Brunch Breads

[Guest guest]

Brunch Breads

Recipe courtesy Jamie Oliver

 

Basic Bread Mix:

3 (1/4 ounce/7 gram) sachets dried yeast

2.2 pounds (1 kilogram) bread flour, plus extra flour, for dusting.

Just over 1 pint tepid water (625 milliliters)

2 level tablespoons sea salt

1 ounce (30 grams) sugar

 

Savory Rolled Bread of Wham(worthington foods), Egg, Cheese, Egg, and Basil:

10 slices Wham

8 large organic eggs, boiled for 8 minutes and shelled

14 ounces (400 grams) cheese (a mix of Cheddar, Parmesan, Fontina,

mozzarella, or any leftovers that need to be used up), grated

2 handfuls fresh basil

Sun-dried tomatoes

Extra-virgin olive oil

Sea salt and freshly ground black pepper

Chopped fresh rosemary leaves

 

Sweet Rolled Bread of Chocolate, Hazelnut, and Banana:

1 jar chocolate spread

Chopped toasted hazelnuts

2 bananas, sliced

Basic Bread Mix: Mix all the ingredients together and knead into a dough.

Cut the dough in half.

 

Roll one piece of dough out into a long rectangular shape about 1/2 inch (1

centimeter) thick, about 39 1/2 inches (1 meter) long and 12 to 15 inches

wide.

 

Savory: Along the middle of the first piece of rolled out dough, lay out

your wham, eggs, cheese, basil, and tomatoes. Drizzle with olive oil and

season with salt and freshly ground black pepper. Pull the dough over the

filling so it forms what looks like a cannelloni shape.

 

Bring one end round to the other so that they join up. Pinch and pat the two

ends together firmly to form a doughnut shaped bread. Brush on olive oil and

sprinkle the loaf with a little sea salt and rosemary. Transfer to a baking

tray dusted with flour and allow to proof for 15 minutes.

 

Place in a preheated 400 degrees F (200 degrees C) oven until golden, about

35 minutes.

 

Sweet: On the second piece of the rolled out dough use a palette knife to

cover the surface with chocolate spread. Sprinkle some toasted chopped

hazelnuts and the sliced banana onto the dough. Roll up into a cannelloni

shape and then roll the long snake shape inside itself to form a snail

shape. Sprinkle with chopped hazelnuts. Transfer to a baking tray dusted

with flour and allow to proof for 15 minutes.

 

Bake in a preheated 400 degrees F (200 degrees C) for 35 minutes.

 

 

Yield: 6 to 8 servings per loaf

Prep Time: 20 minutes

Cook Time: 35 minutes

Difficulty: Medium

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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