Bacon, Cheese & Potato Bing Bread
Adapted from a recipe by Parachute
Preparation time: 30 minutes plus 1 - 1.5 hours rising time
Cooking time: 1 hour
Makes 1 large bing bread to serve 6-8
- 2 3/4 cups bread flour (plus more for dusting)
- 1 cup water
- 1 tablespoon sugar
- 1 1/4 teaspoon instead dried yeast
- Oil
- 1 teaspoon salt
- 250g/8.8ozs. streaky bacon, diced
- 1.5 cups diced potatoes
- 1 cups cheddar cheese, grated
- 1/2 cup green onions, sliced
- Sesame oil
- 1 tablespoon kecap manis (sweet soy sauce)
- 2 tablespoons white sesame seeds
- Chilli Oil
- Salt and pepper for seasoning
Sour Cream Butter
- 1/4 cup butter, softened
- 1.5 tablespoons sour cream
Step 1 - With a spatula mix the flour, water, yeast and sugar in the bowl of an electric mixer until it becomes a shaggy textured mixture. Fit a dough hook and knead for 6-7 minutes or until it becomes smooth and elastic in texture.
Step 2 - Oil a bowl (I use the same bowl) and shape the dough into a smooth ball and place in the bowl and cover and allow to rise until triple in size (I put the bowl in another bowl of hot water changing it three or four times). It may take anything from 1 to 1.5 hours.
Step 3 - While it is rising, make the filling. Fry the bacon in a frypan and then fry the potatoes in the bacon fat and season these. Set everything aside to cool. Also whisk the butter and sour cream together and place in the fridge.
Step 4 - Once the dough has risen punch it down and knead in the salt. Grease a 22cm/8.8inch cast iron skillet and preheat oven to 180C/350F. Flour a large surface and roll out the dough into a large rectangle. Sprinkle the dough with the bacon, cheese, onions and potatoes. Roll up to create a large log and then shape into a circle and transfer to the greased pan.
Step 5 - Brush with the sweet soy sauce, sesame oil and chilli oil and sprinkle with sesame seeds. Bake for 30 minutes. Allow to cool for 15 minutes and then remove from the pan and slice up and serve with more chilli oil and sour cream butter.