Snoek rolled bread

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Fish/Seafood

By Food24 November 03 2009
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Ingredients (18)

420.00 g flour — cake
140.00 g flour — wholewheat
5.00 ml salt
2.00 ml freshly ground black pepper
10.00 ml fish spice
10.00 g Superbake Instant Yeast
250.00 ml milk
15.00 ml butter
75.00 ml fresh parsley — finely chopped
50.00 ml fresh chives — finely chopped
200.00 ml water — lukewarm
FILLING
3.00 eggs — well beaten
500.00 ml snoek — cooked, flaked
100.00 g cheddar cheese — grated
salt — to taste
2.00 ml freshly ground black pepper
30.00 ml fresh parsley — finely chopped
5.00 ml garlic — cloves, finely chopped
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Method:

Grease a 32 x 11 x 9 cm loaf tin. Combine dry ingredients in a large mixing bowl. Heat milk and butter together till lukewarm and add to the flour mixture, with the parsley and chives. Mix and add enough lukewarm water to form a stiff dough. Knead well for at least 10 minutes or till the dough is smooth and elastic. Cover and leave for 10 minutes. Punch down and roll into a 40 x 30 cm rectangle. Brush with a little beaten egg. Blend the egg with the remaining filling ingredients and spread over the dough. Roll up as for a Swiss roll and place in the prepared tin with the edge of the dough facing down. Cover and leave in a warm place to rise till double in bulk. Bake in a preheated oven at 190 ºC (375 ºF) until brown and until the loaf sounds hollow when lightly tapped on the bottom.
Makes 1 large bread.



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