Savoury Chelsea Bun
- BAKE: 30
- SERVES: 12
MAKING BY HAND
Add olive oil to the bread mix and make up dough in the usual way using 300ml of warm water.
Rest dough for 10 minutes.
Roll out to a rectangular sheet 30cm (12″) square.
Spread the pizza topping over the dough, leaving 1.5cm (½”) clear along one edge.
Sprinkle parmesan and grated cheese over the pizza topping and roll up dough like a Swiss roll towards the bare edge which has been moistened with water. Ensure this join is well sealed.
Cut 12 x 2½cm (1″) from the made up roll and place on to a greased baking tray, allowing space between for proving.
Prove in a warm place for 25-30 minutes or until doubled in size. Sprinkle with cheese.
Bake in a preheated oven at 230°C (450°F) gas mark 8 for 25-30 minutes or until golden brown
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This savoury variation is a winner a useful pantry pleaser - feature this in your kitchen as it is a great recipe for using up left over toppings and cheeses.