Savoury Spiral

Makes: 8 Savoury Spirals Oven: 200 °C / 400 °F
Preparation Time: 1 hour 15 minutes Baking Time: 20 – 25 minutes

Ingredients

360	g	Cake flour (3 x 250 ml) (3 cups)
5	ml	Salt (1 tsp)
5	ml	Sugar (1 tsp)
60	g	Margarine (4 tbsp)

1		Large egg, beaten
10	g	Anchor Instant Yeast (1 packet)
150	ml	Lukewarm Water (½ cup + 2tbsp)
		Beaten egg to brush

Fillings

100	g	Polony, grated (250 ml / 1 cup)
500	ml	Cheddar cheese (2 cups)
5	ml	Cayenne Pepper (1 tsp)
1		Large egg, beaten

Method

Mix all the dry ingredients together and rub the margarine into the dry ingredients with the fingertips. Add the
Anchor Instant Yeast and mix.
Add the beaten egg and enough lukewarm water to form a soft dough. Knead the dough well until smooth and elastic, about
5 minutes.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
Mix the ingredients for the filling together. Set aside.
Roll the dough out into a rectangle, about 5 mm (¼ inch) thick. Spread the filling evenly over the dough and roll the dough up, lengthwise. Using a sharp knife, cut the roll into 8 equal slices.
Place the slices, cut side down, onto a greased baking tray, placing 2 alongside each other but slightly apart.
Cover with greased plastic and allow to rise in a warm place until double in volume, about 20 – 25 minutes.
Brush lightly with beaten egg and bake in a preheated oven 200 °C / 400 °F for 20 – 25 minutes until golden brown. Serve warm or cold.

Savoury Ring

Makes: 1 Savoury Ring Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes Baking Time: 20 – 25 minutes

Ingredients

360	g	Cake flour ( 3 x 250 ml / 3 cups )
5	ml	Salt ( 1 tsp )
5	ml	Sugar ( 1 tsp )
60	g	Margarine
10	g	Anchor Instant Yeast ( 1 packet )
150	ml	Lukewarm water ( ½ cup + 2 tbsp ) ( ⅓ warm water + ⅔ cold water )
1		Large egg, beaten Beaten egg, to brush Flour, to dust

Filling

230	g	Cold meat, chopped
100	g	Cheddar cheese ( 200 ml ), grated
45	ml	Tomato puree ( 3 tbsp )
30	ml	Onion, chopped ( 2 tbsp )
60	ml	Green and red pepper ( 4 tbsp of each ), chopped Salt and pepper, to taste

Method

Mix flour, salt and sugar together. Rub the margarine into the dry ingredients with the fingertips.
Add the Anchor Instant Yeast and mix.
Add the lukewarm water and beaten egg to the flour mixture to form a soft dough and knead the dough until smooth and elastic.
Place the dough on a lightly floured surface, cover with greased plastic and rest for 10 minutes.
Line the bottom of a 23 cm-round-cake tin with greaseproof paper and grease the sides.
Mix the ingredients for the filling together and season to taste.
Knock the dough down and roll the dough out into a rectangle, about 5 mm (¼ inch) thick.
Spread the filling evenly over the surface of the dough and roll the dough up into a roll. Pinch the seam closed to seal and turn the seam towards the bottom and to the incer side of the ring.
Place the roll, fold side down, onto a greased baking tray and shape into a ring. Join the ends by opening the one end and placing the other into the opening, then seal well.
Using a scissors, cut the ring from the outside side of the ring towards the
inner circle – about ¾ way in. Slices are about 2.5 cm (1 inch) apart.
Cover with greased plastic and rise in a
warm place for 20 – 25 minutes.
Dust the inner edge with flour and
bake in a preheated oven
200 °C / 400 °F for
20 – 25 minutes until
golden brown.

Savoury Braid

Makes: 1 Savoury Braid Oven: 180 °C / 350 °F
Preparation Time: 1 hour 40 minutes Baking Time: 30 – 35 minutes

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
260	g	Whole-wheat flour ( 2 x 250 ml / 2 cups )
5	ml	Salt ( 1 tsp )
5	ml	Sugar ( 1 tsp )
1	ml	Cayenne pepper ( ¼ tsp )

125	g	Margarine
10	g	Anchor Instant Yeast ( 1 packet )
100	g	Cheddar cheese ( 200 ml ), grated
250	ml	Lukewarm water ( 1 cup )
2		Large eggs, beaten
1		Beaten egg, to brush

