Herb and Bacon Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,825 cal. | (135 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 150 g | (129 %) | ||
| Carbohydrates | 305 g | (203 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.8 g | (43 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,172 mg | (29 %) | ||
| Calcium | 1,003 mg | (100 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 66.6 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 onion
- 1 Tbsp vegetable oil
- 35 grams Fresh herbs (such as rosemary, thyme, oregano or arugula)
- 125 grams smoked Bacon
- 400 grams Pastry flour
- 1 packet Baking powder
- ½ tsp salt
- 100 milliliters milk
- 60 grams grated Gouda
- 1 Tbsp Whipped cream
Preparation steps
Peel and chop the onion. Heat oil in a pan and saute the onion until translucent. Rinse the herbs, shake dry and chop coarsely. Add the chopped herbs to the pan and cook briefly. Remove from heat and leave the mixture to cool. Cut the bacon into small cubes and set aside 1 tablespoon of it for sprinkling. Line a baking sheet with parchment paper.
Mix the flour with the baking powder and the salt. Add 80 ml (approximately ½ cup) of water, milk, bacon, two-thirds of the cheese and the herb-onion mixture. Knead quickly with the dough hook of the hand mixer into a dough. If the dough is too dry, add some water. Shape the dough into an oblong loaf, place on the baking sheet and brush the loaf with cream.
Sprinkle the loaf with the reserved bacon and the remaining cheese. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 50 to 60 minutes. If the bread is browning too quickly, cover loosely with aluminum foil. Remove bread from the oven and let cool on a wire rack before serving.
