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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.

30K 25 4.2

Last modified on: October 24^th 2017

Keywords for this recipe:Bread Soft Bite-sized Cheese Mont d'or Shallot Bakery

For 1 , 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 2 s 3 s

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start 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 : Photo of step #1

Prepare fillings

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

Stage 2 - 5 min.

Dipping bread with cheese : Photo of step #2

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 : Photo of step #3

Fry 125 ml small pieces of bacon in a frying pan without adding any oil.

Stage 4 - 1 min.

Dipping bread with cheese : Photo of step #4

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 : Photo of step #5

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.

Dipping bread with cheese : Photo of step #6

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 : Photo of step #7

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 : Photo of step #8

After this time, weigh out the dough into lumps of about 1 oz (30 g).

Stage 9

Dipping bread with cheese : Photo of step #9

Roll each piece into a ball (just like you would do with modelling clay).

Stage 10

Dipping bread with cheese : Photo of step #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.

Dipping bread with cheese : Photo of step #11

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 : Photo of step #12

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 : Photo of step #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

Dipping bread with cheese : Photo of step #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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,050 Kcal or 16,957 Kj	152 gr	237 gr	277 gr
202 %	58 %	22 %	42 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
310 Kcal or 1,298 Kj	12 gr	18 gr	21 gr
15 %	4 %	2 %	3 %

Per
Energetic value	Proteins	Carbohydrates	Fats
4,050 Kcal or 16,957 Kj	152 gr	237 gr	277 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).

How much will it cost?

For 1 : 8.78 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Diamond biscuits, Basic cake batter - the French way, Carbonnade, Checkerboard biscuits, Cashew-nut and Parmesan biscuits, ... All
	Shallot: You can get more informations, or check-out other recipes which use it, for example: Flamiche, Rabbit with mustard, Red mixed pickle, Scallops with cabbage julienne, Spaghetti with mushrooms, ... All
	Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Baby spinach salad, Warm haricot bean salad, Bacon rolls, Quiche Lorraine, Fougasse with bacon and Comté, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: Mustard baps, Potimarron (Japanese chestnut pumpkin) purée, Doughnuts, Alsatian apple tart, Apricot blancmange, ... All

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