I had a lot of spare propoints yesterday , mostly because of my scheduled low pointed lemony aubergine pasta sauce. D was rather chuffed when I picked him up yesterday and told him that we'd be 'doing some measuring' to make bread. He also quite enjoys 'foraging' for herbs in the back garden - so this recipe was a definite favourite.
Garlic and rosemary rolls
4pp for one, 9 pp for two
Cooking time - 1hr30 mins for the breadmaker, 40 mins rising, 15 mins cooking
205g bread flour (I sometimes mix up with some kamut or one of the Wessex Mill flours)
15g skimmed milk powder
120ml warm water
15g softened butter
4g active dried yeast
Three or four cloves of finely chopped garlic
A teaspoon of fresh rosemary
For the egg wash and topping - an egg white and a dash of water, a sprinkling of poppy seeds
Add all of the ingredients to your breadmaker in the usual order for your make - mine needs liquid then dry ingredients then yeast.
Set to dough cycle.
When this has finished, separate into six parts. I like to make plaits out of mine, cutting the part into three smaller bits and plaiting. Cottage rolls are also good, with two thirds of a part made into a ball with the last third made into a ball on the top. A quick thumb press through makes it look authentic and stops the top ball from rolling off.
Leave the rolls to rise for forty minutes with a damp cloth on top. Set the oven to gas mark 4.
Once the rolls have risen, brush with the egg wash and sprinkle with poppy seeds.
Put in the oven for ten to fifteen minutes.
As ever, I probably overdid the garlic content. I'd have liked to taste the rosemary a little more - something to work on in the future. Otherwise however, a rather nice little roll.
|Just love the bottom of this plaited roll...|
Meal in total came to 15pp - two rolls, 40g of pasta (dry weight), lemony aubergine sauce and two tablespoons of parmesan.