Soldato
- Joined
- 22 Sep 2008
- Posts
- 10,120
- Location
- Burscough
Many years ago (well, 2 years ago), I attempted to make a French stick. I failed miserably, dough didn't rise as I expected it to and it was a total stodgy failure. But this weekend, I have decided to turn the tables once and for all and make some bread!
I could have just made a bog standard loaf or som white bread cakes/barms/buns/baps/rolls, but no, I have decided to chance my arm a little bit and I have attempted to make:
* FOCACCIA FARCITA *
- a filled Italian Hearth Bread
Picture from the recipe book of what it is supposed to look like:
I have also added the photo of the recipe, hopefully it can be made out ok, in case anybody wishes to try it:
and
* CHALLAH *
- Jewish Sabbath Bread
Picture from the recipe book of what it is supposed to look like:
I have also added the photo of the recipe, hopefully it can be made out ok, in case anybody wishes to try it:
Focaccia Farcita Ingredients:
Cheeses:
The Gorgonzola was devine, by the way.
It was fairly easy to make but it was VERY sticky to knead and I had to add a fair bit of flour to the surface to ease it a little bit. The resultant dough was a very stretchy, elastic in texture and I left it to rise for 2 hours.
Before it goes into the oven:
And after the oven:
And for the Challah:
Before it went in the oven:
After the oven:
Both very good and I now have an invigourated confidence when it comes to making my own bread and I hope it inspires others!
Thanks for reading!
I could have just made a bog standard loaf or som white bread cakes/barms/buns/baps/rolls, but no, I have decided to chance my arm a little bit and I have attempted to make:
* FOCACCIA FARCITA *
- a filled Italian Hearth Bread
Picture from the recipe book of what it is supposed to look like:
I have also added the photo of the recipe, hopefully it can be made out ok, in case anybody wishes to try it:
and
* CHALLAH *
- Jewish Sabbath Bread
Picture from the recipe book of what it is supposed to look like:
I have also added the photo of the recipe, hopefully it can be made out ok, in case anybody wishes to try it:
Focaccia Farcita Ingredients:
Cheeses:
The Gorgonzola was devine, by the way.
It was fairly easy to make but it was VERY sticky to knead and I had to add a fair bit of flour to the surface to ease it a little bit. The resultant dough was a very stretchy, elastic in texture and I left it to rise for 2 hours.
Before it goes into the oven:
And after the oven:
And for the Challah:
Before it went in the oven:
After the oven:
Both very good and I now have an invigourated confidence when it comes to making my own bread and I hope it inspires others!
Thanks for reading!
I'm sure I could substitute something else in, though.
