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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.

50 K 4.2/5 (25 reviews)

2 hours 50 min. difficulté

Easy

8.75 €

1 bread

13 Ingredients

Last modified on: October 24^th 2017

For 1 bread, you will need:

1 150 ml shallot
2 3 tablespoons olive oil
3 125 ml small pieces of bacon
4 390 ml flour
5 1 Egg
6 90 ml Milk
7 36.12 ml butter
8 7 ml yeast
9 4.5 ml salt
10 50 ml Soured dough (optional)
11 1 Mont d'or cheese
12 salt
13 pepper

Change these quantities to make:

1 bread 2 breads 3 breads

Change measures:

Metric

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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.

Prepare fillings

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

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 ml 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.

Stage 5 - 5 min.

Prepare the bread dough

Put into a food-mixer bowl: 390 ml flour, 1 Egg, 90 ml Milk, 36.12 ml butter, 7 ml yeast, 4.5 ml salt and 50 ml Soured dough.

The milk should be cold, straight from the fridge.

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.

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.

Stage 11 - 40 min.

Preheat the oven to 430°F (220°C).

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.

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.

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 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 %

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

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