Leftover Lunchbox Loaves

 

 

 

 

 

 

 

Leftover Lunchbox Loaves

Makes: 12

leftover lunchbox loaves

Ingredients:

  • 3 cups plain flour
  • 1 cup warm water
  • 2 teaspoons dried yeast
  • 1 tablespoons caster sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2-3 cups of cold leftovers to be used as the filling

 

Method:

  • Place flour in a mixing bowl and make a well in the centre
  • In a small mixing bowl add the warm water, dried yeast, caster sugar, baking powder and salt using a whisk or fork to beat well until combined and becomes foamy from the yeast activating
  • Pour the yeast mix into the well in the middle of the flour and use a wooden spoon to stir until well combined, use your hands to bring the dough together and knead on a lightly floured clean surface for approximately 8 minutes until the dough is silky smooth
  • THERMO COOKING: Place the activated yeast mix into the thermo jug with the flour [Speed 6, 10 seconds] and [Speed 1, 8 minutes]
  • Place the dough in a clean bowl, cover with glad wrap and set aside in a warm place for 1 hour or until the dough has doubled in size.
  • Returning to your dough punch the centre of your dough down to expel any gasses and then turn onto lightly floured surface and knead for another 5 minutes until perfectly smooth then divide into 12 equal portions
  • Roll one portion of the dough to approximately 8cm diameter round circle about 1cm thick and place 2 tablespoons of the leftovers in the centre and bring the dough together to enclose the filling pinching edges together to seal, turn the bun over so the seal side is down and shape to a perfect round bun shape and place on a clean plate seal side down
  • Repeat with the other 11 portions of the dough until you have 12 little filled loaves
  • Place them on a baking tray about 3cm apart, cover with gladwrap and place in a warm place to proof for another 60 minutes
  • Preheat your oven to 180 degrees Celsius while you are doing your last proof
  • Bake the leftover lunchbox loaves for 30 minutes until golden brown

Recipe Notes:

  • Store in an airtight container in the fridge for a maximum of 3 days
  • This recipe is freezer friendly to be consumed within 3 months

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Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.