- BAKE: 40m
- SERVES: 12
METHOD – Makes 1
Make up the dough from the given ingredients.
Cover and rest for 5 minutes.
Blend in chopped bacon and sausage.
Mould into ball, cover and rest for 10 minutes.
Press out into a sheet, place eggs along edge and “Swiss roll” up.
Place in a warm, greased 2lb bread tin.
Cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 30-40 minutes until doubled in size.
Remove the cover before baking
Bake in a preheated oven at 220°C, 425°F, Gas Mark 7 for 30-40 minutes or until golden brown.
Remove from tin and put on a wire tray to cool.
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This makes a great bacon or sausage sandwich - anytime of day!