Using the ingredients listed under “Filling”, lightly cook the rashers of bacon and place to one side to cool. Slice the tomato into 12 equal pieces.
Using the ingredients indicated under “Dough”, make up a well developed dough.
Divide into 12 equal pieces and mould into balls. Cover and rest for 10 minutes.
Roll each ball into a 12.5 – 13cm (5 inch) disc.
Place a slice of tomato and a rasher of bacon (Filling) on each disc. Lightly brush the exposed area with water and fold over the two edges to enclose the filling.
Cover a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 35 – 40 minutes or until doubled in size.
Remove the cover and, if desired, lightly brush with water and sprinkle with the finely chopped onion topping.
Bake in a preheated oven at 220°C, (425°F, Gas Mark 7) for 12 – 15 minutes or until golden brown.
Place on a cooling wire and cool completely.
I was about to say what excellent service I got with my flour order, which by the way I received today, I have one baking as I write ! I was debating whether to put bread mixes on my shopping list when it arrived. I must admit I never checked the delivery time when I ordered knowing it would be up to your usual standard, but I was must admit I was surprised at how quick it did come. I should have done this months ago, I did mention I was thinking about it when I last e.mailed you about a query I had with my bread machine , which you answered, and which worked out for me, many thanks. I have just tried a Malty bread mix for the first time which tastes gorgeous. My brother in law was visiting from Nottingham last week just as I had brought it out of the machine, he was very impressed and said he had a machine which they never used !!! so I sent him home with a couple of your mixes and strict instructions to get it out and try again, he promised he would as he has now retired from work he seemed quite fired up to give it another try. Anyway thanks again for your very good service.
Amanda Kirman
A great supper, served hot or cold and again a great "eat and keep". A few whilst warm with baked beans and the remainder served cold with salad and mustard relish. I have even served these at breakfast! Deb the Bread