Thursday, August 9, 2007

Stuffed Spicy Artichoke Snail

This is the same dough I always use to stuff bread, and is found on the other stuffed bread recipes.
This filling is just Spicy Artichoke Dip bought from Safeway. :-) Worked pretty well actually.

3 cups whole wheat flour
3 cups white flour
1 tbs yeast
6 spoons of powdered milk

3-4 tbs milk
sesame seeds

Mix all ingredients together with 1 cup or so of warm water until you have a soft pliable dough.
Set aside to double, cover with a towel and check back in an hour.
On a lightly floured surface gently deflate, divide into 2 or 4 equal portions, cover with a damp kitchen towel and let double again.
On a lightly floured surface, roll out to 1/2 inch thick rectangle.
Spoon on filling then roll up jelly roll style, gently wrap or swirl the bread back on itself until you have a snail and let rise again on a lined or buttered half sheet pan.
Preheat oven to 375.
Brush on egg wash and sprinkle with seeds.
Two snails can cook at a time for about an hour until when tapped sounds hollow and the bread has developed a nice golden color.


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