Bacon Strip & Comté Bread
Ingredients
- 5 g instant yeas
- 200 ml low fat milk
- 350 g flour
- 6 g salt
- 180 g comté
- 45 g butter (at room temperature)
- 100 g bacon
Preparation
- Add yeast and milk to the bowl.
- Mix at 40°C at speed 5 for 3 minutes.
- Then add the flour, the salt, and the butter. Knead until the dough is ready.
- Meanwhile, cut the comte into bands.
- When the dough is ready, take it out of the bowl and put it onto a plate (that is covered with baking paper.)
- Roll the dough into a rectangular shape. In the centre add one-third of the compte, some bacon, and then close the dough.
- Repeat this process.
- Cover the dough with a dish towel and let it rise for 2 hours. Preheat the oven to 200°C.
- Then bake the bread in the oven for about 20 to 30 minutes.
