Welcome to week 3 of the Great Bloggers Bake Off which goes hand in hand with week 3 of the GBBO where the theme this week is BREAD. The categories as per the show are:
Signature Bake – Rye Rolls
Technical Bake – Ciabatta Loaves
Showstopper – Filled/Stuffed Centrepiece Loaves
You are welcome to make any of the types of bread featured on the show tonight, as per the exact recipes or you can create your own. I will also accept a bread recipe post that is not featured on the GBBO, as long as it contains yeast, and is made from scratch, then that is acceptable.
Last year was the first time I had ever made my own bread while I was participating in the bake along, and I have to be honest I was quite nervous as I thought it would ne hard. It turned out that it was nothing of the sort, and I actually found it very satisfying seeing my own home baked bread come out of the oven. So for any of you who have never baked bread before, please try it because I think once you try it, you will want to to it again and again and maybe even again!
For this week I wanted to try something a little different to a normal loaf of bread, and bearing in mind my fussy eaters at home I did not want to be too adventurous as I did not want my loaf to go to waste (especially as Weight Watchers does not allow for too much bread!). So I thought I would make a pizza filled loaf and I based my recipe on a swiss roll really, except I roilled bread instead of sponge cake! My recipe for the bread is taken from one I found on the BBC Good Food website , which makes a lovely loaf in its own right, which I then adapted to make my Pizza Stuffed Bread.
- 500g strong white flour, plus extra for dusting
- 7g sachet fast-action dried yeast
- 1 tsp salt
- 1 tbsp runny honey
- 1 tsp dried basil
- up to 350ml lukewarm water
- a littleoil for greasing
- a tomato sauce for the base - I just used tomato puree mixed with some garlic puree and some basil
- grated cheese - approx 50g
- 1 packet of ham approx 120g
- 1 beaten egg (egg wash)
- *Make the dough* (I used my Kenwood Mixer)
- Place the flour, basil, yeast, honey and salt into a large bowl of a stand alone mixer
- Make a well in the middle and pour in the water.
- Using the dough hook, switch the mixer on low to start with (to avoid flour flying everywhere) and then aftr about 1 minute, increase the speed to medium and knead the dough for at least 10 mins until smooth and elastic.
- Then place the dough in a clean oiled bowl, cover with a damp tea towell, cling film, or like me, a carrier bag, and leave to rise until doubled in size. I foudn this took about an hour
- Once risen, gently knock back the dough by tipping it back onto a floured surface and push the air out.
- Then roll the dough out in to an oblong approx 40 x 25 cm which is not too thin or too thick
- Spread the tomato sauce over the base, scatter the ham and then the cheese
- Carefully, tuck in the smaller sides, and then roll into a long sausage shape ensuring that the fold is at the bottom.
- Line a baking tray with greaseproof paper and place the loaf on to it, cover with a bag and leave to proof for 30 minutes
- Pre heat the oven to 200oC / 180oC (fan)
- Then brush the loaf with the beaten egg and place in the oven for 30 minutes until golden brown and puffed up
- Leave to cool before slicing to serve.
This loaf was lovely and really easy to make and I have aleady been asked if I can make a breakfast stuffed bread next time! It was still ok served the next day, slightly warmed through. It made a nice change from regular pizza and I think a loaf like this would be perfect to take on a picnic.
So now over to you, on your marks get set……….BAKE!!!!!!!!
** A reminder of the Great Bloggers Bake Off 2014 rules**
So if you would like to join in this year or you are back again for some more baking fun, then here is what it entails:
**the Wednesday night following each episode of the GBBO a linky will open, and you need to bake a recipe inspired by one which was featured in the show. It can be an exact copy, one you have created yourself or a mix! As long as it can be connected to the themes used in that episode it can be linked up.
**the linky will remain open until the following Monday at 12pm. I will NOT accept any late entries this year unlike I did last year, simply because I am giving you an extra 12 hours!!!
** all entries must carry the Great Bloggers Bake Off badge if possible please and a link to my blog
**when you tweet your bake off recipe, please @JennyPaulin with the #greatbloggersbakeoff2014 hashtag and I will RT for you and add it to the pinboard.
**each week a blogger or bloggers will be selected as a Star Baker and will recieve a special badge to wear with pride on their blog.
**the next linky will open the following Wednesday as before but obviously with a new theme based on that evenings episode.
**the recipe linked up must not be one already posted on your blog – this is a bake along
This is not a serious linky at all (unless you make it so of course!). It is just for fun and any blogger is welcome to enter whatever their baking skills are and don’t be afraid to link up any disasters – credit will be given for effort too!
Regular Great Bloggers who bake will recall that last year there was a prize draw for the finale of the GBBO – well I am very much working on doing the same again this year, and I can confirm that I am able to offer a bakeware pack from Viners worth £30
and hopefully some more prizes will be available as the bake along continues 🙂
See you next week for the round up xx