Pepper and Pancetta Batter Bread
This recipe makes 6 servings
Ingredients
- 2 slices pancetta, (or 3 strips lean bacon), finely chopped
- 3/4 cup hot water
- 4 tsp granulated sugar
- 1 tbsp chopped fresh basil, (or 1 tsp/5 mL dried)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup lukewarm water
- 1 pkg active dry yeast, (or 1 tbsp/15 mL)
- 1 egg
- 2-1/4 cups all-purpose flour, (approx)
- 1 tbsp cornmeal
Preparation
In skillet, fry pancetta over medium heat until crisp. Remove and crumble pancetta, reserving fat.
In large bowl of stand mixer, combine 1 tbsp (15 mL) pancetta fat with hot water, 1 tbsp (15 mL) of the sugar, basil, salt and pepper; let stand for 10 minutes.
Meanwhile, in small bowl, mix remaining 1 tsp (1 mL) sugar with lukewarm water; sprinkle yeast over top, stirring to dissolve granules. Let stand for 10 minutes.
With fork, stir down yeast mixture, whisking to dissolve all yeast; mix into pepper mixture. Blend in egg.
Beat in flour in 2 additions, adding a few tablespoons more flour if necessary to form smooth, elastic wet batter; beat for 4 minutes. Beat in pancetta. Cover and let rise until doubled in bulk, 45 to 60 minutes.
Punch down batter. Grease 6-cup (1.5 L) ovenproof casserole dish, preferably round; sprinkle with cornmeal. Scrape batter into dish; cover and let rise until risen to top of dish, about 1 hour.
Bake in 400°F (200°C) oven until bread sounds hollow when tapped, 35 to 45 minutes. Remove from dish; let cool on rack.
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