bacon and cheese bread


  • 3/4 cup water
  • tepid;
  • 2 tablespoons dried skimmed milk (Elk);
  • 1 tablespoon sunflower oil;
  • 1 teaspoon caster sugar;
  • 1/2 teaspoon salt;
  • 2 3/4 cups white-bread flour;
  • 1 teaspoon yeast.
  • to finish: 6 rashers smoked
  • streaky bacon
  • cooked until crispy;
  • 100 g grated cheese.


place the first seven ingredients in the breadmachine and set the programme to 'Dough'. When the cycle has finished, transfer the dough to a floured surface and knead it briefly. Using a lightly floured rolling pin, roll out the dough into an oblong measuring approx 51x23 cm. Crumble the bacon into small pieces and sprinkle them over the length of the dough, followed by the grated cheese. Taking one of the long edges, roll up the dough so that the filling is enclosed and then pinch the edges to seal them. Cut the dough in half, place the two rolls on a lightly greased and floured baking tray and cover them with a damp tea towel. Leave them in a warm place to prove.Preheat the oven to 200 degrees Celsius/ 400 degrees F/ GM 6. When the dough has almost doubled in size, remove the tea towel. Using a pair of scissors, make a series of cuts in the top of each roll. Blake the rolls in the oven for 15 to 20 minutes, or until golden or crips. Transfer the rolls to a wire rack and allow them to cool for 10 minutes. Slice the rolls and serve them immediately.

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