ORANGE CHOC CHIP SCROLLS

DOUGH
150 mls milk
1 1/4 teaspoons instant yeast
1/4 cup sugar
1 egg, lightly beaten
3 tablespoons butter, soft
2 1/2 cups plain flour
1 heaped teaspoon bread improver
1 1/4 teaspoons salt
finely grated rind 1 orange

FILLING
3 tablespoons butter, soft
1/4 cup brown sugar
1 cup choc chips

place the milk, egg, sugar, butter, rind, flour, salt, yeast and bread improver, in this order, (or as recommended for your bread machine) into bread machine. set machine to dough setting. if dough hasn't doubled in size when the machine has finished, just leave it in the machine until it has. mine took 1/2 hour longer.

ALTERNATIVELY... mix the milk with a tablespoon of the sugar and the yeast together and leave for 5 minutes. place into bowl of electric mixer and add the rest of the sugar, egg, rind and butter and beat until smooth.
add the flour and mix till a dough forms. change beaters to dough hook and knead for 10 minutes. cover bowl with plastic, place in a warm spot and let dough rise until doubled in size.

when ready, punch dough down and turn onto a floured board. knead a couple of times.

roll dough into a 38 x 23 cm. (15 x 9 inch) rectangle.

FOR THE FILLING......spread the butter over the dough then sprinkle with the sugar. press lightly into the dough.

sprinkle the choc chips evenly over the sugar.

roll the dough into a tight log, starting on the long side,and cut into 9 equal pieces. place into a large baking dish and cover with a teatowel. let rise until doubled.

heat oven to 180 c (350f) and cook for 15- 20 minutes or until golden and cooked through.

cool completely then ice.

ICING

2 cups icing sugar
2 tablespoons butter, soft
orange juice


mix the icing sugar and butter together with enough orange juice to make a spreadable paste.

spread over scrolls.

serve with butter.

BACON AND CHEESE COB LOAF

1 cob loaf

1 small onion, finely diced
12 rashers shortcut bacon, diced
2 tablespoons fresh chives, chopped
250 grams cream cheese, softened
1 cup shredded tasty cheese
1/2 cup grated cheddar cheese
2/3 cup sour cream
2/3 cup thickened cream
large pinch salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder

1 french stick

preheat oven to 180 c. (350 f.) line a large baking tray with baking paper.

cut the top of the cob loaf.  put aside.  scoop out the bread from the inside of the loaf, leaving a little around the sides and bottom. place onto the tray and put aside.

break up the bread pieces and put aside.

lightly spray a non stick fry pan and cook the bacon and the onion until onion is translucent.  remove from heat.

stir through the chives and cream cheese until well combined.

stir through both the creams then the cheeses, garlic powder, salt and pepper.

pour the mixture into the cob loaf.  place the top and the bread pieces onto the tray around the filled cob loaf.

cook for 20 minutes or until the bread pieces are lightly toasted.

warm the french stick for about 10 minutes then slice and serve on the side with the cob loaf.

NOTE: the cheddar cheese is the one in the box that isn't refrigerated. usually found in the spreads aisle of the supermarket.