Pull-apart ham and cheese loaf with wasabi mayo

Hello!
Nothing like a warm crusty bread to start the new year with, particularly one that involves a bit of pulling and sharing.

Isn't it amazing what you can do with bread dough - other that shaping it into a loaf of bread? Pull-apart breads, also called tear and share breads, are undergoing a revival of sorts these days. They make great conversation topics when you have a bunch of people over for a meal or are just the thing to serve with soup at a quiet family dinner. That's how versatile they are.

Cheese & chives

It was a day when I had some chives on hand. Usually I have no chives on hand. In fact, I've never had chives in the house. Never ever. Tried to grow them too but no luck. Anyway, the previous day, I had gone to the veggie store and seen this huge bunch of chives that had been grown somewhere in western India. It must have come to Chennai by air in business class as it was priced at some astronomical amount. Still, it looked fresh and green and the cashier was willing to sell me a small handful for 20 bucks.

A pull-apart loaf, or two, was what I had in mind; one with ham and cheese the other with just cheese and chives. Classic combinations, right? And wasabi mayo from scratch to dip it in. The dough for the loaf is simple to make, and it just so happens to be a no-egg one. Just bung all the ingredients into the bowl of your planetary mixer, food processor or on the countertop and mix and knead into a smooth dough. While it is rising, chop up the ham, the chives and grate the cheese. And oh... make the mayo (recipe here). The tools you will need are a baking sheet lined with parchment paper, a rolling pin, a brush, pair of scissors (or a pizza cutter) and a 3" round cutter.

When you've made your dough and the first proofing is over, divide it into 2 and roll out each into a 12" circle. It doesn't really matter if your circle is not really a circle, aim to have both somewhat the same shape and size.

There's mayo, ham, chives and cheese on this half

On one of the circles, spread a thin layer of mayo, leaving 1/2" of the rim plain. Sprinkle over the ham, cheese and chives, brush a little water over the uncovered rim and place the other circle over.

Ensure that the circles are more or less in position and stick the edges together. Transfer the roll onto the parchment-lined baking tray. Place the round cutter in the middle and mark a circle. Use the scissors or the pizza cutter and cut the dough into quarters and each quarter into half. You are now looking at 8 sections. Don't cut into the centre of the dough.

Mark off sections before slicing

Cut each of the 8 sections into 3, making a total of 24 sections. (In case your oven is too small to hold this size of loaf, make 2 smaller loaves and slice each into 16 sections.) Hold each section and twist it twice and place it down. Just make sure all the sections are twisted in the same direction.

...and twist into shape

This is how the finished loaf should look like. Brush a beaten egg all over and scatter a few black sesame seeds over the centre and leave it to rise for about 45 minutes or till doubled in size. Pop it into a hot oven and bake for about 25 minutes or till golden brown, whichever happens first.

Ta-da!!!
No wonder it's called a sunflower loaf.

You could stuff it with anything from nutella to brown sugar, butter and cinnamon, chopped nuts, cheese and chillies or pesto with minced meat, finely diced and cooked veggies or even garlic butter. Do remember that if you're doing a sweet version, skip the mayo.

Pull apart ham and cheese loaf

Ingredients (for 1 loaf)
350 gm plain flour
1/2 tablespoon sugar
1 teaspoon salt
1 teaspoon instant yeast
1 tablespoon milk powder
1 teaspoon gluten
50 gm soft butter
About 200 ml water

Filling
1/2 bunch chives or spring onions, chopped
3 slices ham, chopped
100 gm cheddar cheese
1/4 cup mayonnaise
1 egg, beaten
Black sesame seeds

Method
Place all the ingredients for the bread, except for the butter and water, into the bowl of a planetary mixer.
Add in half the water and turn on the motor.
Add in the butter and enough water to form a soft dough. This should take about 10 minutes.
If you prefer to knead by hand, you could follow the instructions here.
Cover the bowl with a lid, leave to rise for about an hour or till the dough is double in size.
While the dough is rising, chop the chives and ham and grate the cheese.
When the dough has proofed, push down to expel the air and briefly knead it.
Divide into 2 and place one half on a worktop dusted with flour.

Almost the same shape and size

Roll out the dough into a fairly thin 12-inch circle, repeat with the other half of the dough.
Spread a thin layer of mayo all over one circle, leave 1/2 inch of the rim plain.

