for 1 bread

Bacon & onion

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

Potatoes

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

How it's done

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.

Potatoes

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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