Your choice of filling (bolognese, curry, custard, sweet simmered apples, etc.)
Place all of the ○ ingredients into the bread maker and set it to the dough making course. Stop the bread maker when it is 80% of the way through mixing and leave the bread to prove in a warm place.
Once the bread has finished proving, split it into 2 rounds, and leave it to sit for 15 minutes while covered with a damp cloth.
Roll both pieces of dough out to the same size as the pie dish that you will use. Grease the pie dish with a little butter and line it with one of the sheets of dough. Then prick the dough with a fork. Use a bench scraper to cut the other sheet of dough into 1 cm wide strips.
Fill the pie dish with your choice of filling, then lay the strips of dough over the top to form a lattice pattern. Use any excess dough to border the edges of the pie.
Cover the pie with a damp cloth and leave it in a warm place to prove for a second time. (Leave it to prove for about half the length of time you would prove normal bread.)
Glaze the pie with a beaten egg and bake it for around 25 minutes in an oven preheated to 200°C.
This is the bolognese version. Try eating this at lunch or taking it to parties.
This pie contains sweet simmered apples and sweet potato paste. It makes a delicious snack.
Lastly, here is an apple jam and yogurt cream version.
Story Behind this Recipe
I wanted to make an impressive bread that I could serve at house parties or when I'm hanging out with friends. The pie is topped with a lean dough that has been coated in an egg wash and arranged in a lattice pattern to give a pie-style effect. The bread dough on the bottom is soft with the juices of the filling.
・ The cooking time may vary so please adjust it according to your type of oven. ・ You can replace the 100 g strong bread flour + 100 g cake flour with 200 g bread flour or 200 g cake flour instead. ・ You can cut the lattice pattern out of the dough really easily if you use a lattice roller.