Ugly but Delicious Cranberry Turkey Walnut Scrolls

Looks can be deceiving...

"What an ugly-looking bread"... I was disappointed when I first saw this bread coming out from my oven. After having my first bite, I started to changed my opinion...

Unlike most soft and fluffy breads, these breads doesn't contain enough gluten for a full rise and yet they have a spongy and moist texture with lots of nutty sweet flavour. The recipe of this bread originated from King Arthur Flour for a miniature bread machine. Seeing oats, walnuts and maple syrup in the ingredient list, I was thinking about Thanksgiving! And so, I have added turkey and cranberry sauce into these breads too.

As mentioned by several reviews, these breads will rise and fall after baking. To fix this problem, one of the reviewers added one tablespoon of gluten to strengthen the bread structure. For my bake, I have decided to stick to its original recipe. With an increased amount of ingredients, I have used half the dough to bake cranberry turkey scrolls and use the remaining to bake bread rolls.

This bread is definitely not pretty-looking but very yummy...

Cranberry Turkey Walnut Scrolls

For these scrolls, I have used the low-fat cheese as toppings and was disappointed that the cheese did not brown as much as the regular ones. For a better look, I would suggest using the regular cheese.

The bread rolls...

Check out its inner beauty...nice spongy and moist texture

One last look of the yummy scrolls... They are much more delicious-looking from their inside.

Here's one and two-third of the bread recipe from King Arthur Flour and my directions of making these scrolls and breads.

Make 4 scrolls and 4 rolls (8 portions in total)

1 cup walnut pieces, pre-toasted at 170ºC (fan forced) for 5-7 min, cooled completely

2 1/2 tsp instant yeast

325ml warm water

56ml maple syrup

35g melted butter

1 1/2 tsp salt

1 cup old-fashioned rolled oats

2 1/2 cups King Arthur Unbleached Bread Flour, extra for dusting while shaping

Fillings for 4 scrolls:

200g thinly sliced turkey breast

1/4 cup cranberry Sauce (I use the whole berry one)

1/3 cup grated cheese (I use Bega So Light, 50% fat reduced)

Milk, for brushing

Place water, syrup, bread flour, rolled oats, salt, butter and yeast into the bread machine in order. 

Use "dough" setting to mix and prove the bread dough. Add the walnut at the last 3-5 min of kneading.

When the cycle has finished, remove the dough from the machine and divide the dough into two.

To shaping one of the dough into scrolls:

Place it on a lightly floured surface. Knock it back gently, then roll it out to a rectangle about 20cm x 30cm. Spread cranberry sauce over dough. Leave 1 cm border along one long edge. Distribute the turkey breast over the dough. Roll up dough lengthwise and tuck ends under. Cut crossways into 4 equal portions and place all scrolls on 20cm square pan. Cover with oiled clear film and set aside in a warm place to rise for 1 hr or until it doubled its size.

To shaping another half of the dough into rolls:

Divide the dough into 4 portions. Using lightly floured hands, roll each portion into a ball. Place on 15cm x 26cm lightly greased pan. Cover with oiled clear film and set aside in a warm place to rise for 1 hr or until it doubled its size.

Preheat oven to 180°C fan forced.

Brush the scrolls and rolls with milk. Sprinkle cheese over the scrolls. Sprinkle oats over the rolls. Bake both for 25-30 minutes or until golden brown. Remove from oven and turn onto a wire rack to cool.

Happy Baking

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