• 12 oz  (350 g) strong white flour
• 12 oz (350 g) wholemeal flour
• 2 teaspoons salt
• Pepper
• 4 oz (112 g) mature cheddar cheese
• 4 oz (112 g) streaky bacon
• 1 tablespoon chopped sage
• ½ oz (10 g) fresh yeast (or ¼ oz (5 g) dried)
• ¾ pint (400 ml) warm water

Method:

1. In a large bowl mix together the strong white and wholemeal flour, salt and a large pinch of pepper.
2. Grate the cheddar cheese and add 3 oz (84 g) into the flour and 4 oz chopped grilled bacon and 1 tablespoon of chopped sage.
3. Blend the yeast with the  warm water until the yeast has dissolved.
4. Make a well in the dry ingredients and pour in the yeast liquid. Mix the ingredients together until they form a firm dough.
5. Turn the dough out on to a lightly floured surface and knead for 10 minutes or until it is firm and elastic and is no longer sticky.
6. Put the dough into a lightly greased bowl and cover with a damp tea towel or greased polythene. Leave to rise in a warm place for about an hour or until it has doubled in size.
7. When the dough has risen, turn it out on to a lightly floured surface and knead again for 2 or 3 minutes to remove any air pockets and it goes back down to its original size.
8. Cut off one third of the dough. Shape the large piece of dough into a ball and place on a warm, greased baking tray. Shape the small piece of dough into a ball, slightly moistening its base with water, and place on top of the other. Push the first two fingers of both hands down from the centre of the top ball into the bottom ball to seal the balls together.
9. Cover the sheet with a damp towel or greased polythene and leave to rise again in a warm place for 20 to 30 minutes or until it has doubled in size.
10. Pre-heat the oven to Gas Mark 7 (425°F/220°C).
11. Sprinkle the loaf with the remaining grated cheese. Bake the loaf for 30 minutes or until it is well risen, browned and sounds hollow when tapped underneath.
12. Cool on a wire rack.