In a small bowl, mix
Milk (1 1/3 cups)
Active Dry Yeast (1 1/2 Tbsp)
. Stir until combined. Set aside for 10-15 minutes.
Salt (3/4 tsp)
White Bread Mix (2 1/2 cups)
, and yeast mixture into the bowl of a stand mixer with dough hook attachment. Turn on slow speed and mix to form a dough.
Olive Oil (1 Tbsp)
and mix for a further few minutes until all the oil is mixed in. Change to medium speed, mixing until dough is smooth and elastic.
Roll into a ball and place in a flat tray with nonstick baking paper. Sprinkle a little flour on top and cover with cling wrap loosely. Put the tray into oven shelf 3 (middle of the oven) and choose the "Dough Proving" program at 35 degrees C (95 degrees F) for 20 minutes and let it rise to double in size.
Punch down dough and roll out to a sheet. Evenly sprinkle
Wright® Brand Smoked Bacon (5.5 oz)
on top of the dough and roll it into a stick shape then put it back in a flat tray. Sprinkle flour, and cover with cling wrap loosely.
Choose dough proving function again and prove dough at 35 degrees C (95 degrees F) for 20 minutes.
Remove dough from oven, change oven settings to steam bake at 190 degrees C (375 degrees F).
Sprinkle loaf with extra flour. Using a sharp knife, slash loaf 5 times diagonally a few millimeters deep.
Put tray onto shelf 3 (middle of the oven) and bake bread for 40 minutes. Transfer to a wire rack to cool.
Slice and serve when cooled.