Pepper and Pancetta Batter Bread

Recipe by wicked cook 46
READY IN: 3hrs 5mins




  • 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.