Spinach,Turmeric and Beetroot Loaf - Bread Challenge No 9

So I'm really moving forward with the bread challenge now and everyone is as interested and excited as I am with every new handmade loaf being produced in the kitchen. Isnt it nice to be able to say "I had fun at work today"!!!
So following production of the beetroot loaf yesterday Toby had a brainwave and suggested I try making 3 different coloured doughs and combining them together to make a tri-coloured and flavoured dough. So with his help I gave it a go, and this is what happened!!!

Spinach,Turmeric and Beetroot loaf

How cool is that!! The top layer is spinach, the center turmeric and the bottom beetroot, though I have to admit when eating the bread there is no strong particular flavour but the image is fantastic!

We are now considering other colours but for now I'll talk you through how we made this one.

 We needed to make 3 individual doughs, so I got my basic bread recipe and divided the quantity of ingredients by 3. I got 3 bowls and into each put 170g strong white bread flour,1 tsp sugar,1/2 tsp salt and 1/2 tsp yeast. Then I rubbed in 10g butter into each mix.

1 egg and 1 egg yolk were beaten and as best I could split between the 3 bowls. Next we made up the coloured liquids. Toby pureed 1 cooked beetroot and added luke warm water to make 70ml of liquid. Turmeric was added to another 70ml lukewarm water and pureed handful of cooked spinach added to another 70ml.

Each liquid was put in each bowl and mixed to form 3 coloured doughs. Each was kneaded until a soft, pliable dough was formed then left in a covered bowl in a warm place to prove.

An hour later when they had all risen we punched down on each dough to release the gas then flattened out each one.

In a large loaf tin we lay the doughs one on top of each other and left to rise whilst we went for our lunchbreak.

You have never seen 2 more excited and giggly chefs as we put our invention in the oven to cook for 20 minutes. Our laughing continued when we removed the loaf from the tin and it looked all higgle-de piggle-de (what a saying!!)

But then we cut a slice and patted each other on the back as it looked brilliant. The colours worked so well and came out great, I'm sure you would agree!

Spinach,Turmeric and Beetroot Loaf

We are now working on other colours and ideas for interesting looking breads! Watch this space!

Focaccia - Bread Challenge No 6

As I reach number 6 of my dough challenge I would firstly like to thank my bosses Ben Aveling and Vicky Rogers for being so supportive,interested and encouraging for what I am doing and secondly would very much like to welcome any new reader who has found their way here via The Old Red Lion or Radmore farm Shop facebook and twitter feed. I hope that you enjoy the read, attempt the recipe or even just pop along to the pub and enjoy the taste of traditional homemade bread.
So today let's talk Focaccia!
Focaccia - a light Italian flatbread made from a soft dough and flavoured with olive oil.
 It had been my intention to attempt this bread nearer the end of my challenge as I thought it was a more complex dough to make but, having completed the challenge successfully today, I concur that it wasnt any harder than my previous challenges and that it is truly a gorgeous soft bread if eaten fresh from the oven.
Ingredients:
500g Strong White Bread Flour
1/2 Tsp Salt
1 1/2 Tsp Fast Action Yeast
1-2 Tbsp Finely Chopped Fresh Rosemary Sprigs
6 Tbsp Olive Oil
300ml Lukewarm Water

1 Green Pepper
8 Sun-Dried Tomato halves
4 Tbsp Olive Oil
1 clove garlic
Sea Salt Flakes & Freshly Ground Black Pepper.
A few sprigs Rosemary.

Method:
Combine the flour,salt and yeast in a bowl. Stir in the chopped rosemary and add the oil. Mix in enough of the lukewarm water to form a soft and slightly sticky dough. Turn out the dough on to a lightly floured work surface and knead until smooth and pliable - usually about 10 minutes. Place the dough in a lightly oiled bowl and turn over so it's coated in oil. Cover with clingfilm and leave to rise for about an hour in a warm area.
While the dough is rising prepare the topping.
Deseed the pepper and cut into 2cm chunks. Put into a mixing bowl with 2tbsp olive oil and stir round until coated. Heat a frying pan and chargrill the pepper over a high heat until speckled with dark-brown patches. Put back into the bowl, add the crushed garlic and a little salt and pepper and mix thoroughly. Roughly chop the sun-dried tomatoes.
When the dough has risen punch down into it to deflate and disperse the gas. Turn the dough onto an oiled baking tray, press and shape into a rough square with your hands. Press your fingers into the dough to make dimples.

Poke fresh rosemary sprigs into these dimples, scatter the tomatoes over and top with the pepper mixture. Leave to rise for a further 20 minutes and turn on your oven to preheat to 220C/425F/gas7.
When risen, drizzle the rest of the olive oil over the top and season with salt and pepper and put in the oven.

Bake for 10mins,then reduce the temperature to 190C/375F/Gas 5 and cook for a further 15mins until the edges and base are a good golden brown.

Best served warm and certainly a big hit amongst the staff and customers last night! A lovely soft and tasty bread.

Green Pepper and Sun-Dried Tomato Focaccia