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Spinach and kale bacon bread

Kale and bacon bread

Spinach and kale bacon bread

250g streaky bacon, cooked 

1kg Bread Dough

1 bunch Tuscan kale, spines removed

200g English spinach

2T Garlic, finely chopped

1T chilli flakes

2T rosemary finely chopped

2t thyme leaves

¼ cup Extra virgin olive oil

Salt and freshly ground black pepper to taste

4T Roasted red pepper pesto

Semolina

Roughly chopped the bacon and set aside. 

Roll out the dough in a large rectangle shape.  Layer the kale and spinach over the dough before adding the bacon, garlic, chilli flakes, sprinkle over the rosemary and thyme before drizzling over the olive oil.

Season with salt and freshly ground black pepper before rolling up. Grease a bread tin before coating with the semolina then add the bread. If it doesn’t fit cut in half to fit into 2 bread tins. 

Allow the breads to rise for 45 minutes before placing in the oven to bake for 30 to 40 minutes or until golden brown and cooked inside.  

Spinach and kale bacon bread

250g streaky bacon, cooked

1kg Bread Dough

1 bunch Tuscan kale, spines removed

200g English spinach

2T Garlic, finely chopped

1T chilli flakes

2T rosemary finely chopped

2t thyme leaves

¼ cup Extra virgin olive oil

Salt and freshly ground black pepper to taste

4T Roasted red pepper pesto

Semolina

 

Roughly chopped the bacon and set aside.

Roll out the dough in a large rectangle shape. Layer the kale and spinach over the dough before adding the bacon, garlic, chilli flakes, sprinkle over the rosemary and thyme before drizzling over the olive oil.

Season with salt and freshly ground black pepper before rolling up. Grease a bread tin before coating with the semolina then add the bread. If it doesn’t fit cut in half to fit into 2 bread tins.

Allow the breads to rise for 45 minutes before placing in the oven to bake for 30 to 40 minutes or until golden brown and cooked inside.

 

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