Rolls and focaccia
As mentioned in my previous post on this subject, one of the things I miss about Ballymaloe is making bread each day. I can’t wait to go home and start baking. Unfortunately, the kitchens at university are not suitable. We normally have to “sterilise” the work surfaces before we start cooking. I mean honestly, how do people splash ready-meal curry half way up the walls and on the counters when all they’re doing is putting it in the microwave and then onto a plate?! There is also a thief in our midst as much of our kitchen equipment has gone missing. If I see anyone with my bowl and plate, Elizabeth’s cutlery, Charlotte’s grater and Anneka’s frying pan, I shall be having words!
Anyway, I’ll end my rant there. To make the rolls into the ring shape, I divided the dough equally and rolled them into balls. I then arranged them in a circle leaving space in between and let them prove (for the second time if using fresh yeast.) The dough will expand and the separate rolls will join up. Before putting them in the oven, I egg washed them and sprinkled seeds on top. As they’re joined up, it keeps the individual rolls fresher for longer. The recipe for the white yeast dough is in Darina Allen’s Ballymaloe Cookery Course, the butter and milk dough is also worth a try.
[...] Yet more Ballymaloe bread. [...]