Based on a recipe from Tesco.com (LINK)
I omitted the beetroot, as I didn't have any, and I am trying to be a bit more practical by not buying additional ingredients, and just using what I have.
I waited around 10 minutes for some froth to appear on my yeast, water and sugar solution. It wasn't very much foam, perhaps 4 cm in diameter, however I was impatient, and unwilling to wait for much longer.
I didn't have sage, so used a teaspoon of dried oregano.
The dough seemed dry and not all of the flour had been absorbed - most likely due to the beetroot omission, so I added another 50 ml of water to compensate, and that seemed to work.
At first, the dough seemed quite fragile when kneading - it tore easily, so instead of flouring the surface (which I felt would make it quite dry), I oiled it with extra virgin olive oil. I ended up kneading the dough by hand for around 12 minutes, and it was far more elasticated by then, so the gluten in the flour must have been activated.
I proved the dough in an oiled bowl for just over an hour in the kitchen, and it had risen nicely (and adequately).
I'm not very good at rolling doughs, but managed to roll it into a sort of oval shape - far too wide, it turns out!
I decided to use a method I learnt when making swedish kanelbullar and spread the rolled out dough with butter to make it a bit more tasty. I used ordinary salted butter for this. I sprinkled my cheese (I used 90g), and bacon (6 rashers) on top. I would want to use a stronger cheese and more bacon (8 rashers), and perhaps some fresh or dried basil, to give it more of a kick.*
The baked loaf was a giant! What I will do in the future is make sure the seam of the roll is on the bottom. I didn't turn it as I had already made my artistic 'bakers cuts' on it, and they would have been adversely affected if I had. I baked the loaf for around 25 minutes at the recommended 220°C, and learning from my experience from the Essential White Loaf, I turned the loaf over, and baked it for another 5 minutes, however I turned the temperature off, and left the oven on.
Total oven time: 30 minutes.
*I have since repeated this recipe, and upped the bacon amount considerably - I think I used 12 rashers, and 150g of stronger Swedish cheese. This did make the bread far more 'self oiling' whilst it was baking, however when it was being eaten (please note that I didn't get a look-in myself), it didn't seem to need buttering, so there is that trade off.
I omitted the beetroot, as I didn't have any, and I am trying to be a bit more practical by not buying additional ingredients, and just using what I have.
I waited around 10 minutes for some froth to appear on my yeast, water and sugar solution. It wasn't very much foam, perhaps 4 cm in diameter, however I was impatient, and unwilling to wait for much longer.
I didn't have sage, so used a teaspoon of dried oregano.
The dough seemed dry and not all of the flour had been absorbed - most likely due to the beetroot omission, so I added another 50 ml of water to compensate, and that seemed to work.
At first, the dough seemed quite fragile when kneading - it tore easily, so instead of flouring the surface (which I felt would make it quite dry), I oiled it with extra virgin olive oil. I ended up kneading the dough by hand for around 12 minutes, and it was far more elasticated by then, so the gluten in the flour must have been activated.
I proved the dough in an oiled bowl for just over an hour in the kitchen, and it had risen nicely (and adequately).
I'm not very good at rolling doughs, but managed to roll it into a sort of oval shape - far too wide, it turns out!
I decided to use a method I learnt when making swedish kanelbullar and spread the rolled out dough with butter to make it a bit more tasty. I used ordinary salted butter for this. I sprinkled my cheese (I used 90g), and bacon (6 rashers) on top. I would want to use a stronger cheese and more bacon (8 rashers), and perhaps some fresh or dried basil, to give it more of a kick.*
The baked loaf was a giant! What I will do in the future is make sure the seam of the roll is on the bottom. I didn't turn it as I had already made my artistic 'bakers cuts' on it, and they would have been adversely affected if I had. I baked the loaf for around 25 minutes at the recommended 220°C, and learning from my experience from the Essential White Loaf, I turned the loaf over, and baked it for another 5 minutes, however I turned the temperature off, and left the oven on.
Total oven time: 30 minutes.
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| Crusty |
*I have since repeated this recipe, and upped the bacon amount considerably - I think I used 12 rashers, and 150g of stronger Swedish cheese. This did make the bread far more 'self oiling' whilst it was baking, however when it was being eaten (please note that I didn't get a look-in myself), it didn't seem to need buttering, so there is that trade off.
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| On the inside |
Available at Samara's Baked Goods
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