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- Bread wreath with onion and bacon
Bread wreath with onion and bacon
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
View these products
- One springform pan (approx. 28 cm in diameter), base lined with baking paper, sides greased; one ovenproof dish/tin (approx. 10 cm in diameter).
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.
