I have had a bread machine for many years now and for several months at a time, it sits in the cupboard. However, this week it has emerged from the cupboard and I have been making all sorts of yummy bread based products! The first was the cinnamon rolls – yes I cheated and used the machine to make the dough!
Today I saw a recipe in my Ultimate Bread Machine Cookbook for a leek and pancetta tray bread, which looked delicious and ideal as I had some leeks to use up and bought some pancetta yesterday. After putting a picture on twitter I had lots of requests for the recipe!
Ingredients for the bread base:
6 tbsp water
225g strong white bread flour
1 tsp salt
1 tsp fast action dried yeast
Ingredients for the filling
140ml soured cream
5 tbsp milk
salt and pepper
Put the bread base ingredients in your machine in the order specified by your machine’s manufacturer and put it on the dough setting.
Slice the leeks quite finely and fry in a little oil on a low heat until they are soft, then leave them to cool.
When the dough is ready, turn it out onto a floured surface and roll it out into a rectangle about 23 by 35 cm (or the size of the try you want to use). Press it into a tray, making sure there is dough up the sides to contain the filling. I use my Pampered Chef Medium Bar Pan, which was a perfect size. Preheat the oven to 190°C.
Spread the leeks over the base then add the pancetta. Mix the soured cream, milk and eggs together and pour over the leeks and pancetta. Add some seasoning and bake for about 30 minutes until the edges look golden and the filling is set.
I found the dough to be a little salty for my liking so I will put less in next time.