Dipping bread with cheese
In France, "pain trempette" (dipping bread) is a loaf made to be broken easily into bite-sized morsels, perfect for serving with any dip.
The dough is fairly soft and I have added shallots and fried bacon bits.
The dip shown here is a hot box Mont d'Or, but there are plenty of other possibilities.
The dough is fairly soft and I have added shallots and fried bacon bits.
The dip shown here is a hot box Mont d'Or, but there are plenty of other possibilities.
35K 25 4.2
Last modified on: October 24th 2017
Keywords for this recipe:For 1 , you will need:
- 1
150 g shallot - 2
3 tablespoons olive oil - 3
125 g small pieces of bacon - 4
250 g flour - 5
1 egg - 6
90 g milk - 7
35 g butter - 8
7 g yeast - 9
4.5 g salt - 10
50 g Soured dough (optional) - 11
1 Mont d'Or cheese - 12 salt
- 13
pepper - Total weight: 1,257 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 30 min. | 1 hour 40 min. | 40 min. | 2 hours 50 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 7 min.
Stage 2 - 5 min.
Pour 3 tablespoons olive oil into a saucepan on medium heat and when hot, add the chopped shallots and cook uncovered and without colouring for about 5 minutes, then salt and pepper afterwards.
Stage 3 - 5 min.
Fry 125 g small pieces of bacon in a frying pan without adding any oil.
Stage 4 - 1 min.
Once the bacon is cooked, mix with the shallots and leave to cool.
This can be prepared the day before or even a few days in advance.
This can be prepared the day before or even a few days in advance.
Stage 5 - 5 min.
Stage 6 - 7 min.
Knead for 7 minutes, then add the bacon and shallot mixture and knead for a further 1 or 2 minutes to mix evenly into the dough.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Stage 7 - 1 hour
Gather the dough into a ball, transfer to a clean bowl, cover with a sheet of plastic and leave to rest for 1 hour at room temperature.
Stage 8 - 10 min.
After this time, weigh out the dough into lumps of about 1 oz (30 g).
Stage 9
Roll each piece into a ball (just like you would do with modelling clay).
Stage 10
Arrange the balls into a tin (preferably spring-form) or mould.
Do not pack the balls too tightly, as they will expand.
Cover once more with a sheet of plastic and leave to rest for 30 minutes.
Do not pack the balls too tightly, as they will expand.
Cover once more with a sheet of plastic and leave to rest for 30 minutes.
Stage 11 - 40 min.
Preheat the oven to 430°F (220°C).
After 40 minutes, you will see how the balls will have risen.
After 40 minutes, you will see how the balls will have risen.
Stage 12 - 30 min.
Bake for about 30 minutes at the same time as the Mont d'Or (treat it like hot box cheese).
Stage 13
Serve the bread and cheese together on the table.
For the best effect, pull a few balls off from the edge of the loaf (your excuse can be that you needed to "test" it, of course) to make a space for the cheese to sit.
For the best effect, pull a few balls off from the edge of the loaf (your excuse can be that you needed to "test" it, of course) to make a space for the cheese to sit.
Stage 14
Let everyone break off balls of bread themselves to dip into the melted cheese.
With hands simply reaching to one common plate in the centre of the table, this is what sharing food is all about.
With hands simply reaching to one common plate in the centre of the table, this is what sharing food is all about.
Remarks
Ideally, the bread should be served warm with the melted cheese piping hot.
It is not essential to use Mont d'Or (even if this is a sublime cheese). Any similar soft-paste cheese, such as Camembert, will work well.
You might also like to use small dice of morteau sausage instead of the bacon.
It is not essential to use Mont d'Or (even if this is a sublime cheese). Any similar soft-paste cheese, such as Camembert, will work well.
You might also like to use small dice of morteau sausage instead of the bacon.
And to drink?
A white wine that is on the dry side, such as a Jura Savagnin/Chardonnay, or maybe a Savoie wine.
Keeping
The bread on its own keeps for several days, but is best reheated if not eaten right away.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,050 Kcal or 16,957 Kj | 152 gr | 237 gr | 277 gr |
| 202 % | 58 % | 22 % | 42 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 322 Kcal or 1,348 Kj | 12 gr | 19 gr | 22 gr |
| 16 % | 5 % | 2 % | 3 % |
| Per | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,050 Kcal or 16,957 Kj | 152 gr | 237 gr | 277 gr |
| 202 % | 58 % | 22 % | 42 % |
How much will it cost?
- For 1 : 8.72 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Nonettes, Rolled chestnut and apple brioche, Four quarters, Peanut rolls, Canadian apple crumble, ... All |
 | Shallot: You can get more informations, or check-out other recipes which use it, for example: Pan-fried fish fillets, braised cabbage with Noilly Prat, Rice and peas, Sarladaise potatoes, Rabbit with mustard, Zucchini and tomato remoulade, ... All |
 | Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Deep leek and potato quiche, Crispy spinach rolls, Lumberjack turnovers, Beef braised in reduced red wine, Warm haricot bean salad, ... All |
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, Mustard baps, Doughnuts, Cornmeal baps for Anne, Cherry clafoutis, ... All |
Other recipes you may also like
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.32K 1 hour 8 min. July 13th 2022
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.500K 14.5 2 hours 55 min. February 21th 2011
Special small breads
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.355K4 6 hours 26 min. October 13th 2010
Cornmeal baps for Anne
These small round baps are made with a mix of wheat flour and fine cornmeal. The dominant corn gives a moist and very yellow crumb.237K4.3 5 hours 53 min. October 24th 2017
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.295K5 1 hour 13 min. May 8th 2020
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2022-10-09)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.