Dipping bread with cheese


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.
54 K 4.2/5 (25 reviews)
Grade this recipe:
Keywords:
Last modified on: October 24th 2017
For 1 bread, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 30 min.
Resting: 1 hour 40 min.
Cooking: 40 min.
All in all: 2 hours 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 7 min.
Dipping bread with cheese

Prepare fillings

Prepare 150 g shallot and slice thinly (a mandolin is ideal for this).

Stage 2 - 5 min.
Dipping bread with cheese
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.
Dipping bread with cheese
Fry 125 g small pieces of bacon in a frying pan without adding any oil.

Stage 4 - 1 min.
Dipping bread with cheese
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.

Stage 5 - 5 min.
Dipping bread with cheese

Prepare the bread dough

Put into a food-mixer bowl: 250 g flour, 1 egg, 90 g Milk, 35 g butter, 7 g yeast, 4.5 g salt and 50 g Soured dough.

The milk should be cold, straight from the fridge.

Stage 6 - 7 min.
Dipping bread with cheese
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.

Stage 7 - 1 hour
Dipping bread with cheese
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.
Dipping bread with cheese
After this time, weigh out the dough into lumps of about 1 oz (30 g).

Stage 9
Dipping bread with cheese
Roll each piece into a ball (just like you would do with modelling clay).

Stage 10
Dipping bread with cheese
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.

Stage 11 - 40 min.
Dipping bread with cheese
Preheat the oven to 430°F (220°C).

After 40 minutes, you will see how the balls will have risen.

Stage 12 - 30 min.
Dipping bread with cheese
Bake for about 30 minutes at the same time as the Mont d'Or (treat it like hot box cheese).

Stage 13
Dipping bread with cheese
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.

Stage 14
Dipping bread with cheese
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.
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.
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.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe150 RDI=60 %240 RDI=20 %280 RDI=40 %4,050 RDI=200 %16,960 RDI: 200 %
Per 100 g10 RDI=5 %20 RDI=2 %20 RDI=3 %320 RDI=20 %1,350 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, egg, Milk, leaven
How much will it cost?
  • For 1 bread : 8.75 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Courgettes (zuchinis)
Courgettes (zuchinis)
A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.
October 13th 2010504 K 13.7 1 hour 20 min.
Parcels of fish fillet in spinach
Parcels of fish fillet in spinach
These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with herbs, or any other sauce of...
March 18th 2013239 K4.8 2 hours 25 min.
Apricot and almond cream tart
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream.
July 12th 2023330 K4.1 1 hour 45 min.
Blackcurrant coulis
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
February 21th 2011448 K 23.5 25 min.
Meatballs
Meatballs
Used in several recipes like couscous, meatballs can also be a dish on thier own. The secret of this recipe is in the mix of two different kinds of meat with a little Parmesan. Note that it's a dish children always love.
February 21th 2011292 K 24.7 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-04-20)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page