Could this bread ~BE~ any more delicious?
2½ teaspoons kosher salt, divided3 tablespoons vegetable oil, divided8 ounces white cheddar, grated Recipe PreparationButter can be made 3 days ahead. Cover and chill.Combine yeast, 2 Tbsp. sugar, 2 tsp. salt, and 2 cups very warm water in a large bowl, whisking to dissolve. Let sit until foamy, about 5 minutes. Add 4 cups flour and mix with a wooden spoon until dough comes together in a shaggy ball with only a few dry spots of flour remaining.
While potato is roasting, chill bacon in freezer until firm but not frozen, 12–15 minutes. Transfer to a food processor and pulse until coarsely chopped. Cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 15–20 minutes. Using a slotted spoon, transfer bacon to paper towels to drain.
Divide dough in half. Flour surface generously. Cover 1 piece of dough with plastic so that it doesn’t dry out. Roll out the other piece of dough, adding more flour as needed to prevent sticking, to a 13" round about ¼" thick. Brush excess flour from dough, then brush with 1 Tbsp. sesame oil. Sprinkle with half of potato, bacon, cheese, and scallions.
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