Onion & Bacon Bread
Ingredients
600g flour type 550
150g whole wheat flour of your choice
500g lukewarm water
5 tbsp olive oil
1.5 packets dry yeast
2 tsp salt
100g bacon
1 small onion
Preparation
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Put the flour, yeast, salt, lukewarm water, and olive oil into a stand mixer and knead into a smooth dough.
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Place the dough into a bowl greased with olive oil, cover with plastic wrap, and let it rise in a warm place for about 1 hour.
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Cut the bacon and onion into small cubes and fry them in a pan without additional oil until crispy. Then gradually work them into the dough.
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Knead the dough again well on a floured surface, shape it into a round ball, and place it into a greased Dutch oven. Cover with a damp kitchen towel and let it rise again for another 1 hour.
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Score the dough crosswise with a sharp knife.
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Heat the Dutch oven with 5 briquettes underneath and 12–15 briquettes on top, then bake the bread for about 1 hour. After 45 minutes, check the color of the bread and add more briquettes if needed.