Friday, 18 September 2015
4 cups self raising flour + extra
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons soft butter
1 egg, beaten
2 cups greek yoghurt
6 rashers short cut bacon, diced
1 small red onion, finely chopped
1 can (125 gram) edgell diced capsicum
2 tablespoons tomato paste
1 cup mozzarella cheese
50 grams pepperoni
preheat oven to 170 c. lightly grease a non stick large loaf tin.
place the flour, salt, sugar and butter in a large bowl, using 2 knives, cut the butter into the flour.
add yoghurt and egg and stir till combined.
turn onto a floured board and knead lightly.
knead in the bacon, onion and capsicum in 3 batches, incorporating extra flour as needed,
to make a pliable dough.
shape into a loaf and place in tin.
cover the top of the loaf with the tomato paste and sprinkle with the cheese.
place the pepperoni down the centre of the cheese.
cook for approx. 45 minutes or until a skewer comes out clean . if too brown on top before cooked, cover top with aluminium foil.
serve warm with butter.
the next day....toast left over bread under the griller and top with tomato and cheese.