Hearst Owned

Rip-a-Stick Pancetta Bread

Name: Rip-a-Stick Pancetta Bread
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 30 serving(s)
Ingredients: 275g (10oz) strong white flour, plus extra to dust; 1 tsp. fast action dried yeast; 1/2 tsp. caster sugar; 2 tbsp. olive oil, plus extra to grease; About 15 pancetta slices; 250g pack cream cheese, at room temperature; ½-1 garlic clove, crushed, to taste; 1-2tbsp milk, to loosen; 2 tbsp. chopped fresh chives

This tear-and-share bread will get people talking!

By The Good Housekeeping Cookery TeamUpdated: 02 August 2019

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This tear-and-share bread will get people talking!

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Yields:

30 serving(s)

Prep Time:

40 mins

Cook Time:

20 mins

Total Time:

1 hr

Cal/Serv:

Ingredients

275g (10oz) strong white flour, plus extra to dust
1 tsp.
fast action dried yeast
1/2 tsp.
caster sugar
2 Tbsp.
olive oil, plus extra to grease
About 15 pancetta slices

For the dip

250g pack cream cheese, at room temperature
½-1 garlic clove, crushed, to taste
1-2tbsp milk, to loosen
2 Tbsp.
chopped fresh chives

Directions

1. Step 1To make the bread, put the flour into a large bowl and mix in the yeast, sugar and 1tsp fine salt. Make a well in the centre and add oil and 150ml (¼ pint) hand-hot water. Mix quickly to a soft but not sticky dough, adjust with extra water/flour as needed.
2. Step 2Scrape dough on to a lightly floured surface, and knead until elastic and smooth – about 10min. Transfer to a lightly greased medium bowl. Cover with clingfilm. Leave to rise in a warm place for 1hr or until well risen.
3. Step 3Line a large baking sheet with baking parchment (or, ideally, a shelf that slides directly into your oven). Punch the dough down in the bowl and shape into a round. Dust a work surface with flour and roll out dough into a circle measuring about 30.5cm (12in). Using your fingers, rip out a central 9cm (3½in) circle in the middle. Transfer to the prepared baking sheet.
4. Step 4Using scissors or a small sharp knife, work your way around the circle, cutting it into 1.5cm (⅔in) wide strips, and leaving the central 1cm (½in) of dough attached. You should have about 30 strips.
5. Step 5Cut each pancetta slice in half to make 2 shorter strips. Wrap a length around each dough strip (try to keep ends under the dough so they won’t unravel during baking). Cover loosely with oiled clingfilm (oil-side down) and leave to rise again for 10min.
6. Step 6Mix dip ingredients and season – add enough milk to loosen to a dipping consistency. Set aside.
7. Step 7Preheat oven to 200°C (180°C fan) mark 6. Bake bread for 20min until golden and risen. Allow to stand for 5min, transfer to a heatproof board and place the dip in the middle. Serve warm or at room temperature.

Make dip up to a day ahead. Cover and chill. Bake bread up to 5hr ahead. Cool. To serve, allow dip to come up to room temperature and stir. Refresh bread in an oven preheated to 200°C (180°C fan) mark 6 for 5min.

PER STICK WITH 1TSP DIP:

Calories: 93

Protein: 2g