I've just come across this recipe when searching; can anyone suggest what sized tin of tuna would be appropriate for this recipie?

I'm only starting to use my Varoma - haven't booked in my demo yet - but one tip I have for those of us who are time-poor and trying to put a dinner together quickly after work:  Put the water in the bowl and start heating it up to 100c while you're chopping the vegies and putting them into the Varoma dish.  When you're finished chopping, pop the dish on top and turn up the temperature to Varoma.  The vegies then cook in just a couple minutes as the water's already hot - quicker than in the microwave!

Thanks for this idea - I kept the footy crowd happy yesterday with Pizza Scrolls and Cinnamon Scrolls using this recipe.

First I made up the 'Plain White Rolls - No Fuss' dough.  It was very, very simple and easy to work with.

For the batch I was going to make the cinnamon scrolls with I used an extra teaspoon of sugar in the dough but probably not really necessary.

Rolled each batch out into a large rectangle and spread with toppings before rolling up then cutting with a large, sharp knife.  (I roll out my bread on a large silicon mat; makes the rolling up heaps easier.)  As has been suggested elsewhere it is important to keep the rolls tight if you can.

For the pizza scrolls I spread with some leftover tomato pizza base sauce - use sparingly so they don't get too sloppy - and for the remainder of the filling I simply threw some loosely chopped spring onions, chunks of ham and chunks of cheddar cheese into the TM and chopped/grated the lot altogether then sprinkled over the bread.  SO EASY.  You could use anything.  For the cinnamon scrolls I just sprinkled liberally with brown sugar and cinnamon. 

Delicious - plus I now have a reputation for producing amazing food - so thanks for the recipe and concept 

We've been eating this bread all the time as 'our daily bread' and we're really enjoying it.  Makes you realise how supermarket bread is really... nothing!  Both my hubby and I have remarked that after you have it for breakfast, it's 1pm before you think about having something to eat, no more morning tea munchies, as it just seems to tide you over so well.

achookwoman, thank you for your advice, I've tried both ways now, ie one rise and two, and I can't really notice any difference when it's been risen twice.  So... knead in the machine, pour straight into the tin, and when it rises to the top of the tin pop it in the oven.

Thanks for this recipe, Nay-nay, made it this afternoon and... mmm!

Heaps simpler than the old rub-butter-into-flour-until-the-consistency-of-breadcrumbs method, and, as my chef father-in-law explained to me, you might as well use cream instead of butter and milk because... where do you get butter and milk from? Cream!

Hi Zebraa, I'm another vote for slicing and freezing.  We eat most of our bread as toast for breakfast and I don't notice any difference when frozen beforehand.

Otherwise, how about an old-fashioned timber bread bin that sits on your bench?  They always used to be in our grandparents' kitchens so they must have worked okay I guess?  There's heaps of fashionable ones around in homewares stores designed to sit nicely on your bench.

Let us know how you get on...

I made this tonight - thank you 

I only put in two teaspoons of curry powder, not two tablespoons, and it seemed to work okay.

Looking forward to leftovers for lunch tomorrow 

Thanks for this recipe - I've made it twice now - successful both times - and everyone loves them.

Now let's see if this link for a photo works...