Herbed Cheese Scrolls#BreadBakers

These Herb, and Cheese Scrolls are bursting with amazing savory flavor and are surprisingly easy to make from scratch. I have made these some many times for hi tea party. You can use an egg wash or just milk wash.

Ingredients
3 Cups All Purpose Flour
1 Tablespoon Baking powder
50 Grams Salted Butter
2/3 Cup Milk
1/3 Cup Water
1 Cup Grated Cheddar Cheese
½ Cup Grated Parmesan cheese
½ Cup Fresh Parsley - chopped
½ Cup Fresh Basil - chopped
1 Teaspoon Dried Tarragon
1 Teaspoon Dried Oregano
1 Teaspoon Dried Rosemary
15 Grams Extra Butter - for brushing the dough
1 Egg yolk + 2 Teaspoons Water - for brushing the scrolls
Method

Sieve the flour and baking powder in a bowl. Rub in butter. Make a well in the center, add in milk and water and mix to form a dough.

Combine cheddar and parmesan cheese and dried herbs in a bowl.

Take the dough on a floured surface and roll out to a rectangle.

Spread butter on top of dough using a brush. 

Then spread the cheese mixture.

Start to roll up dough from the short end

into a tight roll.

Cut into equal sizes. 

Arrange cut-side up in a greased and lined baking pan.

Combine yolk and water or use milk to brush over the slices.

Bake in a preheated at 210°C for 25 minutes or until golden.

Serve warm. They are delicious, very satisfying and an absolute crowd pleaser.
Labels: Scrolls, Bread, Bread Bakers, Fresh Herbs, Cheese, Dried Herbs, Eggless, Appetizer, International Cuisine

Laminated Dough - Bread Bakers - December 2023

• Cranberry Brie Appetizer Pinwheels from A Messy Kitchen
• Croissant Bread from Karen's Kitchen Stories
• Herbed Cheese Scrolls from Sneha's Recipes
• Kakaós Csiga from Passion Kneaded
• Rough Puff Pain au Chocolat from Food Lust People Love

Blurb HTML: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

No Knead Pizza Bundt Bread#BundtBakers

This is a slash pizza bread with savory twist, that is to die for! No-kneading savory bread, easy to make, packed with textures, colors and flavors, so beautiful, and so..oo..o delicious!

I did not mix the veggies in the dough, so you can have a different flavor and texture in every bite. Also, if you add the dollops like I did, the bread will pull apart and the texture will be much more fluffier.

This dough after it doubles in volume I left it in the refrigerator overnight, baked it the next morning for brunch. Removed it out of the refrigerator and kept it on my kitchen counter for an hour then layered it in the bundt pan.

Cup Measurement = 250Ml
Ingredients
3 Cups All Purpose flour
1 Teaspoon Salt
1 Tablespoon Sugar
1 Level Tablespoon Instant yeast
360ml Warm Milk
1/4 Cup Olive Oil
Filling
2 Cups Cherry Tomatoes - halved
¼ Cup Olives - finely chopped
¼ Cup Diced Yellow Peppers
¼ Cup Diced Green Peppers
1 Medium Onion - thinly sliced
1 Tablespoon Chopped Fresh Parsley
½ Teaspoon Salt or to taste
½ Teaspoon Pizza Seasonings
¼ Teaspoon Black pepper powder or to taste
¼ Teaspoon Red Pepper Flakes
3 Tablespoons Olive oil
1 Teaspoon Fresh Rosemary
½ Cup Grated Cheese

Method
For the Dough

Add all the dry ingredients for the dough to a bowl, mix to combine, then add the remainder of the ingredients. Mix until all is incorporated with the back of the wooden spoon till no dry flour is seen. 

Cover and let it rest for 45 minutes or until it doubles in size.
For the Filling

Add to a bowl all the ingredients for the filling and mix well.
Grease a bundt pan well with oil and flour it well.

Add dollops of the dough, alternatiing with the filling ( so that each bite with have filling)

Make layers, and finish with the filling on the top. Grate more cheese. 
Keep it covered till the oven is preheated. Set the oven to preheat at 185℃.

Put the bread in the oven and bake it for 45 to 50 minutes, and halfway through the cooking time, tent it with an aluminum foil on top of the baking tin so the bread top doesn’t burn.
Remove from the oven and brush it with olive oil.

If you are having this for dinner then serve it with a side of green salad or any dipping sauce or marinara sauce as a snack or for brunch.

Enjoy!! I served this to my guest and it was a hit!
Labels: Pizza, Bundt, Cherry Tomatoes, Fresh Herbs, Cheese, Breakfast, Main course, Breads

Let's take a look at what everyone baked up with Herbs today........

