Savoury Baguette

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Basically, it’s my own version of the “sacred BLT” (without the L and I fear spinach wouldn’t do….), perfect for lunch when I have time to prepare a dough and bake it! With or without cheese, it always goes in one sitting!

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No cheese and wholewheat

Baguette dough, medium size:

I did mine in my bread machine, dough setting, mine is liquid in first:

  • 315ml water
  • Sprinkle over 450g bread flour, covering all the liquid (white or wholewheat as preferred)
  • Add in separate corners: 1½tsp salt and 1½ tsp easy-blend dried yeast

Once cycle over, I knocked it back gently onto a floured surface, shaped it into a ball and rolled it out into a rectangular baking tray directly because once filled, it is very difficult to move!

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Filling:

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During the dough cycle, get your ingredients ready, chopped, and part cook the bacon

Staring at the bottom, lengthways, sprinkle your first ingredient and roll

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and so on, rolling up after each addition

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Different bread, white, with cherry tomatoes from the garden and grated mozzarella

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whichever way you prefer, but if using cheese, make it last to seal the dough

Seal and cover with lightly greased cling film, and leave for 30 to 45mn in a warm place

Bake

  • Preheat oven to 230°C/ 210°fan/ Gas 8
  • Slash the top of your bread several times with a knife
  • Place at the top of the oven , spray the inside of the oven with water and bake for 20 to 25mn, or until golden
  • Transfer to a wire rack to cool for a good 10 to 15mn before slicing
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Pizza with a Twist

You could be forgiven for thinking that I must feed my children solely with cakes or cookies but it isn’t so!  I do like cooking in general but it would have to be an unusual savoury recipe for me to want to share here…. as it was at the week-end! Not the recipe itself: a pizza! but with a twist…. Camera was at the ready! I was inspired by a video seen on line, brioche and Nutella of all things and I actually decided to go savoury on this one! Wonders never cease!

pizza with a twist

Pizza dough:

I won’t bore you with the details, I did mine in my bread machine, dough setting, mine is liquid in first:

  • 420ml water + 45ml or 3 tbsp olive oil
  • Sprinkle over 675g bread flour, covering all the liquid
  • Add in separate corners: 3tsp salt, 1½ tsp sugar and 1½ tsp easy-blend dried yeast

Once cycle over, I knocked it back gently onto a floured surface:

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I divided the dough in 4 rolls, working one at a time, covering the others aside.

Base: the first one, I rolled wide enough to cover my pizza stone, onto a baking sheet, checking the size before warming the stone up in the oven, preheating at 220°/ 200°fan

dough1

Cover in your preferred pizza tomato sauce:

base

Second Roll: try and roll it to the same size so it covers your base:

dough2

My boys wanted bacon bits and I used shop-bought grated mozzarella as a middle layer:

middle

Third Roll: same again, cover on top and S’more cheese, it is a pizza after all!

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Fourth Roll: Roll and cover your last layer. Now the fun begins!

  • Place a glass upside down in the middle of your pizza and cut 4 quarters

quarters and cut each quarter into 4 slices (tip: use scissors!)

  • Take 2 slices in each hand and twist twice, going opposite way ( right hand goes right and left hand goes left)

twists tuck the 2 ends together

  • Do the same all around your glass

rose and it should look like this!

  • More grated cheese: I keep telling you, it is a pizza!

smore cheese I took my hot stone out of the oven and just slid the baking sheet on top. Bake in the oven for 30 to 35mn, turning it round 2 or 3 times, until cooked as a pizza should be!

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Just perfect, it fed all of us (4) with one “petal” spare…. I know what I’m having for lunch! :dinner: