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Bloomer Bread

I tried this recipe thanks to Home Made With Mess (click the link to go straight to original)

I read this recipe and just had to try it, of course with all the twists and changes that occur when you are rummaging through your refrigerator and need to make something ‘right now’ without all the proper ingredients.

Here is the original recipe with my notes alongside.

Brie, Bacon and Red Onion Bloomer Bread (mine ended up as provolone cheese, sun dried tomato and roasted capsicum bread)

500ml strong white bread flour
10g salt
7g fast action yeast
40ml olive oil
320ml cold water
2 red onions – sliced (couple of Tbls sun dried tomatoes)
4 rashes bacon – chopped (2 roasted capsicums/peppers diced)
1 tbsp olive oil
200g brie – skin removed and chopped (I used provolone cheese)

Place the flour in a bowl and put the salt in one side and the yeast in the other
Pour the oil into the centre of the flour, along with 240ml of the water
Bring the dough together with your fingertips – you may need to add more water as you go along.
You want to bring the dough together so that it is sticky but not really wet.
Once your have brought all the dough together and cleaned the sides of flour then tip the dough onto
an oiled worktop and start to knead.
Knead the dough for 5-10 minutes until it is smooth and elastic
Lightly oil a clean bowl, put the dough in it, cover and leave somewhere warm to rise. You want it to
triple in size so will take at least an hour and a half
While the dough is rising you can make your filling

Heat the oil in a frying pan and gently fry the onions for 5 minutes to soften
Add the bacon and fry off until cooked and slightly crispy
Grease and line a 20cm taken tin or high sided roasting tin
Ones the dough has risen, remove from the bowl and knock back to get the air out of it.
Knead again for a few minutes to get it back to the smooth elastic consistency you had initially
Divide the dough into three and stretch out so that it will fit the bottom of your prepared tin
Place one of the dough sheets on the bottom and top with half the bacon and half the cheese chunks
Lay another sheet of dough on top and then top with the remaining bacon mix and the brie
Top with the final layer of bread and tuck the sides in
Dust with flour and then place in a large clean plastic bag and leave to rise for an hour
Preheat the oven to 220’C and bake the bread for half an hour
Remove from the oven and leave to cool slightly before removing from the tin and setting to cool
completely on a wire rack.
Slice up and enjoy with a thick spread of butter or cream cheese

We ate this hot with no spread straight from the oven. What was left over I had cold slathered in cream cheese over the next few days.
I will certainly do this again and change up the stuffing’s time and time again I am sure.

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