Bacon, scallion and cheese bread

Bacon, scallion and cheese bread..need I say more?! How can you have those three ingredients in bread and not have a wonderful product. heehee. =) I love this bread!!!! sooooo delicious!!

I used the dough recipe from Chubble bread. Instead of making the little small pieces of bread, I cut the dough into slices. I used the directions from this Lemon scented pull apart coffee cake (also on my to-make list). I decided to use this technique instead because I didn't have too much cheese on hand. Plus, I thought this pull apart bread was so beautiful!

End result is a yummy bread with lots of flavor. Here's the recipe.

Bacon, Scallion and cheese bread
adapted from Mrs. Marv and Elissa

Sponge:
1 tsp active dry yeast
1/2 c warm water (105°f to 115°f)
3/4 c unbleached all-purpose flour

1. Sprinkle yeast over the warm water in a large bowl, whisk it in, and let stand until creamy, about 10 minutes. Stir in the flour. Cover with plastic wrap and let rise until very bubbly and doubled, about 45 minutes.

Dough:
1 tsp active dry yeast
1 cup warm water (105°f to 115°f)
3 tsp olive oil
Sponge, above
3 1/4 - 3 1/2 cup unbleached all purpose flour
2 tsp kosher salt

1. Sprinkle yeast over the warm water in a small bowl, whisk it in, and let stand until creamy, about 5 to 10 minutes. Using a heavy-duty mixer, add the dissolved yeast and the olive oil to the sponge in the mixer bowl; mix in with the paddle attachment until well blended. Add in salt. Add in flour 1/4 c at a time - when you get to 3 cups add flour slower checking it until dough stops being very sticky and is only slightly sticky.

2. Change to the dough hook and knead at medium speed until the dough is soft, velvety and slightly sticky, 3 to 4 minutes. At this point you will be able to pull the dough up into peaks with your fingers. Finish by sprinkling 1 tablespoon of flour on your work surface and kneading the dough briefly. Transfer to a bowl lightly coated with olive oil and cover with plastic wrap and let rise until doubled 1 1/2 hours, or so.

Filling:
extra virgin olive oil
4 stalks of scallions, sliced thinly
1 cup of cheddar cheese, shredded
7 strips of bacon, cooked and cut into small bits

1. Gently deflate the dough with your hand. Flour a work surface and roll the dough into a 20″ by 12″ rectangle. [I suggest using a ruler and getting this as accurate as possible, for a prettier loaf that will fit better in the pan. I also suggest making sure both sides are floured, so that the dough will be easy to lift up later.] Use a pastry brush, coat the dough lightly with extra virgin olive oil.

2. Mix the cheese, scallion and bacon bits together.

3. Use a pizza cutter to cut the dough crosswise in five strips, each about 12″ by 4″. Sprinkle the filling over the first rectangle. Top it with a second rectangle, sprinkling that one with filling as well. Continue to top with rectangles and sprinkle, so you have a stack of five 12″ by 4″ rectangles, all oiled and topped with filling. [I suggest carefully sprinkling the filling and pressing it in lightly to keep it from falling off.]

4. Slice this new stack crosswise, through all five layers, into 6 equal rectangles (each should be 4″ by 2″.) Carefully transfer these strips of dough into the loaf pan, cut edges up, side by side. it might be a little roomy, but the bread will rise and expand after baking. Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes. When you gently press the dough with your finger, the indentation should stay.

5. Preheat oven to 400°f. Brush top with olive oil and bake for 25-35 minutes or until golden brown.