Inspired by the Great British Bake Off - Stilton and grape flatbreads
Published August 25, 2012
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.