Recipe By Jaxters
Ref: 857
Heading: Bread & Baking
Cuisine: European (other)
Food Type: Meat
No of Portions: 12
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Ingredients & Prep
380 g
Plain flour
240 ml
Water warm 40°C
25 g
Butter soft
7 g
Dried yeast
1 tsp
Caster sugar
1/2 tsp
Salt
Topping
240 g
Sour cream
4 Smoked Bacon rashers chopped
2 Onion med thinly sliced
1 Egg large
1 tsp
Caraway seeds
1 tsp
Freshly ground black pepper
1/2 tsp
Salt
2 tsp
Olive oil for frying
Method
Step 1
First make a starter by adding half the water with the sugar & yeast in a bowl & whisking together, set aside in a warm place for an hour to go frothy, then add the rest of the water, flour butter & salt & mix into a dough, knead this is best done in a food mixer with a dough hook for 10 minutes or do by hand on a floured worktop until it springs back.
Step 2
Put dough in a bowl & cover with cling film with a pierced hole, place in a warm place & allow to double in size i.e. about an hour.
Step 3
Place onion, caraway seeds, & bacon in a frying pan, place over a med heat & cook until onion is soft, turn off the heat & allow to go cold.
Step 4
Pre-heat oven to 180°c fan.
Step 5
Knock back then place dough into a greased deep baking tray then spread-out evenly across the bottom, cover with oiled cling film & set aside in a warm place to double in size for an our, then bake in the over for 20 minutes or until just cooked.
Step 6
In a bowl whisk the sour cream with the egg then pour into the fried onion mix pan & stir together, then tip on top of the base in the baking tray, put back in the oven for 15 minutes or until the top goes crispy & the sour cream has set.
Suggestion & Tips
Eat warm with meats or with a nice soup.