
Main INGREDIENTS
- Bread & Cereals
Ingredients
Method
Ingredients
- 1 packet white bread mix
- 1 x 125g ball mozzarella, diced
- 8 teaspoons caramelised red onion chutney
- 25g grated Parmesan cheese
- Milk to glaze
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Method
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1Pre-heat the oven to Fan 40ºC
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2Place the casserole in the oven to warm through gently.
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3Make the bread mix in one bowl following the manufacturer’s instructions.
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4Divide the dough into 8 even pieces. Roll each piece out to a 20cm x 10cm rectangle and place 1 teaspoon of caramelised onion down the middle of each. Top with a piece of mozzarella and a sprinkle of Parmesan, then fold over the long edges together and roll into a long sausage shape. Tie the shaped dough into a knot- you may need to stretch out the roll of dough a little before knotting together. Repeat for all the pieces.
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5Remove the casserole from the oven and switch it off. Lightly grease the casserole with rapeseed or coconut oil.
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6Place the knots in the casserole, replace the lid and leave until they have doubled in size (approximately 1 – 1 ½ hours). The residual heat from the casserole acts as a proofing oven, ensuring an even and well risen dough.
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7Pre-heat the oven to 210°C/ Fan 190°C/ Gas Mark 7.
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8Once risen, brush the knots of bread with the milk to glaze and place into the oven to bake for 30 minutes until golden brown and with a lovely crust.
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9Cook's Notes
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10This wonderful shaped casserole is ideal for bread baking, giving the most wonderful all round crust.
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11Perfect for using to prove doughs, you can use the recipe to make one whole pizza in the shallow casserole if preferred.
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12No need to line just brush with some rapeseed or coconut oil, the bread can easily be removed from the casserole once baked thanks to the easy-release properties of the enamel.