Chop the filling fine

Scatter chives (or spring onions), ham and cheese evenly over the circle.
Wet the rim and place the second circle over it, tug lightly to align the edges.
Press the edges together and place on the lined baking sheet.
Place the round cutter in the middle and mark a circle.
Use the scissors or the pizza cutter and cut the dough into quarters and each quarter into half.
You should now have 8 sections. Don't cut into the centre of the dough.

Cut into 8 sections

Cut each of the 8 sections into 3, leaving you with a total of 24 sections. (In case you are making a smaller loaf, slice it into 16 sections.)

Almost there...

Hold each section and twist it twice and place it down. Just make sure all the sections are twisted in the same direction.
Brush beaten egg all over and scatter black sesame seeds over the centre.

And done...

Leave the loaf to rise for about 45 minutes or till doubled in size.
Pop it into a preheated 190°C oven and bake for about 25 minutes or till golden brown.
Remove the baked loaf onto a wire rack.
Serve with mayo or wasabi mayo.

I made a second batch of dough and stuffed it with just cheese and chives.

Mark, slice & twist

Ready for 2nd proofing

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Parsley and garlic rolls

Old wine in a new bottle and all that - some bread recipes are so simple and uncomplicated. When I have one of those last minute orders, this is the recipe I use. If the filling sounds familiar, it's only because it's similar to the one that's used in garlic bread- you know - slices from a baguette that are spread with garlicky butter and finished off under a grill, or whichever way you make garlic bread.
For the filling, I've used garlic paste, parsley and butter.

This time, I decided to bake them in muffin pans so the edges would be neater.

So here goes the recipe -

Bread dough
375 gm flour, sifted
1 tsp salt
1/2 tsp gluten(opt)
2 teaspoons sugar
2 tbsp oil
1 1/2  tsp instant yeast
About 1 cup water

Filling
40 gm soft butter
10 garlic pips made into a paste
4 tbsp minced parsley
1/2 tsp salt
30 gm grated Parmesan cheese

Method
If you're using a stand mixer, fill the bowl with all the ingredients except the water. Switch on the mixer and slowly trickle in the water. You may not need all the water so do go easy with it. When the dough is formed and well kneaded, remove it from the bowl, grease the bowl and put the dough back in. Cover the top with cling wrap and allow the dough to proof till double in size.

If you're using a food processor, follow the same method as above. Pour the water through the funnel opening and when the dough forms into small lumps, stop the machine and check the consistency of the dough. (Do not wait for the dough to form into a ball, that usually means that you've exceeded the quantity of water required.)
Remove the dough from the bowl onto a work top and knead, adding more water only if necessary. When done, place in a large greased bowl, cover the top with cling wrap and allow the dough to proof till double in size.

If you are going to make the dough with sheer muscle power, place the dry ingredients into a roomy bowl. Make a well in the centre, pour in the oil and about 3/4ths of the water. Work the ingredients till they combine into a dough. Remove the dough onto a worktop and knead it well, adding more water as necessary. When done, place in a large greased bowl, cover the top with cling wrap and allow the dough to proof till double in size.

While the dough is proofing, grease a 12  hole muffin tray and keep it aside.
Mix together the filling ingredients, except the cheese, till well blended.

When the dough has doubled in size, punch it down and knead it briefly.
Place the dough onto a lightly floured worktop, press into a flat disc and roll out into a 18' x 12" rectangle.

Spread the filling all over the dough evenly, sprinkle the cheese over it.
Roll up the dough into a fairly tight roll, cut it into 12 even pieces.

Arrange them in the centre of each hole and leave to prove for another 20 minutes.

Bake at 200°C for about 12 minutes, till golden.
Remove the pan from the oven, brush tops with a little extra butter.
Remove from the pan and leave to cool on a wire rack (if you have that much willpower) (!!).

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Sage and sun dried tomato focaccia

Sage is a herb that has both mystical and magical qualities. It was cultivated by the ancient Greeks and Romans, used to preserve meat and to treat snakebites and ulcers. Sprigs of dried sage were burnt in their temples to impart wisdom to the priests, or so it was believed. Sage, along with lavender, was also the earliest room fresheners. Considering many people lived in the same houses along with their animals, this would have been a necessity.

Sage has a strong sweet flavour and is an excellent addition to pork or chicken, also as a stuffing ingredient.

