INGREDIENTS
- 255 mls Water
- 3 tablespoons Peanut Butter
- 500g Sweet Bread Flour
- 1 sachet Dry Yeast
- ½ Jar Hazelnut Spread
DIRECTIONS
- Place Water, Peanut Butter, Flour, Yeast into bread machine.
- Set machine onto Dough setting.
- When cycle is finished - remove dough from pan and expel air.
- (Wrap in gladwrap twice and pop into the freezer to use at a different time if needed - allow to defrost thoroughly then continue with steps below).
- Cover with cloth and allow to rest for 10 minutes.
- Roll into a rectangle (approximately 30x20cm by 5mm thick).
- Spread Hazelnut Spread to the edge.
- Roll up like a swiss roll, making sure the seam is underneath.
- Cut into 12 equal pieces - use a bread knife as easier to cut.
- Allow to double in size (approximately 30-45 minutes)
- Bake for 10-15 minutes in oven - pre-heated at 180 (fan forced)
Recipe created by Yvette Bowyer of Little Bento Blog.
Dealing with her own fussy eaters has inspired Yvette to find new ways to expose her children to the colours, textures and tastes of healthy eating and Little Bento Blog is where she share her ideas for the Bento style lunches. Passionate about Bento style lunches and believes that thinking outside of the square sandwich and getting a little creative with the every day lunchbox can do wonders for the appetite and imagination of your child.