This tasty bread is the result of an inspiring post by Nancy from the lovely “Feasting with Friends” blog, combined with some leftover spelt and semolina pizza dough I had in my fridge (recipe for which was posted here a couple of months ago).
I loved the idea of Nancy’s bacon-onion chutney beer bread, but as I already had the ready dough, I’ve decided to make only the chutney and use it in a different way. I made a few small changes, such as using dried thyme instead of fresh, which I didn’t have (I kept the fresh thyme in the recipe below, as no doubt it would be so much better with it) and also decided to add to the chutney some chopped sun dried tomatoes, as I love them and tend to make too much of them (as you can see HERE).
So, the result was a very tasty bread, with a wonderful crispy crust and a mouthwatering filling. As the dough recipe makes four portions, I was happy to discover it also works great as a loaf of bread with stuffing.
I will definitely make this bread again. Thank you Nancy, for a very tasty inspiration! 🙂
Bread Roulade with Bacon-Onion Chutney
Makes: The dough: 4 loaves or pizza; The chutney: enough for 1 loaf
Prep time: 20 minutes for the dough, 30 minutes for the chutney
Proofing time: 2-3 hours
Baking time: 35-40 minutes
Ingredients:
For Spelt and Semolina Dough:
For the starter:
1 cup flour
1 package (1/4 oz, 7 grams) dry yeast
1 cup warm water
1 Tbs sugar
For the dough:
1 ½ cups warm water
2 cups flour
1 cup spelt flour
1 cup fine semolina
1 Tbs salt
¼ cup olive oil + 2 Tbs for the bowl and pan
For the Bacon-Onion Chutney (for 1 loaf)
1/2 pound bacon, diced
1 large onion, roughly diced
1 Tablespoon fresh thyme leaves (or dried)
3 garlic cloves, minced
1/4 cup apple cider vinegar
1 Tablespoon mustard seeds
2 Tablespoons brown sugar
1/4 cup beer
1/3 cup roughly diced sun dried tomatoes
1. Mix the ingredients for the starter in a mixer bowl. Let sit for 10-15 minutes, until it foams.
2. Add the rest of the dough ingredients. Fit the dough hook and mix on low speed, scraping the sides occasionally, for 2-3 minutes. Turn the speed to medium-high and knead for about 10 minutes, until the dough is elastic and playable. The dough should be fairly sticky, so add flour only if you think it’s really necessary.
3. Oil a large bowl with olive oil and place the ball of dough in it. Turn it so it will be covered with oil all over. Cover with plastic wrap and place in a warm place for about an hour. (Inside the oven always works for me.)
4. Take out, punch the dough and knead by hand for 1-2 minutes. Cover again and place in a warm place for about 2 hours.
5. Punch the dough again and knead by hand for 1-2 minutes. Cut into 4 equal portions and let rest for at least 15 minutes before rolling.
6. At this point you can roll the dough and bake your bread or pizza, but if you have time, wrap each portion with plastic wrap and place in the fridge for a day and up to 5 days. The dough will be easier to roll after refrigeration – just remember to bring it to room temperature before rolling.
7. Meanwhile, prepare “Feasting with Friends” chutney: heat a skillet over medium high heat and fry the bacon. Once cooked, remove with a slotted spoon and drain on paper towels. Drain all but 1 Tablespoon of the bacon grease and add the onion. Cook until transparent, and fold the bacon back in, reduce the heat to medium low and cook an additional 10 minutes. Add garlic and thyme, cook an additional 2 minutes. Add the vinegar, brown sugar, salt & pepper to taste and mustard seeds. Cook 3 more minutes, then add the beer and sun dried tomatoes. Cook for additional 5-10 minutes, until liquid is absorbed. Remove from heat, set aside and let cool to room temperature.
8. Roll one portion of the dough on it, to a round, thin disc of about 11” (28cm). Spread the chutney all over and fold all sides towards the center. Roll to form a roulade. Oil a 12” (25cm) loaf pan and place the dough in it. Brush the top of the dough with more olive oil. Cover with plastic wrap and let sit in a warm place for about an hour, until the dough doubles.
9. Preheat the oven to 380F (195C). Bake for about 35-40 minutes, or until the bread is golden and if you tap on it it sounds hollow. Let cool to room temperature on a rack, before slicing.
It looks so yummy!
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Thank you! It really was – disappeared very quickly… 😀
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Mmmmmmm. Can smell this one!
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Thank you! It definitely filled the kitchen with lots of wonderful aroma. 🙂
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Another use for my beloved marinated tomato strips and pesto! I’m finding myself adding the strips to pizza for a burst of tomato taste without a heavy sauce. Your new creation looks so good. ;->
Virtual hugs,
Judie
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Thank you Judie! I was very tasty on all levels and I liked the idea of using the dough in different ways. 🙂
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It looks seriously tasty Ronit, and I love the fact that it’s a combination of bread and all these nice things inside of it. It must be delicious while still warm with some red wine and maybe a piece of jambon !!!
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Thank you Marta! Yes, the bread was SO very tasty while still warm, that it didn’t last long. I served it with a fresh salad with goat cheese – but can definitely see the jambon goes in there as well. 🙂
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Oh my, goat cheese! Why didn’t I think of that?
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Thanks for the shout-out, Ronit! This looks delicious! I especially love your addition of sun dried tomatoes to the chutney. And rolling all that goodness in your delicious semolina dough was pure genius. 🙂 As you know, I made your pizza dough recipe with great success a few weeks back…next time I’ll save some dough to try this roulade…yummy!
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My pleasure Nancy, literally! 😀 The combination between the dough and the chutney is definitely something I’ll be making again.
It’s really great how browsing in another blog brings on so many ideas and inspirations. 🙂
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I couldn’t agree more — It all keeps the creative juice flowing!
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Wow…looks soo good!
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Thank you! 🙂
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A big “thank you” to you and Nancy for a delicious treat.
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Thank you Karen! 🙂
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Intriguing! This looks amazing on so many levels 🙂
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Thank you Liz! 🙂
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Looks so delicious! 🙂
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Thank you! 🙂
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That look s amazing, what a good idea !
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Thank you Lea! 🙂
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Wow…that must smell so good!… And if there’s bacon in it, I’m sold.
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Thank you! It definitely filled the kitchen with wonderful aroma! 🙂
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Love this idea, will be making when the weather is cooler.
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Thank you Norma! 🙂
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delicious, i really glad if i can this for morning supper!!!
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Thank you Dedy. I agree, it’s a great way to start the day! 🙂
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Thanks for the inspiration. I’m thinking bacon onion chutney on fresh corn pancakes. Stay tuned. Thank you for always stopping by my little blog.
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Sounds like a great combination!
I enjoy your informative posts and healthy yet tasty recipes. 🙂
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I must try this 🙂
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Thank you for stopping by. I hope you’ll enjoy the results and I’ll be happy to hear your thoughts. 🙂
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Not a problem 🙂 I’m sure it’s amazing!
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Anything with Bacon beautiful! Bacon should be a food group it’s self!
Now I have to go make some up!
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I totally agree! I hope you’ll enjoy your bacon! 🙂
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Reblogged this on On the Road Cooking and commented:
YUM❣
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Delicious!
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It was! 🙂
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Ha ha…it should be so!
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