Friday, 14 September 2012
I though it would take a while for me to update my blog, but I am glad I am able to do it much sooner. You see, I wasn't in the best mood to blog about anything, and had even harboured thoughts of giving it up altogether.
Thanks to these simple and tasty bacon and olive bread buns, I knew, I just need a good recipe ('good' here refers to simple and fuss free) to keep me going...to get me tuned on to the 'I must certainly share this recipe on my blog' mode.
Just like someone who left a comment on my blog, I didn't make these bread rolls all by myself. Yes, I relied on a bread machine to knead the dough. Other than that, everything was DIY, with my own pair of hands. The person's comment, at least as I have interpreted it, suggested that I got someone else to make the bread buns I posted sometime back. It was too good to be true, as the recipe I posted didn't work for this person at all. The other couple of 'accusations' that came with the comment certainly dampened my spirit. I started wondering whether what I have been doing all these while is really worth the effort? I know I should just ignore the comment, but I just didn't feel good.
Luckily, I bought a new book recently, it was on huge discount, and there are many recipes which I couldn't wait to try. I decided on these simple bread rolls to kick off the list. They are made with a straight dough method, no starter or water roux to complicate matters. I thought it would yield bread rolls with a hard crust, but I was wrong. They are soft dinner rolls instead. The buns are still soft the following day, I warmed them in the oven and slapped some butter over it for breakfast. It tastes equally delicious on its own too. I would add a pinch of mixed herbs the next time I were to make them...and serve them with thick, creamy soup as a light meal :)
最近的天气阴阴沉沉的，心情因为某种因素也灰灰的。莫名其妙被人冠上莫须有的罪名，第一时间就设法澄清。过后又觉得清者自清，况且人家在暗我在明，无需费舌解释， 只会越描越黑。可是自己心里还是放不下，很是纠结。尤其被人质疑我假手于人，真有点哭笑不得。还好买了一本好书，虽是食谱却像coffee table book, 令我爱不释手，翻了又翻。成功试做了这款培根黑橄榄面包，心情也跟着好起来，迫不及待要在这里分享。虽然没有假手于人， 不过还是借用面包机来操刀，帮我揉面团。用直接法做出来的面包还蛮松软的。培根和橄榄有点咸咸的，不过面包本身带点甜味，口感不错。刚出炉的面包配上一点牛油，很香很香。之前阴霾的心情也随着面包香一扫而空。多亏了这款面包，看来我还是会傻傻地继续与读者分享烘焙的喜悦和乐趣。
Bacon Olive Bread
(makes 8 small rolls)
220g bread flour
20g cake flour
15g milk powder
35g caster sugar
25g olive oil
6g instant yeast
70g bacons (about 3 slices)
30g black olives
* Chop bacons into small chunks. Pan fry in a skillet or frying pan until bacons become crispy. Remove from pan and drain any excess oil on paper towels. Set aside to cool. Coarsely chop black olives, set aside (if necessary absorb any excess moisture from the black olives with paper towels).
to knead dough by bread machine:
* Place milk, olive oil, sugar, salt, bread flour, cake flour, milk powder in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Make an indentation on the flour and add in the instant yeast. Select the Dough function of the bread machine and press start. Let the machine knead the dough until the kneading cycle stops after 20mins. Remove dough from the bread pan.
to knead dough by hand:
* Place bread flour, cake flour, milk powder, sugar, salt and instant yeast in a mixing bowl. Whisk the mixture to combine. Make a well in the centre and add in the milk and olive oil. Mix to form a rough dough. Transfer dough to a lightly floured work surface. Knead the dough until it no longer sticks to your hand, becomes smooth and elastic. This should take about 20~30 mins. It helps to have a dough scraper on hand to scape up the dough as you knead since the dough will be quite sticky at first.
* Place dough in a lightly greased mixing bowl, cover with cling wrap or a damp cloth and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk.
* Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Knead in the chopped olives and bacons. Dust the dough with some flour if it feels sticky. Divide the dough into 8 equal portions, about 65g each (or as per original recipe, divide into 6 portions, 80g each ). Roll each dough into smooth rounds. Place dough on a greased (or lined with parchment paper) baking tray. Space doughs two inches apart to allow them to expand. Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 40mins, or until double in size.
* Bake in pre-heated oven at 180 deg C for 15 mins or until golden brown. Remove from oven and transfer to wire track to let cool. Once cool, store immediately in an airtight container.
Recipe source: Happy Baking 星期天的烘焙时光