Salsa Bread Rolls
Posted by Celine on March 7, 2008
I opened a jar of organic salsa for last night’s supper, and since I had been itching to bake some Salsa Bread for quite some time, I figured it’d be great to go for it today.
these rolls are made rather quickly outside of the first rise. there’s actually no second rise because of the yeast that’s used: the rolls keep on rising while baking.
they are extra crispy and especially delicious when eaten not too long after coming out of the oven, but give them some new life by placing them in the oven for a few minutes if you cannot finish the batch while still fresh.
Salsa Bread Rolls
makes 4 rolls or individual baguettes:
1/2 cup prepared salsa [if kept in the fridge, heat it up with the water in your microwave until it is at room temp or slightly warm]
1/4 cup pure water
1 T canola oil
1 T agave nectar
1 cup whole wheat flour [spoon & level]
1/3 cup organic cornmeal [scoop up & level]
2/3 cup bread flour [spoon & level]
2 T vital wheat gluten
1 scant t fine sea salt
1 1/4 t bread machine yeast or quick-rise yeast
unsweetened almond milk to brush on tops, to make them extra crispy
if you have a stand mixer, now would be a great time to put it to good use. with the dough hook, stir salsa, water, margarine, sugar, salt, and yeast together. add the flour, and let the mixer knead for a couple of minutes until the dough comes together.
if you don’t have a stand mixer, just use those muscles your mama gave you!
remove from mixer bowl, start kneading on a very lightly floured surface. knead until the dough is smooth and elastic, about 5 minutes.
place in a lightly oiled bowl, cover with lid or plastic wrap and let rise in a warm, draft-free area for 90 minutes or until about doubled in size.
prepare a baking sheet with either parchment paper or Silpat. 20 minutes before the dough has risen, preheat your oven to 375F to give it time to reach ideal temp.
punch down your dough, separate it in four equal parts. shape into rolls or individual baguettes. place on prepared baking sheet. lightly brush with almond milk.
bake for 23 minutes, or until golden, sounding hollow when tapped at the bottom. if you have an instant read thermometer that’s even better: check for the “insides” to be at 200F.
let cool on a rack, and enjoy!
March 7, 2008 at 3:26 pm
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March 7, 2008 at 4:05 pm
Yay! I desperately needed some bread baking inspiration and here it is! I seriously want to bite into that picture.
March 7, 2008 at 4:47 pm
great looking crumb
March 7, 2008 at 5:16 pm
oh, yum. Maybe I shall make these….I feel the need to bake today…well, perhaps it is the need to eat baked goods, but aren’t those often the same thing?
March 7, 2008 at 5:33 pm
oooh, i want this as toast for breakfast.
sounds great!
March 7, 2008 at 6:14 pm
ooh yummers. I haven’t made any rolls in a while…
March 7, 2008 at 8:28 pm
I might have to make these before I leave town! yum yum.
March 7, 2008 at 8:46 pm
Neat! What’s the taste like, are they hot or is the salsa flavor subtle? I have a jar of salsa that could probably stand to be used.
March 7, 2008 at 8:51 pm
the flavor’s rather subtle, Katie, but I guess it could depend on which salsa’s used too. mine was rather mild anyway.
March 8, 2008 at 10:33 pm
How delicious! I think rolls sound just about right today, it is starting to be cold again in Seattle!