Prawn and mushroom roll

It's getting to be that time of year in our city- summer. The trees in front of my house have shed their leaves, the nests that crows have built in them are now exposed to the blazing noon day sun.

Summer is of course a great time to bake bread. A friend called up to say that she would be dropping in. I'm always so happy to see this young lady and thought I would entice her to stay for lunch as well.

Good time also to try out a new bread recipe. She's a vegetarian so that would be 2 rolls that I would make - veg for her and prawn for us, for our dinner.

To save time, I made the filling for both rolls together. Onion, mushroom, lots of garlic, spring onions, cheese, vinegar, thyme and rosemary. And some chopped up prawns for one of them.

Veg roll

How easy is it to make dough in a food processor? I've gone through 4 bread machines. That's how much dough I've made in the last so many years. So till I get my hands on BM No. 5, my trusty FP has to do the job. It's pretty easy and when mixed and proofed, the dough is rolled out, filling studded on and the whole thing shaped. A few slashes with a knife and then it's ready for the second proofing and the oven.

Prawn roll

And then............................ta-da...........................

What a fantastic combination. Soft bread, the savory flavour of the prawn and cheese that complement each other, the taste of herbs that hum in the background.

So then, all who love bread, roll up your sleeves and bake on...

Prawn and mushroom roll

Ingredients for roll
200 gm flour
1/2 teaspoon gluten
1 teaspoon instant yeast
3/4 teaspoon salt
2 teaspoons sugar
10 gm soft butter
About 1/2 cup lukewarm water
A little extra butter for brushing

Prawn and mushroom filling
1 onion, sliced
1 head garlic, chopped finely
100 gm mushroom, halved and sliced
1 teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
1 sprig rosemary
3 sprigs thyme
Salt (with caution) and lots of fresh ground pepper
100 gm prawns, chopped coarsely
1/2 bunch spring onion, sliced
50 gm cheddar cheese
Oil

Method

Put all the ingredients for the dough, except the water, into the food processor(or, if you have a bread machine, lucky you, follow manufacturer's instructions).

Pulse it till all the ingredients get a good mix, then add in the water, a little at a time, letting the motor run till the dough forms lumps. This means there is enough water. 

Let the processor run a couple of seconds more, then scrape out the dough onto a floured worktop.

Now, feel the dough. If wet and sticky, add a couple of tablespoons more flour and knead till no longer sticky.

If the dough is dry, wet your palms and knead till the dough is smooth and soft.

In case you prefer making dough the traditional way, do follow the method here.

Form the dough into a ball and place it in an oiled bowl, cover the top with cling wrap and allow the wonderful Chennai weather take over.

My dough took about 45 minutes to double in size.

While the dough is rising, make the filling:

Heat a tablespoon of oil in a non stick pan, saute the onion slices for a minute, add in garlic, the herbs and cook for half a minute.
Add in the mushrooms and saute till almost dry, add in prawns.
Cook till most of the liquid evaporates then remove from from heat, season then add in the chopped spring onion.
When it cools to room temperature, mix in the cheese.   

When the dough has proofed, remove the cling wrap, punch down the dough, knead it briefly and put it on a flour dusted worktop.
Roll out into a 10"x 8" rectangle, brush a little butter over the surface. 
Sprinkle the filling evenly over the top, then roll up. 
Pinch the edges closed then rock(!) the roll gently back and forth on the worktop to even it.

Prawn roll

With a sharp knife, make shallow gashes on the top.
Place it on a lightly greased baking tray and leave to prove for about 20 minutes.
Bake in a preheated 190°C oven for about 15-20 minutes.
When it comes out of the oven, brush with a little butter.