Place the milk and 50g/2oz of the butter in a saucepan and heat gently until the butter has melted.
Cream the yeast with the water. Sift the flour and 1 teaspoon salt into a warmed bowl and add the sugar. Mix well then
make a well in the centre and pour
in the yeast liquid and butter and milk mixture. Gradually draw the ingredients together, then beat to form a
smooth, soft dough which comes away from
the sides of the bowl.
Turn onto a lightly floured surface and knead for 10 minutes. Transfer to a clean bowl, cover with a damp cloth and set
aside in a warm place for about 1 1/2 hours
or until the dough has doubled in size.
Turn onto a floured surface and work in the oil, kneading well for 5 minutes. Roll into a 23cm/9inch circle and place on a
large, greased baking tray. Cover with
a damp cloth and leave in a warm place for 45 minutes or until almost doubled in size.
Meanwhile, melt the remaining butter in a frying pan, add the onions and sauté gently, stirring occasionally, for 5-7
minutes until soft and transparent, but not coloured. Transfer to a bowl. Raise the heat then add the bacon to the pan and
cook for 5 minutes, turning, until crisp. Drain
on kitchen paper then add to the onions and mix well.
Season with salt and pepper. And set aside. Preheat the oven to 240C, 475F, Gas mark 9.
Spread the onion mixture over the risen dough and arrange the cheese slices on top. Bake in the centre of the oven for 15
minutes. Reduce the temperature to190C,
375F, Gas mark 5 and transfer the baking sheet to a lower shelf. Continue to cook for 20-25 minutes until the bread is
golden brown and sounds hollow when
tapped underneath. Remove from the oven and allow to cool slightly before serving.
introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.