This afternoon I made a cheesy garlic infused bread. Got the recipe from an Alison Gofton book for SCs. I altered it slightly to suit the yeast I have (in a jar rather than single serve packets) and I let the dough proof although the original recipe didnt specify doing this. It was really simple to make :) 1 1/2 Tbsp active dried yeast (or 1 sachet yeast) 1 Tbsp sugar 1/2 c warm water 4-5 c plain or high grade flour 2-3 c cold water salt 2-3 Tbsp oil Garlic butter: Garlic to suit your taste, either fresh and finely chopped or the jar kind 1 cup margarine or soft butter sprinkle of mixed herbs (optional) Method: Place warm water in a bowl, add sugar and yeast and leave to it until mix foams and the yeast has dissolved (about 5 mins). The foam will ride up quite high so make sure there is plenty of room in the bowl to avoid spillover. One yeast mix is ready place 4 cups of flour in a bowl, add the mix and stir to combine. Gradually add the water until the dough just comes together. if it becomes too sticky sprinkle small amounts of flour in. Turn out onto a floured surface and knead well for about 5-8 mins or until dough springs back when you squeeze it. Sprinkle more flour over if it is becoming sticky. Form the dough into a rough ball and give it a light coating of flour, then line the bottom and sides of a bowl (the one you used to mix the dough will be fine) with the oil and cover with a damp teatowel/dishcloth. Leave to rise in a warm place for about an hour. Once the dough has doubled in size remove it from the bowl, add a little more flour and knead firmly to get the excess air out of the dough. Flour your surface again and roll out the dough to about 0.5 cm in a rough rectangle shape. Spread the garlic butter evenly over the entire surface of the dough then sprinkle 1 - 1 1/2 cups of any cheese (grated) over the top. Tightly roll the dough longways, then roll the sausage shape into a snail (see photo) and place into the centre of your well oiled or baking paper lined SC. Cook for 2-2.5 hours on high. *note* previously when I have made this I have NOT used a tea towel and found the bottom and sides went very hard although the bread itself was still nice. Today I experimented by using a tea towel and although the dough took 3 hours to cook the bottom and sides were not nearly as hard as previous attempts. i removed the tea towel for the last half hour of cooking but did not adjust temp.
Posted on: Sun, 06 Jul 2014 09:33:09 +0000
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