500g French type 55 white bread flour (I mixed with some wholemeal but that is optional)
1 1/4tsp salt
1 1/2 tsp dried yeast
1 tsp xylitol (perfect for diabetics) or 2tsp sugar
300 ml water
This can all be placed into a bread maker, liquid first and set to dough setting.
Filling: 1 large onion, 1 clove of garlic,1tsp thyme, 600ml vegetable stock, 2tbsp French mustard, 100g grated hard cheese, seasoning, (chopped chorizo/ham are great options)
In the meantime, gently fry one finely sliced large onion, 1 chopped garlic clove, add 1tsp thyme and let it all gently caramelise until golden.
Add 600ml of vegetable stock, leave to reduce until very little liquid left and leave to cool. When the dough is ready, roll it out to a rectangle, spread over the mustard, then the cooled onion mix or a chorizo/ham option if preferred), roll it up from short end and leave to prove. Sprinkle over the grated cheese. Bake for 30-35mins at 200 degrees c. If making rolls, reduce the cooking time.
Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!
This recipe is a white bread filled with a gorgeous buttery mushroom and garlic filling. It is mouthwatering and can accompany any meal such as pizza, lasagne, pasta etc. Or it can just be eaten on it's own as a tasty snack
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