Thursday, 26 April 2012

Bakers Delight Cheese and Bacon Twist.

As many of you know, I lived in Australia for a couple of years when I was 16 and went to school out there. One of my favourite things about Aus is the food culture, they have the most incredible restaurants, seafood, cafes and bakeries. Although I prefer the little country bakeries selling their own home-made pies (we used to rate each one we visited out of 10...Pinjarra, Harvey and Augusta did the best pies every time!), I also love the chain bakeries like Bakers Delight. 

My all time favourite product from there is the Cheese and Bacon Twist. Well after going for 9 months without any, I've had enough, and instead of waiting until I next go home in November, I've decided to make my own. Now, again, as many of you know, I can't bake, so this should prove interesting. Anyhow, I thought you lot might also like to try this taste sensation, so here's the recipe! If you make it blog it and send me the link! :)

Cheese and Bacon Twisted Delight

Ingredients (for 20 slices);

  • cups white flour
  • cup cold water
  • 1 (7 g) packet fast-rising active dry yeast (or about three tsp)
  • teaspoon salt
  • 6 -8 slices or chunks bacon
  • cup crumbled cheese of your choice


- The day before you want the bread, make a sticky paste by mixing together 1/2 cup of the flour, 1/2 cup of the water and two teaspoons of yeast in a bowl.

  1. When the ingredients are combined, cover the bowl with cling film and leave in the fridge overnight.
  2. The next day, the mixture will have bubbles on top and smell fermented.
  3. - Add remaining flour, yeast and salt to the bowl, and start adding the remaining water a bit at a time, until you get a sticky consistency.
  4. - Flop the dough onto a floured work surface, sprinkle more flour on the dough and knead for 3-5 minutes or until smooth.
  5. - Put the dough in a large bowl, cover with cling film and leave to rise until doubled, between 1-2 hours.
  6. Meanwhile, fry the bacon until crispy and then cut into small pieces.
  7. - Crumble the cheese into a small bowl and mix with bacon.
  8. - Take dough and turn onto a floured work surface again, working bacon and cheese into the dough this time and kneading for another 3-5 minutes until smooth.
  9. - Put back in bowl and leave for another hour to rise by about a third to a half.
  10. - Take dough and split into three equal pieces.
  11. - On a lightly floured surface, roll each piece into a sausage shape, about 20 inches long.
  12. - Take the three "sausages" and lay them out in front of you, each at a slight angle to the other.
  13. - This part is hard to describe, but just imagine you are braiding hair.
  14. - You will need to pinch the three pieces together at one end and then, once they are attached, take the piece on the left side and bring it over the centre piece.
  15. - Then take the right piece and bring it over the centre piece.
  16. - Repeat until all the dough is braided and pinch together at the end.
  17. - Lay bread on a greased and floured baking sheet, cover with cling film and let rise for one final hour.
  18. - Bake for 30-35 minutes in an oven at 200°C or about 350°F.
  19. (Recipe from
  20. Photograph from Bakers Delight.


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