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Smoked Paprika Pepper & Bacon Butty Loaf

Finalist of The 2003 Carrs Breadmaker Awards

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Ingredients:

• 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.

Method

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)

Sit back and enjoy!

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