Scrolls are one of my favourite bread items, they are just yummy and so easy to make.
Ingredients
4 cups plain flour
1 tablespoon yeast
1 tablespoon sugar (or honey – soften in the warm water)
1 teaspoon salt
1 tablespoon of bread improver (optional)
3 tablespoons of olive oil
2 cups warm water (not hot)
This is my basic bread dough, you can use white flour or wholemeal or a mixture of both if you prefer.
This is so easy, mix dry, mix wet and add together and mix into dough ball. You may need more water but you don’t want the dough too wet.
Turn ball out onto floured bench and knead until smooth. Roll out into a rectangle and spread whatever ingredients you want down the middle and roll up.
This is chutney spread down the middle, to which I added cheese before rolling up.Here is the roll before I cut it up.
Slice up and place scrolls into a paper lined baking try. and bake for 35 minutes at 180 degrees C.
When done turn out onto a tea towel and wrap around until cool.
IDEAS FOR FILLING MIXTURE
SAVOURY
chutney and cheese
bacon, onion and cheese (fry off the bacon and onion until soft first)
shredded ham, olives and mushrooms and of course cheese
corn relish and cheese
vegemite and cheese
SWEET
If you are making sweet rolls add a little more sugar or honey to the dough mixture.
jam
cream cheese and sultanas
stewed sliced apple and cinnamon
tahini and honey
The options are only limited to your imagination, use your favourite flavour combinations.
I have been enjoying watching the program “River Cottage Garden” which is based in the UK (You can Google them and look at their website). On one of these episodes they were making sourdough bread. Now before No 1 daughter was married she used to make sourdough bread for us, and did a great job, but it always seemed so confusing to me and I didn’t really pay too much attention to how she went about it.
On this episode they explained it so simply and it seemed such an easy thing to do, so I gave it a try.
That evening I started my starter and fed it for a week. I started it by mixing equal quantities of flour and water (I think I used a cup each). At this stage I only had white flour so that was what I used. Once I had mixed it I placed it in a glass jar and loosely covered it with glad wrap.
I kept feeding the starter daily using equal quantities of flour and water. I mixed this separately and then gently stired it into my starter.
After a week you should see clear signs of fermentation.
Sourdough starter
I did so I started using it…. (this is exciting) The recipe from River Cottage Garden stated that you make a sponge mixture the night before you want to bake bread. So you get a bowl and measure out 500 grams flour and then add 700 ml warm water. Mix this together and then add 2 soup ladles of the starter, mix again.
Sponge mixture
Cover the bowl with glad wrap (cling wrap) and leave in a warm place over night.
The next morning take the bowl and add another 600 grams flour and 20 grams of salt. Mix well until flour is all taken up.
Adding the extra flour and salt
Place a few drops of olive oil on the bench and your hands so that the mixture doesn’t stick. Turn out the mix and knead.
Mixture ready to knead
Place in a greased bread tin.
Ready to rise
Cover with a tea towel and place in a warm position until double in size (I leave mine on the shelf above our wood stove). This takes somewhere between 4 and 6 hours depending on the warmth in the room.
Keep an eye on the bread and when it looks almost ready preheat your oven to 250 degrees.
Bake for 45 mins. Turn out onto a tea towel when warm and wrap up.
The finished product
I have just purchased a grinder and I now use fresh ground wheat flour.
my grinder
In the morning when I add the extra flour I use 300 grams of white. When I use all ground wheat I get a hole in the middle, but adding the white stops that problem.
This is a double recipe, you can halve it if you like a smaller loaf.
I have made this into fruit bread too, just add fruit and spices in the morning when adding the second lot of flour.
To keep your starter going just keep feeding it equal quantities of flour and water daily. I feed mine after taking out the ladle for the sponge mixture at night.
This bread is really filling and I find that instead of eating almost a loaf for breakfast we only go through half a loaf, and it is really good for you too.
I also use this mix for pizza bases – I will post this soon.
If you have any ideas on stopping the hole in the middle when using all wheat flour – I’d love to know about it please.
Please let me know how you go if you try this recipe…
