for 6 pieces

Dough

250 g	half-white flour
1 tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
100 g	frozen peeled chestnut, defrosted, roughly chopped
100 g	bacon strips, cut into strips
1 tbsp	olive oil
1 dl	lukewarm water

Forming

1 tbsp	water
½ tbsp	icing sugar
a little	half-white flour to dust

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Add the chestnuts, bacon, oil and water, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 3/4 hrs. until doubled in size.

Forming

With floured hands, divide the dough into 6 even pieces and shape into oval bread rolls. Place on a baking tray lined with baking paper. Combine the water and icing sugar, brush the rolls with the mixture and leave to rise for a further 15 mins. Dust the bread rolls with a little flour. Using a knife, make several crosswise incisions approx. 5 mm deep.

Bake

For approx. 25 mins. in the lower half of an oven preheated to 200°C.

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