Bacon Brioche

Heat a bit of oil in the base of a frying pan, add the bacon and sweat it until it starts to brown. Add the onion and marjoram and continue cooking until the onion is softened and the bacon is crisp. Drain on kitchen paper and leave to cool.

Dissolve the dried yeast in a small bowl of warm water. Place the flour, salt, sugar, eggs and yeast and water mixture into the mixer bowl. Mix for 5 minutes on low power, then beat in the softened butter.

Turn the mixer up to medium power and continue to beat for a further 5 minutes until the dough is smooth and quite elastic. Add the cooled bacon mixture and work into the dough until it is evenly distributed. Shape the dough into a ball, place it in a clean bowl and cover with a cloth. Leave at room temperature to rise.

When the dough has doubled in size, lift it from the bowl and knock it back on a lightly floured surface. Then shape the dough into an oblong and and place in a lightly oiledfloured 1.2 litre load tin. The dough should half fill the tin. Cover with cling film and leave to rise at room temperature until the dough fills the tin.

Preheat the oven to 190°C, 375°F, Gas 5.

Brush the top of the loaf with the egg yolk mixture, then bake for about 30 minutes or until risen and golden brown. Turn out on a wire rack and leave to cool before serving.