A mainstay of a good weekend,
feed the hungry workmen
so they will keep working!
For everyone who asked about the recipe,
here it is....
It comes from my favourite bread book,
500gm strong bread flour
350gm(ml) water (I warm it very slightly)
Mix together in a bowl,
it makes a very 'wet' dough.
Once upon a time,
I would kneed the soft and sloppy stuff,
in the strange, stretching way
as instructed by Bertinet.
But now, I just chuck the four ingredients
into the bread maker,
put it on the dough setting
and walk away for just over an hour.
Then when it has risen
and the kitchen is filled with
the heady scent of yeast
and rising dough...
after I have generously
dusted flour on to a grease proof paper....
then tip out a gloopy,
and warm dough.
Then with floury hands (very floury hands)
gently but firmly
spread the dough outwards
to make a roughly rectangular shape.
Open a jar of basil pesto,
Whistle while you grate.... **
Slather the dough with pesto,
Cover 2/3 thirds of the pesto
with the grated cheese.
Re-flour your hands, regularly...
and flap the long ends of the dough
over into thirds.
I use the grease proofed paper to help.
Reach for your kitchen scissors,
or any clean scissors,
and cut your dough roll
Pinch one end of each quarter closed.
Tip each one on to the sealed end.
The dough gently slumps
into a delicious fat roll.
Sprinkle on a little paprika...
Put into a hot oven (200 deg c)
and step away for 20 minutes and do a little washing up.
Alternatively go back out and carry on
working on what ever project you are busy with.
I was painting door edges.
Then, having checked,
tapped the dough
and listened for that wonderful
hollow thud of confirmation
that your lunch loaves are cooked.
Take to the aforementioned workers,
with a pot of coffee
with lashings of finger licking
and lip smacking.
I am, still, silly busy.
I've not been visiting blogs
as much as I would like to
or commenting on those I have,
so I apologise - normal service will eventually return.