Sage

I found a packet of fresh sage on a recent visit to Amma Nana. The leaves were quite small, indicating that the flavour would be quite intense. Some of the leaves went into a chicken I was roasting. Some of the remaining leaves were chopped up and sprinkled over a focaccia, along with sun dried tomatoes, olives and onions.
That was quite a heady combination. And a perfect match with the roasted chicken.

Some "sage" advice - soak the sun dried tomatoes in warm water. It will be easier to chop finely.

Sage and sun dried tomato focaccia

Ingredients
275 gm flour
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon instant yeast
2 tablespoons olive oil
About 150 ml water

Topping
1 onion, cut in wedges
2 tablespoons sliced olives
3 sage leaves, chopped fine
4 sun dried tomato pieces, soak in warm water, pat dry and chop finely
3 tablespoons grated Parmesan cheese
100 gm blue cheese, crumbled
3-4 tablespoons olive oil

Method
Sift flour onto a worktop, mix in salt and sugar.
Make a well, pour in lukewarm water, olive oil and sprinkle yeast over the top.
Combine till a rough dough is formed, the dough should be a little sticky.
Knead well, using the base of your palm. Stretch the dough, roll it back, do a quarter turn and stretch it out again.
As you work the dough, it will tighten up and become soft and springy.
Knead for about 10 minutes, then place in a greased bowl, cover with cling wrap and leave in a warm place till it doubles in size,  about 40-60 minutes.
Punch down the dough to expel all the air bubbles, place it on a flour dusted worktop and cover with the bowl for about 10 minutes.
Press the dough with fingertips into a disc, then use a rolling pin to roll it out into a 9"x 13" rectangle.
Grease a baking pan of the same dimension, fit the dough into it and gently pull to fit the corners.
Leave to rise for 15 minutes, then make indentations on the dough with the tip of a finger.
Scatter onion, olive slices, chopped sage, sun dried tomato and both cheeses.
Leave to prove for another 20 minutes, then bake at 200°C for about 20 minutes or till golden.
Remove from the oven, leave to cool for about 10 minutes.
Transfer to a wire rack.
Slice and serve hot.

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Hot cross buns

Hot cross buns - yummy, soft, sticky buns studded with raisins or currants, redolent with spices and marked with a cross on top are traditionally eaten on Good Friday. You can make them any time of the year- no one's going to chop off your head or put you in prison if you do.

I like to use a mixture of currants and raisins and this time, I didn't have any mixed peel so I omitted it though it's included in the recipe. Along with the clove, cinnamon and nutmeg powders, I used lebkuchen powder. You can use a little allspice powder instead. Also, I do not use eggs in this recipe.

Make your bun dough either in your processor or bread maker or on a worktop, knead in the currants, raisins and mixed peel by hand so you don't pulverise the dried fruit. Since it's a sweet dough, it will take a little longer to proof. While the buns bake, make the glaze.

Some years ago, we had new neighbours and their little girl was very fond of coming over especially when I was baking. That day, I had a pretty large order for hot cross buns and she wanted to watch me pipe the crosses. I hoisted her up onto my worktop and started piping. I finished the first rack and moved on to the second one and when I finished, was surprised to see some of  the crosses on the first tray of buns were no longer visible. Wondering why they had disappeared. I piped the crosses again and then I saw it- a little finger reaching out and scraping off the icing. Caught the culprit red handed!!

Hot cross buns 

Ingredients
450 gm flour
1 teaspoon gluten
2 teaspoons yeast
60 gm sugar
2 tbsp milk powder
3/4 teaspoon salt
60 ml soft butter
About 1.5 cup water
3/4 teaspoon cinnamon powder
1/4 tsp nutmeg powder
1/8 teaspoon clove powder
1/8 teaspoon lebkuchen or allspice powder (optional)
1/2 cup raisins or a mix of raisins and currants
1/4 cup finely diced mixed peel

Glaze
Boil together 2 tablespoons water and 2 tablespoons sugar.

Icing
Sieve 1/2 cup icing sugar, mix with 1-2 teaspoons water.

