Читать книгу Home Chef - Neven Maguire - Страница 68

For the dough

1 tbsp olive oil, plus extra for oiling

350g (12oz) strong plain bread flour, plus extra for dusting

1 tsp salt

7g sachet of easy blend dried yeast 1 egg beaten with 1 tbsp milk

For the filling

200g (7oz) Tomato Sauce (see page 214)

125g (4½oz) Pesto (see page 208)

75g (3oz) freshly grated Parmesan cheese

These bread rolls are easy to make and taste so much better than any you can buy in the shops. You can vary the fillings – try sun-dried tomato paste, tapenade, red onion marmalade, finely chopped sun-dried tomatoes or different cheeses – but go light on them or the fillings may burn while they are cooking. Turn the page for step-by-step pictures.

Preheat the oven to 200°C (400°F), gas mark 6. Lightly oil two 12-hole muffin tins.

Sift the flour into a large mixing bowl with the salt and stir in the dried yeast. Make a well in the centre and pour in the olive oil and 300ml (11fl oz) lukewarm water. Mix to a smooth dough.

Turn the dough out on to a lightly floured work surface and knead for 5-10 minutes, pushing and stretching the dough until smooth and elastic. Alternatively, use a food mixer with the dough hook attached and set on a low speed.

Place the dough in a large, lightly oiled bowl. Cover with a clean tea towel and leave in a warm place for 1 hour until the dough has almost doubled in size.

Knock the risen dough back, punching it lightly to knock out large air bubbles and knead it briefly on a lightly floured work surface. With a rolling pin, roll out the dough into a large rectangle, approximately 55 x 35cm (22 x 14in). Using a palette knife, spread over the tomato sauce and then spread the pesto on top. Sprinkle over the Parmesan cheese. Then, starting from one of the long edges, gently roll the dough away from you into a long Swiss roll shape. Don’t worry if it sticks a little, just gently coax it up a bit at a time with floured fingers until it reaches the other side and then press the seam together to stick. »

Cut the roll into 4cm (1½in) thick slices and place in the tin, one in each muffin hole, with one of the cut sides facing down. Brush the tops lightly with the beaten egg mixture and leave them to rise in a warm place for another 10 minutes or until doubled in size.

Bake the rolls for 20-25 minutes, swapping the tins on the shelves halfway through, until cooked through and golden brown. Leave the rolls in the muffin tins for a couple of minutes and then loosen them from the tins with a knife and slide out on to a wire rack. Serve warm or allow to cool completely.

To serve, pile the rolls into a bread basket and place on the table. These are best eaten warm on the day they are made, or you can freeze in an airtight container for 1 month. To thaw, wrap in foil and bake in the oven at 180°C (350°F), gas mark 4, for 8-10 minutes.

1. Roll the dough into a rectangle

2. Spread with fillings

3. Roll up the dough

4. Cut into slices and place in tin