Ham & Cheese:
- Divide the dough into 60g each.
- Roll into a triangle.
- Put a slice of cheese and ham on the base of the triangle. Roll it up.
- Slice the rolled bread into 2. i.e. each triangle = 2 bread
The cheese will melt and spread when baked, making the bread sticks to the baking pan. Next time I will put the sliced bread into the silicon muffin cup to bake for cleaner mess :-)
Rum and Raisin:
I soaked the raisin in rum overnight. Drain and pat dry with kitchen towels before adding to the dough.
This is how it looks after the 2nd proofing. Ready to bake!
Also, I replaced the white sugar with light brown sugar but the browness is still not showing through. Maybe molasses is a better choice - I will find out in my next trial.
Different flavour, same fluffiness.
I made this for my mum... she loves it!
It disappears as soon as it is baked... so no photo... Just found 1 lurking in my camera. ha!
The bread is not very evenly baked cos I did this in a small toaster oven. Obviously, size does matter when it comes to oven!