What is a world without bread? There are a million and one different varieties, from traditional fermenting methods to quick, non-yeast breads, and a plethora of grains to choose from, so no two loaves are ever the same. Nothing comes close to the first bite into a crusty loaf, the crunch of that burnished outer crust paired with a warm and fluffy soft interior is one of life’s simple pleasures.
While we are lucky to have such wonderful bakers producing magnificent loaves on our little island nowadays, bread is one thing everyone should learn how to make. It is a true skill and a labour of love, and the sense of satisfaction achieved from baking your own loaf is like no other. Do it for that waft of glorious bread aroma alone.
Bread is a perfect vessel for flavours. Bacon and onion in bread is a combination I was introduced to when I first starting cooking as a chef; it is salty and sweet at the same time and a truly delicious marriage. I add mine to a basic white yeast dough, and I add a little thyme too, because I love it, but woody herbs such as rosemary, sage or marjoram would work well too, either alone or in combination. The bacon lardons and onion need to be cooked and cooled in advance; this takes about 10 minutes in total in a sauté pan for the bacon to cook through and ever so slightly crisp up, while the onions soften to bring out their sweetness.
Dividing your dough into individual rolls is a game-changer; they are a perfect portion for one and the best accompaniment to your warm and cosy January soups or stews.
This recipe makes 18 rolls, which may seem a lot, but it is quite difficult to make a small batch of bread dough. They freeze brilliantly, just defrost thoroughly and warm them in the oven for a few minutes to crisp up again.
