' Dunham Cellars - No-Knead Bacon Bread

No-Knead Bacon Bread

No-Knead Bacon Bread

Hannah Israel - Winery Employee
February, 2009

Pair this recipe with the 2006 Trutina.


An enameled cast-iron Dutch oven with a tight-fitting lid yields best results.

7 strips thick-cut bacon
3 cups bread flour, plus more for dusting work surface
¼ teaspoon instant or rapid –rise yeast
1 ½ teaspoons table salt
¾ cups plus 2 Tablespoons water, at room temperature
¼ cup plus 2 Tablespoons mild-flavored lager beer
1 Tablespoon white vinegar


Cut bacon into ½ inch pieces and cook just until the fat sizzles and bacon begins to brown. Drain and cool completely.
Whisk flour, yeast, and salt into large bowl with bacon. Add water, beer and vinegar. Using a rubber spatula mix until rough ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball. Transfer to oiled bowl, cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size (about 2 hours).
30 minutes before baking, place 6 to 8 quart Dutch oven (with lid) on rack, and heat oven to 500º degrees. Carefully remove pot from oven and remove lid. Transfer dough to the pot and score once with a knife or razor blade. Cover pot and place in oven. Reduce oven temperature to 425º and bake covered for 30 minutes.
Remove lid and continue to bake until loaf is deep brown, 20 to 30 minutes longer.
Carefully remove bread from pot; transfer to wire rack and cool.