Tag Archives: yeast

Freshly baked beauty…

With a stormy day forecasted today and a very sick other half, I felt the need to stay put…
After playing chauffeur to the doctor, once home I decided to make a loaf of bread, from my favorite ‘bread man’ Paul Hollywood, that I haven’t made in quite some time. This loaf is absolutely gorgeous when baked, but just so simple to prepare…
A combination of bread flour, salt, yeast, olive oil and water was kneaded in my mixer until pulled together and completely incorporated. Once smoothed and slightly elastic, the dough was set to rise in a lightly oiled bowl. The first rise took roughly three hours… After that rise, the dough was ‘knocked back’ and formed into a cylindrical shape. The dough was placed on a sheet tray and covered for a second rise. For this rise, I allowed the dough to nap for another three hours to develop an even stronger flavor.
Upon completion of its second rise, a spritz of water, dusting of flour and four deep slashes prepared this beautiful ‘bloomer’ for its bake. The scent of fresh bread baking wafted throughout the house and made the urge for a warm slice inevitable! As soon as baking finished off, a crusty golden and luxurious loaf emerged, and so did a slice to make certain it was as delightful as I expected…
Tonight this enticing bloomer will get a nice toast and slather of Nutella for some naughty goodness!

at a low simmer…
-R

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A rainy day masterpiece…

So on this yet again, rainy day… I decided to pull another interesting dish from my new cookbook! This recipe had quite a few steps involved so the prep work began in the early AM hours.
The entire bang started by marinating a boneless leg of lamb with rosemary, garlic, lemon zest, extra virgin, salt and crushed peppercorns for roughly eight hours.
While my meat was marinating, I began mixing rye, white and wholemeal flours, along with salt and then yeast in my mixer. To pull everything together, in went some water. Everything was kneaded and then it went into an oiled mixing bowl and set off to rise. As soon as the dough rose, I stretched it out into a rectangle, made some imprints with my fingertips and then pricked the dough with a fork. Again it was time for another rise and then a bake! The baking time was only thirty minutes and then off to cool.
While my bread cooled, the lamb was grilled until perfectly cooked… Then it was onto the fun part, to serve this gorgeous dinner up! The freshly baked bread [trencher as the recipe is called] is decorated watercress, haricot vert, scallions and radishes. On top of this vibrancy, were slices of the succulent lamb, along with its sexy juices…
As the finishing touch, a dressing of crème fraiche, lemon juice, salt and english mustard.
The flavors were incredible… earthy from the rosemary, citrusy from the lemon zest, cool yet spicy from the dressing, while the ‘trencher’ tasted nutty and light, while soaking up all the goodness…

at a low simmer…
-R

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A rainy day masterpiece…

So on this yet again, rainy day… I decided to pull another interesting dish from my new cookbook! This recipe had quite a few steps involved so the prep work began in the early AM hours.
The entire bang started by marinating a boneless leg of lamb with rosemary, garlic, lemon zest, extra virgin, salt and crushed peppercorns for roughly eight hours.
While my meat was marinating, I began mixing rye, white and wholemeal flours, along with salt and then yeast in my mixer. To pull everything together, in went some water. Everything was kneaded and then it went into an oiled mixing bowl and set off to rise. As soon as the dough rose, I stretched it out into a rectangle, made some imprints with my fingertips and then pricked the dough with a fork. Again it was time for another rise and then a bake! The baking time was only thirty minutes and then off to cool.
While my bread cooled, the lamb was grilled until perfectly cooked… Then it was onto the fun part, to serve this gorgeous dinner up! The freshly baked bread [trencher as the recipe is called] is decorated watercress, haricot vert, scallions and radishes. On top of this vibrancy, were slices of the succulent lamb, along with its sexy juices…
As the finishing touch, a dressing of crème fraiche, lemon juice, salt and english mustard.
The flavors were incredible… earthy from the rosemary, citrusy from the lemon zest, cool yet spicy from the dressing, while the ‘trencher’ tasted nutty and light, while soaking up all the goodness…

at a low simmer…
-R

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the crowning glory…

Like a kid in a candy store, I anxiously awaited for the postman to arrive with that brown boxy item… once the box arrived I tore straight into it and from it emerged my version of the bible… my newest cookbook… ‘bread’ from the master Paul Hollywood!
Thumbing through the glossy, picture laden book was painful, as I wanted to make every single recipe listed, but I was on a mission for one perfect puffy, stuffed and twisted doughy element of perfection… The ‘savoury brioche couronne’.
As soon as I knew what ingredients I was missing, it was off to the market to gather them up and then back home to start off baking… This was such an incredible treat to make, although like most breads… time consuming!
It began with the combining of flour, yeast, salt, milk, eggs and butter… After this all was incorporated, the dough was set aside for it’s first rise. Next the dough was rolled out to a rectangle and topped off with salty, thinly sliced prosciutto, torn mozz and julienned basil! Rolled tightly together into a large cylindrical shape, the dough was then sliced down the center and then twisted together and wrapped into a circle.
As soon as this was done, it was bagged up and off for its second slumber to rise again…
Once the dough was puffy and ready for its tan, it was glazed with an egg wash and some grated pecorino. Into the oven for thirty-five minutes until swollen and golden!
The scent flooded the air as the couronne baked away, but as for the taste… well there are so many words to describe, but I prefer divine…

at a low simmer…
-R

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hands off my buns!

For a nod to the upcoming Easter holiday, I decided to whip up a batch of hot cross buns… these spicy orbs of golden delight take a bit of time to prepare, but the outcome is entirely worth the effort!
The standards for creating these little heartbreakers are flour, sugar, salt, some mixed spices [pumpkin pie spice works as well], yeast, butter, an egg, whole milk, water, raisins, currants, as well as lemon and orange zest!
Everything for the dough is combined in the mixer, minus the fruits and zests… After a good ten-twelve minutes of kneading in the mixer, the fruits and zests are added in until incorporated. Once combined, a layer of plastic wrap covers the dough and it’s off for a nap in a warm spot until the dough rises in volume…
The dough, once risen, is separated and rolled into mounds, then set aside to rise again. As soon as they have risen the second time, a cross is piped along the tops of each bun and it’s off to get baking!
As soon as the buns are golden, a quick brushing of a syrupy glaze is gently slathered over each to finish off these treasures!
Warm out of the oven with a spread of butter or preserves [or hell both] is the best way to enjoy… guaranteed these don’t make it until Sunday!

at a low simmer…
-R

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