Pepper And Pancetta Batter Bread Recipe

How to Make Pepper And Pancetta Batter Bread

1. Fry 4 ounces of pancetta in a skillet over medium heat until crisp. Remove and crumble, reserving 2 tablespoons of the rendered fat.
2. In a large bowl of a stand mixer, combine 2 tablespoons of reserved pancetta fat, 1 cup of warm water (105-115°F), 1 tablespoon sugar, 1 teaspoon dried basil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Let stand for 10 minutes.
4. In a small bowl, combine 1 teaspoon sugar and 1/4 cup lukewarm water.
5. Sprinkle 2 1/4 teaspoons active dry yeast over the sugar water, stirring gently to dissolve. Let stand for 10 minutes until foamy.
6. Whisk the yeast mixture until smooth.
7. Add the yeast mixture to the pancetta mixture and stir to combine.
8. Beat in 1 large egg.
9. Gradually add 3 cups all-purpose flour, adding a few tablespoons more if needed to form a smooth, elastic batter. (The amount of flour may vary depending on the type of flour and humidity.)
10. Beat the batter with the mixer for 4 minutes.
11. Stir in the crumbled pancetta.
12. Cover the bowl and let the batter rise in a warm place until doubled in bulk, about 45-60 minutes.
13. Gently punch down the batter.
14. Grease a 6-cup ovenproof casserole dish (preferably round) with cooking spray or butter.
15. Sprinkle the bottom of the dish with 1 tablespoon of cornmeal.
16. Pour the batter into the prepared dish.
17. Cover and let rise until the batter reaches the top of the dish, about 1 hour.
18. Bake in a preheated 400°F (200°C) oven for 35-45 minutes, or until the bread sounds hollow when tapped on the bottom.
19. Remove from the dish and let cool completely on a wire rack before slicing and serving.