Beet­root, ba­con & ched­dar bread scrolls

Easy Cook - - WEEKEND BACON -

Makes 8 Prep 45 mins plus 2 hrs prov­ing Cook 35 mins 34p a scroll 365 kcals, 48g fat, 5g sat. fat, 4g sugar

FOR THE BREAD DOUGH 325g strong white bread flour, plus

ex­tra for dust­ing 175g rye flour 7g sa­chet or 1½ tsp fast-ac­tion dried

yeast 1 tbsp rape­seed oil, plus a bit ex­tra 2 tsp golden caster sugar 4 rose­mary sprigs, leaves picked and

chopped FOR THE FILL­ING 1 tbsp rape­seed oil 6 rash­ers streaky ba­con, chopped 140g ma­ture ched­dar, grated 250g pack cooked beet­root (not in vine­gar), drained and grated – make sure you use gloves

To make the dough, tip the flours, yeast, oil, sugar, rose­mary, 1½ tsp salt and 325ml warm wa­ter into a large mix­ing bowl. Mix with a wooden spoon, then use your hands to bring the mix­ture to­gether, adding a lit­tle ex­tra flour if it feels too sticky or a driz­zle of ex­tra wa­ter if too dry. Tip onto your work sur­face and knead the dough for 10 mins, or un­til it feels soft and springy.

Put the dough in a clean, lightly oiled bowl and cover with oiled cling film. Leave some­where warm to rise for 2 hrs, or un­til dou­bled in size. Mean­while, pre­pare the fill­ing. Heat the oil in a fry­ing pan and add the ba­con. Cook un­til crisp, then tip onto a plate lined with kitchen pa­per to drain and cool. Line 8 holes of a muf­fin tin with squares of bak­ing parch­ment, or lightly grease with oil. Set aside.

Tip the dough out of the bowl onto a lightly floured sur­face. Knead to knock out the air bub­bles, then roll to a large rec­tan­gle, roughly 35 x 45cm. Sprin­kle half the cheese over the sur­face and top with the ba­con bits, beet­root, then the re­main­ing cheese. Start­ing from one of the long edges, tightly roll the bread into a long cylin­der, then cut into 8 pieces. Pop the bread scrolls, cut-side up, into the muf­fin tin holes. Cover the whole tin with oiled cling film and leave to rise for 30 mins or un­til dou­bled in size.

Heat oven to 200C/180C fan/gas 6. Un­cover scrolls and brush with a lit­tle oil. Bake for 30 mins un­til golden. Leave to cool on a wire rack for 20 mins. Eat within 1 day.

Pre-make these scrolls for a de­li­cious break­fast on-the-go

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.