Ham and cheese whole wheat rolls
But the bread won this time as the temperature calls for a more vigorous exercise ! lol
This is the second tryout .....
I didn't really believe it when I read that the dough of this bread is very sticky at this site ( she recommended using a bread maker ) ....
I told myself , how sticky can it be ? Stickier than this Pan de mie ?
Ha ! Serves me right ! pfffffttttt !
As sticky as a glue .......
You should see my hands coated with sticky gooey mess ....
I've tried resting the dough for more than 5 minutes before another round of kneading but 'twas still too sticky so another extra flour was added and added until .....
So this time , I've used some whole wheat flour and what a difference it makes , sticky yet manageable and just some dusting of flour compare to a 50 grams of extra flour that I've added last time ( I usually weigh my final dough ) ....
Soft , bouncy and a very tasty bread compare to my first attempt which even though 'twas bouncy but not as soft as I'd like it to be due by too much flour added .....
The recipe is called Japanese style bacon and cheese loaf bread ( Tangzhong method ) but I've made some tweaks ( again ! ) thus the different name .
Please check original recipe at Christine's recipes site
200 grams bread flour + 150 grams whole wheat flour
1 tsp salt
2 teaspoons instant yeast
55 grams caster sugar
7 grams / 1 T + 1 tsp milk powder ( optional )
30 grams butter , at room temperature
1 large egg , about 56 grams , lightly whisked
120 grams Tangzhong
125 grams soya milk , lukewarm
For the filling :
100 grams ham , diced
50 grams cheddar cheese , diced
generous 1/4 teaspoon herbes de Provence
* In a large bowl , combine or sift bread flour , whole wheat flour and salt . Mix in the yeast , sugar and milk powder , whisking well to combine . Rub in the butter then make a well in the center , add in the egg , tangzhong mixture and the milk , mixing in together to form a soft dough .
* Turn mixture into a clean surface , knead the dough until it's soft and elastic , about 6 to 8 minutes . Form dough into a ball then place in a lightly greased bowl , turning once and cover with a plastic wrap and let proof in a warm place for 1 hour and 30 minutes .
* Knock back the dough onto a clean surface , deflate the dough and roll into a roughly 18 by 12 inches rectangle , scatter the ham and cheese mixture on top and roll from the long side , seal the edge gently ; cut into 12 pieces and place into a lightly greased pan . Cover loosely with plastic wrap and let rise again for 45 to 1 hour .
* Near the end of the final rise , preheat oven to 350°C/180°F . Lightly brush with egg wash and bake for 25 minutes . Serve warm or at room temperature .
The first attempt , the alien bread ^__^''
Perfect for breakfast with this filling!ReplyDelete
życie & podróże
looks pretty Ta Lis! I still need improvement in the kneading department! LOLReplyDelete
anne, they are simply gorgeous! so it's even better with a mixture of whole wheat flour? i also like how you plaited the sausage roll! neat and beautiful!ReplyDelete
No need to get one, you are already the bread maker! :)ReplyDelete
Anne it looks great! I should be more hardworking and bake more bread too!ReplyDelete
Hi Anne, it's 1am at my site.... I'm here for supper. Can make tea or coffee to go with this rolls! LOLReplyDelete
Look very delicious, love the ham and cheese.
Your alien bread look nice, a beautiful alien. :)
Have a nice day ahead,regards.
Haha, I think I'd stand the stick dough just to make these delicious looking things. YUM!!ReplyDelete
Oh, this bread look so good, wish I can have this for my breakfast now..ReplyDelete
For sticky dough, your bread turned out beautifully! Love the little swirled rolls...so pretty!!ReplyDelete
Your bread turned out perfect. Homeamde breads are hard to beat.ReplyDelete
mm the crumb looks deliciously soft! and love the alien bread :) i think it looks great!ReplyDelete
This looks great, love how fluffy it is! And I love the fillings too.ReplyDelete
These savory rolls look FAB with ham & cheese! YUMMY! I love the idea of using whole wheat flour &the texture of these rolls are so soft & fluffy! I don't have a bread machine too but I don mind using some elbow grease too. But I don't mind if Santa brings me one! LOLReplyDelete
These are wholesome rolls for breakfast or light lunch. You made it look pretty by making swirls.ReplyDelete
Delicious looking rolls, Anne! The texture looks moist and soft. Perfect for breakfast and tea-time snack, and if there's anymore, midnight snack, in your pajamas, with a cup of hot chocolate! Hahaha, been reading lots Nigella books lately!ReplyDelete
hahaa.... Anne, I think is worth the effort after all that stickiness, your bread turned out so well. Pass me one for my breakfast, please :)ReplyDelete
You are funny calling your bread, the alien bread. LOL! To avoid mess and ensure reproducibility, I prefer to use bread maker to knead my bread dough. I reckon the temperature control is totally essential during the winter season.
On the other hand, I like kneading dough by hand too for extra hand and arm exercise. Your scrolls look wonderful and this means your kneading kund fu is good :D