MAKING BY HAND
Finely chop the bacon and fry in1 tablespoon of olive oil, allow to cool.
Add the above plus the remaining olive oil, grated cheese and mustard powder to the bread mix and using 350ml of warm water make up following the instructions on the pack.
Divide the finished dough into 2 equal pieces, mould round and rest for 5 minutes.
Mould each into a 40cm (16″) string and tie into a knot
Place on a greased baking tray and prove in a warm place for 25-30 minutes or until doubled in size.
Sprinkle with remaining grated cheese and bake in a preheated oven at 230°C (450°F) gas mark 8 for 25-30 minutes or until golden brown.
“I would just like to say how delicious and fantastic your bread mixes are. I have been making bread (mostly using packets to save time) for over 30 years. Yours is superior to any other and successful every time. It rises quickly after kneading, rises well and tastes delicious after cooking. I will never use any other bread mix henceforth. Thank you!”
Rosalind Venables
This type of bread creates the perfect ploughmans served in a wedge or large roll. With mustard and cheese added to the Cheddar & Sundried Tomato bread you will only need a small salad to create flavours associated with a ploughman's luncheon.