This morning, with the help of my grandchildren, we baked (all with bread dough):
Mincemeat tarts and Reindeer droppings
Marzipan sandwiches - cut out the dough in a bell shape, say, roll out the marzipan and cut out the same shape, then another dough shaped bell on top
|Mincemeat tarts in the process of being filled, with marzipan 'sandwiches' and shapes|
|Unfamiliar ovens are a pain! These only took 10 minutes - on 195C.|
Christmas tear and share loaf [link to come]
Gluten free 'sizzlers' - bread wraps with cheese and tomato filling
This evening I made 5 rolls from the rest of the GF dough which I'd had proving all day, plus a sunflower oil brioche with which to wrap my homemade haggis for Christmas dinner tomorrow.
The haggis en croute has just come out of the oven and I've had a taste of the crust - it is absolutely gorgeous! No, glorious is a better word!
While I'm writing this down I'll give the ingredients - otherwise I might forget.
160g mix of strong and plain flour (I'd run out of bread flour!)
1 stock cube
1 rounded teaspoon of curry powder
1/2 teaspoon mixed herbs
4 s-d-tomatoes chopped small
10g fresh yeast
70g lukewarm water
20g tomato puree
1 dessertspoon vegan pesto
Mixed into a dough.
Then 80g of the oil from the s-d-ts was poured into the bowl and incorporated into the dough - with difficulty. After a couple of minutes squeezing and turning repeatedly it was pretty ragged and I thought I'd used too much oil. But I persevered and suddenly it became like a ciabatta dough - neither a batter or a dough, but somewhere in between. At this stage I added a further 25g of flour and, after a bit more kneading and squishing (to use the technical term! :)). I was able to begin rolling it out. It was a very wet dough and after a couple of attempts I realised I'd be better rolling it out on some baking parchment, which was what I did. Flouring it liberally, I got it to the size I required, covered the dough with thinly sliced mushrooms and gently folded the dough over the haggis. Normally I would hack away with a pair of scissors to get the least amount of dough to haggis ratio I could. Not this time. I was just happy I'd enclosed it.
I'll continue this story tomorrow - I have a load of pics I'll post on my blog and I'll give all the references I need to (including Tartine's olive oil brioche recipe, which I followed loosely).
Goodnight, and a Merry Christmas to all the bakers out there! :D :D :D
Thursday 13th December
|Here's Guy going mad with the cherries!|
|First three proving...|
|And a view of the inside. Soft, squidgy and sweet - a taste of Christmas|
|500g Doves wholemeal, 50g Sonnenblumen-Kernbrot, 150g white flour plus 30g each sunflower and sesame seeds, toasted. 7g each fresh yeast and salt, plus 50g olive oil|
|I've made several of these, lately, but this is the first one I've proved and baked (for the first 10 minutes) under a roasting tray. It has given it a little more lift.|
|This was one I made a couple of weeks ago, without using the cloche method - and here it is cut into chunks ready to go in the freezer. As you can see it was a little singed, but I never mind that!|
|The focaccias were nowhere near flat enough and Matt's snake breads nowhere near long enough - but, hey, they were very tasty|
|An olive with pimento for an eye!|
|The one on the left had olives rolled into the dough - the one on the right, Guy just took his olives and studded them all over the top of his loaf|
Wednesday 5th December
I completely forgot to take pics in the afternoon session, but made up for it in the evening one - here's a couple to be going on with, there'll be more in the specific post.
|Croissants and Danish pastries - Katie's, I think|
|And Katie's wheatsheaf - with harvest mouse!|
Sunday 2nd December
|My daughter's - made with white flour; contains hummus but no mushrooms (my son-in-law isn't keen!)|
|Mine, made with wholemeal bread flour (plus two teaspoons baking powder); no hummus, but it does contain mushrooms|
Wednesday 7th November.
Here are some of the breads I/we've made in the meantime:
Thursday 20th September.
(And I've posted my own, much simpler, version here.)
I spent a good half hour last night defrosting and de-stoning the cherries, and chopping the chocolate - but it was definitely worth it.
The method of incorporating the ingredients into the bread in the recipe was to spread the dough out, cover it with the cherries and chocolate, and then fold and stretch the dough over the top. Well, we tried this with the first loaf we made - and found it very messy indeed - although the loaf turned out quite well:
Thursday 13th September.
Spaghetti bolognaise was on the menu for lunch at the Longrun care home today, so I was asked to make some garlic bread with my groups to accompany it.
So we had some fun with garlic and pesto: Chelsea buns; a baton; a loaf; and a Swedish tea ring. Plus we also made a banoffee calzone, a date and marzipan loaf - and Matt made his usual snake bread:
Thursday 6th September.
Marmite crackers and yum yums at Longrun today:
|Yum yums before baking...|
|...and after baking and icing|
|The crackers have a definite cheesy flavour - quite delicious!|
|Mincemeat everywhere - a large tart at the back, 4 Bialys and a German apple cake|
|Doughnuts and Chelsea buns|
|Mincemeat Swedish tea ring and more doughnuts|
Each of these batches of bread is made using 160g of flour to 100g of water - so they're not very big. Just goes to show that in breadmaking, a little goes a long way!
Thursday 16th August.
Matt was persuaded to include mixed spice instead of curry powder - but he still wanted to make 'snake bread'. So, together, we made this 'dragon loaf' instead:
|The dough was rolled out into a rectangle, then rolled up as for Chelsea buns , formed into an 'S' shape, and cut as for a Swedish tea ring|
|No recipe as yet for this loaf - but, basically it's the same dough just shaped into a bloomer . After proving it takes about 20-25 minutes at 200C|
Friday 3rd August.
And I've just up-dated my vegan parkin post to include the method of baking it in a microwave - my preferred method from now on!
|Small circle of sweetened dough, topped with a disc of marziipan, two slices of eating apple and a sprinkling of cinnamon and sugar|
|Circle of dough, half of it spread with jam which is then covered with slices of banana. the other half of the dough is brought over the top and tucked in all the way round. Brushed with a sugar glaze|
|Still soft and tender on the 8th day!|
|Canapes and a pesto and pepper calzone|
|Canapes and a sun-dried tomato focaccia|
Over the weekend I made a cherry and chocolate fougasse, a chocolate and beetroot ciabatta (which turned out to be a very special loaf - more about this later!), pierogis, parathas, a semi-wholemeal loaf (for the B&B owner!), pizzas, sizzlers and a large white loaf. All, except the loaf for the B&B, made with sourdough.
All the details can be found on in the link above - however, here's a pic of some of the breads made that weekend:
|The cherry fougasse on the bottom shelf is mine - the rest were created by my fellow bakers|
|This was all that was left after I went to the cricket with some to share with my mates|