Bacon and Tomato Breakfast Twist

Ingredients:

• 450g/1lb strong plain flour
• 1/2 tsp salt
• 7g/1/4oz sachet easy blend dried yeast
• 300ml/i/2pint warm milk
• 15g/1/2oz butter, melted

For the Filling:

• 225g/8oz back bacon, rind removed
• 15g/1/2oz butter, melted
• 175g/6oz ripe tomatoes, peeled, de-seeded and chopped
• freshly ground black pepper

To finish:

• beaten egg, to glaze
• 2 tsp medium oatmeal

Instructions:

1. Preheat the oven to 200C/400F/gas mark 6 15 minutes before baking. Sift the flour and salt into a large bowl. Stir in the yeast and make a well in the centre. Pour in the milk and butter and mix to a soft dough.
2. Knead on a lightly floured surface for 10 minutes, until smooth and elastic. Put in an oiled bowl, cover with cling film and leave to rise in a warm place for 1 hour, until doubled in size.
3. Cook the bacon under a hot grill for 5-6 minutes, turning once until crisp. Leave to cool, then roughly chop.
4. Knead the dough again for a minute or two. Roll it out to a 25.5x33cm/10x13 inch rectangle. cut in half length ways. Lightly brush with butter, then scatter with the bacon, tomatoes and black pepper, leaving a 1 cm/1/2 inch margin around the edges.
5. Brush the edges of the dough with the beaten egg, then roll up each rectangle length ways. Place side by side and twist together, pinching the ends to seal.
6. Transfer to an oiled baking sheet and loosely cover with oiled cling film. Leave to rise in a warm place for 30 minutes.
7. Brush with the beaten egg and sprinkle with the oatmeal. Bake in the preheated oven for about 30 minutes, or until golden brown and hollow-sounding when tapped on the base. Serve warm.