Christmas shapes, mainly with mincemeat.
Here’s my basic sweet dough recipe for the mincemeat filled breads:
- Measure the water and stir in the fresh yeast. Place the flour, sugar and mixed spice into a mixing bowl, pour in the yeast liquid, then add the olive oil if using.
- Have a little water to hand to add if necessary, remember, it is better for your dough to be wetter (slack) rather than drier (tight). Begin to mix by stirring the ingredients together with a knife, cutting through the dough as it forms. When it gets too stiff for the knife, use your hand to squeeze the mixture together. As it forms into a solid mass, keep turning it over and pressing it down to pick up the flour at the bottom of the bowl – but make sure it stays soft. Don’t be afraid to add more water to keep it soft! When all the flour has been mixed in, wipe the bowl around with the dough, turn it out onto the worktop and begin to knead.
- Knead by flattening the dough out, folding it over and flattening it again. Knead until the dough becomes smooth – and then stop before you get fed up!
Snowballs. Exactly the same as snowmen - place one circle of dough on the baking sheet, place a teaspoon of mincemeat in the middle, then cover with another circle of dough.
Reindeer poo. Any leftover bit of dough can be turned into reindeer poo. Divide the dough into four and shape into small balls. Place three on the baking sheet, huddled together, then place the last one on top. When these are baked they can be covered in melted chocolate. When the chocolate is cold, you can sprinkle these with a little icing sugar to represent snow.
- When your bread is shaped, leave to prove until the dough has become puffy.
- Bake at 220C, 425F or gas mark 7 for between 10-15 minutes. Look for some shade of brown underneath. Place on a cooling rack. When cool, add the finishing touches.
|And this batch was made with one of my students with learning disabilities. They're all filled with mincemeat - except for the reindeer poo, which is simply 4 small balls of sweetened bread dough covered with melted chocolate.|
Here's a few pics:
|These were made in one of my sessions by a couple of homeless guys...|
|Chelsea buns and a couple of doughnuts|
|Swedish tea ring and doughnuts|
|Mincemeat tart, apfel kuchen (German apple cake) and bialys|
Each of these batches of bread is made using 160g of flour to 100g of water - so they're not very big. Just goes to show that in breadmaking, a little goes a long way!
Thursday 24th March 2011
The pineapple and mincemeat loaf was just a simple spicy fruit dough, rolled out and covered with mincemeat - then turned over on top of the slices of pineapple which were placed on the baking paper.
|Pineapple and mincemeat upside-down loaf|
Thursday 26th April 2012
|At the back there are several of Adrian's jam pasties, since we'd run out of mincemeat.|