You could make this bread in your machine and bake accordingly. I chose to fill it with some fresh garlic, seasonings, and Brie cheese. You can too!
Ingredients
9 oz warm water 255g
2 tbsp garlic infused olive oil 30ml
1 1/2 tsp dry rosemary
1/2 tsp dry parsley flakes
1/4 tsp black pepper
2 tsp salt
3 1/3 cups bread flour or plain 474g
1 tbsp diastatic malt powder (opt) 15ml
2 tsp instant yeast 6g
Instructions
Please read Susie's Tips and Tricks below.
Place ingredients in order of your bread machine. Not all have the same order. Check your manual. (Choose basic and crust setting of your choice if not making the stuffed swirl.)
Check your dough ball 4-5 mins into mixing. You want a mass that is getting smooth and tacky. Not sticky! (See my pictures below.)
After the first rise roll out the dough 1/2" thick in a large rectangle. Mine was about 13x18". No need to be precise.
I sprinkled a mixture of 3 tbsp fresh minced garlic, 2 tsp garlic oil, 2 tsp garlic and herb salt free seasoning. Then 4-5 oz (125-150g)brie sliced up in 1 inch pieces thin pieces.
Roll up nice and tight. Be sure and pinch the ends tightly.
Place on a lightly greased rimmed baking sheet. Let rise. This may take some time to rise. I'd give it an hour. Do the poke test.
If desired flour lightly and use a sharp knife or lamé to slice a design into the dough.
Bake on the middle rack in a 350F oven. Bake 25-35 minutes.
Remove and place on rack to finish setting up.
Let cool for 30 minutes before slicing. If you can wait. Haha.
Susie's Tips and Tricks
Poke test. When it is ready for the oven? Gently press your finger about ½ in. (1 cm) into the dough. If the dough is ready to bake, it will spring back slowly but retain a small indentation where you poked it.
If no indentation forms, the dough is not ready; leave it to proof a little longer, say 10-15 minutes. If the indentation doesn’t spring back at all, it’s too late—the dough is over-proofed. If it's just a loaf. You can punch it down again and reshape. You may lose a bit of loft with this technique; but it works. If it's the stuffed version let it ride!
I pulled the dough out for you to see what a sticky dough looks like:
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