Saturday, September 5, 2009

Kalamata Olive and Cheese Baps

I was experimenting with the baps recipe yesterday, and this variation is rich with some melted cheese, but light and wholesome tasting because of the olives and whole wheat.
(shown here with pork meatballs)

This more-whole-wheat version doesn't make as good of a breakfast roll, though...

I used the basic Baps recipe listed below, but replaced 1 cup of bread flour with King Arthur's 100% Whole Wheat flour and added the stuffing to a few of them before the last 30 minute 'rest.'

For the filling, I stirred together about 1/2 a cup of shredded pizza cheese (mozzarella and provolone) with a handful of pitted kalamata olives, cut up. This filled 4 baps.

After the 45 minute rise period and cutting the dough into 8 pieces, use a serrated knife to cut a few of them in half like you would to butter a roll and plop some of the cheese and olive mix inside. It will seal again easily when you press the sides together. Simply proceed with the last rest period and bake! These you can bake a little longer the the original recipe because you probably wont be toasting them.

Make sure not to pull the dough apart, or force the filling in, or the dough will loose some of the fluffiness gained by letting it rise.

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