To celebrate Real Bread Week, we have teamed up with the lovely Cherie Denham to create three delicious recipes that champion the joys of homemade bread. 

This loaf incorporates our award-winning smoked bacon and the tang of Pitchfork Cheddar. It is simple to put together and delicious to eat. The perfect accompaniment to a bowl of soup, a plate of salad or simply spread with a generous helping of grass fed butter.



  • Preheat oven to 200C.

    Sift the flour, bicarbonate of soda and salt into a large mixing bowl. 

    Add the bacon and cheese and mix well until they are coated evenly in the flour. 

    Make a well in the centre of the mixture. Add the buttermilk and a dribble of water if needed. Mix gently to form a soft dough.

    Liberally dust a baking sheet with flour. Gently turn the dough out onto the baking sheet and shape into an oblong. Sprinkle with flour and make a few slashes across the top.

    Bake on the top shelf of the oven for 30 minutes until lightly risen, nicely coloured and hollow-sounding when tapped on the bottom.  

    Remove from the oven and cool on a wire rack.

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