Leek, cheddar & bacon loaf sandwich

Leek, cheddar & bacon loaf sandwich

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(3 ratings)


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Cooking time

Prep: 40 mins Cook: 45 mins Plus rising

Skill level



Cuts into 10 slices

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

Nutrition and extra info

  • Freeze leftover wedges only
Nutrition info

Nutrition per slice

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  • 500g pack bread mix
  • 2 tbsp olive oil
  • 200g smoked bacon lardons
  • 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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  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.
  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.
  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.
  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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hazelmoreau's picture

Used bread machine to make dough, using a bread mix with sunflower seeds. Resulting dough was too sticky to handle and spread rather than rising once I'd managed to put the ring on the baking tray. I had to do a lot of "patching" because I tore the ring trying to move it. That said, it tasted delicious, and I'd try it again, but I'd make the dough by hand, I wouldn't bother using a bread mix, just strong flour, salt, yeast, a little oil and water, and try to have a firmer mixture.

michellehall's picture
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Very tasty...but very large.

I found it quite difficult to form a ring around the tin because the dough when filled was pretty heavy (needed another pair of hands).

Pleased with the result though and was perfect alongside a bowl of yummy tomato soup.

dawnym's picture
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Why has no one made or rated this recipe???? This was amazingly tasty and a perfect picnic piece. I didnt bother looking for a bread mix, I made the dough in my breadmaker but then followed the recipe exactly. It sounds far more difficult than it actually is.......and although it may look a little messy when in its raw state ie. when it is formed into its ring shape around the jar.....once in the oven the dough is very forgiving and by the end of cooking looks amazing! Will be making this again!

sagharainbow's picture

thank you! I think I might first try with pizza dough, as I have never made a dough on my own! and then I'll experience serious dough making! :)

miriadaun's picture

Hi Saghar, I now live in Spain and bread mix is equally difficult to get. When a recipe calls for 'bread mix' I make a basic bread dough with flour, lard/butter, yeast etc and then go to the recipe after the first prooving. Hope that helps.

spindizzy's picture

Bread mix is mostly flour, fast acting yeast, salt and perhaps some additives.
You could use your favourite pizza dough recipe.

sagharainbow's picture

Hi! I live in italy and I don't know if we've got bread mix here, I don't really know what it is actually. but I couldn't find any example. can I substitute it with something else? or is there a way to make it? like, just flour baking powder?