Pancetta and pepper picnic loaf recipe

27 ratingsRate
  • Serves 8
  • 2 hrs 50 mins to prepare and 50 mins to cook, 15 mins to cool
  • 460 calories / serving
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Pancetta and pepper picnic loaf hero

Fry the pancetta in a dry frying pan until it begins to crisp. Remove from the pan and put to one side to cool slightly.

Tip the bread mix into a bowl and add the pancetta, thyme, parmesan, oil or water. Mix to a dough using palette knife, adding a little more water if the dough feels dry, and turn out onto a floured surface. Knead the dough by hand, or with the dough hook of a free-standing mixer, for 10 minutes until it feels smooth and elastic. Turn into a large, lightly oiled bowl, cover with cling film and leave to rise in a warm place until doubled in size (about 1-1½ hours).

Grease a large baking sheet. Roll out the dough to a 33 cm (13in) square and scatter with an even layer of Gruyere, peppers and chilli. Roll up loosely and transfer to the baking sheet with the join underneath. Pinch the ends together to seal. Cover loosely with oiled cling film and leave to rise in a warm place for 1 hour until it is about half the size again. Preheat the oven to Gas7, 220°C , fan 200°C.

Using a sharp floured knife, make deep cuts into the loaf to mark it into 8 portions. Brush the dough with milk and scatter with thyme sprigs. Bake for about 35 minutes until golden, covering with foil if it gets too dark. Transfer to a cooling rack, then wrap in foil to transport.

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  • Ingredients

  • 100g smoked pancetta, diced
  • 495g white bread mix
  • 2tbsp lemon thyme, chopped, plus extra sprigs to scatter
  • 50g parmesan cheese, grated
  • 2tbsp olive oil
  • 300ml warm water
  • flour for dusting
  • 195g Tesco Swiss gruyere cheese, grated
  • 560g Tesco roasted pepper antipasti, drained
  • 1tsp dried chillies, crushed
  • milk, to brush
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  • Calories
    460
    23%
  • Sugar
    1g
    2%
  • Fat
    21g
    30%
  • Saturates
    8g
    40%
  • Salt
    0.9g
    15%
of an adult's Reference Intake daily amount.
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