I was inspired to try this bread scroll recipe after attending a Thermomix cooking class recently. The hosts demonstrated a version of spinach and cheese scrolls and called it ‘Shrek Bread’ due to it’s green colour – which I thought was pretty cute.
I have experimented with a spinach, herb & cheese flavour, and also a sun dried tomato, sweet chilli & cheese flavour – which was an absolute hit with my son and husband.
I cook scrolls quite often as they freeze well and make great lunchbox food. I have tried lots of different fillings in the past, but had never thought to add flavour to the actual dough itself.
I was really pleased with how well these turned out, and love the fact that the scrolls take on a whole new colour as well as flavour when preparing the dough this way. I must admit I am a bit slap happy when it comes to flavouring and filling these, don’t worry if you have slightly more or less of the filling ingredients. Adjust to suit what you have on hand or suits your own tastes. Don’t adjust the actual bread recipe though! Or you might end up with something not very tasty at all!
My recipe for the basic dough is below, plus instructions on how to add the extra ingredients for each type of flavour. If you are new to bread making I suggest you have a read of my tip sheet here before you begin.
PS – please excuse my dodgy iphone-ography. I didn’t have time to get my ‘proper’ camera out when I baked these – I shall update with a new photo next time I make them
- 300g lukewarm water (280g if you have rainwater)
- 1.5 tsp yeast
- 500g baker’s flour
- 1 tsp sugar
- 1.5 tsp salt
- 15g light oil
- Add all ingredients to the bowl in the order listed.
- Mix 5 seconds, speed 5.
- Knead 4 minutes, interval setting.
- Transfer to a lightly oiled bowl or mat and let rise 10-15 minutes. I use my mat and wrap the ball of dough up like a parcel.
- Knock down after first rise and roll into a large rectangle. Spread with filling and roll from the long edge into a large roll.
- Slice the roll into sections about 3cm wide, place cut side up onto a lined baking tray with edges slightly touching. Sprinkle with extra cheese if you like (optional)
- Leave for a very short second rise - 15 minutes only.
- Bake at 200 degrees for 15-20 minutes until lightly browned on top.
Before starting dough, chop 250-300g of cheese into large chunks, place in the mixing bowl and grate, speed 8 for 6-8 seconds. Remove and set aside. (I used cheddar, but a mixture of different cheeses would be nice)
Add 1 cup of spinach leaves and fresh herbs of your choice to the mixing bowl. Blitz on speed 9 for 5 seconds.
Leave the spinach mixture in the bowl and proceed to make bread as per recipe.
Once the dough is rolled out into large rectangle, sprinkle with the grated cheese and finish the recipe as per the steps outlined.
Sun-Dried Tomato, Sweet Chilli and Cheese
Before starting dough, chop 250-300g of cheese into large chunks, place in the mixing bowl and grate, speed 8 for 6-8 seconds. Remove and set aside.
Add 30g of sun dried tomatoes to the bowl (use tomatoes that have been stored in oil). Chop speed 9 for 6-7 seconds. Leave in the mixing bowl.
Continue with the dough recipe as stated but reduce the oil quantity to 10g (to compensate for the oil in the tomatoes).
When the dough is rolled into a large rectangle spread with sweet chilli sauce (as much or as little as you like), cover with the grated cheese and and finish the recipe as per the steps outlined.