Bacon and Onion Bread Makes 7 (9cm bread)

Dough 200g ............................... Bread Flour 3g .................................... Instant dried yeast 20g ................................. Sugar 3g .................................... Salt 20g ................................. Unsalted butter (soft) 140 g .............................. whole milk Filling 70g ................................. Bacon (sliced) 1clove ............................. Garlic (sliced) 40g ................................. Onion (sliced) ......................................... Black pepper Topping 140g ............................... Mozzarella cheese (grated) ......................................... parsley (chopped)

Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the milk into the bowl.

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.

Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.

Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.

Or you can also try stretching part of the dough, if it can stretch into a thin sheet without breaking, you've kneaded enough. Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

While you wait for the dough, make the filling:

Put the sliced bacon into the pan, and put the pan over low heat. Stir until the bacon oil begin to come out of the bacon, turn the heat up to medium and put the garlic into the pan. Keep siring until the the bacon start to turn golden (don't let the bacon dry too much). Take off the heat and set aside.

Use the same pan (you will have the bacon oil in the pan), heat the onion over low heat until golden, season with black pepper, then take off the heat and set aside.

Place the baking paper on the baking sheet. Butter 7 (9cm) pastry rings and place the rings over the baking sheet. Take the dough out of the bowl, deflate by touch it lightly. Roll the dough into rectangular 20 cm x20 cm. Sprinkle the bacon, garlic and onion top of the dough, then roll into the cylinder. Cut into 7 pieces, and place into the prepared pastry rings. Let the dough rise until almost double in size (about hour)

Preheat the oven to 180C. When the dough is ready, sprinkle the mozzarella cheese over the top, and put the dough into the oven. Bake for 12-15 minutes, or until the dough is golden. Let the bread cool on the wire rack, and sprinkle with parsley before serving .

Bacon and Onion Breads: Basic dough a lot of variation