That's more like it

My last batch of bread dough was very tasty, but it just wouldn't rise as much as I wanted. Something had to be done....

I perused and planned, made my dough and added an extra 25 grammes of flour as I felt every dough so far has been too wet, even for this no knead high moisture technique.

After a few days lounging in the fridge, the dough was beautifully chilled when I finally had time to play.  I formed it into a plait and let it rise as per the recipe,

 gave it an egg wash and then into the oven.

The smell as it baked was amazing and the end result -a beautiful looking chollah. 

The whole family was tortured by the wait until it cooled, but oh my life, it was worth the impulse control.  I've always loved this type of bread, but my bake was magnificent both with and without butter.  My teen son very seriously informed me that it is the best bread he's EVER eaten.  Thank goodness I froze the other half of the dough for a future treat

You can't win them all

My bread book is very insistent that unbleached plain flour (not bread, just plain old plain flour) is used.  I wasn't sure whether my wonderful el cheapo Aldi floor was unbleached, so I bought some organic flour from the health food shop.  Twice the price for half as much and the results today have been, quite frankly, disappointing.  I've made two loaves that even though they were baked in a tin, look more like ciabatta (still taste great though) and have had a disastrous attempt at pitta breads.

I'm going back to Aldi tomorrow, especially as I've since found out that all UK sold flour is unbleached

Comfort food

Comfort food is different to comfort eating.  It's not about putting a wrong right, rather it's about feeling cosy.  Recently we had a dark, miserable rainy day so, being in the mood for gentle indulgence, we sat down to the most delicious corned beef and potato pie with beans and fruity sauce.

We've been watching The Great British Bake Off and my pie might not have won their accolades, but boy it tasted great and the pastry was short, crumbly and a total delight.  My family had always told me that they didn't like pies, but this converted them to the point where they were flinging pie ideas at me left right and centre. 

Since then I've also made a minced beef and onion pie and I've even bought new pie dishes to bake them in.  Next on the list is chicken pie and then of course there are all the fruit pies......  If anyone has ideas for fillings for savoury or sweet, I'd love to hear them.   Looks like this autumn/winter could be pietastic!