If only my kids would just eat a packet of dry biscuits from the cupboard on the weekends, that would make my life a lot easier. Alas they roll their eyes at that suggestion and say their current favourite whingey phrase… “Oh Come ON Mum!” So I am forced to make them something more substantial for lunch, mores the pity.
On a good day my Morning Self remembers the eye rolling and helps out her Lunch Time Self by putting some starting some bread nice and early. My Lunch Time Self thanks my Morning Self profusely when the whinging starts and all she has to do is roll out the dough, chuck some pizza-like ingredients onto it, roll it up and bake… instant, ‘non eye rolling’ lunch in the form of Pizza Swirl Bread.
In case your Morning Self would like to help out your Lunch Time Self, here is the recipe for Pizza Swirl Bread.
- 1 tbsp of instant (dry) yeast.
- 1¼ cups of warm water.
- 1-2 tbsp of honey (depending on how sweet you like your bread)
- 2 tbs olive oil
- 3½ cups (approx 350g) of bread flour
- a pinch or two of salt.
- a pinch of bread improver (if you like)
- 1 egg
- 1 tbsp tomato paste
- Your choice of finely diced pizza fillings such as olives, ham, capsicum, mushrooms etc
- a pinch of mixed herbs
- approx 1 cup of cheese.
- Add the yeast and honey to the warm water, give it a gentle mix and set it aside till it froths up a little (that way you know your yeast is alive and well).
- Mix the salt into the flour, then add the oil into the yeast mix and add all that to the flour.
- I use our bread machine to mix, knead and do the first rise of the dough, but you could definitely do it all by hand if you wanted, or use a mixer with a dough hook.
- Once the dough has risen the first time (takes about an hour and half), give it a quick knead to knock all the air out of it.
- Grease a large loaf tine well (or you could split the dough and make two smaller loaves) and then using a rolling pin, roll the dough out into a long thin rectangle as wide as your bread tin is.
- Mix together the egg and tomato paste then add in all your other filling ingredients except the cheese.
- Spread your filling over the rolled out dough, and then sprinkle with cheese.
- Roll up your dough as tightly as you can, tuck the ends under and plonk the roll, ends down, into your loaf tin.
- Cover your dough either with a damp tea towel or well greased cling wrap and pop it in a warm spot for it’s second rise. Depending on how warm it is, that should take about an hour and the dough should almost double in size.
- Preheat your oven to around 220 degrees Celsius.
- When the dough has risen, turn down your oven to about 200 and pop the loaf in. The loaf needs to cook for about 30-40 minutes or until it is golden brown on top and sounds hollow when you tap it.
- Allow the bread to cool in the tin for a while, then turn it out onto a board and eat the lot while it is still warm!
Our Pizza Swirl Bread had salami, olives and capsicum in it because that’s what my kids wanted… but I have a hankering for one with fresh tomatoes, basil and onions!
What would you put in your pizza swirl bread??