CATHER­INE WHEEL BREAD

Takes 1hr 30min plus ris­ing makes 12

Style at Home (UK) - - Bonfire Night -

350g strong plain flour 7g easy­bake fast-ac­tion dried yeast Pinch of salt 150ml milk, luke­warm 30g but­ter, melted 1 egg, beaten for the fill­ing 500g spinach, wilted 460g jar roasted pep­pers, chopped 200g feta cheese, crum­bled 50g pine nuts, toasted 70g black olives, sliced

1 Stir the flour, yeast and a pinch of salt to­gether in a large bowl. Pour in the milk, along with the but­ter and egg and mix to com­bine. Knead well for 5-10min un­til the dough is smooth and elas­tic. 2 On a lightly floured sur­face, roll the dough to a 40cm-long ob­long. Scat­ter the fill­ing over the dough, and brush wa­ter down one of the long edges. Roll up to the wa­tered edge. Cut off the ends and slice into 12. Put the slices on two lined bak­ing sheets, cover with oiled cling film and leave to rise for 45min. 3 Pre­heat the oven to 200°C/fan 180°C/ Gas 6. Bake the wheels for 20min.

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