Countdown to Freedom

Tilly_MFW_in_6_YRS

Morning, I so didn't expect to be awake this early on a Saturday, so looks like early dog walky/run is on the cards.

Freezer sorted, listed and rearranged. Latest menu plans have meant using up a fair bit of stuff which means I have two empty drawers now. Excellent, this means I can look for bargainous shopping again . We had been at the point where nothing would fit so that's good news. DH and I are making some bread rolls today - they are gorgeous, quick and I freeze in 2s. Kids bring a pack out each might from the freezer and they have HM rolls for school lunches. Mmmmmm. I have a few olives to use up and red peper in oil, so may use those up in a focaccia type recipe. Plus I am going to slow roast some garlic for DH to make garlic bread. This is a flattish loaf and you pop the garlic in a line down the middle, then roll the dough over and flatten, fantastic recipe. Not like a shop bought garlic bread, this is a proper bread recipe but with the gorgeousness of roasted garlic - great with cold meats and salads. Goodness I'm making myself hungry.

Off now, have a good day, Tilly x

ammonite

Rolls sounds delicious Tilly! Not sure what happened to my rocket It looked perfect and tasted grassy! boo!

Tilly_MFW_in_6_YRS

Hi Ammonite,I am sowing seeds this afternoon and will double check the type I use

Tilly x

Tilly_MFW_in_6_YRS

Feeling on top of the world, had a 5 mile walk with the four legged creatures and it was FAB. No rain, blue ish sky and dogs had a great time. The recent rain is wrecking the garden and we need to do a bit of a spring clean out there.

Looking forward to bread making :T:T
Tiily x

Tilly_MFW_in_6_YRS

Trying to stir myself from a Come Dine with Me catch up - have to make the dinner and having had a glass of wine, I can't be asked to move.

Will have to give myself a kick up the butt :eek:

Tilly x

Tilly_MFW_in_6_YRS

Hi, will load the recipe up after dinner. Dinner is cooking, smoked salmon quiche, salad made and bread rolls to be warmed up as the quiche comes out. Mmmmmmmmm

Just watching The Voice :):)

Tilly x

Tilly_MFW_in_6_YRS

Hi, bread recipe - we make 1 x 2lb loaf, 1 x freeform loaf, and 6-10 rolls depending upon the size you like.

We tend to roast the garlic the day before slowly, More MsE if you can do it when cooking something else, but cook it slowly - I roast in foil normally

1 kg strong bread flour
550ml water
20g fresh yeast or 14g (2x7g) dried yeast, mixed with a little sugar and warm water
15g salt
A bowl of salted water
Extra flour for dusting

Throw flour, water, yeast, salt into food mixer. Using the dough hook leave running on slow until the dough forms, then leave mixing for about 5 mins, but not over that.

Leave in the mixer bowl, cover with a damp cloth and leave for an hour in a warm, but not hot place.

After the hour, punch the dough whilst in the bowl, do it a few times to knock the air out.

Put the dough on to a floured board, chop into 3 pieces, we shape one to fit a loaf tin. We stretch the dough until it is wider than the bread tin, then squeeze the garlic out of the skin and lay it in a line down what would be the length of the tin. Fold the bread over to seal in the garlic, then smooth the join and make sure the join underneath.

Then make the free form loaf, again joins underneath. We tend to make them oval and longish to fit the baking tray, then divide the last piece of dough into roll size chunks, smooth and any seams or messy bits, smooth and pull underneath.

Put the free form bread and rolls an oiled and floured tray. Brush with salted water.

Make sure you have preheated the oven to 220C, put the bread in for 8-10 mins, then open the door to let the heat escape and then turn down to 190C for 30 mins for the loaves, but check on the rolls after 10 - hollow sound when tapped on the bottom and they are cooked. Check bread in the same way, to see if its cooked.

Leave to cool on a wire rack.

This is a Paul Merrett recipe from Economy Gastronomy which we have played about with and it is very reliable.

We also tend to throw dried oregano, or roasted tomatoes (roasted until fairly dryish not still wet), or lightly fried chorizo etc in.

Definitely experiment as this is a great dough to work with and carries the flavours very well.

Good luck, Tilly x

P.S. if you don't have a food mixer, it can easily be made by hand, just takes a bit of manual effort on the kneading.

MoneyMission

:wave: Hi Tilly. Just thought I'd pop in to say I'm loving the thread. We too have a gigantical (its a real word in this house!) mortgage @ £303,000 :eek:, but also quite a bit of equity (about 53%) and would love to start tackling this seriously. Saving up for a car at the moment (reckon its going to take 23 more months) and then I can start a attacking the mortgage with gusto! Love your foodie moments too. Always make me hungry.

brizzledfw

Hi Tilly

Just popping by..must have been that latest bread recipe that was the drawing me in..had some great foccacia with sea salt and rosemary on it the other day..yum...I generally use a breadmaker but its playing up at the mo so need to see if its the OOD yeast thats the problem (I hate throwing food away!) or whether its the machine itself!

I've just read your comment about a fear of being smug...I think you need to put into context. I think its more about control and being able to provide for your family...I also recognise some quality project manager traits!!!! (Never a bad thing for anyone...I value good PMs!!;)) So its all good and in fact inspirational! Thats why we all drop in:)

Hav ea great weekend.

PS MoneyMission thats a stonking mortgage..(and who I am to talk:rotfl:) but just think how good you'll feel when you pay it down!!:)

brizzledfw

PS if you grow rocket again it makes a nice pesto and I think you can use the older stuff too if its bolted/not young enough for salad