Name the bread competition-Yamba Sunset Scrolls

 Yes I've had a few disasters (more because I dont follow the recipe). But here is one I've perfected and varied.
I struggle at times with trying something new or modifying my old favourites (more because I dont follow the recipe). This recipe worked perfectly first time. It's based on the Three Cheese Bread or Shrek bread which is made with Spinach and Rosemary and three cheeses. It is "Shrek" coloured and had been a hit at dinner parties. I adapted the Shrek bread into Scrolls and they went over a treat during the Yamba holiday. Shrek Bread recipe was originally found here.

I told you we have trouble keeping up with the bread during holidays. 11 mouths to feed- so next day the rest of the spinach was used for another batch which were again devoured.  Luckily the basics: the 5kg bag of Bakers flour, olive oil, yeast and salt were in abundance. Superkylz searched the fridge and found cheese, semi sun dried tomatoes and a delicious version was discovered.

A holiday wouldn't be a holiday without games so the there was a bread naming competition. First there were the suggestions and then the "Everyone gets three votes" voting.

Here's how it panned out :

Herbie cheesy tommie scrolls 2

Tuscan Sun Scrolls 3

The Kylie bread 4

Aussie Red Bread 5

Red Sun Bread 5

Red Bread Scroll thingy with tomato and goats cheese 5 

AND THE WINNER IS...Yamba Sunset Scrolls 10

The cheese oozes out of these yummy scrolls- it's the quick and the dead. This is all that is left.

Yamba Sunset Scrolls

Dough 

120g  Semi sundried tomatoes

1tsp Oregano

200g water

1 sachet dried yeast (2tsp)

500g bakers flower

1tsp salt 60g olive oil.

Filling

120 g cheddar grated

100g parmesan cheese grated

80 g goats cheese -small squares or crumbled

Method

Preheat oven to 200deg. Grate Parmesan and cheddar 8 seconds speed 8

Remove from bowl and set aside.

Add remaining ingredients and mix 5 seconds speed 7.

Then with the dial in closed position begin kneading for 1.5 minutes on Interval speed. 

Using your Thermomat wrap dough and leave in a warm position to prove for about 20-30 minutes until mixture just about doubles in size.

Push out dough onto Thermomat into a large rectangle. 

Cover with cheese mix and goats cheese. Roll into a log from the long side and "cut" using scraper into 1.5-2cm  slices. 

Place on paperlined baking tray and bake for about 15- 20 mins.  Makes approx 24.

You can make as two loaves instead and bake for 25 mins or until hollow sounding when tapped.

 

Homemade Thermo icing to the rescue

Thought I was pretty smart and picked up an after Christmas special on a gingerbread biscuit icing kit. $1 Bargain.  I was set up with the grandkids kids for afternoon craft cooking when I read the instructions. Ingredients needed: icing sugar!! Seems this kit comes with sugar sprinkles, silver balls (missing)  a couple of red and green icing pens, icing flavouring but nothing to glue the bits on.

"Ingredients needed: icing sugar!!"

Luckily Superkylz had a ready supply of raw sugar and with the Basic Cookbook recipe chip inserted into her Thermo  we discovered the icing sugar instructions. 300g of fine icing sugar resulted.

We added the 100g butter and 30g cream. The result a few seconds later  a fine quantity of smooth and vanilla flavoured icing sugar was ready for the piping bag. The older girls were impressed.

As they set about decorating the bells, santas and stockings, Little Ariah contented herself with licking the spatula and demanding top ups. She soon joined in putting red and green dots on her biscuit. Yet again she couldn't resist sampling her biscuit before it was ready.

There was so much icing we raided the fridge for two more cakes to ice and still had about half left for another creation another day. I'd say in the piping bag it would last another week.

Consistency was great, $1 well spent, school lunches taken care of for a few days and Little Ariah no worse for wear after her sugar fix. I'll certainly keep that easy icing recipe on my repertoire. Colouring, chocolate flavouring  etc are a certain option. I love that you can make the icing sugar from raw sugar and whip up the rest from there.

Stay tuned the promised bread recipe is coming.
cheers Robyn