Pepper and Pancetta Batter Bread

  • serves 6


8 Ratings
Directions for: Pepper and Pancetta Batter Bread


2 slices slices pancetta (or 3 strips lean bacon), finely chopped

¾ cup hot water

4 tsp granulated sugar

1 Tbsp chopped fresh basil (or 1 tsp dried)

½ tsp each salt and pepper

¼ cup lukewarm water

1 pkg active dry yeast (or 1 tbsp)

1 egg

2 ¼ cup all-purpose flour (approx)

1 Tbsp cornmeal


1. In skillet, fry pancetta over medium heat until crisp. Remove and crumble pancetta, reserving fat.

2. In large bowl of stand mixer, combine 1 tbsp pancetta fat with hot water, 1 tbsp of the sugar, basil, salt and pepper; let stand for 10 minutes.

3. Meanwhile, in small bowl, mix remaining 1 tsp sugar with lukewarm water; sprinkle yeast over top, stirring to dissolve granules. Let stand for 10 minutes.

4. With fork, stir down yeast mixture, whisking to dissolve all yeast; mix into pepper mixture. Blend in egg.

5. Beat in flour in 2 additions, adding a few tablespoons more flour if necessary to form smooth, elastic wet batter; beat for 4 minutes. Beat in pancetta. Cover and let rise until doubled in bulk, 45 to 60 minutes.

6. Punch down batter. Grease 6-cup ovenproof casserole dish, preferably round; sprinkle with cornmeal. Scrape batter into dish; cover and let rise until risen to top of dish, about 1 hour.

7. Bake in 400°F oven until bread sounds hollow when tapped, 35 to 45 minutes. Remove from dish; let cool on rack.

See more: North American, Rice/Grain, Bake, Side, Pork, Dinner, Pepper


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