Written by Claire Goodwin

Food

The Great British Sandwich Week Challenge Day #2: The Inverse Breakfast Roll

As she continues to embrace British Sandwich Week like a long-lost friend wrapped in a tortilla, today GBBO 2014 contestant Claire Goodwin shares the signature sarnie Hollywood and Berry never got to sample.

The finished sandwichesThis little gem of a recipe was something I created for The Great British Bake Off 2014. Pre-tent, but post-selection, we were required to create all of our recipes for the whole series.

This was a huge amount of work – a signature and a showstopper for each week, all original recipes and all containing some level of pizzazz. But not too much. After all, this is the BBC.

After I was booted in the first week – entirely because of my own mismanagement and inability to transfer my usual prowess to another set of equipment, plus the fact that I panicked A LOT over Swiss Roll and mini cakes and whilst doing so managed to fuck up my measurements – I did feel that I had somehow been cheated out of making all of my other recipes and showing everyone that I was quite the culinary queen.

No really. I really am. I can do it. Can you hear me, Hollywood? Berry? I’m fucking good at this shit. Is anyone listening? (I love you, Mary.)

Anyway, there was a silver lining – I got to be the first ever contestant on An Extra Slice. I met three people I really admire and like: Jo Brand, Roisin Conaty and Gregg Wallace. They asked me what I was most gutted about not being able to bake for the Berrywood.

The answer was my ‘Great British Breakfast’-filled tear and share.

I excitedly and rather ineloquently – and with a tad of smugness – explained it: “It’s rolls with bacon and sausage and egg in and some brown sauce on it.”

Roisin replied: “What? You was going to make a sandwich?”

Well, when you say it like that…

Ingredients

1 x basic white dough mix as made yesterday
3 rashers really good quality unsmoked streaky bacon (must be streaky)
2 high quality pork sausages (high percentage meat)
150g really good quality Bury black pudding, 2-inch diameter
Sun-dried tomatoes in oil (halves, not quarters, at least nine in total)
2 free range eggs
Sunflower oil
Brown sauce

Method: The filling

1. Dry fry the streaky bacon until crisp and set aside until cool. Using a two-inch cookie cutter as a guide, cut nine circles out of the bacon. Eat the rest. Yummy.

2. Cut the black pudding into thin slices and lightly fry in a little sunflower oil. Set aside to cool. Cut into circles using the two-inch cookie cutter as a guide.

3. De-skin the sausages and mould nine two-inch patties. Dip your fingertips into a little water to stop them sticking to your hands and fingers. Fry off in a little sunflower oil until cooked.

4. Make an omelette with the eggs, leave to cool and cut into two-inch rounds using the cookie cutter.

5. Now you need to build nine stacks in the following order: sausage, black pudding, sundried tomato, bacon, sundried tomato, omelette.

Prepare the dough:

1. Weigh the dough into nine equal portions (approx. 90g each).

2. Brush the tin with a little sunflower oil and line with greaseproof paper.

3. Pre-heat the oven to 210°C and place an oven tray in the bottom of the oven.

Build the loaf:

views of the bread1. Flatten out a portion of dough into a circle; the middle of the circle will need to be thicker than the edges to help create an even bread covering.

2. Place a filling stack – with the sausage against the raised dough centre – onto the circle and pull the sides up around the stack, joining them over the omelette so that you have a filled dough ball.

3. Place the dough ball on the centre of the tray.

4. Continue with the other eight dough portions and arrange tightly on the tray in a flower-type design.

5. Put the loaf in a warm place for the dough balls to prove together.

Cook the bread:

1. When the dough balls have proved together and have doubled in size, place in the hot oven for 10 minutes.

2. Pour a cup of water into the oven tray to create steam.

3. After 10 minutes, decrease the temperature to 180°C and continue to cook for a further 45 minutes.

4. Ten minutes before the end of cooking, warm two tablespoons of brown sauce with one tablespoon of water in a pan to make an emulsion.

5. Paint the brown sauce emulsion on top of the bread as a glaze and finish off cooking.

6. Serve with pots of tomato ketchup and brown sauce for dipping, if you want to. It’s lovely and moist and tasty so you don’t really need the dips, but they are nice to have.

Showing the roll filling@bake_therapist

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Written by Claire Goodwin

Claire is a speech therapist, baker, cake decorator, sometime radio guest and writer. She writes about food, being fat and living with mental health problems @bake_therapist; www.baketherapy.co.uk; www.facebook.com/CakeChemistryUK