Bread with Bacon & Cheese

• 5 g DRY YEAST
• 200 ml SEMI-SKIMMED MILK
• 350 g FLOUR
• PINCH OF SALT
• 45 g BUTTER AT ROOM TEMPERATURE
• 180 g SWISS GRUYERE
• 100 g BACON

Preheat the oven to 200°C.

Place the yeast and milk in the bowl fitted with the kneading/grinding tool. Heat at 40°C at speed 5 for 3 mins. Add the flour, salt and butter. Launch the P1 pastry program.

Meanwhile, slice the Swiss gruyere. When the dough is ready, remove from the bowl and place on a tray lined with baking paper.

Roll out so that it forms a rectangle. Add a third of the gruyere cheese and bacon to the centre and close over the dough. Repeat this step twice, very gently.

Cover with a cloth and leave the dough to proof for 2 hrs, away from draughts.

Bake for approximately 20 to 30 mins.