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London Loaf




Source of Recipe


the Home Grown Cereals Authority (HGCA)


List of Ingredients




2 tsp oil
150g smoked back bacon, chopped
100g mushrooms, chopped
675g strong plain flour
1 tsp salt
1 tsp caster sugar
1 x 7g sachet fast action yeast
25g butter, diced
450ml hand hot water

Recipe



Heat the oil in a frying pan and fry the bacon and mushrooms for 3-4 minutes. Place in food processor or chop finely.
Sift the flour into a bowl and add the salt, sugar and yeast. Rub in the butter and stir in the bacon mixture. Gradually add enough of the water to form a smooth dough. Kneed for 5-10 minutes on a floured surface. Place in an oiled bowl, cover with cling film and leave to rise in the warm for 1-2 hours. Kneed the dough again and shape into 8 round rolls. Transfer to 2 large greased baking sheets, leaving enough space between each roll. Leave to rise for 30 minutes.
Place in a preheated oven at 230°C, gas mark 8 and bake for 15 minutes. Reduce the temperature to 200°C, gas mark 6 and bake for 10-15 minutes or until bead is risen and sounds hollow when tapped underneath.
Alternatively, stir the bacon mixture into 2 x 280g packet bread mixes and make the bread following the packet instructions. Place on a greased baking sheet and bake at 230°C, gas make 8 for 30-35 minutes.
Delicious served filled with grilled bacon.
Suitable for freezing on day of baking.

Makes 8 rolls or 1 large loaf