Bacon-Cheese Bread

Preparation

• • In a large bowl, combine the flour, salt and yeast. Add the water. With a fork, stir until the flour is completely moistened, but the dough is not entirely smooth. Add the cheese and bacon. Mix well. Cover with plastic wrap and let rest for 8 to 12 hours at room temperature.
  • Butter a 10 x 4-inch (25 x 10 cm), 6-cup (1.5 litre) loaf pan. Line with parchment paper, letting it hang over all four sides.
  • With your hands, keeping the dough inside the bowl, deflate the dough by folding it in on itself about 6 times, turning the bowl 90 degrees with each fold, or just until the bacon and cheese are well distributed throughout.
  • Place the dough in the loaf pan. Cover with lightly oiled plastic wrap and let sit for 1 hour at room temperature or until the dough has risen higher than the sides of the pan.
  • With the rack in the middle position, preheat the oven to 400°F (200°C).
  • Bake for 1 hour. Let cool on a wire rack for 15 minutes before unmoulding. Let cool completely.