Snoek rolled bread


Ingredients 19
Servings 0
Time

Ingredients

  • 420
    g
    cake flour
  • 140
    g
    wholewheat flour
  • 5
    ml
    salt
  • 2
    ml
    coarsely ground black pepper
  • 10
    ml
    fish spices
  • 10
    g
    instant yeast
  • 250
    ml
    milk
  • 15
    ml
    butter
  • 75
    ml
    finely chopped fresh parsley
  • 50
    ml
    finely chopped chives
  • 200
    ml
    lukewarm water
  • FILLING
  • 3
    eggs, well beaten
  • 500
    ml
    cooked snoek, flaked
  • 100
    g
    Cheddar cheese, grated
  • salt to taste
  • 2
    ml
    coarsely ground black pepper
  • 30
    ml
    finely chopped fresh parsley
  • 5
    ml
    finely chopped garlic
 

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.
 

Read more on: fish/seafood  |  bake
 

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