Inspired by the Great British Bake Off – Stilton and grape flatbreads

I was ever so slightly disappointed that this week’s topic was breads, as I had such fun with the cake last week, I was hoping for more sweet treats this time round. Nevertheless, the theme was bread based, and the options were as follows:

  • Signature dish – Flatbreads
  • Technical challenge – Plaited loaf
  • Showstopper – Sweet and savoury bagels

I was very, very tempted by the bagels because as we watched the show, we craved what we were seeing. However, I hadn’t realised they were poached which is a) a bit beyond me at the moment and b) a word that puts me off food for some reason (eggs!).

I opted for flatbreads, and scouted around for a recipe. I went through lots of options, pondered the idea of baking my own naan bread, or similar. Eventually, I downloaded a copy of Paul Hollywood’s How to Bake to my Kindle, and flicked through there for a recipe. I stumbled across Stilton and Grape Flatbreads, which sounded delicious.

Step 1 – Ingredients!

Step 2 – Make the dough, in the usual way. Mr Hollywood suggests using instant yeast (does that mean live?) but I only had dried and the shops I went to only offered dried too. I think the only difference it made was having to use warm water instead of cold, though. Mr Hollywood is also a big fan of getting your hands in there and dirty. In this??

Step 3 – Oh well, worked out okay in the end. Kneading next. I don’t mind that bit.

Step 4 – Leaving it to prove. The Bake Off told me that proving is so called because the process proves that the yeast is alive and well and working. I think it is!

Step 5 – Separate the dough into individual balls, make an indentation and put the grapes and cheese inside.

Step 6 – Roll the dough flat… with grapes and cheese still inside. As Mr H puts it: “The grapes will burst and leak a little juice as you do this but don’t worry.” Poor grapes.

Step 7 – Here’s where I hadn’t really thought the whole thing through. The recipe says to fry the flatbreads for a few minutes on each side. I tried that with one and it was fine, but it just came out like a fancy cheese toastie. I was a bit disappointed. They were a bit greasy from frying, so I tried grilling them via George, but again the toastie effect.

Conclusion – I tried one almost immediately it had cooled to eating temperature and it was delicious, but as mentioned above, a toastie. I was a bit disappointed because I was hoping for something a bit more bready and a bit more… fabulous looking. However, then I realised that even if it is just a glorified toastie, it’s bread that I made rather than took out of a packet. So it’s an achievement, I guess.

As the flatbreads were left to continue cooling, they started to soften up and I did try some more later, but then it just felt like soggy toastie. Not great. I should have tried the plaited loaf instead. I realised this week that they make some of the actual Bake Off recipes available so I’ll keep an eye on that next time.

3 thoughts on “Inspired by the Great British Bake Off – Stilton and grape flatbreads

  1. ohhh! that looks delicious! i may have to try those at one point! Making bread is such a rewarding thing! There is still time to do the plaited loaf, it’s a bank holiday after all! 🙂

  2. Great work! You certainly didn’t take the easy option of an un-yeasted flat bread.

    Instant yeast and dried yeast are the same thing so you used the right stuff! There are broadly three types of yeast. Dried is the most common. It is made from fresh yeast (the second type) that you can usually only get in delis. Dried and fresh are interchangeable and you use 50% less dried to fresh.

    The third type are the natural yeasts that I’ve been playing with (sourdough).

    Now that you have a packet of yeast and bag of flour you’ll have lots more chances to experiment!

  3. Richard… (and Christine)… Oddly enough you can also get fresh yeast at Sainsburys. You just go to the fresh baking bit, talk to the person, and they will get you some!

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