Smoked Paprika Pepper & Bacon Butty Loaf
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¾ tsp
yeast- 14oz strong white flour
- 1 tbsp castor sugar
- 1½ tbsp skimmed milk powder
- 1 tsp salt
- 2 tsp smoked paprika (sweet)
- 2 tsp smoked paprika (hot)
- 280ml water
- ½ oz butter
- 4 sweet piquante peppers – chop rinse and drain.
- 4oz smoked back bacon – chop then fry until crispy.
1. Place all ingredients into the pan except the bacon and peppers by following your manufacturers’ instructions regarding the order of liquid/dry ingredients.
2. Place bacon and peppers in nut/raisin dispenser (if available) and set your machine to the basic/normal raisin setting, medium loaf, dark crust.
3. If you do not have a nut/raisin dispenser when the machine indicates (with a beeping sound), add the bacon and peppers and close the lid.
Recipe by Dr Felicity Campbell (Scotland Winner, 2003 Carrs Breadmaker Awards)
