Bread Horns | Baking

So I’ve been working on my sourdough bread which turned out to be disaster, last week. Yes the sourdough starter is live and kicking but the bread was another story. Will elaborate on that in another post soon. So when your bread has failed, you are miserable, and you feel like you suddenly don’t know how to cook / bake etc…. it’s time to go back to the basics (for moral boosting) with a twist….well literally eh !!



Over the weekend I baked Bread Horns. They are such a delight to look at !! Perfect for parties and a sure shot crowd pleaser. I used the basic dinner roll recipe for these cuties and filled them with chicken mince. You can obviously let your imagination run wild and will with whatever you like. Though a nice prawn salad or a refreshing corn and cucumber salad will be good ideas 🙂



Bread horns come with an added advantage of being guilt-free, unlike their Cream Horn look alikes (well almost), which are made of puff pastry so full of butter and lard and cream….ummm yummm !!!

Bread Horns

Ingredients

250g All Purpose Flour
2 tsps Dry Active Yeast / Instant Yeast
1 tsp Sugar
2 tbsp Olive Oil
1 tsp Salt
1/2 cup lukewarm milk
Luke warm water as required

For The Filling

500 g chicken mince
2 spring onions
1/2 a red bell pepper
1/2 capsicum
1 tbsp oil
White sauce / cheese sauce.
salt to taste
1/2 tsp black pepper powder



Directions

1. Prove the yeast with a teaspoon of sugar and lukewarm water.

2. Place the flour in a large mixing bowl and add salt and olive oil. Mix well with your hands

3. Now add the cultured yeast and the warm milk. Rub well, till the yeast and milk are completely incorporated in the flour.

4. Now start kneading the dough and use the push-n-fold method. You’ll need to knead this till the dough is elastic enough and absolutely smooth, about 10-12 minutes.

5. To check if the dough is well kneaded, roll it into a ball and press it gently, if the springs back, the dough is ready. If not, knead it a little more.

6. Rest the dough in a big bowl and cover with cling wrap. Keep it to prove for 1-1.5 hours, till it doubles in size.

7. Once the dough has doubled itself, punch it down and divide into 12 equal portions. 

8. Now roll each ball into a long strip (the way we used to play with our playdough and make snakes) and wrap it onto the horn moulds. Make sure you pinch them at the bottom to seal them.

9. Place them on a baking tray covered with parchment.

10. Brush with the milk and sugar glaze or the egg wash and let it rest for another 20 minutes.

11. In the mean time preheat your oven to 220 degrees C and bake the bread horns for about 20 minutes.

12. Remove from the oven, transfer on the cooling rack and let them cool down completely.

The filling

1. While the horns and baking and cooling make the filling.

2. Saute` onions in a pan, add the chicken mince and cook through. Now add the bell peppers and capsicum and saute` for another minute. Finish off with salt and pepper.

3. Mix in the white sauce / cheese sauce, adjust the seasoning and let it cool down completely.



Once both the horns and the filling is cooled completely, fill the horns with the chicken mince and serve.
you can either warm them slightly or serve them as it is. This depends on your preference as well as the kind of filling !

Happy Baking !!