Chilli and Garlic Snowflake Bread

This is savoury bread that is in a snowflake shape and is great for parties, morning teas and at home.

It is best eaten warm however can also be warmed up later in a microwave

Ingredients

Dough

• 5 cups of Baker's flour
• 400ml water
• 2 tablespoon Oil
• 2 teaspoons salt
• 4 teaspoons of instant yeast

Sauce

• 25g of butter (unsalted)
• 2 tablespoon oil
• Bunch of garlic chives, chopped finely
• 100g of mettworst (or salami), chopped finely
• 6 cloves of garlic, minced
• 2 teaspoon chilli flakes
• 1 cup of Passata
• 2 heaped teaspoon Tomato paste
• Shredded cheese (tasty, mozzarella or pizza)

Garnish

• Olive oil to drizzle
• Parmesan cheese

Put all dough ingredients into bread maker (as per the bread maker’s directions eg liquids first – water, oil, salt, flour yeast) and put on dough setting.

Alternatively mix yeast and a small amount of warm water and set aside for 2 minutes. Put flour in a bowl and make a reservoir in the middle and add salt, oil, rest of the flour and yeast mixture. Mix together by hand until you get a dough. Knead dough for about 10 minutes until obtaining an elastic consistancy.

While the dough is in the bread maker, cut up chives and mettworst, and mince garlic

In a frypan over medium heat, add oil and butter until the butter melts.

Then add mettworst into frypan and cook, stirring until the mettworst begins to crisp – about 2 minutes.

Add Chilli flakes and garlic and cook, stirring, until fragrant – about 1 minute.

Add Chives and stir to combine.

Add Passata and tomato paste into frypan, stirring to combine until the mixture thickens.

Then remove from the heat

When dough is finished, transfer it to a floured surface and divide roughly into 4 even piece.

Roll each of the 4 piece of dough into a disc that will fit into your baking tray

Cut some baking paper to the size of your round baking tray. Recommended: 28cm baking tray with a removable bottom.

Put one of the discs onto the cut baking paper.

Spread enough of the tomato mixture from the frypan to cover the disc but leaving about 1 cm space the edge.

Then sprinkle shredded cheese on top.

Put the 2nd disc on the top of the 1st and repeat spreading the tomato mixture and cheese

Put the 3rd disc on the top of the 1st and repeat spreading the tomato mixture and cheese

Put the 4th and last disc on the top (NOTE: do NOT put anything on it)

Put a cup or glass in the centre of the stack of discs to make a light indent.

From the edge of the indent to the edge of the disc make 4 cuts on opposite sides as to make even quarters

Make cuts between each of the existing cuts effectively halving the space between them.

Make cuts between each of the new cuts to create 16 separate sections

Select 2 of the sections, twist one of them around but in the direction away from the other one. Then twist the other section in the same manner.

Repeat this, for all of the sections

Carefully slide the base of the baking tray under the baking paper that the Snowflake is on and attach the side or carefully slide the baking paper and Snowflake into your baking tray.

Cover the Snowflake with cling wrap or with a damp tea town and let it rise in a slightly warm location for 30 minutes or until it rises nearly to the top of the baking tray.

After the dough has risen to just below the top of the baking tray, remove the cover.

Sprinkle on the oil/butter/garlic/chilli/chive/mettworst mixture set aside earlier around the outside of the Snowflake (not on the centre part)

Drizzle olive oil over the top of the entire Snowflake

Sprinkle Parmesan Cheese on the top

Place in Oven for 25-30mins or until browned on top