Twisted Spring Onion Swirl Bread

For the final week of this Baking Marathon the
chosen theme is shaped breads and the first one to feature under this theme is
the spring onion spiral bread. It is cheesy delicious with the crunchy spring
onion bits and looks very beautiful too
INGREDIENTS
Recipe Source:Baketales
FOR THE BREAD
All
purpose flour
250
gms
Salt
1tsp
Sugar
2tsp
Gluten
1tbsp
Instant
Yeast
1
1/2tsp
Olive
oil
2tbsp
Luke
warm water
Nearly
¾ cup
FOR THE FILLING
Butter
3tbsp
Garlic
3
cloves chopped
Mozarella
cheese
1/4cup
Spring
onions
5
stalks
Salt
a
pinch
PREPARATION
In the bowl of the stand mixer mix all the
ingredients of the bread
Put on the dough hook and add water little by little
and start kneading
Add oil and knead the dough for 7 minutes in speed
One setting of kenwood
Take it out and transfer it to a well oiled bowl ,
cover it and let it rest in a warm place for 1 hr for the dough to rise and
become double
Chop the spring onion and garlic finely
Mix all the ingredients under the filling and keep
aside
Take out the dough after it has risen and roll it
into a rectangle on a well floured board
Spread the filling all over
Start rolling the dough from the longer side and make
a log
Now slit it across all along
And plait it
Now make it into a roll and seal the edges
Let it rest again for 30 minutes to double
Preheat the oven to 200 C
Brush the roll with milk

Bake for 25-30 minutes or until it starts to brown
Transfer it to a cooling rack
Brush with butter
Serve warm!!

Veena

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