Thank you for this recipe! I made it this morning and I thought I'd let you know how it went!
I was a bit nervous as the other bread I've made has been hard & the kids (and us, really!) didn't really like it.
Because of this, I was generous with the olive oil, and because I knew I wouldn't prove it as long as I should, I was generous with the yeast as well. The dough had a lovely texture, I could tell it would be nicer. After pulling the dough out of the TM, I put Parmesan, cheddar, tomato paste, fresh red capsicum and some leftover salsa into the TM and blitzed it into a paste, this was again to save me time. I patted the dough out to a rectangle, spread the dough with the paste using a silicone spatula, used a longer side of the bread to roll it up snail like, carefully cut it into 1-2cm sizes, placed them on baking paper lined tray, covered them with the bread mat, put this in the oven on 'low' to rise, then pulled the mat off and lifted the temp to cooking temp. They cooked beautifully in the 20 mins and were soft and lovely to eat! I stored them in brown paper bags and they were still great at lunch time!
Thank you so much for such a great recipe!
