bacon rolls

"What goes well with bacon?", I asked Da one day. He replied, "eggs". He has a point. LSD's favourite sandwich at Hans Cafe and Cake House is the fried egg and bacon sandwich. After I tried it upon her recommendation, this became one of my favourite sandwiches at Hans as well.

As Da and I had some back bacon in the refrigerator, I decided to bake bacon rolls. However, should I roll up the fried egg together with the bacon? In the end, I added the raw eggs to the bread dough instead.

INGREDIENTS

170g water
2 large eggs (lightly beaten)
2 tbsp sunflower oil
1 1/2 tsp salt
2 1/2 tbsp castor sugar
2 tbsp milk powder
2 tbsp instant mashed potato flakes
3 cups bread flour
2 1/2 tsp instant dry yeast
6 pieces of back bacon

METHOD

1. Place all the ingredients (except the bread flour, yeast and back bacon) in the bucket of the breadmaker machine.

2. Add the bread flour, making sure that the wet ingredients are totally covered.

3. Add the yeast.

4. Place the bucket in the breadmaker machine and set to "dough" cycle. Start the cycle.

5. When the cycle has been completed, turn the dough onto a floured board.

6. Lightly flour your hands and the rolling pin, and roll out the dough into a rectangle of approximately 16" x 12". As you are rolling out the dough, push out the air bubbles that appear.

7. Place the back bacon over over two-thirds of the rectangle, taking care that the bacon is not place too close to the edge of the dough.

8. Fold the two-third part of the rectangle over till it reaches half of the one-third part of the rectangle. Fold the remaining one-third part of the rectangle top down to cover it.

9. Give the dough a 90 degree turn to the left. Gently roll out the dough into a long strip of approximately 16" x 8" and fold the two shorter ends to meet each other in the middle.

10. Rotate the dough 90 degrees to the left again and roll it out into a rectangle of approximately 16" x 8".

11. Roll up the rectangle along the long edge. Moisten the tail end with water and press to close.

12. Cut the roll into 9 thick sections. Place them with the cross-section side up into a 9" x 9" cake pan that has been lined with baking paper.

13. Cover the cake pan with a damp cloth and leave for 1 hour or until the dough has doubled in size.

14. Bake in an oven preheated to 180 degrees celsius for 20 minutes