This French-inspired recipe is not a bread at all but more like a pizza. It is delicious served as a light meal with a tomato-based soup or a salad. From "The Complete Book of Bread and Bread Machines" by Christine Ingram and Jennie Shapter.
- 6 tablespoons water
- 1 egg
- 2 cups white bread flour
- 1 teaspoon salt
- 1 ounce butter, softened and cut into cubes
- 1 teaspoon dried yeast
- 1 1⁄4 lbs leeks, white and light green parts only
- 2 tablespoons sunflower oil
- 3 ounces pancetta, thinly sliced and cut into strips
- 5⁄8 cup sour cream
- 5 tablespoons milk
- 2 eggs, lightly beaten
- 1 tablespoon fresh basil leaf, chopped
- ground black pepper
- Add the ingredients for the base to the bread machine in the order listed and set on the dough cycle.
- Lightly grease an 8" x 12" jelly roll pan and set to one side.
- Slice the leeks thinly.
- Heat the oil in a large frying pan and cook the leeks over a low heat for about 5 minutes, until they have softened but not browned.
- Set them aside to cool.
- When the dough is ready, place the dough on a lightly-floured surface.
- Punch it down and then roll out into a rectangle measuring about 9" x 13".
- Place the dough in the prepared pan and press the edges outwards and upwards, so that the dough covers the base and sides evenly.
- Preheat the oven to 375 degrees F.
- Sprinkle the leeks over the dough.
- Arrange the pancetta slices on top.
- Mix the sour cream, milk and eggs together.
- Add the basil and season with the salt and pepper.
- Pour the mixture over the leeks.
- Bake for 30 to 35 minutes or until the filling has set and the base is golden around the edges.
- Serve hot or warm.