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.
59 K 4.2/5 (25 reviews)
2 hours 50 min.
Easy
3 breads
13 IngredientsLast modified on: October 24th 2017
For 3 breads, you will need:
- 1
450 g shallot - 2
9 tablespoons olive oil - 3
375 g small pieces of bacon - 4
750 g flour - 5
3 eggs - 6
270 g Milk - 7
105 g butter - 8
21 g yeast - 9
13.5 g salt - 10
150 g Soured dough (optional) - 11
3 Monts d'or cheese - 12 salt
- 13
pepper - Total weight: 3,770 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 9 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 375 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 | 460 RDI=180 % | 710 RDI=70 % | 830 RDI=130 % | 12,150 RDI=610 % | 50,860 RDI: 610 % |
| Per 100 g | 10 RDI=5 % | 20 RDI=2 % | 20 RDI=3 % | 320 RDI=20 % | 1,350 RDI: 20 % |
| Per bread | 150 RDI=60 % | 240 RDI=20 % | 280 RDI=40 % | 4,050 RDI=200 % | 16,960 RDI: 200 % |
How much will it cost?
- For 3 breads : 26.20 €
- Per 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: Clementine cake, Lemon and lime cakes, Autumn apple and plum crumble pie, Chocolate sweetcrust pastry, Chocolate rolls (petits pains), ... See them all 201
Shallot
Like these other recipes: Sauce Normande (for fish), Scallops with sorrel and Noilly Prat, Artichokes with beef, Gratin of potatoes with morels and yellow wine, Paté en croute (terrine in a pie crust), ... See them all 202
Small pieces of bacon
Like these other recipes: Green beans with tomatoes, Cocotte eggs with Comté, Rabbit civet, Beef braised in reduced red wine, Bourguignon potatoes , ... See them all 41
Milk
Like these other recipes: Chaud-froid of grapefruit, pineapple and lime custard , Gougères, Loaf for "les filles'", Polpete, Potato gratin, ... See them all 60
Other recipes you may also like
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025297 K 24.5 3 hours 8 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.February 21th 2011332 K 14 40 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...May 28th 2012329 K5 3 hours 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.