↑Weight conversions from USDA National Nutrient Database. Original recipe text preserved. Reordered ingredients to match procedure section. Warm water was missing from ingredient list, so it was added in the appropriate sequential order. Bread flour presumed, protein ratio of "Bakers' flour" not disclosed. "Bread improver" is ambiguous, there is no USDA data for either "bread improver" or "improver". Cheddar cheese presumed. Caster sugar is superfine sugar, substituting granulated sugar. "Bacon pieces" not in USDA database, substituting data for "Bacon bits, meatless".
↑This amount of yeast will result in a strong yeast flavor. To reduce this flavor, it is recommend to use no more than 0.75% instant dry yeast expressed as a baker's %, alternatively, 2.5% cake yeast (compressed) or 1% active dry yeast, although in all cases you can expect fermentation time to increase somewhat. Further reductions in yeast amount will further decrease yeast flavor, and result in increases in bulk fermentation time.
↑An average figure would typically be in the range of 55-62% based on flour weight, and is somewhat dependent on the protein level of the flour. Presuming bread flour, 60-62% should work okay. If the flour is of lower protein, such as all purpose, then use a slightly lower value.
↑There are many different kinds of improver used in bread, sometimes they're just minerals, others have synthetic chemicals, so practice care with selection, and make sure to follow manufacturer's directions. Due to this ambiguity, amounts not converted and line left blank.