283 g (10 oz) packet brown bread mix
50 g (2 oz) butter
125 g (4 oz) streaky bacon, rinded and snipped into small pieces
600 g (l 1/4 lb) onions, skinned and thinly sliced
2 eggs (size 2)
15 ml (1 tbsp) plain flour
284 ml (1/2 pint) carton single cream
salt and freshly ground pepper
2.5 ml (1/2 tsp) caraway seeds
50 g (2 oz) butter
125 g (4 oz) streaky bacon, rinded and snipped into small pieces
600 g (l 1/4 lb) onions, skinned and thinly sliced
2 eggs (size 2)
15 ml (1 tbsp) plain flour
284 ml (1/2 pint) carton single cream
salt and freshly ground pepper
2.5 ml (1/2 tsp) caraway seeds
method
1. Make up and knead the bread mix according to packet instructions. Place in an oiled bowl, cover with oiled cling film and leave to double in size—about 40 minutes.
2. Melt the butter in a large covered pan and cook the bacon and onions until the onions are translucent. Cool.
3. Whisk the eggs, flour, cream, seasonings and caraway seeds together and stir in the cooled onion mixture.
4. On a lightly floured surface, knock down the dough and roll out to fit a 33 x 23 x 2 cm (13 x 9 x 3/4 inch) nonstick Swiss roll type tin. Spoon the onion mixture on top.
5. Bake at 200°C (400°F) mark 6 for about 35 minutes, or until just set. Ease out of the tin and cut into wedges for serving.
2. Melt the butter in a large covered pan and cook the bacon and onions until the onions are translucent. Cool.
3. Whisk the eggs, flour, cream, seasonings and caraway seeds together and stir in the cooled onion mixture.
4. On a lightly floured surface, knock down the dough and roll out to fit a 33 x 23 x 2 cm (13 x 9 x 3/4 inch) nonstick Swiss roll type tin. Spoon the onion mixture on top.
5. Bake at 200°C (400°F) mark 6 for about 35 minutes, or until just set. Ease out of the tin and cut into wedges for serving.
serving amount
serves 4 - 6
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