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.
44K 25 4.2
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Last modified on: October 24th 2017

Keywords for this recipe:
For 1 bread, you will need:

Change these quantities to make: 1 bread 2 breads 3 breads
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
30 min.1 hour 40 min.40 min.2 hours 50 min.
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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
Whole recipe
Energetic valueProteins CarbohydratesFats
4,050 Kcal or 16,957 Kj152 gr237 gr277 gr
202 %58 %22 %42 %
Per 100 g
Energetic valueProteins CarbohydratesFats
322 Kcal or 1,348 Kj12 gr19 gr22 gr
16 %5 %2 %3 %
Per bread
Energetic valueProteins CarbohydratesFats
4,050 Kcal or 16,957 Kj152 gr237 gr277 gr
202 %58 %22 %42 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Egg, Milk, Sourdough
How much will it cost?
  • For 1 bread : 8.72 €

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)
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