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Preheat the oven to 200°C.
Place the yeast and milk in the bowl fitted with the Kneading/grinding tool. Heat at 40°C at speed 5 for 3 mins. Add the flour, salt and butter. Launch the P1 pastry program.
Meanwhile, slice the Swiss Gruyere. When the dough is ready, remove it from the bowl and place it on a tray lined with baking paper.
Roll out so that it forms a rectangle. Add a third of the gruyere cheese and bacon to the centre and close over the dough. Repeat this step twice, very gently.
Cover with a cloth and leave the dough to proof for 2 hrs, away from draughts.
Bake for approximately 20 to 30 mins.