Paprika & Garlic Bread Rolls

I thought it was about time that i created a strong flavored and rustic looking bread that can go perfectly with Cheeses and wines. In my opinion Garlic and Paprika go wonderfully together, they have a lovely grounded taste that gets its occasional mild kick of heat from the paprika, on top of this adding paprika to any oil turns it this intensely deep red. Additionally adding so much paprika to the dough has given it this wonderfully rustic and rich red colour.

There is a Paprika style bread recipe that originates from hungry, and with a large amount of Hungarian cuisine rich in variety of paprika and dishes with it i have taken a lot of inspiration from there. I have also used thyme inside of the bread to help with the flavour and garnished it with melted butter and thyme sprigs.

Ingredients:

500g Strong Flour

1 Tsp of Salt

7g Yeast

300ml of Warm Water

2 Cloves of Garlic finely diced

4 Tsp of Paprika

2 Tsp of Dried Thyme

Melted Butter or Olive Oil to brush

8 Thyme Sprigs to Garnish

Serves 8

Utensils

1 Large Bowl

1 Chopping Board

1 Chefs Knife

1 Wooden Spoon

1 Baking Tray

1 Pastry Brush

I have used two cloves of garlic in these recipe, but any less and you just wouldn't have the same intensity of flavour that it currently gives, its also worth noting that sauteing it removes its bitterness and mixing it in the dough reduces its strength.

Picture 1. Full ingredients list.

Picture 2. Peel two cloves of garlic and very finely chop.

Picture 3. Saute in a pan with smoking hot oil until the start to turn a golden brown. 3-4 minutes roughly depending on the heat.

Picture 1. Weight out 500g of strong bread flour in to a bowl large enough to accommodate the other ingredients.

Picture 2. Pour the sauted Garlic and 1 Tsp of salt in to the Bowl.

Picture 3. Add 4 Tsp of Paprika and 2 Tsp of Thyme in to the bowl

Picture 4. Add one sachet of yeast in to the bowl and then combine whist still dry.

Picture 5. Add the warm water and bring together with a wooden spoon.

Picture 6. when the dough has been brought together enough use your hands, you want to really develop the gluten in the dough but being quite rough with it. Remember a good dough leaves a clean bowl.

Picture 1. Split the Dough in to 8 portions.

Picture 2. Transfer to a greased oven dish or one lined with baking paper.

Picture 3. Brush the tops of them with Melted Butter or olive oil.

Picture 4. For decoration press a thyme Sprig in to the top of each of them.

Picture 5. Next cover and allow to proof for 90 minutes.

Picture 6. The oven ready buns should of increased in size.

Picture 7. Finally bake at Gas mark 6 200 C 400F for 20 minutes.

Finally enjoy hot with lashings of butter or allow them to cool down then have them with a glass of wine with a strong flavored cheese.

Thank you for reading , if you have any comments or queries please contact me and I will try to answer them as soon as possible.