I found some aging home-made yoghurt in the back of the fridge and though it was somewhat old, it did not smell bad or have any blooms of mould. I remembered that my dear auld Irish Grandma would never waste anything, even milk that had turned sour, so just as she would have done, I used it to make some bread.
The bread is a standard recipe: flour, salt, yeast, a splash of olive oil and a little warm water with golden syrup to start the yeast but I cut down on the water and added the yoghurt as the main liquid ingredient. The Kenwood Chef fitted with a dough hook did all the kneading for me.
While the dough was rising and proving, I fried up some bacon, onion, garlic and mushrooms with a little olive oil and added some pepper and a few herbs. When it was well cooked and all the moisture gone I turned off the heat and let it cool.
After the dough had risen, I punched it down and rolled it out into a large rectangle on my bread board. I spread the bacon and mushroom mixture across the dough, leaving a gap at the edges. I added a few handfuls of nice tasty grated cheese. Then I rolled up the dough, glazed the top with egg and milk and sprinkled grated parmesan on it.
After leaving the loaf in a warm place to rise again (for about 40 minutes) I popped it into the oven which I had preheated to 200 C. About 35 minutes later I had a huge loaf. Luckily Brenton called around, just as it was cooling. I gave him half. The half I had left lasted me a few days and once it began to dry out a little, made excellent toast.
Another successful experiment.