Leek, cheddar & bacon loaf sandwich

Leek, cheddar & bacon loaf sandwich

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

Difficulty and servings

Easy

CUTS INTO 10 slices

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 45 mins

plus rising
Freezable

FREEZE leftover wedges only

Method

  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.

PER SLICE

333 kcalories, protein 16g, carbohydrate 25g, fat 19 g, saturated fat 9g, fibre 2g, sugar 1g, salt 1.6 g

Recipe from Good Food magazine, October 2012.

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Latest comments and suggestions

  • Binder photo Saghar

    13 November 2012

    Saghar commented on this recipe

    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? thanks

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  • Binder photo spindizzy

    13 November 2012

    spindizzy commented on this recipe

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

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  • Binder photo Miriadaun

    13 November 2012

    Miriadaun commented on this recipe

    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.

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  • Binder photo Saghar

    17 November 2012

    Saghar commented on this recipe

    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! :)

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  • Binder photo DawnyM

    16 March 2013

    DawnyM rated and commented on this recipe

    5 stars

    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!

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  • Binder photo michelleh

    09 May 2013

    michelleh rated and commented on this recipe

    4 stars

    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.

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Difficulty and servings

Easy

CUTS INTO 10 slices

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 45 mins

plus rising
Freezable

FREEZE leftover wedges only

Ingredients

  • 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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PER SLICE

333 kcalories, protein 16g, carbohydrate 25g, fat 19 g, saturated fat 9g, fibre 2g, sugar 1g, salt 1.6 g

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