Name: Leek, cheddar & bacon loaf sandwich
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: Cuts into 10 slices
Cuisine: British
Ingredients: 500g pack bread mix; 2 tbsp olive oil; 200g smoked bacon lardon; 2 tbsp butter; 3 large fat leeks thinly sliced; little flour for dusting; 200g mature cheddar diced; 2 eggs beaten separately; 10 sage leaves, thinly shredded; 2 tbsp grated parmesan

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Leek, cheddar & bacon loaf sandwich

Leek, cheddar & bacon loaf sandwich

Sarah Cook

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Cuts into 10 slices

Easy

Prep: 40 mins

Cook: 45 mins

Plus rising

A star rating of 4.8 out of 5.7 ratingsRate

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Do away with pesky slices of bread and bake your cheesy filling into your loaf - serve as thick wedges

Freezable (Freeze leftover wedges only)

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Ingredients

Nutrition

Units:

MetricUS

500g pack bread

mix
2 tbsp olive oil
200g smoked bacon lardon
2 tbsp butter
3 large fat leeks

thinly sliced
little flour

for dusting
200g mature cheddar

diced
2 eggs

beaten separately
10 sage

leaves, thinly shredded
2 tbsp grated parmesan

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Nutrition: per slice

kcal333
fat19g
saturates9g
carbs25g
sugars1g
fibre2g
protein16g
salt1.6g

Method

step 1

Make up the bread mix following pack instructions, using the 2 tbsp oil and the recommended amount of water. Leave in an oiled bowl, covered with oiled cling film, somewhere warm-ish to rise for 1 hr.
step 2

Meanwhile, put the lardons in a big, cold frying pan. Heat gently at first so the fat runs from the lardons before they crisp up – about 10 mins. Remove with a slotted spoon. Add the butter and leeks to the pan and cook to soften. Cool.
step 3

Roll out the dough on a lightly floured surface to a rectangle about 20 x 70cm. Mix the lardons, leeks, cheddar, one of the eggs, the sage and some seasoning. Spoon the filling down one long edge of the rectangle, then brush the edge with some remaining egg. Fold the other half of the dough over the filling and pinch together the edges, but not the ends, to seal into a long sausage. Carefully shape into a ring on a floured baking tray, around a floured empty jar or tin. Pinch together the open ends to finish the ring. Brush all over with egg, scatter with Parmesan and cover with a clean tea towel. Leave to rise for 15-20 mins.
step 4

Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until golden and the base sounds hollow when tapped. Eat in wedges.

Recipe from Good Food magazine, October 2012

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A star rating of 4.8 out of 5.7 ratings

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