Pepper and Pancetta Batter Bread
From Canadian Living. Posting for safe keeping Times are approximate NOTE the approximate flour measure. Depending on the flour and weather sometimes more is needed and sometimes less.
- Ready In:
- 3hrs 5mins
- 2 slices pancetta, finely chopped (or 3 strips lean bacon)
- 3⁄4 cup hot water
- 4 teaspoons granulated sugar
- 1 tablespoon chopped fresh basil (or 1 tsp dried)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 cup lukewarm water
- 1 tablespoon dry yeast
- 1 egg
- 2 1⁄4 cups all-purpose flour (approx)
- 1 tablespoon cornmeal
- In skillet, fry pancetta over medium heat until crisp. Remove and crumble pancetta, reserving fat.
- In large bowl of stand mixer, combine 1 tablespoon pancetta fat with hot water, 1 tablespoon of the sugar, basil, salt and pepper; let stand for 10 minutes.
- Meanwhile, in small bowl, mix remaining 1 teaspoom sugar with lukewarm water; sprinkle yeast over top, stirring to dissolve granules. Let stand for 10 minutes.
- With fork, stir down yeast mixture, whisking to dissolve all yeast; mix into pepper mixture.
- Blend in egg.
- Beat in flour in 2 additions, adding a few tablespoons more flour if necessary to form smooth, elastic wet batter; beat for 4 minutes.
- Beat in pancetta.
- Cover and let rise until doubled in bulk, 45 to 60 minutes.
- Punch down batter.
- Grease 6-cup (1.5 L) ovenproof casserole dish, preferably round; sprinkle with cornmeal.
- Scrape batter into dish; cover and let rise until risen to top of dish, about 1 hour.
- Bake in 400°F (200°C) oven until bread sounds hollow when tapped, 35 to 45 minutes.
- Remove from dish; let cool on rack.
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