Nigerian Sardine Bread
Nigerian sardine bread is a yeasted loaf with whole tinned sardines rolled up inside the dough. The recipe also stirs the sardine oil from the tin into the dough itself, so the fish flavor runs through every slice instead of sitting only in the filling. That makes use of the whole tin and gives a savory, tender crumb. The contributor suggests serving it with fruit juice, which suits the salty richness of the fish.
Instructions
Sift the flour into a clean bowl, add salt to taste, and stir to combine.
In a separate bowl, mix the warm water, sugar, yeast and milk.
Tip the flour mixture into the yeast mixture and add the sardine oil. Stir until everything comes together into a dough.
Turn the dough out onto a clean work surface and knead it well.
Rub a little soya oil around a clean bowl, put the dough in, and turn it so it is coated all over. Cover the bowl and let the dough proof for at least an hour, until it has doubled in size.
Press the dough down to deflate it, knead it again, and roll it out.
Lay the sardines on the dough one at a time, then roll the dough up so the sardines are enclosed.
Line a baking pan with parchment paper, set the dough inside, and let it proof for at least another 20 minutes.
Bake for 45 minutes.
Let the bread cool before cutting and serving.
Make it personal.
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