Homemade Sticky Maple Bacon bread

1. Preheat the oven to 180’c and grease a loaf tin.
2. Mix the yeast, sugar and a little of the water and set aside for 5mins.
3. Place the flour in a large bowl with the salt and make a well in the middle.
4. Pour in the yeast mixture which should now be frothy and bubbling slightly and the remaining water and mix until combined. Add a little extra water if the dough feels very dry.
5. Turn the dough out onto a clean surface and knead for 10mins until the dough is smooth.
6. Place in an oiled bowl and cover with plastic wrap. Leave in a warm area of the kitchen for roughly an 1hr or until doubled in size.
7. While the dough rises, lay the bacon on a wire rack and place onto a baking tray.
8. Brush maple syrup on each strip and then place in the oven until crispy and sticky. Continue to brush maple syrup every 10mins until the bacon is done. Roughly break the bacon into smaller pieces.
9. Flash fry the sage leaves in a hot pan with a little oil. Place on kitchen paper to soak excess oil and set aside.
10. Once the dough has risen, knock back the dough and turn out onto a clean table. Cut the dough into 2 and roll out into rectangles and then trim to straighten the edges.
11. Spread melted butter onto the surface of the dough and sprinkle with cheese, torn crispy sage leaves and ½ the bacon.
12. Cut the dough into squares the same size as your loaf tin.
13. Transfer the layers to your greased loaf tin. I find it easier to hold the loaf tin up while stacking the squares on top of each other.
14. Sprinkle with extra cheese, cover with plastic wrap and allow to rise for 30mins.
15. Place in the preheated oven and bake for 45-55mins until golden brown.
16. Remove from the oven when it is ready and allow to cool for 10mins before serving with lots of butter and extra cheese and sticky maple bacon.

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