400g/14 oz/2 2/3 cups strong white bread flour, plus extra for dusting
1/2 tsp easy-dried yeast
1 tsp caster (superfine) sugar
1 tsp fine sea salt
100 g/3 1/2 oz/1 cup streaky bacon, chopped
100 g/3 1/2 oz / 1 cup cheddar, grated a small bunch of spring onions chopped.
1.mix together the flour, yeast, sugar and salt. Stir the bacon, cheese and chives into 280 ml/10 fl.oz 1 1/8 cups of warm water and stir into the dry ingredients.
2. Knead the mixture on a lightly oiled surface for 10 minutes or until the 10 minutes or until the dough is smooth and elastic. Lightly oiled bowl. Covered with oiled cling film, for 1-2 hours or until doubled in size.
3.Knead the dough for 2 more minutes, then roll it into a fat sausage. Turn it 90° and roll it mighty the other way, then tuck the ends under and transfer the dough to an aligned baking tray, keeping the seam underneath.
4.Cover the dough loosely with oiled cling film and leave to prove for 45 minutes.
5.preheat the oven to 220°C(200°C Fan)/430F/ has 7.
6. Transfer the tray to the top shelf of the oven Bake for 35 minutes or until the underneath sounds hollow when tapped. Leave to cool completely on a wire rack before slicing.