These sausage and bacon savoury bread whirls are perfect enjoyed outside by the bonfire.
The fifth of November,
The Gunpowder treason and plot;
I do not really do Halloween, I know it it gaining in popularity, but to me it does not seem very English. Although if all the shops were to decorate for Halloween it would stem the ever earlier tide of Christmas decorations which seem to appear from mid October in the shops. I cannot fathom why such an early start is deemed necessary, and, it somewhat spoils Christmas as I increasingly feel fed up and fatigued by the whole thing by the start of December.
I do enjoy bonfire night and the accompanying fireworks. My birthday falls in the first week of November, so bonfires, fireworks and birthday celebrations are all entwined in my memories. Birthday parties often involved walking down to the village fireworks and bonfire, and in more recent years a group of us went on the London Eye on Bonfire Night and could see fireworks in all directions.
Bonfire food needs to be hot, hearty and easy to eat when wearing thick gloves. A mug of soup always works well, and I made some sausage & bacon whirls to accompany my soup. Delicious when still warm from the oven, enjoyed outside in front of the bonfire dipped in the soup.
- 250 ml milk – lukewarm
- 40 g butter – very soft
- 1 tsp bread yeast
- 300 g strong white flour
- 100 g plain white flour
- 1 tbs grain mustard
- 1/2 tsp salt
- 1 tsp vegetable oil
- 1 small onion – finely chopped
- 2 cloves garlic
- 3 rashers streaky bacon – finely chopped
- 2 pork sausages – skinned and broken up
- 2 tbs heaped chutney
Add the butter and yeast to the lukewarm milk and allow to stand in warm place until the yeast has started to froth.
Place the flour into a large bowl and mix, add the milk mixture, mustard and salt.
Knead for 5-10 minutes on a floured surface or in your food mixer with a dough hook for 5 minutes. Cover (I use a hotel shower cap) and leave in a warm place until doubled in size (about 45 minutes).
Fry the onion, garlic, bacon and sausage meat over a low heat until soft.
When the dough is risen knock it back and flatten out until about the size of a baking tray.
Spread the chutney over and then the onion, bacon and sausage mix. Roll up along the long edge to make a dough swiss roll.
Slice into 7 pieces and arrange in an oiled 26cm spring form tin – one piece in the middle surrounded with the other 6 slices. Cover and allow to rise in a warm place for about 30 minutes.
Bake at 200c / GM6 for about 30 minutes – if you like you can sprinkle some grated cheese over for the last 5 minutes of cooking.
Allow to cool for a few minutes, run a knife around the outside of the bread before removing from the tin.
Recipe first published October 2013,updated November 2016.