Because all the previously made and frozen savoury snacks have been devoured, it was time to make more yumminess! The bread pullaparts can be made sweet or savoury, depending on the fillings used. Todays’ choice was savoury.
Began with making the bread dough, it’s a double mixture for this project so has to be done in the mixer, not the bread machine. While I used to hand knead bread when I was young and fit, those days are not these days.
Started by measuring and putting all the filling ingredients into the pan so they could be cooked and cooled before needing to be spread onto the rolled bread.
While that was cooking, I measured and started kneading the bread mixture. Part way through the kneading, all going well.
About an hour later, dough has risen beautifully, and is ready to be stretched out flat to be spread with the filling mixture and then rolled.
Oh, my the mixture was tasty! I usually spread the stretched out bread with some homemade chilli chutney, but today I decided to put it in with the other fillings to cook through more evenly, and it’s had a wonderfully flavoursome effect!
The first thing spread onto the stretched out bread dough is 100gm of tomato paste, then a healthy sprinkle of dried sage, rosemary and thyme. Then goes the cooked bacon, pea, corn, capsicum, onion, chutney mixture.
Next there should be a layer of grated parmesan cheese, which I forgot to include until after I’d already rolled it up. So I unrolled it partway and put it on half of it. Better than leaving it off entirely.
Half the roll was already sliced and put into the trays before I remembered to take a photo! Have to work reasonably fast as the bread continues to rise and if it takes too long getting it all stretched and filled and rolled and cut, they don’t turn out as nicely plump and bready as they should.
After the second proving, and then a milk glaze, the yummies are about to go into the preheated oven.
And done! They smell soooo good! They need to be allowed to cool before attacking them though. When they are properly cooled, I’ll separate and package what is not being eaten fresh into serving sizes, and freeze them for later consumption.
Use your own choice of bread dough mix, this is for the filling.
Chilli Bacon Pullaparts Filling Mixture:
100gm Tomato Paste
6 short cut rashers Bacon - would be equal to 2 full rashers - or however much you want to use.
200 gm Frozen Onion
Chilli Chutney or Dried chilli (optional)
Cheese (grated parmesan/4 cheese)
100gm each Peas, Corn, Capsicum Frozen
OR 300gm Peas, Corn, Capsicum MIx frozen
Cook bacon and veges until cooked through and no liquid left in mixture.
Spread Tomato Paste onto stretched out dough.
Sprinkle evenly with Sage, Rosemary & Thyme.
Spread cooked bacon and vege mix on top of dough.
Spread grated parmesan on top of bacon vege mix.
Roll up dough, slice into your choice of width, place flat side down in oven proof tray.
Let prove, covered, in a warm place, for at least ½ hour, or till doubled in size, glaze with milk.
Cook ~ 30 mins at 180°C in preheated oven. Let cool at least a bit before pulling apart.