BBQ Twist & Swirl Loaf

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Preparation info

  • Makes

    1

    Large Tin (Pan) Loaf
    • Difficulty

      Easy

    • Ready in

      55 min

Appears in

The Pink Whisk Guide to Bread Making

The Pink Whisk Guide to Bread Making

By Ruth Clemens

Published 2013

  • About

A twisted white loaf hiding tangy BBQ swirls inside. It’s extremely easy to do and certainly has the wow factor when you slice it open! It’s important not to under-prove this loaf and to ensure you roll tightly otherwise the swirls won’t be tight and the bread will have lots of holes between the swirls.

Ingredients

Bread

  • 300 g (10½ oz) strong white bread flour
  • ¾ tsp salt
  • ¾ tsp caster (superfine) sugar
  • tsp fast action yeast
  • 185 ml/190 g ( fl oz/ oz) milk
  • 4 tsp vegetable or sunflower oil
  • Oil for greasing

    Method

    1. To make the dough combine the flour, salt, sugar and yeast. Warm the milk to a lukewarm temperature and add to the dry ingredients along with 4 tsp vegetable oil. Mix together to form a rough dough.

    2. Turn the dough out onto the work surface and knead for 10 minutes until smooth. Place the dough in a lightly oiled bowl, turn it to coat and cover the bowl with cling film (plastic wrap). Place in a warm spot to rise for 1 hour or until doubled in size.

    3. Turn the dough out onto your work surface and knead very lightly. Now using your hands gently stretch out the dough into a large rectangle, approximately 40 x 30cm (16 x 12in). The dough should be nice and elastic and stretch easily without tearing. If it’s tearing it’s not quite ready yet; leave it a little longer to rise before trying again.

    4. Arrange the dough rectangle so that the longest edges are horizontal. Spread the BBQ marinade over the surface of the dough, aiming for an even covering and keeping it 2cm (¾in) away from the shorter sides and the long edge of the dough furthest from you.

    5. From the long edge nearest to you start to roll up the dough, nice and tightly, avoiding any air pockets if possible.

    6. When you get to the end, pinch together the dough, along the length, to seal. Turn the roll so that the seam sits underneath. Pinch the ends together to seal in the swirl.

    7. Fold the sausage of dough in the middle and wrap the two lengths around each other twice to create the twist. Tuck the ends underneath the loaf neatly and place it into a greased loaf tin (pan).

    8. Cover and allow to rise for 30 minutes or until doubled in size. This is important: if the loaf goes into the oven under-proved then the top will balloon up leaving you with a hole just below the crust and holes through the uppermost swirls. Preheat the oven to 190°C (fan)/210°C/425°F/Gas Mark 7.

    9. Brush the top with a little milk to glaze then bake in the preheated oven for 30 minutes. Transfer to a wire rack and allow to cool completely.