Shaped and ready to bake

Method
Sieve the flour along with the spice powders.
Put the flour, yeast, gluten, sugar, milk powder, salt and butter into the processor.
Switch on the motor to combine the ingredients, slowly add the  water till the dough forms lumps.
Run the machine for a minute more to mix the dough well, take the dough out and place it on a floured worktop and knead it briefly. When it is soft and springy, knead in the dried fruits and peel.
The fruits will fall out, so just push them back into the dough.
Place the dough into a large, well greased bowl, cover the top with clingfilm and place it in a warm cupboard to double in size. It may take an hour and a half.
Punch it down and shape into 12 equal pieces, shape into buns and place on a baking tray with enough space between the buns.
Proof for a second time, about 20 minutes.
Preheat oven to 190°C, bake the buns for about 12-15 minutes or till golden brown.
While the buns are baking, make the glaze by boiling the sugar and water.
When they are done, take the buns out of the oven and brush them with the glaze, move them to a wire rack.
Combine the icing sugar and water to a thick paste, fill a paper cone with the icing, cut the tip and pipe crosses on top. 
Makes 12 buns.

Happy Easter to you all.
   

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Prawn and mushroom roll

It's getting to be that time of year in our city- summer. The trees in front of my house have shed their leaves, the nests that crows have built in them are now exposed to the blazing noon day sun.

Summer is of course a great time to bake bread. A friend called up to say that she would be dropping in. I'm always so happy to see this young lady and thought I would entice her to stay for lunch as well.

Good time also to try out a new bread recipe. She's a vegetarian so that would be 2 rolls that I would make - veg for her and prawn for us, for our dinner.

To save time, I made the filling for both rolls together. Onion, mushroom, lots of garlic, spring onions, cheese, vinegar, thyme and rosemary. And some chopped up prawns for one of them.

Veg roll

How easy is it to make dough in a food processor? I've gone through 4 bread machines. That's how much dough I've made in the last so many years. So till I get my hands on BM No. 5, my trusty FP has to do the job. It's pretty easy and when mixed and proofed, the dough is rolled out, filling studded on and the whole thing shaped. A few slashes with a knife and then it's ready for the second proofing and the oven.

Prawn roll

And then............................ta-da...........................

What a fantastic combination. Soft bread, the savory flavour of the prawn and cheese that complement each other, the taste of herbs that hum in the background.

So then, all who love bread, roll up your sleeves and bake on...

Prawn and mushroom roll

Ingredients for roll
200 gm flour
1/2 teaspoon gluten
1 teaspoon instant yeast
3/4 teaspoon salt
2 teaspoons sugar
10 gm soft butter
About 1/2 cup lukewarm water
A little extra butter for brushing

Prawn and mushroom filling
1 onion, sliced
1 head garlic, chopped finely
100 gm mushroom, halved and sliced
1 teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
1 sprig rosemary
3 sprigs thyme
Salt (with caution) and lots of fresh ground pepper
100 gm prawns, chopped coarsely
1/2 bunch spring onion, sliced
50 gm cheddar cheese
Oil

Method

Put all the ingredients for the dough, except the water, into the food processor(or, if you have a bread machine, lucky you, follow manufacturer's instructions).

Pulse it till all the ingredients get a good mix, then add in the water, a little at a time, letting the motor run till the dough forms lumps. This means there is enough water. 

Let the processor run a couple of seconds more, then scrape out the dough onto a floured worktop.

Now, feel the dough. If wet and sticky, add a couple of tablespoons more flour and knead till no longer sticky.

If the dough is dry, wet your palms and knead till the dough is smooth and soft.

In case you prefer making dough the traditional way, do follow the method here.

Form the dough into a ball and place it in an oiled bowl, cover the top with cling wrap and allow the wonderful Chennai weather take over.

My dough took about 45 minutes to double in size.

While the dough is rising, make the filling:

Heat a tablespoon of oil in a non stick pan, saute the onion slices for a minute, add in garlic, the herbs and cook for half a minute.
Add in the mushrooms and saute till almost dry, add in prawns.
Cook till most of the liquid evaporates then remove from from heat, season then add in the chopped spring onion.
When it cools to room temperature, mix in the cheese.   

When the dough has proofed, remove the cling wrap, punch down the dough, knead it briefly and put it on a flour dusted worktop.
Roll out into a 10"x 8" rectangle, brush a little butter over the surface. 
Sprinkle the filling evenly over the top, then roll up. 
Pinch the edges closed then rock(!) the roll gently back and forth on the worktop to even it.

