How about just - "I rolled out a double batch of dough to 18 by 36 inches, filled it with Samosa Filling, wrapped it up like a jelly roll and baked it. How frikin' cool is that?!?"
The samosa filling was made by Dave based on the recipe from Cookipedia.uk. Ingredients you're missing can be found at Parivar Spices and Food on Central Ave, along with some of the best vegetarian take out in the Capital District.
The dough itself was beautifully designed by Chef Paul Prudhomme - it can't be made by hand, but allowed me convince Dave that I desperately needed the fabulousness that is my Cuisinart. The dough is simple to make, relying on extended kneading to increasing the gluten in this high moisture dough low flour dough. The result is a flaky crust with layers that stand up to high moisture fillings.
Prudhomme fills his breads with everything from roasted peppers to drained lentil salad or baked beans, to caramelized onions and roasted garlic. In the cases of the drained salads, he substitutes the liquids in for the milk in the dough recipe. Brilliance. I am going to have so much fun with this one.
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| WP Rolling Bread, Take 1 |
1 tsp salt
1 cup 2% milk
1 Tbsp sugar
1 pkg yeast
3 1/4 - 3 1/2 cups all-purpose flour
1. Whisk eggs until frothy, the whisk in salt. Heat milk to 110 degrees (cool enough to touch, warm enough to wake up the yeast) and stir in sugar and yeast.
2. Combine eggs and milk mixtures in the bowl of an electric mixer equipped with a dough hook. Stir briefly to combine, then with mixer set on low, gradually add 3 1/4 cups of flour. Increase speed to medium and process for 10 minutes. The dough should cling to the dough hook and be fairly elastic. If the dough is soft and sticky, add the remaining 1/4 cup of flower.
3. Reduce the speed to medium slow. Continue to knead for an additional 5 minutes, or until the dough is smooth, very elastic, and clinging to the dough hook.
4. Flour hands well. Gather dough into a ball. Place dough in a heavy mixing bowl sprayed with veg oil. Spread top of dough with a light coating of additional oil and cover with a kitchen towel. Cover with a kitchen towel and place in warm place to rise until doubled, about 1 hr.
5. Shape. Roll out to 12 x 24. Brush with egg wash, Fill with desired filling. Roll together, using egg wash to seal. Place in greased pan. Second rise 'til doubled in size - about 1 hr. Preheat oven to 325.
6. Bake until top is browned and crisp, about 40 minutes, Remove from oven, remove gently from pan and brush top with melted butter. Let cool slightly, preferably on a wire rack, before slicing.
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