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.
50 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 ml shallot - 2
9 tablespoons olive oil - 3
375 ml small pieces of bacon - 4
1 litre 170 ml flour - 5
3 Eggs - 6
270 mls Milk - 7
108 mls butter - 8
21 mls yeast - 9
13.5 mls salt - 10
150 mls Soured dough (optional) - 11
3 Monts d'or cheese - 12 salt
- 13
pepper
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 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.
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: Parmesan cauliflower cheese, Aperitif rolls, Lumberjack turnovers, Chilli potato wedges, Little chocolate and hazelnut fondants, ... See them all 196
Shallot
Like these other recipes: Fish "à la Bordelaise", Breton style shellfish and vegetable soup, Spinach Omelette, Chicken breasts with tarragon, Thaï rice with small vegetables, ... See them all 190
Small pieces of bacon
Like these other recipes: Fougasse with bacon and Comté, Breton Pie, Beef braised in reduced red wine, Salad lyonnaise, Bistro-style cabbage salad, ... See them all 41
Milk
Like these other recipes: Pesto crackers, Apricot blancmange, Almond tuiles, Potimarron (Japanese chestnut pumpkin) purée, Prune Far, ... See them all 60
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