Twisted Spring Onion Swirl Bread







For the final week of this Baking Marathon the chosen theme is shaped breads and the first one to feature under this theme is the spring onion spiral bread. It is cheesy delicious with the crunchy spring onion bits and looks very beautiful too
INGREDIENTS
Recipe Source:Baketales
FOR THE BREAD
All purpose flour
250 gms
Salt
1tsp
Sugar
2tsp
Gluten
1tbsp
Instant Yeast
1 1/2tsp
Olive oil
2tbsp
Luke warm water
Nearly ¾ cup

FOR THE FILLING
Butter
3tbsp
Garlic
3 cloves chopped
Mozarella cheese
1/4cup
Spring onions
5 stalks
Salt
a pinch

PREPARATION

In the bowl of the stand mixer mix all the ingredients of the bread
Put on the dough hook and add water little by little and start kneading
Add oil and knead the dough for 7 minutes in speed One setting of kenwood
Take it out and transfer it to a well oiled bowl , cover it and let it rest in a warm place for 1 hr for the dough to rise and become double
Chop the spring onion and garlic finely
Mix all the ingredients under the filling and keep aside
Take out the dough after it has risen and roll it into a rectangle on a well floured board
Spread the filling all over

Start rolling the dough from the longer side and make a log

Now slit it across all along

And plait it

Now make it into a roll and seal the edges

Let it rest again for 30 minutes to double
Preheat the oven to 200 C
Brush the roll with milk

Bake for 25-30 minutes or until it starts to brown
Transfer it to a cooling rack
Brush with butter
Serve warm!!






Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51



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