Eric made these Chelsea buns at Longrun House, Taunton, where I run a weekly session:
We made the buns by rolling out the dough, spreading garlic paste over it, followed by chopped peppers. The dough was then rolled up and cut into buns.
The other two loaves, made by Vicky and Adrian, were layered with the same filling, then one was given the focaccia treatment, the other was done in the style of a fougasse.
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| Garlic paste and roasted red pepper breads |
The other two loaves, made by Vicky and Adrian, were layered with the same filling, then one was given the focaccia treatment, the other was done in the style of a fougasse.
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