Inspired by some recipes from the internet I decided to bake a bread with sautéed onions and bacon, twisted in grated cheese for the final proof.
50% white flour
50% Ruchmehl
2% salt
22% whole wheat preferment
80% final hydration
25% (raw) onions (sautéed before incorporating)
25% (raw) bacon (lightly fried before incorporating)
more than enough grated cheese for the "crust"
The shaping was just a gentle twist in a huge amount of grated cheese.
Bulk and final proof at ca. 25-26ºC, baked for 30-32min at 200ºC with steam.
Before baking:
After baking with a decent amount of cheese crust (and sh... light):
The crumb (with a pretty clear onion bacon flavour):
I'm still not sure, if I should call it "bread" 😂
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It is a type of bread. What you call it is up to you. I know - be creative -Menjabiva sounds good. Enjoy!
Thank you, Davey! I think, the result is more like a whole meal 😂
I can see that on the appetizer list. Move over garlic bread and bruschetta.
It looks delicious.
Thank you, Moe C! The cheese crust needs a bit of attention and maybe trial & error. Bake too hot or too long and the cheese is burnt. It must be a cheese you like also when it comes crispy out of the oven.
It might be easier to incorporate the cheese in the dough.
The crust in the picture looks wonderful.
A savoury delight. Bacon, cheese and onion, yum! Nice light crumb.
And it reminds me of the Picnic Bread that I had in South Africa, although that's a quick bread.
Paul
Great combo of flavors. I’ve added cheese on the top of rolls and I love the way it turns out. Great idea to crust the whole loaf in cheese. Onions are one of my favorite add-ins and combined with bacon it’s a marriage made in flavor town.
Beautiful crumb as well.