I have been watching copious amounts of baking shows lately and I had a hinkering to make some bread. I absolutely love bread, and I love the whole kneading/proving process. I find it a little therapeutic and reaps delicious rewards.
I also wanted to make my husband a little treat to take to work, and he has been so good with eating the clean foods that I do lately that I decided on a not-so-clean Cheese and Bacon Scroll. It contains everything bad for you, but once in a while won't hurt. The dough is an enriched dough so is flavoursome and light, and adds a little something that plain dough just doesn't have. I also put a small amount of mustard on the dough before the the other fillings, I think this adds another element of flavour. Dijon mustard would probably be nicer but all I had was american mustard so just use whatever you have on hand. Even wholegrain mustard would be nice.
I know this breaks every rule in my book of clean eating, but sometimes a little indulgence is well deserved, as long as you don't go overboard!! These were very yummy still warm out of the oven, and almost as good cold or reheated. Being home made bread it doesn't have a shelf life like the store bought stuff and it's goodness will probably only last a few days. But if you and your family are anything like my husband they won't last that long anyway! Happy baking!!
Dough:
- 450g bread flour
- 55g softened butter
- 1 egg
- 250ml lukewarm full cream milk
- 14g dried yeast
- 1 tsp salt
Filling:
- 2 - 3 rashers bacon,chopped, lightly fried
- approx 2 cups grated cheese
- american mustard
Method:
To make the dough:
1. Place half the flour in a bowl and add yeast on one side and salt on the other side, as well as the egg, butter and lukewarm milk.
2. Mix together and then slowly add the remaining flour.
3. Knead dough for about 5 mins, work through wet stage and resist urge to add more flour. Knead until smooth and elastic.
4. Place in lightly oiled bowl and prove for at least an hour, until double in size.
5. Knock dough back and roll out into a rectangle, about 5mm thick.
6. On the edge closest to you, crimp the edges down to the bench. This will assist with holding the dough down while you roll it.
7. Spread approximately 1 - 2 teaspoons of american mustard over the dough, using a palate knife to spread it evenly.
8. Spread bacon pieces over the dough, followed by the cheese.
9. Roll the edge furthest away from you over, and as you roll the dough, lightly stretch and roll to ensure a tight roll.
10. Trim the edges of the roll to get rid of the messy dough that won't have much filling. Cut the roll into 9 - 10 pieces about 1 inch thick and place them on a backing tray lined with baking paper. Make sure there's space between them.
11. Cover with cling film and prove again for about 45 mins, and preheat oven to 190 degrees Celsius.
12. Bake for 20 - 25 mins until golden brown.
5. Knock dough back and roll out into a rectangle, about 5mm thick.
6. On the edge closest to you, crimp the edges down to the bench. This will assist with holding the dough down while you roll it.
7. Spread approximately 1 - 2 teaspoons of american mustard over the dough, using a palate knife to spread it evenly.
8. Spread bacon pieces over the dough, followed by the cheese.
9. Roll the edge furthest away from you over, and as you roll the dough, lightly stretch and roll to ensure a tight roll.
10. Trim the edges of the roll to get rid of the messy dough that won't have much filling. Cut the roll into 9 - 10 pieces about 1 inch thick and place them on a backing tray lined with baking paper. Make sure there's space between them.
11. Cover with cling film and prove again for about 45 mins, and preheat oven to 190 degrees Celsius.
12. Bake for 20 - 25 mins until golden brown.
