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
These varieties flavour braided bread looks so inviting. So beautifully and perfect made.
These twisted buns look so GOOD! I will start with the nutella please .ReplyDelete
Wow! I can tell you love these bread lol, looks wonderful! Each and every one of them! I want to bake some too!ReplyDelete
I have no time to make bread now because the CNY, so can you throw few for me for tomorrow breakfast, hehehe.. They sound absolutely good!ReplyDelete
Beautiful rolls, Anne! I'm very relieved that all these ingredients were not in one bread...LOL...you had me worried for a second! But I know you better than that...3 winners here!ReplyDelete
Anne, WOW! These braided breads look so pretty and delicious! I love that you made them in sweet and savoury so that I've both :DReplyDelete
One recipe... Three variations! Very clever, Anne!!!ReplyDelete
I did the same for one of the Tang Zhong recipe by Christine but used two different cheeses... Boring me! ha ha ha. Sorry that I'm not as creative as you :D
oh wow, Ann, you need to start a bakery!ReplyDelete
Hi Anne! You are an expert at making these rolls, they are stunning! And three flavors to pick from? I can't make up my mind!ReplyDelete
hi Anne, The buns look gorgeous and mouth watering! Now i am craving these for supper :pReplyDelete
Wow, such gorgeous buns! I love both sweet and savoury, though I would choose towards savoury anytime! And I have yet to meet anyone who does not like Nutella! LOL!
I love the shape of your buns! They are calling for a cup of hot cappuccino !
Thanks for linking!
Three recipes in one post. Anne, you have out done yourself by making so gorgeous rolls. I love all the flavors.ReplyDelete
Hi Anne, wow.... your bread look so cute and pretty. Well done, they are really perfect. I wish I can have 2 now, I go make coffee for you. :))ReplyDelete
World Nutella Day is February 5th this year Anne. I know how I'm celebrating except, I haven't baked bread in forever, lol...Perhaps you will bake another:)ReplyDelete
Thank you so much for sharing...One bread so many delicious fillings:)
Hi Anne, wow I love how u braided the bread! And how can I choose which one for me? I want all! :)ReplyDelete
Thks for linking this up at LTU cheese :)
the buns are so pretty! if i were to pick, i would like to have the ricotta and tomato pesto cos i nvr had one before!!ReplyDelete