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Bread wreath with onion and bacon
35 m active | 3 h total
Nutrition facts per serving:
  • Energy in kcal about 348
  • Fat about 16g
  • Carbohydrates about 41g
  • Protein about 9g
This is needed
This is needed for 1 bread
Bacon & onion
  • 120 bacon strips
  • 4 sage
  • 2 rosemary
  • 1 onions
Potatoes
  • 250 mealy potatoes
  • 60 butter
  • salted water
Yeast dough
  • 450 white flour
  • 1 salt
  • 1 sugar
  • 1 dry yeast
To shape the bread
  • 40 butter
Tools
  • One springform pan (approx. 28 cm in diameter), base lined with baking paper, sides greased; one ovenproof dish/tin (approx. 10 cm in diameter).
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And that's how it's done
And that's 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.