Wednesday 10th Feb 2016
I'd run out of wholemeal - but, rather than make a loaf as I usually do I thought I'd make a batch of rolls. I wanted some to give to a friend of mine who was always searching out vegan things for me to eat. At the same time, I thought I'd use the sandwich grill idea to make some yeast-risen bread for my lunch.
So I made the dough, kneaded it, and weighed off 200g. This I rolled out to the size of the grill and placed it on there with the heat on - just for a minute to help with the rising. I didn't put the lid down at this stage. I left it for about 30 minutes before putting the grill on to warm up. After a couple of minutes I put the bread in for 4 minutes - and the above pic is the result, half of which I had for lunch. Very acceptable.
The rest of the dough I made into a dozen rolls, placed them on a baking sheet and covered them with an upturned roasting tin. These were to be baked using the undercover, or 'cloche' method.
18th January 2016
|Fruit soda bread|
Switch on the grill.
50g s/r flour
1 teaspoon sugar
1/2 tsp mixed spice
Mix into a dough, turn out on worktop, knead for about 5 seconds, flatten out into a disc about 15cm across, place in grill.
This took about 3-4 minutes. Put timer on for 3 minutes.
After 3 minutes turn over for one further minute.
This method would also work for other flatbreads. I could imagine knocking out 4 naan breads in about 20 minutes, for instance.
Flour - 1.5p
Sugar - 1p?
Spice - 1p?
Sultanas - 8p
Total - say 12p