Sunday, August 7, 2011

Twisted Delight- Sweet Chilli Flavour

While on vacation this summer......we made several stops at Cobs Bread in Victoria.  We don't have any in town at home, so I do take the opportunity to shop there when the opportunity presents itself.  Cobs is the North American branch of the Australian and New Zealand bake shop chain called Bakers Delight.  They make fresh artisan breads in both sweet and savoury flavours.  Since my aunt and uncle who we were staying with like the store as well, we took the opportunity to pick up a few different flavours of their 'Twisted Delight' loaves to have along with supper.  One of the flavours was Sweet Chilli, and we were so liking the loaf that I decided to try one at home.  And this is what we did.......

Sweet Chilli Twisted Delight
  • 1 1/2 cup warm water
  • 1/4 cup lard or shortening, melted
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vinegar
  • 4 cups flour
  • 2 teaspoons instant yeast 
  • 2 tbsp sweet chilli sauce
  • 3/4 cup shredded cheddar cheese
  • a few onion greens or chives
 Add first 7 ingredients into bread machine pan in the order listed.  Choose dough cycle, and let it do it's thing.  Remove dough, punch down and divide dough in half.  Roll each half out to a 14"X10" rectangle with a long edge towards you.  The filling amounts are for one half of the dough recipe.  You can put the other half of the dough in the fridge until the next day, or make two loaves.
On the rectangle, spread about  2 tbsp of sweet chilli sauce ( or more to your taste) The more you use, the hotter the loaf will be.  I used about 3 tbsp and you could taste the heat a little more than the loaf from the store so I am guessing about 2 tbsp is what they might be using.  Sprinkle on the cheese and onion greens and roll up, rolling away from yourself as if to make a cinnamon roll.  Pinch the seam closed and move the whole roll onto a parchment lined cookie sheet.
Now the shaping of the loaf is what I liked about the twisted delight and this is what I think they have done. I used scissors, or you could use a knife, to cut down across the cylinder at 2-3 inch intervals, making sure not to cut all the way through the dough.  Leave it attached together by the last layer of dough resting against the pan.  Now, my rolled cylinder was quite long with about 12 slices, so I cut it in half and made two smaller (6 slice) loaves.  Then turn the cookie sheet so that the cylinder of sliced dough has one end of the dough pointing towards you and the other away.  Then roll the top slice to the left and the next to the right, back and forth, all the way to the bottom of the cylinder. Now take each slice and try to lay them a little more like cut side down.  They don't need to be laying with the cut side flat....just leaning back is fine.  Set aside in a warm spot to rise for 40 minutes.  Sprinkle with a bit more shredded cheddar.  Bake for about 20 minutes on 350F until golden.  Remove from oven and brush loaf with a little melted butter.  We really liked these a lot.  We made the second batch today, and they are all gone now!  I would recommend baking up the whole batch of dough if you are making this to share with company.  With just DH and myself at home we managed to snack through the first (half batch) one night and the second (half batch) the following afternoon.  Enjoy!


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LittleRed said...

Thanks for your kind comment, and for stopping by:)