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Monday, 5 December 2016

Baking A Pizza Roll Using A Sourdough Starter

Today's loaf makes absolutely the best sandwiches you can ever dream of. What makes this ideal, is that the flavour is baked into the bread, freeing your time up in the morning when rushing to get everyone out of the house.  All you need do is to slap on a slice of ham and cheese and the sarmie is ready to go. It tastes like pizza and the rolled layers makes it very pretty to look at as well. I bake this with brown bread flour to make it that little bit more healthy. Your kids are gonna love this!

Measure 4 cups (4 x 250 ml) brown bread flour, 1 teaspoon (5 ml) salt and 1 tablespoon (12,5 ml) sugar in a large mixing bowl.

Add 1 teaspoon each (5 ml each) of parsley, mint, and sweet basil. Add 1/2 teaspoon (2,5 ml) oregano.
Option 1: If using Instant Dry Yeast, add a packet to the dry ingredients.

Mix the dry ingredients well.

Add 1 cup (250 ml) lukewarm water, 1 cup (250 ml) sourdough starter, 50 ml cooking oil/olive oil and 1 egg to the dry ingredients.
Option 2: If using Active Dry Yeast, add a packet to the water and sugar and allow to froth up.

Bring the dough together.

Knead the dough for roughly 10 minutes.

Spread the dough out on a lightly floured surface. Use your fingers to shape the dough.

Roll the dough out to about 1 cm thick. Keep the width of the dough the same as the length of the bread pan you will be using.

Prepare your bread pan with non-stick coating and lightly flour the surface of the tin.

Spread some tomato paste on your dough.

Spread some garlic on the dough.

Lightly sprinkle the dough with grated cheese. I used Cheddar.

Sprinkle the dough with pitted olives cut in half.

Roll the dough up loosely.

Place the roll in your bread tin, with the end tucked underneath it.

Cover with plastic and allow to rise in a warm dry place for a couple of hours.

Once risen, brush with olive oil.

Bake in a preheated oven at 200 °C for about 40 minutes.

Remove from the tin as soon as it comes from the oven. Allow to cool on a wire rack.

You can see the pretty scrolls even on the outside of the roll.

We bake this roll in a tin to shape it for the lunch box. If you intend to serve it to dinner guests, you may opt to bake it on a baking tray instead. It will spread to the sides a little, but in effect, it will still be a very pretty roll.

If you prefer a softer crust, you can cover the hot roll with a damp cloth.

And this is what it looks like when you cut into it. My preference? I pack it with lettuce, tomato, ham and cheese. Superb!

Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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Remember to keep nurturing your TALENT for making PRETTY things.
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