Swirly Bread

Hypnotising Bread!

Well before this I tried to make bread only once so I really wanted to try another bread recipe. My focaccia turned out real well and I wanted to upskill in the bread making department.

I did some research looking to the best way to make bread simpler and stuffed with something to add flavour and I do enjoy being creative and when I saw an image of swirly bread I thought now that’s a challenge.

The flavour ideas is something I thought would complement each ingredient and some things I just add during the making process, the best way I enjoy cooking. The ‘make it as I go along’ method!

Bread Swirls: Text

Ingredients:

500g strong white flour, plus extra for rolling

1 tsp salt

7g sachet easy blend dried yeast

300ml warm water

2 tbsp olive oil, plus a little for brushing

50g (a handful)Pitted green olives

50g (a handful) Jalapenos

100g Sundried tomatoes

Method:

1) In a large bowl, place the flour, salt, yeast and 1 tbsp oil and bring together with the warm water. Form, tip out knead the dough by hand for about 10 minutes. Place the dough back in the bowl, cover with oiled cling film and leave in a warm place for an hour so it doubles in size.

2) In the mean time drain some the brine and oils out the olives, jalapenos, and sundried tomato and chopped everything up or blitz in a food processor to turn into a paste. (depending on whether you like it chunky or smooth)

3) Once the dough has doubled in size, flour the surface and roll out the dough into a rectangle and keeping it about 1 cm thickness. Spread the paste or sprinkle the chopped filling on to dough. Roll the dough lengthways and it should cut into approximately 12 slices. Brush each slice with the remaining olive oil and place these slices on greaseproof paper on your baking tray. Allow for the bread to expand whilst proving and cooking. Cover the trays with clear film but loosely this time and wait for another 20 minutes to prove the dough.

4) Once dough has puffed it can go in the oven to bake at 200°c fan for 20 to 25 minutes until golden brown and serve cool.

Bread Swirls: Text

With this dough the filling can be savoury or sweet and on this occasion I made both. The recipe is the same as above however I used a couple of scatterings of raisin and 1 tablespoon of cinnamon and sugar each. Sprinkle and press these ingredients down to keep in, roll and carry on with the recipe. Again the filling may work better if made into a paste or kneaded into the dough, but this decision was made at a later stage in the process so I just scattered and add in afterwards.

All savoury and sweet fillings can be adapted to taste and depending on the ingredients can be spread afterwards or combine into the dough whilst making it to emphasis the flavours.

Bread Swirls: Text

Swirly Bread

Ingredients:

500g strong white flour, plus extra for rolling

1 tsp salt

7g sachet easy blend dried yeast

300ml warm water

2 tbsp olive oil, plus a little for brushing

50g (a handful)Pitted green olives

50g (a handful) Jalapenos

100g Sundried tomatoes

Method:

1) In a large bowl, place the flour, salt, yeast and 1 tbsp oil and bring together with the warm water. Form, tip out knead the dough by hand for about 10 minutes. Place the dough back in the bowl, cover with oiled cling film and leave in a warm place for an hour so it doubles in size.

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2) In the mean time drain some the brine and oils out the olives, jalapenos, and sundried tomato and chopped everything up or blitz in a food processor to turn into a paste. (depending on whether you like it chunky or smooth)

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4) Once dough has puffed it can go in the oven to bake at 200°c fan for 20 to 25 minutes until golden brown and serve cool.

All savoury and sweet fillings can be adapted to taste and depending on the ingredients can be spread afterwards or combine into the dough whilst making it to emphasis the flavours.