Recipe: Cheesy Italian Bread Swirls

CAUTION: Highly addictive! 😉

[Makes about 12 of each.]

Ingredients

BREAD
– 500g strong white bread flour
– 175g wholemeal flour
– 11g instant dry yeast
– a good handful of grated mozzarella
– 20g sea salt
– 400ml water

OLIVE FILLING
– 7 heaped tsp black olive tapenade
– 4 heaped tsp grated parmesan
– 1 small handful of grated mozzarella

RED PESTO/TOMATO FILLING
– 4 heaped tsp red pesto
– 4 heaped tsp grated parmesan
– 1 small handful of grated mozzarella
– +/- 8 sun-dried tomatoes

Instructions

  1. Mix the flour, yeast, salt, water and mozzarella in a bowl.
  2. Place the dough on to a lightly floured surface and knead for 8 to 10 minutes (or 5 minutes in a stand mixer; medium speed) until you have a lovely springy ball of dough. Put the dough back in the bowl and leave to rise in a warm place for an hour.
  3. When the dough has doubled in size, tip it back on to a floured surface and flatten with the palm of your hands. Divide the dough into two. Roll each ball of dough out to a rectangle shape.
  4. On one rectangle, spread the black olive tapenade and top with the grated parmesan and mozzarella. (Looks a bit like a pizza at this stage:IMG_7095

5. On the other, spread the red pesto and top with the parmesan and mozzarella before
arranging the sun-dried tomatoes in a line. (If you put them alongside the bottom
“seam”, you’ll have tomato in the middle of each swirl. Forgot about that as I was
making them. Whoops.)

IMG_7097     6. Roll up the dough like a Swiss roll to make a long sausage shape.
7. Line two shallow baking tins with non-stick paper. Cut the dough into slices, then
carefully lift each one into the tins. Loosely cover with a warm damp towel or cling film
and leave to rise for another 20 minutes.

8. Preheat the oven to 225C/205C(fan). Bake for 25 minutes, or until risen and golden-
brown. Transfer to a wire rack and leave to cool a few minutes before serving. Best eaten
warm, but equally delicious cold!

Tada!

IMG_7100

Olive swirl

IMG_7101

Pesto/tomato swirl

 

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5 thoughts on “Recipe: Cheesy Italian Bread Swirls

  1. Pingback: A Picture A Day – Day 202: The Chirpy Chef Returns | The Original Aetherian

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