Prawn roll

With a sharp knife, make shallow gashes on the top.
Place it on a lightly greased baking tray and leave to prove for about 20 minutes.
Bake in a preheated 190°C oven for about 15-20 minutes.
When it comes out of the oven, brush with a little butter.

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Pepper, parmesan and herb loaf

Ahh! The joys of blogging! October 16th was World Bread Day (I didn't know there was such a day till I became a regular on Facebook). One of the groups I'm a member of had invited people to bake bread, any bread.

I almost gave it a miss because of my crazy schedule but then decided that since I like bread so much, I should at least try to get one done.

But what? So many had baked focaccia, some had baked pull apart rolls, many had done twisted loaves. Flipping through books and the Internet didn't help, not when you're under a bit of pressure and the 1 hour scheduled power cut at 3 pm was drawing nearer...

Oh! Got it! There was a nice picture of a loaf that had herbs and parmesan cheese.  OK! Quick, measure the flour, the yeast... wait a minute, wait a minute! Why follow the same recipe?

And so this recipe was born. I was intrigued by the parmesan cheese. What would the loaf taste like? Umami? Or would the rosemary mask that taste? How much could I use to allow the flavour of both cheese and herbs come through?

In the meantime, the cake was ready to go into the oven. Yes, in the middle of all this, I had to bake a cake. I was aiming to finish baking the cake and then popping the bread into the oven and have it all be done by 3 pm. Alas, that was not to be.

The flour was weighed out, along with all the other dry ingredients. Herbs were chopped, cheese grated, the processor made short work of kneading and then the dough was ensconced in a glass bowl for proofing. The cake was still baking and half an hour before the dreaded power cut, I decided that there was no point in shaping the loaf and leaving it to proof for more than an hour.

The dough was through with the first rising so I pushed out all the air and bunged both dough and bowl in the fridge.

Half an hour before the end of the power cut, I brought out the bowl. The dough has risen beautifully but from past experience, I knew that the bread wouldn't necessarily look pretty.

I shaped the dough into 2 loaves. Scored the tops and by then, the power was back. Just my luck- the voltage was low and by the time the thermostat climbed to the required temperature, the dough had over proofed.

But the loaf tasted really nice. Freshly baked, the flavour of the herbs shone through. Could have done with a little more thyme. But a couple of hours later, the herbs had toned down and the umami flavour was beginning to wake up. With little nips from the pepper. Ooh, nice.

Pepper, parmesan and herb loaf

Ingredients
500 gm flour
1 tsp gluten
1 tsp bread improver
1 1/2 teaspoons salt
2 teaspoons instant yeast
2 tablespoons sugar
40 gm soft butter
1/2 teaspoon freshly ground pepper
4 gm fresh rosemary, finely chopped
1 tablespoon fresh thyme, chopped
85 gm grated parmesan cheese
225 gm warm water

Method
Sift flour, gluten, improver (both optional) and salt together onto a worktop.
Mix through the yeast and sugar.
Make a well in the centre, pour in most of the water and combine into a dough.
Mix in butter, pepper, herbs and the cheese.
Knead well till the dough is soft, smooth and springy. Add more water if necessary to get to this consistency.
(In case you are using a bread maker or a processor, follow the instructions till you reach this step.)
Place dough in a big greased bowl, cover the top with clingfilm and leave to rise for about 45 minutes to 1 hour or till the dough has doubled in size.
Remove the clingfilm, punch down the dough to release the trapped air.
Place the dough on a lightly floured worktop, knead lightly for about half a minute.
Divide dough into 2, dust a little more flour on the worktop and roll each dough into a 10" log.
Place on a baking tray. Score the tops lightly and leave to prove for about 20 minutes or till doubled.
Spray a little water over the loaves, sprinkle a little flour over the tops and bake at 200°C for about 20 minutes or till the loaves have baked to a golden colour.
Take the loaves out of the oven.
With mittened hands, turn them over and tap the base. It should sound hollow, indicating they are done.

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Garlic, cheese and spring onion twist

Do you like making bread?
Do you consider yeast a beast?
Do you follow a recipe for a yeast dough to a T?

