BAKE WITH BA­CON

How to in­tro­duce some smoky rash­ers into your bakes and cakes

Easy Cook - - NEWS -

Add some meat to your cakes (yes, re­ally!)

Leek, ched­dar & ba­con loaf Cuts into 10 slices Prep 40 mins plus ris­ing Cook 45 mins 51p a slice 333 kcals, 19g fat, 9g sat. fat, 1g sugar 500g pack bread mix 2 tbsp olive oil 200g smoked ba­con lar­dons 2 tbsp but­ter 3 large fat leeks, thinly sliced lit­tle flour, for dust­ing 200g ma­ture ched­dar, diced 2 eggs, beaten sep­a­rately 10 sage leaves, thinly shred­ded 2 tbsp grated Parme­san

Make up the bread mix fol­low­ing pack in­struc­tions, us­ing the 2 tbsp oil and the rec­om­mended amount of wa­ter. Leave in an oiled bowl, cov­ered with oiled cling film, some­where warm-ish to rise for 1 hr. Mean­while, put the lar­dons in a big, cold fry­ing pan. Heat gen­tly at first so the fat runs from the lar­dons be­fore they crisp up – about 10 mins. Re­move with a spoon. Add the but­ter and leeks and cook to soften. Cool.

Roll out the dough on a lightly floured sur­face to a rec­tan­gle about 20 x 70cm. Mix the lar­dons, leeks, ched­dar, 1 egg, sage and sea­son­ing. Spoon the fill­ing down one long edge of the rec­tan­gle, then brush the edge with egg. Fold the other half of the dough over the fill­ing and pinch the edges, but not the ends, to seal into a long sausage. Shape into a ring on a floured bak­ing tray, around a floured empty jar or tin. Pinch to­gether the open ends to fin­ish. Brush with egg, scat­ter with Parme­san and cover with a tea towel. Leave to rise for 15-20 mins. Heat oven to 200C/180C fan/gas 6. Bake for 30- 40 mins.

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