Ingredients
-
MAKES 1 LOAF
-
FOR THE DOUGH
-
5g fast action yeast
-
250g strong white bread flour
-
30g milk powder
-
110g whole milk
-
1 large egg
-
1 tsp salt
-
40g sugar
-
FOR THE FILLING
-
1 finely sliced small leek
-
20g butter
-
a good pinch of freshly ground black pepper
-
1 tsp onion powder
-
½ tsp salt
-
60g butter
-
75g shredded cooked chicken thighsleftover chicken dinner
-
75g grated gruyere cheese
-
finely chopped parsley
Ingredients
MAKES 1 LOAF |
|
FOR THE DOUGH |
|
| 5g fast action yeast | |
| 250g strong white bread flour | |
| 30g milk powder | |
| 110g whole milk | |
| 1 large egg | |
| 1 tsp salt | |
| 40g sugar | |
FOR THE FILLING |
|
| 1 finely sliced small leek | |
| 20g butter | |
| a good pinch of freshly ground black pepper | |
| 1 tsp onion powder | |
| ½ tsp salt | |
| 60g butter | |
| 75g shredded cooked chicken thighs | |
| 75g grated gruyere cheese | |
| finely chopped parsley | |
NOTE: the recipe ingredient amounts are not suitable for the Mini Breadmaker SD-PN100
Steps
|
1
|
In the frying pan, add 20gr of butter, the leek, ½ tsp of salt, the onion powder, the pepper and cook until the leek just about softens. Set aside to cool. |
|
2
|
In the breadmaker pan add the milk, the egg, the flour, the milk powder, the sugar, 1/2 tsp of salt and the butter, and add the yeast. If using the SD-YR2550 or SD-YR2540 models, you can use theYeast Dispenser functionality for this. Select the Pizza Dough programme and press start. |
|
3
|
Flour a silicone mat or a clean kitchen surface. |
|
4
|
Brush the edges with a wet pastry brush. |
|
5
|
Using a sharp knife, cut the log lengthways through the middle. Turn the 2 halves with the cut side facing up. Pinch the 2 sides together at the top to join them. |
|
6
|
Twist them in a two-strand plait. Pinch the bottom of the dough to seal. Gently lift the plaited dough into a lined 2lb loaf tin. |
|
7
|
Cover the dough with a tea towel and proof for about 2hrs or until doubled in size. |
|
8
|
Preheat the oven at 170°C fan /190°C/375°F /gas 5 a few minutes before the end of the proofing time. Bake for 30mins.Transfer onto a cooling rack. Let it cool for a little while and serve warm. |
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