Bacon and wild garlic bread

Method

1. In a non-stick pan, cook the bacon until crisp. Drain off any excess fat, then add the chopped wild garlic (or alternative – see know-how) and wilt with the bacon. Set aside to cool.
2. Combine the flour, powdered milk, sugar and salt in a large bowl, then add the yeast. Melt the butter in the water and gradually mix into the dry ingredients to form a soft dough. Add the bacon and ransoms, then mix well to combine. Knead on a dusted work surface for 5 minutes until smooth and elastic, then shape into a ball, put in a lightly oiled bowl and cover with cling film. Leave somewhere warm for 45-60 minutes until twice the size.
3. Preheat the oven to 210°C/fan190°C/ gas 6½. Knock back the dough (see know-how), then shape into a smooth round. Put back in the bowl, cover and leave for 25 minutes until puffy.
4. Gently place the dough on a lightly oiled tray. Bake in the top of the oven for 25-30 minutes until a light brown crust has formed and the loaf sounds hollow when tapped underneath. Let the bread cool before slicing it.