Method

• 1.
  Heat oil in a frypan over medium-high heat. Add bacon lardons and cook, stirring occasionally, for 4-6 minutes until crisp and golden brown. Transfer to a plate lined with paper towel to cool.
• 2.
  Melt butter in a small saucepan over medium heat, then add milk and heat until warmed through. Remove from heat and whisk in egg to combine. Set aside.
• 3.
  Combine flour, sugar, yeast, chopped herbs, parmesan, cooled bacon and 1 tsp salt flakes in the bowl of a stand mixer fitted with the dough hook. Gradually add milk mixture and knead on medium speed until combined. Increase speed to medium-high and knead for a further 8 minutes. Transfer dough to a lightly buttered bowl, turn to coat, cover with plastic wrap or a clean tea towel and stand in a warm place for 45 minutes-1 hour until doubled in size.
• 4.
  Meanwhile, preheat oven to 180°C. Grease a 24cm round baking dish.
• 5.
  Knock back dough and turn out onto a floured surface. Shape into a round, then place in prepared pan, cover, and stand in a warm place for 30 minutes until risen slightly.
• 6.
  Arrange extra bacon rashers over the bun in a cross shape and brush bacon with maple syrup. Bake for 40-45 minutes until the loaf is golden and sounds hollow when tapped, adding whole sage leaves in the last 10 minutes of baking. Turn out onto a wire rack to cool slightly.
• 7.
  Sprinkle loaf with extra parmesan then slice and serve with softened butter.