Cheese Bacon Braid
An Original Recipe by Not Quite Nigella
Serves 6 (or just me)
Preparation time: 30 minutes
Waiting time: 1.5-2.5 hours
Cooking time: 25 minutes
- 250g/8.83ozs. plain all purpose flour plus extra for dusting
- 3/4 teaspoon yeast
- 75ml/2.65fl ozs. lukewarm water
- 2 eggs, at room temperature
- 125g/4ozs. room temperature butter, cubed
- 1/2 teaspoon salt
- 4 tablespoons Woolworths Gold Red Capsicum and Sun Dried Tomato Relish
- 4 tablespoons sun dried tomato pesto
- 150g/5ozs. rindless bacon, chopped
- 125g4/4ozs. cheese, grated
- 1 egg, beaten for egg wash
- Non stick oil spray
Step 1 - Mix the flour, yeast and water in a mixing bowl and fit the mixer with a dough attachment. On low speed, add the eggs, one at a time and then add the butter a couple of cubes at a time. Mix on medium to high speed until the dough pulls away from the side of the bowl. Using a scraper, form into a bowl and place in a bowl. Sit in a warm draught free place and allow the dough to rise 1-2 hours.
Step 2 - Punch down the dough and knead in the salt for a minute. Allow the dough to rest for 15 minutes. Line a baking tray with parchment and take out a rolling pin. Then flour a clean surface and shape the dough into a rectangle. Roll out until you can get a 40x30cm/16x12inch rectangle or thereabouts.
Step 3 - Mix the relish and pesto together and spread it on the dough and then top with the bacon and cheese. Roll it up from the longest end until you get a long sausage. Cut off the ends so that it is neat and slice down the centre of the log lengthways so that the filling shows. Lay the two halves criss crossing them and then form a circle. Allow to rise a second time for 30 minutes.
Step 4 - Preheat oven to 190C/380F. Brush the braid with egg wash. Spray foil with non stick oil spray and cover the braid then bake for 15 minutes. Remove foil and bake uncovered for another 10 minutes.