Low-Calorie Pie-Style Bread - water

Method

• 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 200C.
• 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.