This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
68 K 4.2/5 (25 reviews)
2 hours 50 min.
Easy
8.75 €
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
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: Gâteau Basque , Liège waffles, Almond tuiles, Rabbit civet "à la normande", Grated apple cake, ... See them all 207
Shallot
Like these other recipes: Sliced cauliflower with 3 cheeses, Chicken and avocado bagels, Tomato sauce (for pizzas), Scallops with sorrel and Noilly Prat, Cabbage and cheddar quiche, ... See them all 207
Small pieces of bacon
Like these other recipes: bread-crust quiche, Small cheese and bacon rolls , Split peas "à la française", Special Cheese and Walnut Sticks, Maroilles cheese quiche, ... See them all 41
Milk
Like these other recipes: Chocolate eclairs, Artichoke Soup, Polpete, Bechamel sauce, Little vanilla, clementine and chestnut verrines, ... See them all 63
Other recipes you may also like
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016255 K4.4 2 hours 2 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible . July 4th 2018348 K4 2 hours 30 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011773 K3.5 8 min.
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc. August 3rd 2013879 K 44.7 55 min.
Four quarters
It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter. February 21th 2011334 K3.7 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
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.