400g |
| Water | 150g |
| Butter (softened) | 120g |
| Grated Parmigiano Reggiano DOP | 75g |
| Egg yolks | 3 |
| Fine salt | 5g |
| Provola cheese (cubed) | 100g |
| Fontina cheese (cubed) | 80g |
| Emmentaler cheese (sliced) | 140g |
| Bacon (diced) | 100g |
| Fresh sage (chopped) | 2 leaves |
| Whole egg (for brushing) | 1 |
| Poppy seeds | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 kcal |
| Protein | ~16g |
| Total Fat | ~22g |
| Saturated Fat | ~12g |
| Carbohydrates | ~38g |
| Fiber | ~2g |
| Sodium | ~480mg |
Instructions
Step 1: Prepare the Starter Dough
- Dissolve the yeast: Mix the dry yeast with warm water (75g) until fully dissolved. Stir in the malt (or sugar) to activate the yeast.
- Mix the base flour: In a large bowl, combine 135g of Manitoba flour with the yeast mixture. Begin kneading until the ingredients come together.
- Shape the dough: Form the dough into a smooth, round ball and place it in a bowl covered with plastic wrap. Let it rest in a warm spot for 1 hour or until it doubles in size.
Step 2: Create the Main Dough
- Prepare the wet mixture: Whisk the egg yolks, room-temperature water (150g), and grated Parmigiano Reggiano in a bowl until combined.
- Combine the ingredients: In a stand mixer fitted with a paddle attachment, add the risen starter dough and sift in the remaining 400g of Manitoba flour. Gradually pour in the egg mixture.
- Incorporate butter: Replace the paddle with a dough hook. Add the softened butter, one small piece at a time, ensuring each piece is fully incorporated before adding the next.
- Knead the dough: Once the butter is absorbed, transfer the dough to a lightly floured surface and knead until smooth and elastic.
Step 3: First Proofing
- Proof the dough: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm, draft-free area (such as an oven with the light on) for 2 hours, or until it doubles in size.
Step 4: Prepare the Filling
- Slice and dice: Cut the Emmentaler into slices and cube the Provola and Fontina. Dice the bacon and finely chop the fresh sage.
Step 5: Assemble the Ring
- Roll the dough: Transfer the risen dough onto a floured surface and roll it out into a rectangle approximately 1cm thick.
- Brush with oil: Lightly brush the dough with olive oil.
- Add the filling: Layer the Emmentaler slices over the dough. Distribute the diced cheeses, bacon, and sage evenly across the surface.
- Shape the ring: Starting from one long side, roll the dough tightly into a log. Join the two ends to form a ring, pinching to seal.
Step 6: Final Proofing and Baking
- Second proofing: Place the ring on a parchment-lined baking sheet, cover with a clean towel, and let it rise for another hour.
- Prepare for baking: Preheat your oven to 180°C (356°F). Beat the whole egg and brush it over the ring. Sprinkle with poppy seeds for decoration.
- Bake: Bake the bread for 30–35 minutes or until golden brown and cooked through.
Step 7: Serve
Allow the ring to cool slightly before slicing. Enjoy this rich, savory bread as a centerpiece for brunch or a cozy evening snack.
This recipe is perfect for cheese lovers and those who enjoy a touch of indulgence with crispy bacon and aromatic sage in every bite. Share your creation with friends and family, and let the delightful aroma of freshly baked bread fill your home!