Method

Mix the cake flour, whole-wheat flour, salt, sugar and cayenne pepper together. Rub the margarine into the dry ingredients with the fingertips.
Add the Anchor Instant Yeast and mix. Add the grated cheese and mix through.
Add the lukewarm water and beaten egg to the flour mixture to form a soft dough and knead the dough until smooth and elastic.
Place the dough on a lightly floured surface, cover with greased plastic and rest for 10 minutes.
Knock the dough down and roll the dough out into a
40 cm square.
Mix the filling together and place the savoury filling lengthwise down the centre of the dough. Cut the dough from the filling to the corners of the dough.
Cut the dough on the sides into 10 – 12 slanted strips, down both sides of the filling – using a sharp knife.
Fold the top and the bottom of the dough over the filling so that the ends meet in the middle. Seal together. Start at the bottom and place a strip across the filling to meet at the beginning of a strip on the other side – place slanted.
Then take a strip from the other side and repeat the process.
Continue until all the strips have been braided across the filling – one left, one right over the filling.
Braid from the bottom up and secure the last strip, by tucking it into the bottom of the braid.
Place the braid on a lightly greased baking tray, cover with greased plastic and allow to rise in a warm place for 10 – 15 minutes.
Brush lightly with beaten egg and bake in a preheated oven
180 °C / 350 °F for 30 – 35 minutes until golden brown.

Cold Meat Roll

Makes: 8 Cold Meat Roll Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes Baking Time: 20 – 25 minutes

Ingredients

200	g	Cake flour ( 1 x 250 ml + 160 ml / 1⅔ cups )
130	g	Whole-wheat flour ( 1 x 250 ml / 1 cup )
5	ml	Salt ( 1 tsp )
5	ml	Sugar ( 1 tsp ) Pinch of cayenne pepper
30	g	Margarine
10	g	Anchor Instant Yeast ( 1 packet )
150	g	Lukewarm water ( ½ cup + 2 tbsp ) (One third warm water and two thirds cold water)
1		Large egg, beaten Beaten egg, to brush Sesame seed, to sprinkle

Fillings

230	g	Cold meat, chopped
100	g	Cheddar cheese ( 200 ml ), grated
1		Egg
5	ml	Prepared mustard ( 1 tsp ) Salt and pepper, to taste

Method

Mix cake flour, whole-wheat flour, salt, sugar and cayenne pepper together. Rub the margarine into the dry ingredients with the fingertips.
Add the Anchor Instant Yeast and mix.
Add the lukewarm water and beaten egg to the flour mixture to form soft dough and knead the dough until smooth and elastic.
Place the dough on a lightly floured surface, cover with greased plastic and rest for 10 minutes.
Line the bottom of a 23 cm-round-cake tin with greaseproof paper and grease the sides.
Mix the ingredients for the filling together and season to taste.
Knock the dough down and roll the dough out into 25 x 30 cm shape.
Spread the filling evenly over the surface of the dough and roll the dough up into a roll. Pinch the seam closed to seal and turn the seam towards the bottom. Cut the roll into 8 equal slices and place the slices, cut side down, into the prepared tin. Place 1 slice in the centre and arrange the remaining 7 slices evenly around.
Cover with greased plastic and rise in a warm place for 20 – 25 minutes.
Brush lightly with beaten egg and sprinkle with sesame seeds.
Bake in a preheated oven 200 °C / 400 °F for 20 – 25 minutes until golden brown. Serve warm or cold.

Bacon Potato Pancakes

Makes: 24 Bacon Potato Pancakes Oil Temperature: 100 °C
Preparation Time: 1 hour Frying Time: 1 hour

Ingredients

120	g	Cake flour ( 1 x 250 ml / 1 cup )
5	ml	Salt ( 1 tsp ) Pinch of pepper
10	g	Anchor Instant Yeast ( 1 packet )
2		Potatoes peeled and grated

2		Spring onions, finely chopped
125	ml	Cheddar cheese, grated ( ½ cup )
4		Bacon rashers, chopped
2		Large eggs, slightly beaten Oil, to fry

Method

Mix the cake flour, salt and pepper together. Add the Anchor Instant Yeast and mix.
Add the grated potato, spring onion, grated cheese, bacon and beaten egg and mix until a soft batter.
Cover with a lightly greased plastic and allow to rest for 10 minutes.
Knock the batter down and leave to stand, whilst warming the oil.
Heat a little oil in a frying pan and drop spoonfuls of the mixture into the pan. Fry until golden brown, on both sides.
Remove from the oil and drain on paper towel. Serve with apple sauce.