October’s recipes in the HomeBaker’s Club…
Hello HomeBaker!
I often find myself looking outward for inspiration, searching the infinite, but this month a memory I had carried for years bubbled up, a hazy image of a Portuguese baker on a mountainside so hazy I question its accuracy. Whether real or not it resulted in the first of this month’s new recipes…
Beer and Chorizo Boule
For this you’ll be making a 24-hour preferment and studding your dough with big chunks of chorizo just like I remember eating as a child after a long mountain walk. Coated in semolina, it’s a rustic and robust loaf that’s easy to make and one to eat hot as the flavourful oils soak into the crumb. I hope you love this, serve with a rich pasta or thick soup.
Wholemeal Bran Rolls
In sifting out a little bran from our wholemeal flour we can create a full flavoured brown bread with a little lightness and what’s more, the bran can be saved to coat the top for a wholesome flavour and unique texture. That’s exactly what you ‘ll be doing in creating these soft little bran rolls; a simple recipe, a traditional method, a joy to make and eat.
And in the “with bread” section…
A fast and fresh sharer, Ricotta with Buttered Asparagus and Watercress and delicious for breakfast or lunch, a properly fried Chorizo Bread with grilled tomatoes, basil and balsamic.
This month’s recipes join all the previous recipes in the HomeBaker’s Club today!
Have fun and I’ll see you in class :-)