So
what a mix of favours! I'm not a big cheese fan so I have to say, I
have no idea what Gorgonzola was! The epic search through Tesco's to
try and find it when it happened to be in front of me the whole time.
For other non cheese eaters, Gorgonzola is basically the Italian's
version of Stilton.
Again,
this was such a fun bread to bake! It was very similar to the
Breakfast Rolls, just different ingredients obviously!
It
begins the usual way with mixing all the ingredients by hand until it
has formed into a rough dough – I have to say I think mine needed a
little more water in it but I was too scared in case it became soggy!
Then
comes my favourite part (sigh) the kneading process! It says you can
do it for 5-10 minutes but there is no getting out of it, you have to
do a solid 10 minutes and that's that! There is no running from it, a
full 10 minutes! And of course, leave to rise. This one I left for
just over 2 hours I believe!
I
really liked the technique of the past 2 recipes so far, I find that
it makes my bread a lot more fluffy and bakery like! When you take
the dough out of the bowl, you roll it with a rolling pin, so no
knocking the air out if with your hands as the rolling pin will
pretty much do this and it works a lot better for me. I'm not sure if
that means I haven't been knocking out the air good enough in my
previous attempts but I will have to wait for the next hand knocking
one!
Once
you get the dough into a rectangle shape (or kinda rectangle like
mine!) you need crumble the cheese and place all over the bread, same
with the crushed walnuts!
The
next part is fun, rolling it all up into a sausage, you worry that
the nuts are going to break through but they won't! Trust in your
dough! When cutting the sausage shape into 2cm pieces, I cut the
first one and then measure it up by that. The bits of dough that were
right at the end were odd shapes though due to my poorly shaped
rectangle.
Then
place on a baking tray and leave for 30 minutes, another thing that I
like about these rolls recipes, you don't have to leave them to prove
for hours! And then just before putting them in the oven, get your
peeled pear pieces and stick them on top, pushing them into the
dough.
After
this, bake them for 15-20 minutes and smell the lovely scent of
bread, cheese, walnuts and pears baking across the house! It smelt
amazing!
Reviews?
But did they taste amazing? My Dad had one which I was worried about
as he is allergic to this type of cheese but he wanted one! He liked
them and luckily, no allergic reaction! My mum tried one too and both
plates were cleared! AJ is having some tomorrow and being giving out
to various people too, wonder what they will think!
Next
weekend I'm going on a bread course for day, very excited! I hope all
this practice makes me look good but I doubt it!
94
Recipes to go by the way, not bad! But as the book goes on, the bakes
take longer, the thought of Sourdough and pastries scare me!
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