Beetroot, Bacon & Cheddar Brunch Bread

Serves: 4

You will need
250ml warm water
1 teaspoon dried yeast
1 teaspoon sugar
500g strong white bread flour
½ teaspoon salt
1 teaspoon dried sage (optional)
1 tablespoon extra virgin olive oil
150g plain cooked (vacuum packed) beetroot, drained and puréed
5 rashers smoked streaky bacon or 3 tablespoons pumpkin seeds (for vegetarian version)
80g mature cheddar, grated

In a jug mix the water with the yeast and sugar. Set aside for a few minutes to allow the yeast to activate - after 5-10 minutes there should be a layer of foam on the surface.

2. In a food mixer or large bowl tip in the flour, make a well in the centre and add the salt, dried sage and olive oil.

3. Pour in the water, yeast and puréed beetroot and knead with a dough hook for 5 minutes or by hand for 10 minutes. Set aside in a non-draughty place to rise for around an hour or until it has doubled in size.

4. Whilst the bread is rising cook the bacon until crisp. Allow to cool and cut into small pieces and set aside.

5. Turn the dough onto a floured work surface and roll into a large rectangle. Sprinkle the bacon and cheese over the surface and roll up into a log shape, tucking the ends under.

6. Transfer to a baking sheet and set aside for 20 minutes to rise for a second time. Pre-heat the oven to 220ËšC/Gas Mark 7.

7. Once the bread has finished its second rise, bake in a hot oven for around 25 minutes. If it's done the bread should sound slightly hollow when tapped on the base. Serve whilst still warm cut into thick slices with plenty of butter.

Recipe courtesy of

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