twister bread

A really versatile recipe which can be used to make sweet or savoury bread. In this recipe I’ve used sun-dried tomatoes and parmesan but I have made it using plain cheese, cheese, ham and mustard, pesto and olive or my most favourite of all Nutella.

what you need:

  • 600g strong white flour
  • 1 1/4 tsp dried fast action yeast
  • 2 tsp sugar
  • 1 1/2 tsp salt
  • 2 tbs olive oil
  • approx. 350ml tepid water
  • filling of choice

what you do:

  • tip the flour, yeast, salt, sugar and oil into a large bowl.
  • gradually add the water, mixing with your hand until a nice pliable dough is formed.
  • tip dough onto floured surface and knead for 10 minutes
  • return to the bowl and cover with cling film, leave to rise in a warm place until double the size (around an hour)
  • alternatively do as I do and use the dough setting on a bread maker for the stages above. 
  • tip dough onto floured surface and roll out into a large rectangle

  • add the filling of choice – this time I blitzed sun-dried tomatoes (approx 8 big ones & some of the oil in a food processor) and sprinkled on finely grated parmesan.
  • roll into a big sausage – think swiss roll.

  • slice into 1 1/2 inch rounds and place into greased loose bottom cake tin (I put surplus into loaf tins)

  • leave to rise for 30 minutes – I use the oven for this on 50 C.
  • once the bread has doubled in size…

  • bring the bread from the oven and turn the oven up to 200C – brush the bread with milk and then bake for approx 20 minutes.
  • once cooked remove from tin and allow to cool on a wire rack.

to serve:

The nutella version is ideal for breakfast. The savoury versions are nice served with stews, like my sausage & cider casserole or soup such as my lentil & tomato. Or used in packed lunches – the chunks just pull off into nice serving sizes.


5 thoughts on “twister bread

  1. Pingback: meal plan Monday | really quite fickle

  2. Pingback: minestrone soup | really quite fickle

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