Steam Oven Recipes: Savoury Hot Cross Bread

This bread makes a great Easter breakfast or lunch addition and makes a change from the sweet theme common with Easter breads. Easy to put together, and with fillings that can be adapted to what you have on hand, you will find sliced or cut in wedges, this wont last long on the table.

METHOD

1. In the bowl of a stand mixer, with a dough hook attached, place flour, yeast and salt and mix.
2. Add 200 g of water and begin to mix, adding more water until the dough is a soft but not sticky texture.
3. Knead for 6-8 minutes or until dough is smooth and elastic.
4. Using your ovens dough proving function, prove dough for 45 minutes or until doubled in size.
5. Finely chop 3 slices of bacon, leaving enough whole to form a cross on the top of the finished loaf. (Bacon will shrink when cooked so allow more than you think you will need)
6. Cook the chopped  bacon on cooktop and cool slightly. (keep the whole pieces raw)
7. When dough is risen, add bacon, olives, spring onions, sundried tomatoes and cheese and mix well then form a ball .
8. Place in a 20cm removable base tin, lined with baking paper.
9. Return to the oven to prove for a further 30-40 minutes or until puffed.
10. Arrange the remaining bacon on the top of the dough in the form of a cross.
11. Brush dough with milk.
12. Preheat oven Using Fan Forced and Bottom heat , Set to 190 c for 35 minutes and add if available in your oven ,a shot of steam at the beginning of the cook (In Asko click the + button after setting function time and temperature and navigate to Add Steam 1,2,3 and choose 1.
13. Cook for 35 minutes or until puffed and golden.
14. Leave to cool in tin for 5-10 minutes then serve in slices or wedges with butter.