Place yeast, sugar and warm water into TM jug, mix 20 secs - speed 4. Stand in a warm place for 10 mins, or until frothy.
Place jug back in TM, then add salt, flour and oil, and mix 5 secs - speed 7 to combine.
Set dial to closed lid position, and set for 1 minute 30 secs on interval speed.
Wrap in TM bread mat, or place in a large, lightly greased bowl. Cover and set aside in a warm place for 1 hour, or until doubled in size. (I placed it in my warm car, and it was ready in 30 minutes).
Using your fist, punch dough down. Knead until smooth.
Grease two large baking trays (I used olive oil spray - made the bases nice and crunchy). Divide dough into 8 even portions. Roll each portion into a 10cm x 12cm oval shape. Place ovals, 5cm apart on a prepared trays.
Cover with lightly greased cling wrap (used olive spray again). Set aside in a warm place for 30-40 minutes or until dough has almost doubled in size.
Pre-heat oven 200c normal, or 180c fan force (preferred). Once ovals have risen, brush with whisked egg, and sprinkle with the cheese then bacon pieces.
Bake for 20 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (129g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 15 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 26.4mg||8 %|
|Sodium 229.4mg||8 %|
|Potassium 68.4mg||2 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 43.2g|
|Protein 8g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 230
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!