Onion and Mozzarella Bread  HT  CBF   70mins plus proving

Makes one 23cm/9inch round loaf     Hot  Savoury  Bacon Pork  Bread  Baked Fayre   

Ingredients

300ml/10fl.oz. Milk

2 tbsp Oil

100g/4oz. Butter

450g/1lb Onions, thinly sliced

15g/1/2oz. Fresh Yeast

6 Rashers Streaky Bacon, derinded and  diced

1 tbsp Warm Water

Black Pepper

450g/1lb Strong Plain Flour

175g/6oz. Mozzarella Cheese, thinly sliced

1/2 teasp Salt

1 tbsp Castor Sugar

Instructions

1. Place the milk and 50g/2oz of the butter in a saucepan and heat gently until the butter has melted.

2. Cream the yeast with the water. Sift the flour and 1 teaspoon salt into a warmed bowl and add the sugar. Mix well then make a well in the centre and pour in the yeast liquid and butter and milk mixture. Gradually draw the ingredients together, then beat to form a smooth, soft dough which comes away from the sides of the bowl.

3. Turn onto a lightly floured surface and knead for 10 minutes. Transfer to a clean bowl, cover with a damp cloth and set aside in a warm place for about 1 1/2 hours or until the dough has doubled in size.

4. Turn onto a floured surface and work in the oil, kneading well for 5 minutes. Roll into a 23cm/9inch circle and place on a large, greased baking tray. Cover with a damp cloth and leave in a warm place for 45 minutes or until almost doubled in size.

5. Meanwhile, melt the remaining butter in a frying pan, add the onions and sauté gently, stirring occasionally, for 5-7 minutes until soft and transparent, but not coloured. Transfer to a bowl. Raise the heat then add the bacon to the pan and cook for 5 minutes, turning, until crisp. Drain on kitchen paper then add to the onions and mix well. Season with salt and pepper. And set aside. Preheat the oven to 240C, 475F, Gas mark 9.

6. Spread the onion mixture over the risen dough and arrange the cheese slices on top. Bake in the centre of the oven for 15 minutes. Reduce the temperature to190C, 375F, Gas mark 5 and transfer the baking sheet to a lower shelf. Continue to cook for 20-25 minutes until the bread is golden brown and sounds hollow when tapped underneath. Remove from the oven and allow to cool slightly before serving.