It’s that time of the week again when we have all sat and drooled over the amazing creations the contestants on the Great British Bake Off have produced … and then we all try to recreate some amazingly fabulous creations … well , we all dream of being able to … !! It’s also that time of the week again when the Great Bloggers Bake Off gets ready , set … BAKE !!!!!
This weeks theme was BREAD .. My nemesis !!! I very rarely make bread .. and on even rarer occasions make good bread .. So I entered this weeks challenge with trepidation … I could choose from 3 areas :
As a self confessed bread novice .. I decided I had no chance of making a “snappy” breadstick …. I don’t own a griddle/hotplate so muffins were out ( and to be fair they frightened me a little) .. so the showstopper it was !!! On the show they had amazing creations .. peacocks and an octopus … flavoured breads and plaits of impressive proportions …. Now my showstopper isn’t quite as elaborate but nevertheless a challenge for me … and so is born …
Sundried Tomato , Feta Cheese & Basil Fougasse
450 g strong white bread flour
1 tsp salt
1 1/2 tsp fast action dried yeast
6 tbsp Olive oil
300ml hand hot water
100g feta cheese , cubed
50g sundried tomatoes chopped and blotted (on kitchen paper to remove some not all of the oil)
Handful of fresh basil , chopped finely
Put all the flour , salt & yeast in a big mixing bowl and add 4 tbsp of the olive oil and the water . Mix by hand until you have a soft dough ( By soft I mean quite sticky ) .
Turn out onto an unfloured surface and knead for 8-10 mins ( this seems impossible to begin with as its so sticky .. but stick with it !!)Add in the feta , tomatoes & basil and knead for another 2-3 minutes until all combined well. Now place in a clean oiled bowl and leave covered in a warm place until it’s doubled in size ( approx 30 mins).
Grease 2 baking sheets and dust with a little flour.
Knock back the dough and divide into 4 equal pieces . On a lightly floured surface pat each portion into an oval shape ( about 8 inches long & 5 inches wide).
Make 2 short cuts down the centre of each oval , leaving a space in between. Now make 3-4 diagonal cuts on each side to give a leaf effect ( to be honest I forgot to do this bit !!) Now flour your finger ( you heard …!) and run it around each cut to enhance the slit & ensure the bread doesn’t close up when proved.
Pop the 4 fougasse on the prepared trays and leave in a warm place to prove for just 30 minutes.
Preheat the oven to 220 degrees!!
Drizzle with the remaining oil and bake for 15-20 minutes until golden . Transfer to a wire rack and cool !!
Now eat ! I think this bread would go well with a nice crisp salad and lots of cold meats , cheese and pickles !! And a blummin big glass of chilled pinot grigio ….. BLISS x
Fancy joining in with The Great Bloggers Bake Off ??? Head on over and visit Helen Hollywood at http://www.thecrazykitchen.co.uk/p/the-great-bloggers-bake-off.html and/or Jenny Berry at http://www.mummymishaps.co.uk/category/gbbo