Bread wreath with onion and bacon

Bread wreath with onion and bacon

Total: 3 hr | Active: 35 Min.
Nutritional value / 100 g: 348 kcal
, Fat: 16 g
, Carbohydrate: 41 g
, Protein: 9 g

This bread comes in a wreath design and will be a real crowd pleaser at any special occasion. The dough is enriched with potato, making it wonderfully moist and fluffy. You can give this bread a festive twist by adding a bow and a bunch of herbs. It also makes a great gift and will catch everyone's eye on the buffet table.


1 bread


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Bacon & onion

120 g bacon strips, cut into thin strips
1 onion, finely chopped
4 sprigs sage, finely chopped
2 sprigs rosemary, finely chopped


250 g mealy potatoes, cut into pieces
salted water, boiling
60 g butter, soft

Yeast dough

450 g white flour
1 tsp salt
1 tbsp sugar
1 parcel dry yeast (approx. 7 g)

To shape the bread

40 g butter, melted, left to cool
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One springform pan (approx. 28 cm in diameter), base lined with baking paper, sides greased; one ovenproof dish/tin (approx. 10 cm in diameter).

How it's done

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Bacon & onion

Fry the bacon in a frying pan without oil, add the onion, fry for approx. 5 mins. Add the herbs, cook briefly, remove the pan from the hob, leave to cool.


Cover and cook the potatoes in boiling salted water over a medium heat for approx. 15 mins. until soft, leave to cool. Drain the potatoes well, retain and set aside 200 ml of the cooking water. Pass the potatoes through a food mill and into the pan. Add the butter, stir in, leave to cool.

Yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the potato puree and half of the reserved cooking water, knead briefly using the dough hook on the food processor. Add the remainder of the water and 3/4 of the bacon & onion mixture, knead into a smooth dough for approx. 10 mins. Cover the dough and leave to rise at room temperature for approx. 1 hr. until doubled in size.

To shape the bread

Place the small bowl upside down in the middle of the springform pan. Divide the dough into walnut-sized pieces, shape into balls and place in a circle around the bowl in the springform pan. Cover and leave to rise at room temperature for a further 30 mins. Mix the rest of the bacon & onion mixture with the butter, spread over the dough.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.

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