Hot Dog Sandwich Loaf with Mustard and Ketchup
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Chelsea from Rolling in dough chose Filled Breads for the 5th round of Bread Baking Day.
My contribution is a Hot Dog Sandwich Loaf with Mustard and Ketchup. |
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1. Before baking
2. After baking 3. Ready to eat |
| ========== | REZKONV-Rezept - RezkonvSuite v1.4 |
| Titel: | Hot Dog Sandwich Loaf with Mustard and Ketchup |
| Kategorien: | Brot, Hefe |
| Menge: | 2 Loaves |
Ingredients
| H | FOR THE DOUGH | ||
| 500 | Gramm | (1 lb 2oz) strong white bread flour | |
| 10 | Gramm | (2 tsp) Caster (superfine) sugar | |
| 10 | Gramm | (2 tsp) dried milk powder (non-fat dry milk) | |
| 10 | Gramm | (2 tsp) salt | |
| 1 | Sachet + 1 tsp easy-blend yeast | ||
| 10 | Gramm | (2 tsp) buter, melted | |
| 320 | Gramm | (11 1/2 oz) warm water | |
| H | FOR THE FILING | ||
| 8 | Hot dogs (frankfurters) cooked, cooled and split | ||
| -- in half lenghtways | |||
| 8 | Essl. | Tomato kechup (catsup) | |
| 8 | Teel. | (Generous) American mustard | |
| 30 | Gramm | (1 oz) butter, for brushing | |
Quelle
| mad about bread | |
| diana bonaparte |
| Erfasst *RK* 05.01.2008 von | |
| Chaosqueen |
Directions
1. Place all the dough ingredients in your mixer bowl and combine with the dough hook on speed 1 for 2 minutes or until you have soft dough that necessary, add a little more flour or water, no more then 15g / 1/2 oz at a time, until you reach the desired consistency.
2. Mix on speed 2 for 10 minutes. Keep an eye on the consistency throughout; better a bit too soft than adding too much flour.
3. Take the dough out of the mixer, knead it a few times and mould it into a head. Place the dough back in the mixing bowl, cover with clingfilm (plastic wrap) and a tea towel (dish cloth) and leave to rise for 1 hour.
4. Meanwhile, grease and flour two 450g / 1 lb 20 x 10 cm/8 x 4 in loaf tins (pans). Cook the hot dogs and split each one lengthways.
5. Divide the dough ino eight 105g / 31/2 oz portions and share around any leftover dough equally between the portions. Mould round, cover and allow to rest for 5 minutes. Melt the butter for brushing.
6. With a little flour for dusting, roll out each portion to a 15cm / 6 in round Lay out all the rounds in front of you and pit 1 tbsp of ketchup and a generous tsp of mustard on each. pread the filling out, covering the entire surface of the round. Place two lenghts of hot dog (one whole hot dog) cut-side up on one half of each round. Fold all the rounds in half but don't seal them.
7. Take one of the folded rounds and use a pastry brush to brush the entire surface with butter. Pick it up to make shure both sides are brushed. Then fold the right corner to the middle, then left corner to the middle and allow the left to overlap the right. Place it in the tin with its smooth side to the narrow end of the tin. Repeat with another two folded rounds and place them in the tin the same way. Repeat with a fourth folded round but turn it aroundand place it in the tin so the smooth end is facing the far narrow end of the tin Repeat with the remaining four rounds, arranging them in the same way in the second tin. If you have any melted butter left over, brush it over the tops of the loaves.
8. Cover both tins whith clingfilm and a tea towel. Alow the loaves to rise slightly for 15-30 minutes.
9. Preheat the oven to 220°C / 425°F/gas 7/fan oven 200°C
10. Bake for 25-27 minutes unteil ell risen and dark golden brown on top. The mustard and ketchup on top will caramelise a bit, which tastes very goog!
11. Carefully turn the breads out on to a wire rack to cool.
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