| Serves: 4 people | Recipe course: Breads | Total time (min.): 60 |
6 rashers smoked back bacon
225g (8oz) strong plain flour
225g (8oz) wholemeal flour
5ml (1tsp) salt
5ml (1tsp) bicarbonate soda
15ml (1tbsp) fresh chopped sage
1 stick celery, very finely chopped
125ml (4floz) natural yoghurt
175ml (6 floz) milk
1 - Preheat the oven to 200°C, 400°F, Gas Mark 6. Cook the bacon rashers under a hot grill, turning once during cooking until golden. Remove from the heat and chop.
2 - Add the flours, salt, bicarbonate of soda, bacon, sage and celery to the bowl, fit dough hook and blend on speed 2 for 1 minute, until combined. Add the yoghurt and milk and blend on speed 1 for 2 minutes, until a soft dough forms.
3 - Turn the dough out onto a lightly floured surface and roll into a ball. Place on the baking sheet and flatten slightly. Using a sharp knife score a cross in the top. Sprinkle the top with flour and bake for 35-40 minutes, until golden. Serve with lashings of butter or good cheeses.