Publications
- 250g - streaky bacon, chopped
- about 1kg - risen bread dough (homemade or store-bought)
- about 45ml - Dijonnaise or your favourite mustard
- about 12 slices - smoked ham
- 12 slices - mozzarella
1. Fry the bacon in a pan until the fat has rendered and the bacon is crispy. Cool.
2. Add the crispy bacon (and fat, if desired) to the dough and fold it in, using your hands; this step also knocks down the dough. It may be a bit difficult to knead in the bacon, so use a folding action to spread the bacon and to form flavoursome layers in the dough.
3. Using a rolling pin, flatten the dough into a large rectangle. Use a palette knife to lift the dough up from the worktop. Roll out again if the dough shrinks too much, making sure it doesn’t stick.
4. Spread the Dijonnaise over the dough. Using a large round cutter, cut the dough into circles about 12cm in diameter. Working with one circle at a time, place a slice of ham followed by a slice of cheese on the dough and fold it into a half-moon shape over the filling. Bring the two ends of the half-moon together and place this with the open side up against the edge of a greased ring pan or on a baking tray that’s well greased with non-stick spray. Repeat with all the dough circles and arrange the folded dough snugly in a circle to form a wreath. Cover with cling film or a tea towel and allow to rise until it has doubled in volume.
