Cashew and Olive Scrolls

Name: Cashew and Olive Scrolls
Yield: Makes 12
Ingredients: 45 ml/3 tbsp freshly grated Parmesan cheese, for sprinkling; 5 ml/1 tsp finely chopped fresh rosemary or thyme; 50 g/2 oz/½ cup pitted green olives, finely chopped; 50 g/2 oz/½ cup salted cashew nuts, finely chopped; 7.5 ml/1½ tsp easy bake (rapid-rise) dried yeast; 2.5 ml/½ tsp caster (superfine) sugar; 450 g/1 lb/4 cups unbleached white bread flour; 5 ml/1 tsp salt; 30 ml/2 tbsp extra virgin olive oil; 140 ml/5 fl oz/⅝ cup milk; 120 ml/4 fl oz/½ cup water

Preparation info

Makes
12

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

These attractively shaped rolls have a crunchy texture and ooze with the flavours of olives and fresh herbs.

Ingredients

140 ml/5 fl oz/⅝ cup milk
120 ml

Vegetarian
Bread

Method

Pour the milk, water and oil into the pan. If necessary, reverse the order in which you add the wet and dry ingredients.
Sprinkle over the flour, ensuring that it covers the liquid. Add the salt and sugar, placing them in separate corners of the bread pan. Make a small indent in the centre of the flour (but not down as far as the liquid) and add the y