Leek and Pancetta Tray Bread

Irmgard's Note:

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.

• Total Time: 1 hrs 35 mins
• Prep Time: 1 hrs
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 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

Topping

• 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
• salt
• ground black pepper

Directions:

1. Add the ingredients for the base to the bread machine in the order listed and set on the dough cycle.
2. Lightly grease an 8" x 12" jelly roll pan and set to one side.
3. Slice the leeks thinly.
4. 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.
5. Set them aside to cool.
6. When the dough is ready, place the dough on a lightly-floured surface.
7. Punch it down and then roll out into a rectangle measuring about 9" x 13".
8. Place the dough in the prepared pan and press the edges outwards and upwards, so that the dough covers the base and sides evenly.
9. Preheat the oven to 375 degrees F.
10. Sprinkle the leeks over the dough.
11. Arrange the pancetta slices on top.
12. Mix the sour cream, milk and eggs together.
13. Add the basil and season with the salt and pepper.
14. Pour the mixture over the leeks.
15. Bake for 30 to 35 minutes or until the filling has set and the base is golden around the edges.
16. Serve hot or warm.