Here’s a not-so-plain white loaf.
I made a dough as if a cottage or maybe a coburg was intended. A beaten egg was brushed over to hold a sprinkling of poppy and sesame seeds.
But before a final making-ready-for-the-oven prove, out came the kitchen scissors. Snip-snip-snip-snip-snip, and a star was born with five more to follow.
This is my take on what is known as a ‘porcupine’ or ‘rumpy’ loaf, where similar blade or scissor action is called for.
Soft but not simple.
I’ve followed Dan Lepard’s method here. This firstly calls for a yeast sponge which unusually includes a little cornflour with the strong white bread flour, easy-blend yeast and water. After two and a half hours, a majestic bubbly mass is revealed in the covered bowl. This is then combined with a mixture of water, milk and melted butter. Then more flour, cornflour, salt and sugar is introduced. A soft dough is formed. Then, rather than the customary ten minute workout of continuous kneading, there are just three short ten second kneads spread over a thirty minute period. At long last, after final forty-five minute prove of the flour-dusted spheres, and twenty-five minutes in a very hot oven, Dan’s your uncle.
Plain flour, a pinch of salt, a little melted butter and a smattering of fennel seeds has gone into the carefully folded and pinched pastry for these Samosas which have then gone into the hot oil for deep frying.
The left over vegetable curry from yesterday has provided the filling for today.
With an autumnal chill in the air, the parsnips are ready for pulling at the allotment. And when it comes to bread rolls for the table, that means pulling the dough into shapes to suit the soup.
The wild blackberries are starting to fizzle out in the hedgerow as autumn deepens. But I managed to muster about a pound to add to a similar weight of apple.
This is a double crust pie, sweet shortcrust pastry below as well as above the fruit. I’m pretty pleased with the sweet triple berry adornment too.
Like every year, the allotment has provided an abundance of baby marrows tipped with their striking yellow edible flowers. I’m not complaining because I love the this beautifully moist cake.
Moist on the inside, slightly crusty on the outside, the crustiness remaining while allowing a sugary lemon drizzle to seep through.
A healthy no-butter-but-vegetable-oil-instead cake. Home grown courgettes provide moistness to the zesty lemon-drizzled sponge.