To make the dough, tip the flours,
yeast, oil, sugar, rosemary, 1½ tsp salt
and 325ml warm water into a large
mixing bowl. Mix with a wooden spoon,
then use your hands to bring the mixture
together, adding a little extra flour if it
feels too sticky or a drizzle of extra water
if too dry. Tip onto your work surface and
knead the dough for 10 mins, or until it
feels soft and springy.
Put the dough in a clean, lightly oiled
bowl and cover with oiled cling film. Leave
somewhere warm to rise for 2 hrs, or until
doubled in size. Meanwhile, prepare the
filling. Heat the oil in a frying pan and add
the bacon. Cook until crisp, then tip onto
a plate lined with kitchen paper to drain
and cool. Line 8 holes of a muffin tin with
squares of baking parchment, or lightly
grease with oil. Set aside.
Tip the dough out of the bowl onto
a lightly floured surface. Knead to knock
out the air bubbles, then roll to a large
rectangle, roughly 35 x 45cm. Sprinkle
half the cheese over the surface and top
with the bacon bits, beetroot, then the
remaining cheese. Starting from one of
the long edges, tightly roll the bread into
a long cylinder, then cut into 8 pieces.
Pop the bread scrolls, cut-side up, into
the muffin tin holes. Cover the whole
tin with oiled cling film and leave to rise
for 30 mins or until doubled in size.
Heat oven to 200C/180C fan/gas 6.
Uncover scrolls and brush with a little extra
oil. Bake for 30 mins until golden brown.
Leave to cool on a wire rack for at least
20 mins, then serve warm or eat within 1 day.