bacon and tomato breakfast twist








450g strong plain flour
1/2 tsp salt
7g sachet easy blend dried yeast
300ml warm milk
15g butter, melted


225g bacon
15g butter, melted
175g ripe tomatoes, peeled, deseeded and chopped
freshly ground black pepper

to finish:

beaten egg to glaze
2tsp medium oatmeal

Sift the flour and salt into a large bowl. Stir in the yeast, pour in the milk and butter and mix to a soft dough.

Knead on lightly floured surface for 10 minutes, until smooth and elastic. Put in an oiled bowl, cover with clingfilm and leave to rise in a warm place for 1 hour, until doubled in size.

Cook the bacon until crisp. Leave to cool, then roughly chop.

Knead the dough again for a minute or two. Roll it out to a rectangle. Cut in four long slices.
Lightly brush with butter, then scatter with the bacon, tomatoes and black pepper, leaving a 1 cm margin around the edges.

Brush the edges of the dough with beaten egg, then roll up each rectangle lengthways.

Place the two rolls side by side and twist together, pinching the ends to seal.

Transfer to an oiled baking sheet and loosely cover with oiled clingfilm. Leave to rise in a warm place for 30 minutes.

Brush with the beaten egg and sprinkle with the oatmeal. Bake in the preheated oven (200C) for about 30 minutes until golden brown.