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Handbag bread with garlic, herb and bacon cream cheese filling

Handbag bread with garlic, herb and bacon cream cheese filling
Recipe by Anél Potgieter

Makes 4
Preparation time: 4 hours
Cooking time: 15 minutes

For the bread
¾ cup Clover Medium milk
½ Tbsp dry yeast
2 Tbsp sugar 
2 cups flour
2 tsp salt
lukewarm water
1 Tbsp olive oil
1 egg whisked with 1 Tbsp Clover fresh milk, for brushing dough
2 Tbsp sesame seeds
For cream cheese filling, mix together:
1 tub cream cheese (230g)
1 clove of garlic grated
2 T parsley, chopped
1 T basil, chopped
3 bacon strips, chopped
salt and pepper to taste

Warm the milk slightly, then add the sugar and the yeast. Mix well and set-aside to activate for 10 minutes until frothy.
Place the flour, salt and olive oil and the yeast mixture into a mixing bowl. Mix until the dough comes together, adding a little lukewarm water to the mixture if needed. The dough should be soft without being sticky. 
Remove the dough from the mixing bowl and knead for about 10 minutes on a lightly floured surface, and then place in a lightly greased bowl. Cover and allow to rise to double its size.
When the dough has doubled in size, knead for one minute to form a ball and place it back in the greased bowl to rise for a second time, again doubling in size. 
Pre-heat the oven to 190°C.
After the second rise, divide the dough into four equal portions and place on a lightly floured surface. Line a baking tray with baking paper and, working with one ball of dough at a time, roll into a teardrop shape of just more than a centimeter thick.  Use a round cookie cutter to cut out a ring from the narrower part of the dough. Place on the baking tray and repeat until all four are done. Brush with milk and sprinkle some sesame seeds on top, pressing these lightly into the dough. 
Bake, one tray at a time for 10 to 12 minutes, until golden brown. Rotate after 8 minutes for even baking. 

Serve with cream cheese filling.

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