Saturday, October 26, 2013

200 Odd Years And Still Pinching Bread......

I often wonder, if only my ancestors had not have stolen that loaf of bread would I be firm favourite for star baker in the Great Irish Bake Off, either that or have represented Ireland at Eurovision more often than Jedward.

The Irish version of the show is the latest dealer to supply me with my fix of signature bakes, showstoppers and technical challenges, I cant get enough!

It has become such an addiction I find myself yelling at the tv "put a tray on your pastry when cooking mille feuille" or "don't grease the tin, it won't rise!"

The technical challenge in episode 3 was a visually amazing party loaf covered in a kaleidoscope of different toppings.....I had to make it.

It is most likely due to bread stealing convict roots etched into my DNA that I then had to make the recipe my own. Is it theft or an homage?? 

In the original recipe (which is brilliant don't get me wrong) butter is rubbed through the flour, I have tweaked this by using light flavoured olive oil as part of the liquid. I like the soft texture that this adds and found it stays fresher for longer.

Perhaps I should pack my backs and try my luck in the mother land for season 2??

Fig, pistachio, and sesame loaf
  • 550g strong flour
  • 170g dried figs chopped
  • 80g pistachios (rolling pinned see photo)
  • 14g dried yeast
  • 25g sugar
  • 15g salt
  • 1 egg
  • 220ml tepid water
  • 60ml olive oil
  • 1 egg beaten
  • Black sesame seeds (about 1/4 cup)
  • Sesame seeds (about 1/4 cup)
  • Combine all dry and wet ingredients together and knead till elastic
  • Kneading by hand will take about 10-15 mins or 5 mins using a dough hook
  • Cover with plastic wrap in an oiled bowl and let prove for about 1 hour till double in size
  • Weigh the dough and divide by 19 (sorry maths I know, it should work out to around 62g each)
  • Divide the dough into even portions
  • Roll into balls, the best way is on the bench under a cupped hand (it is a great triceps workout, after the 19th you'll feel it)
  • Lightly oil a 25cm round spring form cake tin
  • In 3 separate bowls place the beaten egg, sesame seeds and black sesame seeds.
  • Dip the top of a ball into the egg mix and then into one of the seeds
  • Place into the cake tin, arranging in any design you like
  • Repeat with 18 remaining balls, giving them enough room to expand
  • Cover with a shopping bag and let prove for 1 hour
  • Bake in a 180°C oven for 25 minutes
  • Serve warm with butter or the next day it is a delicious breakfast with coffee.

Roll over the pistachios to slightly crush, they should still be pieces rather than ground nuts
If I had a $1 for every picture of dough I have.........
Weighing your balls will get the best end result

It's not very sustainable, but it stops the loaf drying excuse!

A plain version, no additions other than a light brush of oil before baking

1 comment:

  1. G'day and wow! How impressive and looks like it took a long time to create, true!
    Love your photo and your post now inspires me to do! Thank you!
    Cheers! Joanne