SAVOURY BREADMIX SCROLLSINDIVIDUAL SAVOURY BREADMIX SCROLLSMajor Components:
1 x multi-purpose breadmix dough using Laucke Crusty White Breadmix; Sauce & fillings.
[ Multi-purpose breadmix dough has been described previously in Breads topic].Bushfood Products:
Outback Pride Kutjera Relish
; Outback Spirit Crushed Lemon Myrtle Garlic
@ Coles;Major Tools & KItchenware Used:
Bread Machine (pizza dough cycle), bakeware, bread knife, oven.
[ Optional: mixer dough hook instead of bread machine].FORM YOUR SCROLLS
Scroll formation starts with this, like making a pizza.ABOVE
: Roll dough into rectangle, spread sauce & sprinkle fillings just like you would a pizza.
My sauce was Outback Pride's Kutjera Relish
for which there's a photo & information on in Bush Pizza topic. I could've used Bush Tomato Chutney
, but had none.
Use a good bread knife to cut scrolls before placing into desired cookware. (For better idea of this process, you may wish to look further back in Breads topic against Chelsea Bun, where there's photos of how scrolls are formed & placed in cookware). USE YOUR BAKEWARE
Below are cookware & shapes I've chosen for this dough.ABOVE
: INDIVIDUAL UNCOOKED SCROLLS IN NON-STICK MINI CAKE PANS.
These are using my new bread roll tins
which I've shown & described in detail on page 5 of this breads topic within Crusty Bread Rolls.
A bread roll tin will give a more professional look to the shape of the scroll. For these, I used the middle part of the log that was rolled up as it had the best uniform shape & size.ABOVE
: RISEN UNCOOKED DOUGH after placing in a cold oven with door shut.
Cooked scrolls made in these pans lifted out easily with plastic spatula & placed onto cooling rack. I oiled each bread roll tin prior to placing scroll inside.ABOVE
: UNCOOKED SCROLLS IN 23CM CAKE PAN
For remaining scrolls, which were uneven in shape & size, I placed them in a Chicago Metallic 23cm square cake pan lined with baking paper, which I stick on by brushing the pan with oil. As my Swiss Roll tray further above was being used as a tray to hold all bread roll tins, I resorted to my square cake pan.
This cake pan cooks it throughly beautifully, at oven temperatures & times I"ve chosen. Important Note on OVENS
: Reason I'm highlighting this is because the baking part is obviously a very important step in the breadmaking process. I've mentioned before that I no longer follow oven temperatures & times in my 2 bread books that I use, because I've gotten to "know" my fan-forced oven with practise, time & experience, using my desired brand of breadmix. If you are a beginner applying the bread books I use in this topic, you should of course start with their recommended temps & times, then adjust accordingly if need. Above
: RISEN UNCOOKED DOUGH after placing in a cold oven with door shut.
If I had placed above scrolls into a round cake tin instead of square, they probably would've turned out similar looking scrolls & overall whole bread to that of my Sticky Native Fruit Scroll which is shown further back in this Breads topic.
Native Fruit Scroll in Round cake panOUTBACK SPIRIT CRUSHED GARLIC WITH LEMON MYRTLE
Outback Spirit Crushed Garlic & Lemon Myrtle @Coles
In "Flavoured Butters & French Sticks" of Breads topic, I mentioned my 1st comment, disapproving above product. After I used it 2nd time, for these scrolls, here's my 2nd comment (but my 1st comment still stands as that's exactly what happened at that time).
I could smell Lemon Myrtle slightly but no garlic. Husband still couldn't detect any garlic and Lemon Myrtle aroma. He said maybe I could detect little aroma now as by this time, lm & garlic had been more exposed in bottle. I put 2-3 teaspoons of this garlic into breadmix flour but both Husband and I couldn't detect garlic nor Lemon Myrtle in the cooked scrolls we ate. I smeared garlic on top of some cooked scrolls but detected no aromas & taste when eaten.
What this highlights to me is that everybody's physical senses are different. (If anyone wishes me to edit out any or all comments I've made on this jar of garlic, happy to do so if you send me p'message, till which time I'll leave in).
On a positive note, I really liked the appealing look this smeared unbaked garlic gave its cooked scrolls
. This is shown on the 2 individual cooked scrolls furtherest at the top in the 1st photo above. I also smeared this garlic on 1 scroll of each bakeware before baking, for which uncooked dough square pan shows. Cooked square bread photo below give an idea of how garlic looks after baking.SERVE YOUR SCROLLS
Above: COOKED SCROLLS FROM SQUARE CAKE PAN
As can be seen, scroll shapes aren't professional looking like those cooked in my bread roll tins, but they're more of a "fun" shape. This square one could be classed as whole bread, or "large square Pull-Apart
". It might be popular served at parties, outdoor entertaining & barbeques.
This one was easy to lift out whole with a plastic frypan utensil to transfer onto cooling rack. (You could also try forming & baking this type of bread in a springform cake tin whereby the top releases, making cooked bread easy to lift off).FINAL TOUCHES ON THE SCROLLS
Cooked scrolls are fine to finish here, but I wanted finishing touches. I brushed commercial Sweet Lemon Aspen Chilli Sauce
onto hot scrolls for instant glaze. (Thai sweet chilli sauce probably works too). I placed grated mozzarella cheese on a hot scroll straight out of oven so it melted & saved me melting cheese under a grill. I smeared Outback Spirit's Crushed Lemon Myrtle Garlic
on few scrolls. COST COMPARISON
All cooked scrolls shown in this subject, plus 1 missing scroll, were made using 500g breadmix. If you weighed 250g of flour or breadmix for an idea of how big a quantity it is, you'll see 250g or even 500g doesn't look a lot, considering how many scrolls have been produced.
As I buy bags of 10kg Laucke Crusty White Breadmix from Coles & Woolworths supermarkets for $21.38, 500g breadmix cost me $1.07. That's right.....a buck
of breadmix to make all these scrolls!
Instead of 10kg bag, if I used the 2.4kg box (has 4 x 600g packets) of Laucke Crusty White Breadmix which costs $8.34, it would've cost me $2.09 for 1 x 600g packet breadmix for all the cooked scrolls shown plus 1 extra.Note
: 10kg bag contains yeast & it advises how much dried yeast & warm water to use for either 500g, 560g, & 640g breadmix. 2.4kg box advises only for 600g breadmix, I think.FINAL COMMENTS:
1) Laucke Crusty White Breadmix, Bush Tomato Chutney
& Crushed Lemon Myrtle Garlic
are all currently available @ Coles Supermarket (in the area I live, but quite likely elsewhere).
2) The details further above can also be applied to Sweet Breadmix (white breadmix) Scrolls or Sweet Bun Mix Scrolls (like Native Fruit Scroll mentioned above), whereby Sweet Bun Mix is a specially formulated sweet breadmix & discussed several places further back in Breads topic.
3) I hope from all of the above, it can be understood that most of the "hard" work was performed by an electric appliance, kitchenware & tools mentioned, as well as Laucke, our Australian breadmix/flour manufacturer. My minimal work involved rolling, spreading, sprinkling, cutting & baking it properly.
4) These were absolutely YUMMO. (And no, I did not eat the whole lot!