Back to the bread I’m afraid, filled breads in this case.
Amaze your friends and relatives with this one, apparently. My father gave me a very quizzical look when we were making this, “What d’you call that in Yorkshire?” says he to Karen. “Bread!” we replied, with much rolling of the eyes.
Seriously though it’s a really good way to make yourself a packed lunch for picnics or the like. Or it’s just a good reserve to keep in the freezer for those days when you’re going to be too busy to stop and make a meal. You all being artists of various persuasions, we’re guessing that happens a lot.
We recently made these to take walking and ended up battling then losing some to swans and squirrels, they enjoyed them very much! Still, it makes a change from battling my father to stop him stealing food.
So, you’ll need:
That good old bread recipe from blog No. 5 again
Whatever you want to stuff in it.
Here’s a few suggestions:
All day breakfast with beans, scrambled egg, sausage (Quorn), bacon (also Quorn) and fried mushrooms.
Cheese and onions (fry the onions off in olive oil for extra flavour)
Fresh basil, tomato and cheese
That good old leek and cheese sauce from blog No.1 made really thick
Stewed, spiced apples and sultanas. Again made really thick
Chilli, as in the meal, not just the vegetable
You get the idea, it’s almost limitless.
To make these you’ll need to:
Make the bread dough as per normal. Like the Pizza recipe Blog No.11, when you come to do the second rising, divide the dough into however many pieces you want. Take one of these and gently roll it out flat. Take your filling and place it in the middle of the dough. Fold over or roll the edges of the dough to make a sort of envelope in which the filling is contained. This can be a little tricky with fillings that are sauce based. Just make sure they’re not too liquid, or hot if you’ve just made them, ‘cos it’ll burn your fingers and impede rising.
When you’re done, leave them to rise again for about 30 minutes and put them in the oven at 200 degrees c, checking after 15 minutes or so. If, like me, you can’t wait until they’ve cooled before you eat one, just remember that the filling might still be really hot, so be careful.
Karen and Rich