Bread wreath with onion and bacon
Ingredients
for 1 bread
120 g | bacon strips, cut into thin strips |
1 | onion, finely chopped |
4 sprig | sage, finely chopped |
2 sprig | rosemary, finely chopped |
250 g | mealy potatoes, cut into pieces |
salted water, boiling | |
60 g | butter, soft |
450 g | white flour |
1 tsp | salt |
1 tbsp | sugar |
1 parcel | dry yeast (approx. 7 g) |
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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