Breads, tortillas, naans & co. Budget-friendly Birthday

Vegetable and bacon bread

Name: Vegetable and bacon bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: serves 6
Ingredients: 4 cups Flour; 1 packet Baker's yeast; 1¼ cups Water; 1 tsp Salt; 7 oz Mushrooms; 5 oz Smoked streaky bacon; 10 oz Peas; 3½ oz Bell peppers

A recipe from Alain Ducasse’s book Nature. It’s an unusual bread that I loved. You can offer it for *l’apéro* (pre-dinner drinks and nibbles), alongside a salad, for a picnic or a buffet.

Preparation 30 min

Cooking 30 min

Servings serves 6

Difficulty Accessible

Seasons & months

All seasons

Healthy Light

Recette de pain aux légumes et au lard — champignon et poitrine fumée

Ingredient list

For this recipe

People

4 cups Flour

1 packet Baker's yeast

1¼ cups Water

1 tsp Salt

7 oz Mushrooms

5 oz Smoked streaky bacon

10 oz Peas

3½ oz Bell peppers

Preparation

Which flour for bread?

For bread, I always use organic T65 flour.

You can serve this bread for *l’apéro*, either plain or with little vegetable dips. You can also pair it with a pan of sautéed vegetables or a spring salad for a light meal!

Step 1

In a frying pan, cook the bacon, cut into lardons, with the mushrooms (cleaned and sliced) for about ten minutes.

Take them out of the pan and put the peas and sliced peppers in their place; cook them for 8 to 10 minutes. Mix everything together.
Step 2

In the bowl of a mixer (the S-shaped hook of your stand mixer), put the lukewarm water, the salt, the flour and the yeast. Work the dough for 15 minutes.
Step 3

Add the vegetables and carry on kneading a little (mind you remove all the juice from the vegetables… add a little more flour if the dough is too sticky).

Put the ball of dough into a cake tin covered with a cloth (a towel, say) and leave it to rise for two hours in a warm, draught-free spot. Some ovens offer a 25 °C setting in their defrost function…
Step 4

Heat the oven to 220 °C. Put the bread in and immediately lower the temperature to 180 °C. Bake for 20 minutes.

Put your bread on a rack as soon as it comes out of the oven.