Tag Archives: dough

Starting at the Start Day 4

I really enjoy making sourdough these days, and really really really (ok no more really in the post) was looking forward to my education with Richard.   and it certainly didn’t disappoint.  Mind you, as usual he wasn’t content with just one dough, we made several.

Although I think the one Nigel and myself were proudest of was the apple bread using a starter ferment that Richard had made the day before using Nigel’s cider.  It was liking introducing our children to the world, we were like nervous parents!

Starting with cider....

Starting with cider….

The smell was really good, and I learnt today that the fragrance of the starting ferment, will be mimicked in the finished bread.  Similar to using a beer in a poolish (also a type of ferment), you can use cider, and even Guinness.  Richard gave a nod to the Irish contingency today by adding some of the iconic Irish Stout to the brown dough in place of some water. This brown dough challenged us, we made stars and plaits and a myriad of shapes…

Brown Bread shapes

Brown Bread shapes

At this stage, you just can’t be notice the amount of dough mixed every day in the class.  You need to be organised, and certainly have your head screwed on.  But its such fun.  Our group are really starting to know each other, and I’ll be very sad to say goodbye tomorrow.  We literally broken bread together on a large scale!   Once again I found great comradeship with other like minded people who just love to talk about, and eat food- this week specifically bread.

Bread
And if I thought yesterdays lunch was good- todays completely took the biscuit…. or rather the cheese.  A huge brie cheese to be exact.  Honest to goodness it’s the first thing I’m going to make on Saturday (after my deliveries!)

 

Bread

Brie Baked in a dough crust. DIVINE

I actually thought it was the most divine combination ever.  And then we had doughnuts….

Raspberry Swirl Rolls- Delicious

Although it’s very late in the season to be getting raspberries, this recipe works just as well with frozen, as with fresh.  It’s basically a cinnamon roll without the cinnamon.  Nice and fresh at this time of year, with none of the Christmassy tones, or overly sweet taste of the renowned Cinnamon Bun.

Autumn raspberries from the garden

The Autumn Raspberry

The Sweet dough is very simple to make.  I use my Kenwood Mixer, which eliminates the donkey work, and lets me get on with other things.

Raspberry Swirl Rolls

Serves 6- 8

Ingredients:

Dough:

240ml milk

110g caster sugar

20g Fresh yeast (use half quantities of dried, if using)

110g butter, softened

2 large eggs

1 teaspoon finely grated lemon zest

1/2 teaspoon fine sea salt

630g strong white flour, plus more for dusting

Filling:

One package of fresh raspberries

40g Icing Sugar & 2 tablespoons

1 teaspoon cornflour

Icing:

120g Icing sugar

50g butter, melted

1 1/2 tablespoons cream

Method:

In a small saucepan, warm the milk until warm (NOT hot).  Add the sugar and the yeast and leave to sponge for 5 minutes.  Sieve the flour and salt into the Kenwood bowl.  Add the milk/yeast and mix slowly.  Add the eggs and the soft butter.  Mix well until a soft dough forms, about 3 minutes. I then change to the dough hook, and increase the speed to medium and beat until the dough is soft and supple, about 5 minutes longer.

Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with a shower cap (!) and let stand in a warm place until doubled in size, 1 to 2 hours.

Line the bottom of a high sided Swiss roll type tin with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle, as best you can.

In a small bowl, toss the raspberries with the sugar and cornflour.  Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a long log.  Working quickly, cut the log into quarters.  Then Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.

Raspberry Rolls

Not very rectangular shape, but you get the drift!

  Preheat the oven to 200°C.  Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling.  Transfer the pan to a rack to cool for at least 30 minutes.      

Raspberry Rolls

Raspberry Swirl Rolls baking in the oven

Raspberry Swirl Cake

Raspberry Swirl Cake

In a small bowl, whisk the icing sugar with the melted butter and cream until the icing is thick and spreadable.  Dollop icing over each roll and spread with an offset spatula. Serve warm or at room temperature.  

You had me at – Pizza

I’m getting far too enthusiastic planning our Demonstration next week of Pizza and dough.  Dough is the basis of all breads, and pizza dough is one of the most versatile.  Toppings are always varied, but the favourite in our house is roasted duck, sliced, then added to the base with passata. Then topped with brie and mozzerella.  We had a similar one in Fat Freddy’s in Galway years back, and it’s stuck.

Pizza night

Pizza night

However it starts off very simply…

Pizza dough proving away nicely

Dough proving away nicely

I simply use a white yeast dough with a little olive oil added. *disclaimer* I make this in my kenwood.  Nigel makes it by hand. It doesn’t really make a difference which method is used.  The most important thing is to leave the dough to rest.

The pizza dough resting

The pizza dough resting

Pizza History

The word “pizza” was first documented in 997AD in Gaeta, Italy.  So it’s been around a while.  In fact ingredients added to dough, although maybe not just as a topping have been around longer than that.  The Ancient Greeks had a flat bread called plakous which was flavoured with toppings like herbs, onion, and garlic.  It wasn’t until the 16th Century in Naples that the tomato/ dough combination became popular. In 1889, a pizza was made in honour of Queen Margerhita of Savoy.  Made from tomatoes, mozzarella and basil, to represent the colours of the Italian Flag.  Even still, this dish was seen as “poor” food.

Purists, especially in Italy, consider the Margerhita and the Marinara (fish) types to be the only two acceptable varieties.  Mind you- the “Associazione Verace Pizza Napoletana”(“True Neapolitan Pizza Association”), which was founded in 1984, has very specific rules that must be followed for an authentic Neapolitan pizza. These include that the pizza must be baked in a wood-fired, domed oven; that the base must be hand-kneaded and must not be rolled with a pin or prepared by any mechanical means (i pizzaioli— the pizza makers— make the pizza by rolling it with their fingers) and that the pizza must not exceed 35 centimetres in diameter or be more than one-third of a centimetre thick at the centre. The association also selects pizzerias all around the world to produce and spread the verace pizza napoletana philosophy and method.  So now!

Dough is often seen these days as the “bad” food.  Bread is not trendy, or apparently healthy.  I always proclaim the “everything in moderation”.   And when eating pizzas I tend to stick to thin bases rather than the double/ triple/ stuffed crusts.  Every once in a while this meal will not kill you! And I guarantee with so much washing up, it’s only really a meal for a weekend night.  Still, make them, don’t buy them- except in an emergency!

Homemade versus Delivery Pizza:

There is a time commitment, but the simplicity of the ingredients make it a far healthier option.

Let a margerhita with fresh basil transport you, airport hassle free, to Naples.

You can also put as many toppings on as you want without extra charges!

No soggy bottoms or luke warm pizzas to contend with.

You can eat it for breakfast!

Getting it onto the table is not dependent on the weather!

Sloppy Joe

Sloppy Joe

Contact me for information about Pizza and Dough Demos.