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.
53 K 4.2/5 (25 reviews)
2 hours 50 min.
Easy
1 bread
13 IngredientsLast modified on: October 24th 2017
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: 1,260 grams
Change measures:
Times for this recipe
Preparation: 30 min.
Resting: 1 hour 40 min.
Cooking: 40 min.
All in all: 2 hours 50 min.
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.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 150 RDI=60 % | 240 RDI=20 % | 280 RDI=40 % | 4,050 RDI=200 % | 16,960 RDI: 200 % |
| Per 100 g | 10 RDI=5 % | 20 RDI=2 % | 20 RDI=3 % | 320 RDI=20 % | 1,350 RDI: 20 % |
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)
Flour
Like these other recipes: Little lemon biscuits, Pistachio "Financiers", Mascarpone fondant with two lemons, Cannelés, X-Files cookies, ... See them all 198
Shallot
Like these other recipes: Sautéed Green Vegetables in pan, Warm salad of potatoes and purple artichokes, Spinach à la Lorraine, Gratin slices with spinach, Guacamole, ... See them all 194
Small pieces of bacon
Like these other recipes: Quiche Lorraine, Vol-au-vent, Baby spinach salad, Beef braised in reduced red wine, Rabbit civet, ... See them all 41
Milk
Like these other recipes: Pancake batter, Dublin fruit scones, Chocolate-verbena cream, Crème caramel, Polenta, ... See them all 60
Other recipes you may also like
Baby spinach salad
It might not be obvious, but spinach can be eaten raw, as in this salad, where the leaves are shredded and mixed with croutons, lardons (bacon bits) and hard-boiled eggs.June 12th 201988 K 45 min.
How to prepare Brussels sprouts
Brussels sprouts are delicious. On this site you'll find many recipes that use these versatile vegetables. Here is all you need to know about preparing and cooking them.February 6th 202226 K 40 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).February 21th 2011247 K 24.2 1 hour 7 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.January 17th 2018416 K 24.3 45 min.
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras.September 7th 2018319 K4.6 2 hours
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-02-23)
Note: We'll never share your e-mail address with anyone else.
Post a 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.