Ah my darlings, Friday is nearly complete. The work week is done and soon the feet will be clad in fuzzy socks and propped up on the footstool. My baby and I will finally have the chance to sit down together and unwind.
Getting back to work after the holidays was especially hard this year as the bad weather hit just as we were starting to get back to the normal daily grind. Even though it was January, we were previously having 70 degree days so ice storms and snow fall took everyone by surprise. It also delayed projects, rescheduled appointments and a host of other things. For both of us this week was all about catching up and getting things back on track. We both had a lot of late nights this week.
Which makes the Friday wind down extra special. Tonight’s treat is Blue Cheese Bacon Bread. Each week I make a loaf of regular bread to be used for sandwiches throughout the week. This week I doubled the recipe used one half to make the regular loaf and the other to make the blue cheese bacon one. The recipe list is the single one with the ingredients for one loaf. This bread does freeze really well though. Just let it cool completely, wrap it in plastic wrap and then add a layer of tin foil and it will keep well in the freezer. when you want to use it take it out and let it thaw completely before using. We tend to take the loaves out in the morning before work and then they are ready by dinnertime.
What I like about the recipe is that it is easy to do when working from home. There is about ten minutes of activity, then a forty five minute waiting period. Then another five minutes of activity, with another forty five minute rest followed by a forty five minute bake. I like to use it to focus on activities. For example i had a couple of tasks I was putting off so I took one forty five minute wait and one task and tried to finish it before I had to go back to the kitchen. Then when I returned I took down another task I’d been putting off. It is kind of a nice way to clear off things i’d been putting off doing. Plus I get a delicious treat at the end of it.
3 cups AP flour + pinch
1 Tablespoon unsalted butter, melted
1 Tablespoon yeast
3/4 cup warm water
1/2 cup milk, room temp (I like to put it in the microwave for 15 seconds to take the fridge chill off rather than leaving it out)
1/2 tsp sugar + pinch
1 Tablespoon Honey
1 Table spoon salt
half a cup of cooked bacon crumbled (you can use store bought bacon bits if you don’ want to cook bacon, just get the ones that look like real pieces of bacon (mostly for texture)
half a cup of blue cheese crumbles
- stir the yeast together with the 3/4 cup of water and add the pinch of sugar and pinch of salt to the mix (to feed the yeast) Set it in a warm place until it is foamy (10-15 min)
- If using a stand mixer, using the dough hook: Add the flour, salt and sugar to the bowl of the mixer. When the yeast is foamy add the entire bowl of yeast mix to the flour, then add the milk, melted butter and honey. Turn the mixer on the lowest speed for 3 minutes while the dry and wet ingredients come together. When it no longer looks like flour will fly everywhere, increase the speed just a little bit (for mind it is no higher than three lines and well below medium speed. You are bringing your dough together not beating it into submission). When it forms a ball and pulls away from the sides, turn the mixer off.
- If mixing by hand, once your yeast is foamy combine everything except the blue cheese and the bacon into a bowl and bring it together to form a ball.
- If your dough ball is sticky, regardless of mixer or no mixer mixing, dust it with a little bit of flour and knead it just until it comes together to form a smooth ball.
- Lightly grease a bowl (I tend to just use a spray bottle of oil on the bowl from my stand mixer) and put the dough in the bowl. Cover and let sit for 45 minutes.
- After 45 min, come back, take your ball of dough out of the mixer (If making regular bread with no flavorings (i.e. bacon and blue cheese) then just put the dough into a well greased bread pan, cover and let sit for 45 min.) For the blue cheese and bacon bread. put the risen dough on a floured work surface and stretch it out as though you were making a pizza (don’t throw it in the air, just stretch on the table and try not to press too much air out. put the blue cheese and bacon crumbles in the center. fold the sides over the fillings, covering them completely. Knead the dough a few times to work the blue cheese and bacon into the dough. Then you can either put it in a loaf pan or make a free formed size on a greased sheet pan. Cover and let sit for 45 min.
- Just before the 45 min rest is over, preheat your oven to 375 degrees. Make sure the rack is in the middle of the oven.
- When the 45 minute rest is done, put the loaf in the oven and bake for 45 minutes. When it sounds hollow as out tap it with a knife, it is ready to be removed.
Without fillings, this makes a really good white sandwich bread. The fillings are of course your own choice. Try to go for fillings that don’t have a lot of moisture in them and you can’t go wrong. we often turn this loaf into cheddar and jalapeno bread or walnut and fig. It also makes great cinnamon and raisin bread. If you are going to start adding wet ingredients, reduce the amount of water you use with the yeast to keep it from getting soggy or cook out some of the moisturize from the ingredients. When I use this bread recipe for a mushroom, sage and onion bread, I cook both the mushrooms and onions ahead of time to reduce the moisture so that i can leave the recipe as it is.
Tonight I used blue cheese and bacon and I will pair it with a nice crisp hard apple cider. I find it pairs well with the blue cheese and cuts through the fattiness of the bacon. Sometimes I will even serve this bread with crisp slices on granny smith apple on top. It makes a great snack as well as a happy hour treat. Whatever you do tonight, I hope you take some time to rest and regroup and just allow yourself the space to breath. Have a great weekend.