Publications
Partners
Makes one 30cm wreath
Preparation time: 20 minutes for rolling and folding, plus resting time
Baking time: 30 minutes
Oven temperature: 180°C
• 250g streaky bacon, chopped
• about 1kg risen bread dough (homemade or store-bought)
• about 45ml Dijonnaise or your favourite mustard
• about 12 slices smoked ham
• 12 slices mozzarella
1 Fry the bacon in a pan until the fat has rendered and the bacon is crispy. Cool.
2 Add the crispy bacon (and fat, if desired) to the dough and fold it in, using your hands; this step also knocks down the dough. It may be a bit difficult to knead in the bacon, so use a folding action to spread the bacon and to form flavoursome layers in the dough.
3 Using a rolling pin, flatten the dough into a large rectangle. Use a palette knife to lift the dough up from the worktop. Roll out again if the dough shrinks too much, making sure it doesn’t stick.
4 Spread the Dijonnaise over the dough. Using a large round cutter, cut the dough into circles about 12cm in diameter. Working with one circle at a time, place a slice of ham followed by a slice of cheese on the dough and fold it into a half-moon shape over the filling. Bring the two ends of the half-moon together and place this with the open side up against the edge of a greased ring pan or on a baking tray that’s well greased with non-stick spray. Repeat with all the dough circles and arrange the folded dough snugly in a circle to form a wreath. Cover with cling film or a tea towel and allow to rise until it has doubled in volume.
