Description
Always a hit with kiddies, for lunch or in the lunchbox. You can vary the filling to suit your tastes. This can be halved is you would like a smaller batch or simply freeze any uneaten ones.
Ingredients
Scale
- Filling of choice
Dough
- 450g lukewarm water
- 750g bakers flour, you may need more
- 3 teaspoons yeast
- 1 teaspoon of salt
- 3 teaspoons of bread improver, optional
Instructions
Dough
- Add the ingredients in this order: water, yeast, flour, improver and salt.
- Blitz on speed 7 for 10 seconds to roughly combine.
- Knead for 6 mins.
- Remove dough and place into a lightly oiled bowl. Cover with cling film and place into a warm spot. I use the front seat of my car or a warmed oven.
- Leave this to rise for approximately an hour or until doubled.
- Sprinkle a little flour on the bench and roll risen dough out to a 2cm thickness depending on taste and preference. I regularly lift and rotate the dough as I’m rolling to ensure it doesn’t stick to the bench and to also help evenly roll it.
- Top with desired ingredients.
- Slice into lengths and roll as shown in blog post.
- Place on a baking tray, just touching.
- Let them rise for a further 30 minutes if possible.
- Bake at 180 degrees for 25 minutes or until dough is cooked and a slight brown colour. Time will vary depending on size.
Notes
- Bread improver is optional however will help ensure your loaf is nice and soft.
- Prep Time: 80
- Cook Time: 25