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Sunday, 14 October 2007

Breakfast Swirls for World Bread Day

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I bake bread at least 4 or 5 times a week, so it's only fitting that I participate in an event to celebrate World Bread Day, being hosted by Zorra of Kochtopf.
Check out the final round up of all the entries here.

As I have a lot of other things going on in my life, I tend to utilise the bread machine a fair bit, mainly for kneading the bread.
In a typical week, I usually make several French breads, a batch of my husband's favourite buns with berries and cherries, some loaves and plenty of rolls for the boys to take to school for lunches. Sometimes I make sweet rolls for breakfast, they are perfect with a cup of tea or coffee.

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Breakfast Swirls

1 teaspoon quick-rising yeast
9 oz strong white bread flour
2 oz sugar
½ oz unsalted butter
½ teaspoon salt
1 large egg
4-5 tablespoons milk
1 beaten egg to glaze

Icing sugar for dusting

Put all the ingredients into the bread machine in the correct order for your machine.
When it comes to the milk, you may need less or more, keep an eye on it and add as necessary to make a smooth, soft dough.
When the dough is ready, cut it into about 9 pieces and roll each one into a long thin rope, about 13-15 inches long.
Curl them into loose spirals, place on a baking sheet and tuck the ends under.
Cover and leave to rise until they have doubled in size, brush with beaten egg and bake in a pre-heated oven 350ºF for about 12-14 minutes.
Dust with icing sugar and serve warm.

(Printable Recipe)

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Anonymous said...

I'm drooling! They look just awesome!

Thank you for joining World Bread Day.

The Passionate Palate said...

Where is my cup of coffee? This cries out for one, doesn't it?

We just announced a new blogging food event on my blog. You obviously have so many recipes and a passion for cooking that we would love for you to share your stories. Please check it out if you have time.

Rasa Malaysia said...

Oooh, there is a world bread day? I don't know about it but I don't know how to make any bread unfortunately. I hope it's not as hard as baking cake, or is it harder? LOL????!!!!

Marie Rayner said...

Those look truly delicious Nic! How on earth do you discover all these blogging events??? Tell me your secret!

Nic said...

Thank you Zorra, I am looking forward to getting some great ideas from the round-up!

Passionate Palate - so many blog events and so little time! I'll definitely be checking it out. Thanks!

Rasa Malaysia - bread can be quite easy, you should give it a go sometime, now that you seem to have got the hang of baking - that is a beautiful Blueberry Pound Cake on your lovely blog!

Thanks Marie. Try clicking on 'Is My Blog Burning' and 'Sticky Date' in the right hand sidebar to find blog events.

Patricia Scarpin said...

My goodness, Nic! (hope you don't mind me calling you this way)
This is pure beauty!

Anonymous said...

Nicisme, your family is very lucky to have so much fresh baked bread every week. In such a fast paced world, people don't get to those things very often any more. So, cheers to you for maintaining a little of the slow food world of good fresh home baked bread. This recipe looks lovely!

Graeme said...

Yeah, it looks like you bake bread 4-5 times a week too! Wonderful colour on the tops.

Pam said...

Hi Nic, your buns look fantastic. We must have both been on the same wavelength for this event, because I also took a pic of my baps in a line and similar basket, but alas, my lack of photographic expertise prevailed. I must try your recipe as well.

Nic said...

Thanks Pat, and Nic is what everyone calls me!

Bri - I think my family is quite lucky to have someone like me to bake it for them - they turn their noses up at shop bread now! Thanks for the lovely comments.

Hi Graeme and welcome to my blog. Thanks so much for visitng!

Pam - how funny! I cannot believe that about your photo - I think they are wonderful!!

Tatter said...

Your swirls are beautiful! And what a wonderful blog!

ThreeTastes said...

These look wonderful! There's a Filipino version of this that's covered in buttr and sugar, and it's called Ensemada. Your version looks so delicious (and much healthir too!)

Nic said...

Thank you so much Tatter!

Ooooh - that sounds gorgeous Threetastes, a bit like the ones you get on the Balearic Islands, off Spain.