READY IN: 24hrs 30mins
- 2 cups white flour
- 1 cup cold water
- 1 (7 g) packet fast-rising active dry yeast (or about three tsp)
- 1 teaspoon salt
- 6 -8 slices bacon
- 1 cup crumbled blue cheese
- The day before you want the bread, make a sticky paste by mixing together 1/2 cup of the flour, 1/2 cup of the water and two teaspoons of yeast in a bowl.
- When the ingredients are combined, cover the bowl with cling film and leave in the fridge overnight.
- The next day, the mixture will have bubbles on top and smell fermented.
- Add remaining flour, yeast and salt to the bowl, and start adding the remaining water a bit at a time, until you get a sticky consistency.
- Flop the dough onto a floured work surface, sprinkle more flour on the dough and knead for 3-5 minutes or until smooth.
- Put the dough in a large bowl, cover with cling film and leave to rise until doubled, between 1-2 hours.
- Meanwhile, fry the bacon until crispy and then cut into small pieces.
- Crumble the cheese into a small bowl and mix with bacon.
- Take dough and turn onto a floured work surface again, working bacon and cheese into the dough this time and kneading for another 3-5 minutes until smooth.
- Put back in bowl and leave for another hour to rise by about a third to a half.
- Take dough and split into three equal pieces.
- On a lightly floured surface, roll each piece into a sausage shape, about 20 inches long.
- Take the three "sausages" and lay them out in front of you, each at a slight angle to the other.
- This part is hard to describe, but just imagine you are braiding hair.
- You will need to pinch the three pieces together at one end and then, once they are attached, take the piece on the left side and bring it over the centre piece.
- Then take the right piece and bring it over the centre piece.
- Repeat until all the dough is braided and pinch together at the end.
- Lay bread on a greased and floured baking sheet, cover with cling film and let rise for one final hour.
- Bake for 30-35 minutes in an oven at 200°C or about 350°F.