I remember the first time I baked a cake - 14 years old, reading through the recipe at least 35 times, the sleepless night before. Then on D day, ingredients meticulously weighed out, every step read 10 times, and then proceeding to mix the batter. Then panic setting in when I realised I didn't know how to tell if the batter had been creamed enough, comforting myself that anyway, even if the cake flopped, no one would know as it was only for home consumption. Finally, the batter poured into the tin and dispatched into the oven. And the interminable wait- those were days when ovens did not have glass doors. Then the unmistakable aroma of cake baking. Opening the oven door at least 10 times to poke a skewer in to test if it was done.
And finally it was over. Baking time up, skewer test showing all was well and mitten-ed hands pulling the cake tin out of the oven. A 10 minute wait before the cake was flipped onto a wire rack. And too impatient to wait anymore, a slice carved out and the best darn cake anyone ever made (or so I thought!) was right in front of me...

I went through these same emotions when I started baking with yeast. By now, I was an expert at weighing  out ingredients. But yeast dough? How do you know if you've added enough water? Kneaded the dough sufficiently? Allowed it to rise long enough? Over-proofed? Under-proofed?

My aha moment came when I started experimenting with my first bread machine. No more huffing and puffing while kneading - the machine did all that and then it all began to make sense. Early man made bread, early man had no weighing scales, early man followed no recipes so why couldn't I improvise too?

  
So, after more flops than I care to remember, the intricacies of yeast became less mysterious. The basic dough is, well, basic. To an amount of flour, add some sugar, salt, yeast, maybe some fat, maybe some gluten and water of course. Knead till the dough is  springy and doesn't stick to your hands. Leave to rise, punch down, shape, then allow to rise a second time. Pop it into a really hot oven and bake.

How difficult is that?

And then there was no stopping me. I was not happy with the usual bread baked in a loaf tin. I wanted to bake buns, free form loaves, flatbreads, plaits, buns stuffed with chicken, with chocolate, apples, cheese, fish, mushrooms. And this garlic, cheese and spring onion twist which is my latest obsession.

This roll is a little messy to shape but more than makes up in taste, a classic combination of garlic, cheese and spring onions.

So now, do the twist with me!

Gather the ingredients. Knead the dough, and after the first proving, roll it out into a square. Spread a thin layer of butter over the top, sprinkle the garlic, cheese and spring onion mix along one side. Roll it up, Swiss roll style. With a really sharp knife, slice it half length-ways. Push the halves together, cut sides facing up and twist the dough.

When well twisted, place the dough on the baking sheet and shape it into a circle. Wet one end with a tiny bit of water and stick the other end to it.
Glaze the top with beaten egg, leave to proof for about 20 minutes then place in a preheated oven to bake.

Garlic, cheese and spring onion twist

Ingredients
250 gm flour
1 tsp salt
1/2 tsp gluten
2 tsps sugar
1 1/2  tsp yeast
2 tbsp oil
3/4 cup warm water

1 egg, beaten, for glazing

Filling
2 tbsp soft butter
6-8 garlic pips, chopped
3 cubes Britannia cheese, grated
5 stalks spring onions, remove bulbs and slice the green leaves
1/8 tsp salt

Method
Sift flour and salt onto a worktop, mix through improver, gluten, sugar and yeast.
Make a well in the centre, pour in water and oil, mix till it all comes together into a sticky dough.
Knead till the dough is soft and elastic and no longer sticky, about 10 minutes.
Place the dough into an oiled bowl, cover with clingfilm and leave to rise in a warm spot for about an hour or till the dough doubles in size.

Cut a sheet of parchment paper to fit the base of a baking sheet.

Mix all the ingredients for the filling, keep aside.
Remove the clingfilm from the bowl, punch down the dough to expel all the air.
Place the dough onto a lightly floured worktop, press into a flat disc and roll out into a 30 cm. square.
Spread the butter all over the square, spoon the filling only along the length of the dough closest to you.
Now roll up the dough as neatly as you can, tucking in stray bits of filling that may fall out.

Roll the finished shape back and forth to seal the edge and keep the shape. Dust a sharp knife with flour and cut the roll lengthwise into two halves.
Push the sides together, filling facing the ceiling and twist the whole roll.
Wet the ends with a bit of water and join them.

Transfer onto the prepared baking sheet, glaze with beaten egg and leave for the second rising.
Preheat the oven to 200°C.
The second proofing should be for 20 minutes.
Place the tray in the oven and bake for 20-25 minutes or till the roll is golden brown.
Tap the roll and if it sounds hollow, the roll is cooked through.
Carefully peel it off the paper and place the twist on a wire rack.

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