Ingredients

• 450g (3 cups) plain flour
• 2 tablespoons finely chopped fresh chives
• 2 teaspoons bread improver
• 1 teaspoon (7g/1 sachet) dried yeast
• Salt
• 250ml (1 cup) warm water
• 80ml (1/3 cup) olive oil
• Plain flour, to dust
• Olive oil, to grease
• 2 medium (about 300g) pontiac potatoes, cut into 5mm cubes
• 2 rindless bacon rashers, finely chopped
• 40g (1/2 cup) coarsely grated cheddar

Method

• Step 1 Preheat oven to 200°C. Combine flour, chives, bread improver and yeast in a bowl and season with salt. Make a well in the centre. Pour in water and 60ml (1/4 cup) of the oil. Use your hands to bring the dough together. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.
• Step 2 Brush a bowl with olive oil to lightly grease. Add dough and turn to coat in oil. Cover with plastic wrap and place in a warm, draught-free place to prove for 45 minutes or until doubled in size.
• Step 3 Meanwhile, place potato in a baking dish and drizzle with remaining oil. Sprinkle with salt and cook in preheated oven for 20 minutes or until tender. Remove from oven.
• Step 4 Grease a baking tray with olive oil. Punch down the centre of the dough and turn onto a lightly floured surface. Divide into 3 portions. Roll out each portion to form a 20cm-long log. Place one end of the logs on top of each other and press to join. Twist logs to form a plait. Place on prepared tray. Cover with plastic wrap and place in a warm, draught-free place for 25 minutes or until doubled in size.
• Step 5 Top dough with potato, bacon and cheddar and bake in preheated oven for 25 minutes or until cooked through and the bread sounds hollow when tapped on the base. Transfer to a wire rack. Serve warm or at room temperature.