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.
37K 25 4.2
Last modified on: October 24th 2017
Keywords for this recipe:For 1 bread, 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 bread | |||
|---|---|---|---|
| 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 bread : 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: Parmesan cauliflower cheese, Chocolate rolls (petits pains), Strawberry and rhubarb crumble, Walnut short bread, Coq au vin, ... All |
 | Shallot: You can get more informations, or check-out other recipes which use it, for example: Leek and tuna loaf, Sausage and lentils "en cocotte", Guacamole, Lentil and cold-meat salad, Gratin-style spinach and chicken omelette , ... All |
 | Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Fillet of pollack cooked in two stages, Crispy spinach rolls, Artichoke hearts forestier , Fougasse with bacon and Comté, Eggs en Cocotte à la Française, ... All |
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Pancake batter, Toasted almond cake, Lime crémeux, Pretzels, Jam doughnuts, ... All |
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