Thought I'd let you see a picture this week of my natural yeast starter getting ready to go to work, poor thing! It's enjoying this week's warmth. Hope you are too wherever you are.
0 Comments
We were at our country property at the weekend. I got the 'country property' line from my Mum who many years ago used it to impress a timeshare salesteam. What we actually have is a wooden hut in the middle of a field, not large but very definitely in the country. Mr mak'Bread decided to buy some rolls to go with his bacon and came back with two very nice ciabatta which turned out to go very nicely with bacon and about which he was extremely enthusiastic. Now Mr mak'Bread is not too hot on enthusiasm and in an effort to maintain his happy demeanour I thought I'd make him some ciabatta now that we're home. Of course when I dug out the recipe I found I should have started this yesterday so, rapidly changing tack, I made some panini which of course are different but I'm hoping he'll not be that discerning! But to the challenge... I thought it would be quite pleasant for the month of July, which is fast approaching, to have a bread roll challenge. You can send me pictures of your favourite rolls; ones you have made, bought or been served and I will put them on the blog. The only rules are that it must be a 'different' roll not the ubiquitous Scottish bap favoured by supermarkets and not mass produced. I'm starting you off with today's panini. No prizes, just the honour of appearing on the blog:) Are you up for it? Panini
Ingredients: 330g warm water 5g dried yeast 500g strong white flour 20g semolina salt to taste 18g warm milk 18g olive oil Method: Mix all ingredients to a wet dough and work for 10 minutes until smooth and stretchy. Rest for an hour and a half. Turn onto a floured board and roll into a rectangle about 0.5cm thick. Rest, covered, for 10 minutes then cut into 16 squares. Lay rolls onto a baking sheet lined with floured parchment paper, dust the tops with semolina or white flour and leave to prove for 30 minutes. Heat oven to 230C then lower to 200C when you put the panini in. Bake for 10 minutes and cool, covered with a tea towel, on a wire rack. Exam papers marked, students' fate decided, all back to normal (or at least back to what passes for normal in the mak'Bread household) I'm glad to say. Celebrated with a Walnut and Maple loaf. Delicious with cheese. Walnut and Maple Loaf
Ingredients: 500g mix of strong white flour and wholemeal 5g or 1 sachet of dried yeast. 3g salt (or to taste) 350g lukewarm water 150g chopped walnuts 2 tbsp maple syrup Method: Mix flours, yeast, salt and water to a dough and work for 10 minutes. Rest for an hour (the dough that is!). Mix the walnuts and syrup until evenly coated. Turn rested dough onto a floured board and flatten with finger tips to a rough rectangle then spread the walnut /syrup mixture over. Fold sides into towards middle and press down gently to push walnut mix into dough. Roll up to shape loaf and leave to prove until doubled in size. Brush with egg wash and bake at 230C for 30 - 40 minutes until the loaf sounds hollow when tapped. Allow to cool then enjoy with butter and/or cheese. |
Author
Hello, I'm Marianne. I live in Central Scotland with my husband, Jim, and an occasional rabbit. Glad you could join me :) Archives
November 2017
|