Thursday, 17 September 2015

Cooking Workshop "Pull-Apart Bread" at Community Environment Centre in Annangrove

Volunteers at The Community Environment Centre in Annangrove ran a cooking workshop last month 
featuring Pull-Apart Bread. Thanks to Lynn who shared her tips and knowledge on how to make delicious  wonderful breads. Now don't get intimidated by the thought of making your own bread because the whole baking process can actually be quite enjoyable- I certainly enjoyed the result!

Kneaded dough has already doubled its size.  

 Flour and yeast

Roll out the dough and sprinkle some Italian dried herbs, garlic, olives, sundried tomatoes and parmesan.

Cut into six even strips and layer on top of each other. Cut them again into six equal stacks.

Transfer in lightly greased loaf pan. Cover and leave to rise again.

Lynn made this batch earlier. It has now doubled in size and ready to be baked. 

Do you love the aroma of bread baking in the oven? Hmmm... love the smell of it.

I love the wonderful rustic look on this bread tasted so delicious too.

You can also make some cinnamon rolls.
They're easy to make and great for entertaining.

Recipe for Pull-Apart Bread by Lynn Jones

3 1/2 cups bread flour
1 tbsp sugar
1 1/2 tsp salt
2 1/4 tsp yeast
2 tbsp olive oil
1/4 cup milk
1 cup water

Addtional ingredients depending on what bread you are making.

For Savoury Bread:
4 tbsp unsalted soft butter

1 tbsp mixed Italian herbs
4-6 garlic cloves (optional)
1/2 cup parmesan cheese
1/2 cup pitted black Kalamata olives or green olives, chopped
1/2 cup sundried tomatoes, chopped

For Sweet Bread:
Increase sugar in bread to 1/4 cup
2 tsp mixed spice
4 tbsp unsalted soft butter
1/4 cup brown sugar
1 tbsp cinnamon
1/2 cup sultanas or raisins

* Place flour in a large mixing bowl, make a well in the centre. On one side of the well place the sugar and salt, on the other side place the yeast. 
* In a jug mix milk, water and oil, pour into the well and mix with a knife to bring it all together. You then need to use your hands so you gather up all the dry ingredients. Knead until it becomes a soft ball. 
* Pour a small amount of oil on your work surface. Knead the dough for 10-15 mins until the it becomes very stretchy.
* Pour a little oil into the bowl and place the kneaded dough back into the bowl, cover with cling wrap or a tea towel and place in a warm spot and leave to rise until doubled in size. This will take at least 1.5 hours or longer depending on the temperature.
* You then need to punch down your dough. Sprinkle a bit of flour on your work top and roll it out dough to a 30cm x 50cm rectangle. Spread with 3 tbsp of soft butter. Sprinkle a bit more Italian herbs with you want. Then sprinkle garlic, olives, sundried tomatoes and parmesan evenly over the dough.
* Cut into six even strips and layer on top of each other. Cut this into six eaqual stacks. Transfer into a lightly greased 25cm loaf pan. Cover once more with cling wrap and leave to rise again for another hour or until double in size again.
* Pre-heat oven to 180C. Before putting in the oven melt the last tablespoon of butter and drizzle this over the dough. Place a tray on the lower shelf of the oevn with a cup of water, this will help create a nice crust on your bread.  Bake for 40 mins. Cover with foil if your loaf is browning too much. 

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