Beetroot, bacon & cheddar bread scrolls
- Preparation and cooking time
- plus 2 hours proving
- More effort
- Makes 8
For the bread dough
- 325g strong white bread flour , plus extra for dusting
- 175g rye flour
- 7g sachet or 1½ tsp fast-action dried yeast
- 1 tbsp rapeseed oil , plus a bit extra
- 2 tsp golden caster sugar
- 4 rosemary sprigs, leaves picked and chopped
For the filling
- 1 tbsp rapeseed oil
- 6 rashers streaky bacon , chopped
- 140g mature cheddar , grated
- 250g pack cooked beetroot (not in vinegar), drained and grated- make sure you use gloves
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.