Can also be done with chocolate spread or peanut butter for a lovely sweat treat!
450g Strong white flour
7g white shortening (cheat and use baking butter)
45g sourdough starter (12 hours after last feed)
7g dried yeast
280 to 300ml warm water
Mix the flour, yeast, salt together and rub in the butter. Add the soudough starter and mix in the water.
Knead for 8 mins until soft and elastic and prove in plastic tub with a lid. Bowl and damp tea towel work fine but this just makes it much easier to scrape the dough out. A little oil covered over the bottom is always good. Prove for 75-90 mins at room temp. less time if warm/summer.
Roll out to a 40 by 20 cm rectangle and spread on the tapenade (or your choice of filling). Line all the way to the edges.
Cut squares out roughly 10cmx 10cm and using an oiled 1lb loaf tin. Start with one in your hand and add to it with more squares. First one should be filling side up, all the others doesn't matter. Layer them so they line up square(ish) and do up to 10 at a time. Place in the loaf tin until all the sqaures have gone. Does matter if it doesn't fill it completely, but if you have more, stuff them all in!
Prove for another hour with a plastic sheet loose over the top but covering the whole tin. I use a plastic carrier bag, slightly oiled on the inside.
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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