• Blueberry Citrus Thyme Bundt Cake from All That’s Left Are The Crumbs 
• Buttery Herb Sourdough Monkey Bread from Food Lust People Love 
• French Kissed Mini Bundts from A Day in the Life on the Farm Passion Kneaded:
• Lime and Thyme Mini Bundts from Passion Kneaded
• No Knead Pizza Bundt Bread from Sneha’s Recipe  
• Sweet Peppermint Bundt Cake from Patyco Candybar

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Creamy Italian Dressing With Mayo & Red Wine Vinegar#Improv

This Italian Dressing is so creamy and luscious! It's very easy to prepare, as all you need to do is whisk all the ingredients in a bowl till smooth! Store it in an airtight jar in the refrigerator, where it will stay good for 5 days to a week.

Ingredients
2 - 3 Tablespoons Red Wine Vinegar
¼ Cup Mayonnaise - use store bought
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Sour Cream
¼ Teaspoon Italian Seasoning Mix - powdered
¼ Teaspoon Garlic powder or 1 Clove Garlic - minced
¼ Teaspoon Sea Salt or to taste
1 Teaspoon Finely Chopped Parsley
A Dash of Fresh Herbs Oregano, Rosemary and Chives - finely chopped
Method

In a bowl add all the ingredients and whisk it well till creamy. Taste for salt and seasonings. Now add the fresh herbs and parsley. Keep this in the refrigerator and serve cold.

It's mouth-watering, tasty, the red wine vinegar with fresh herbs gives a exquisite touch  and takes this dressing to another level altogether. 

Used this to serve Heart Salmon Cakes For A Romantic Meal 
Do check on other recipes that I used this dressing for.

Labels : Mayonnaise, Red Wine Vinegar, Italian seasoning, Fresh Herbs, Chutneys & Dips, Italian, Italy, Improv Cooking Challenge
Check out what the other bloggers have made!

Improv Cooking Challenge: February 2019

Ingredients: Wine and Italian Seasoning

• Creamy Italian Dressing With Mayo & Red Wine Vinegar by Sneha's Recipe
• White Wine & Herb Grilled Chicken by Kate’s Recipe Box
• Veal Scalloppini and Piccata Gnocchi by Palatable Pastime
• Slow Cooker White Wine Mushrooms by Cheese Curd In Paradise
• Slow Cooker Italian Roast Beef by Cookaholic Wife
• Winey Mary: Bloody Mary meets Red Wine by Our Good Life
• Lemon Caper Italian Chicken by Cindy's Recipes and Writings
• Lady and the Tramp Spaghetti and Meatballs by Simply Inspired Meals
• Italian Sausage Marinara with Penne by Jolene's Recipe Journal
• Pasta in White Wine Herb Sauce by A Day in the Life on the Farm
• Sausage Spaghetti Sauce Over Zoodles by Reviews, Chews & How-Tos

Green Goddess Chicken Stock

This my fresh mixed herbs Green Goddess Chicken Stock, so flavorful that the aroma in the house was divine.

Ingredients 2 Liters Water
1/2 Kg Chicken Soup Bone
5 -6 Chicken Curry Cut Pieces with bone
A Bouquet off Fresh Herbs
I used Sage, Rosemary, Oregano, Basil, Flat Parsley, Celery, Chives and Scallion Greens

Method

Add all the above ingredients in a big pot, vessel and bring it to a rolling boil. Reduce the flame and let it simmer for 3 hours. Strain it and your Green Goddess Chicken Stock is ready to use.

Use this  flavorful stock to make Leftover Baked Mashed Potato Soup

Labels : Fresh Herbs, Chicken, Soup, Stock, Homemade, Low Sodium, Healthy, Green Goddess 

Cheesy Herbed French toast with grilled tomatoes

This is delicious, simple, fast breakfast or brunch - a French toast with a twist and it's savory version. Slice of French bread are dipped into a fresh herb, and cheesy egg mixture, then fried until crisp and golden.

Ingredients
2  Eggs -  beaten
2  Tablespoons Milk
2 Cubes Gouda Cheese  -  grated
1 Tablespoons Fresh Herbs
Butter as required butter
1 French Loaf  -  thickly sliced
2 Tomatoes
Butter + olive oil, for frying


Method
I used rosemary, thyme and parsley in fresh herbs.

In a shallow bowl, whisk together the eggs, milk, cheese and herbs. Melt the butter + oil in a large non-stick pan over a medium heat. Dip slices of bread into the egg mixture, then place them in the pan. Cook for 3-5 mins on each side, or until golden and crisp.

Place the  tomatoes on  the same and grill until they start to soften and blister. On a large platter, place the cheesy French bread, grilled tomatoes and let's just enjoy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels :  Breakfast, French Cuisine, Continental Cuisine, Egg, Fresh Herbs, Cheese, Blogging Marathon