Braided cream cheese and ham / Nutella / tomato and ricotta pesto rolls ( light wheat bread with Tangzhong )
There is no such thing as too much food photos .
The post title alone is a mouthful .
That's what you get if you can't make up your mind .
But that's a good thing , who wants just one flavor when you can have three ?!
Okay , I'm partial to the cream cheese and ham , no surprise there !
Hey , both Nutella and pesto were really good .
A spin off of the light wheat toast recipe from the Bread Doctor book , instead of making a loaf bread , I've made something small and with filling .
I love filled bread , sweet and savoury alike , but when it comes to making bread , I lean towards savoury . Nutella though is another matter and I can't resist it !
Adding something that you really like for the filling is half the fun , eating most of it is another ^___^
This is a very easy recipe , the whole wheat flour makes the dough easier to handle . After the initial stickiness , kneading the dough was so easy . The waiting is the hardest part , 'twas 13°C the morning I've made it , it takes about 2 hours for the first rise and another 2 hours for the final proving .
The only thing that I want to change when I make this recipe again is too add more cream cheese and ham . 60 grams of cheese is not just enough !
Do you like sweet or savoury bread ?
Have you baked bread lately ?
Light wheat toast recipe adapted from Bread Doctor ( translation by Sofanfan )
Makes two 8-inch loaf or 12 ( 4-inch ) rolls
280 grams bread flour
200 grams whole wheat flour
50 grams caster sugar
7 grams salt
10 grams instant yeast
60 grams whisked egg
140 grams milk I used UHT whole milk , warm
120 grams Tangzhong
50 grams unsalted butter I used warm melted butter
I've added 3 tablespoon of warm water
egg wash to glaze
For the filling :
Cream cheese and ham filling : 60 grams cream cheese ( at room temperature ) , 30 grams cooked ham ( cut into a small dice ) and 1 1/2 tablespoons snipped cilantro leaves ; combine ingredients and set aside .
Nutella : about 2 teaspoons each for 4 piece of ( 78 grams ) dough
Tomato and ricotta pesto : about 1 1/2 teaspoons each
* In a large mixing bowl , combine the two flours , sugar , salt and yeast , use a whisk to mix everything together . Make a well in the center and pour in the whisked egg , milk , water , Tangzhong and melted butter . Using a wooden spoon or a sturdy spatula or your hand , mix until it forms a shaggy dough .
* Tip in dough onto the work surface and knead until dough is soft and elastic , about 13 minutes . Form dough into a ball and transfer to a lightly-oiled mixing bowl , turn dough once then cover tightly with a plastic wrap . Let dough rise into a warm place until doubled in size .
* Divide dough into ( 4 pieces , 220 grams each , if making 2 loaf bread ) 12 ( my final dough is 940 grams ) equal pieces and form into a small balls , let rest , lightly-covered , for 15 minutes .
* Roll each dough into 8 1/2 or 9-inches long and about 4 1/2-inches wide , spread the filling , and roll filled dough into log . About 1/2-inch from the top of the log , make a cut all the way through then braid together , keeping the cut side up and connect both ends together . Put rolls into a lightly-oiled 4-inch baking tins or a 4-inch baking paper cups . Cover and repeat with the rest .
* Let rolls rise until doubled in size .
* Meanwhile , preheat oven at 180°C . Glaze rolls with egg wash and bake for 20-23 minutes or until golden brown . Serve warm or at room temperature .
This post is linked to the bloghop event Little Thumbs up , organized by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY . This month's theme is CHEESE and is hosted by Alice of I Love. I Cook . I Bake .
This post is also linked to the Cook your Books event organized by Joyce of Kitchen Flavours