… or scrawny baguettes as Mr C likes to call them. My love of baking bread is still on-going. This was the most successful outcome yet and had me squealing every time I saw how light, airy and perfect they were inside.
After all the sweetness of chocolatey Easter, I wanted this week’s Bake of the Week to be a savoury one. It nearly didn’t happen, we have a child down with Scarlet Fever (I’m not convinced it is … the rash has disappeared). Baby T is generally very inside out but did have a huge sleep this afternoon, so on with the baking!
I think true Ficelles are supposed to be a lot longer than mine – I cut my ‘fingers’ ‘sticks’ in half to make them more manageable and loved the size. The Hazelnut taste is very subtle – I used a combination of olive oil mixed with Hazelnut Oil and sprinkled over chopped hazelnuts. I also made half of the batch, thyme flavoured. I’m more than addicted to the thyme breadsticks that Tesco sell and wanted to make my own version.
My original recipe is inspired by Paul Hollywood and his Truffle Ficelles. I was sent some ingredients from Mielle and challenged to use them in a recipe – I have got great plans for tomorrow’s evening meal but for now its about the bread.
|Cook time||2 hours, 32 minutes|
|Meal type||Appetizer, Bread, Side Dish, Snack|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
|By author||Paul Hollywood|
- 250g Strong White Bread Flour (Plus extra for work surface)
- 1 packet Dried Yeast (Mine was a large packet at 7g so I didn't quite use it all))
- 2 pinches Salt
- 200ml Lukewarm Water
- 25g Hazelnuts (Chopped into small pieces)
- 1 tablespoon Hazelnut Oil
- 1 tablespoon Olive Oil (plus another teaspoon for mixing with the hazelnut oil for the topping)
|Put your flour, yeast and salt in a mixer and add 3 tablespoons of the water. Start the mixer on slow and continue to add the water. Try to keep the salt and the yeast separated until the water has started to be added.|
|Add the tablespoon of olive oil and continue to mix for at least 5 minutes. The dough will be REALLY sticky when it comes out of the bowl.|
|Leave to prove in a oiled bowl for around 1 1/2 hours. I have found that my bread proves best in an oven that I turned on at 175C for 10 minutes and turned off a few minutes before putting the dough in - Just my version of proving. Am all for ideas!|
|When the dough has doubled in size, put it on a work surface with lots of flour on it - You will need loads as it will be even stickier. DO NOT KNEAD! You are gently stretching and pulling the dough until you get a rectangle - about 9" x6".|
|Cut lengthways into 6 strips and cut these in half. (I use a pizza cutter)|
|Divide the dough across 2 baking trays that have been lined with baking parchment.|
|Brush one half of the sticks with hazelnut oil (mixed with the olive oil) and sprinkle the chopped hazelnuts on the top. The other half, I brushed with just olive oil and sprinkled dried thyme on the top.|
|Leave to prove again for 40 minutes then cook for 12 minutes at 230C - I alternated the 2 trays after 10 minutes of baking|
|Serve with dipping balsamic vinegar and olive oil mixed.|
It was a mega week last week for Bake of the Week entries – Thanks so much to everyone who is getting involved. You know I love you all and you are welcome to come an administer my child her antibiotics?
I have GOT to draw attention to this magnificent Orange Chiffon Cake by Sadaf from My Culinary Adventures – If you are ever wanting to know what to bake me, you are pretty safe with Orange.
Another recipe that I’m desperate to try is a Baked Alaska – Everyone says that they are much easier than you think so perhaps I will give it a go soon. Jenny from The Brick Castle has made this look so easy!
Our most regular entrant, Kirsty from Hijacked by Twins didn’t disappoint as ever this week – I’ve even now a started bossing her about telling her what to enter! She is too good and gave us Hot Cross Buns this week.
Would you look at this M&M Cake from ET Speaks Home? Brilliant and just up my street how neat it is. This was just one of her 2 recipes entered this week (Its fine to enter more than once by the way!) – We also had a Tiramisu Steamed Cake – Cor!
I almost made one of these surprise inside/pinata cakes this weekend but ran out of time – I’ll have to wait until next Easter now to put my idea into place. Jenny from Mummy Mishaps didn’t run out of time though, she entered this fabulous Easter Piñata Cake
My lovely rookie at Britmums this year even entered this week – Julia from AWannaBeFoodie seems to feel the same way about bread that I do so was equally made-up when her English Farl Loaf turned out a treat.
Great to see a savoury entry too in the form of Caramelised Onion & Goats Cheese Tarlets – These look very professional by Kanchan from The Intrepid Misadventurer.
And last but not least, a recipe that is Celebrity endorsed! We expect nothing less on Casa Costello Emma from Farmer’s Wife and Mummy is setting the world on fire with her Nutty Banoffee Fairtrade Cake – Congrats!
Again, massive thanks to everyone who got involved – the link is now OPEN for this week’s Bake of the Week. As usual, all entries will be pinned, tweeted and commented on. Please include the badge to let people know you have entered and I look forward to seeing all your magnificent creations next week. (If you enter, feel free to leave me a comment to let me know – if it is your first time of entering Bake of the Week (welcome!) then I may have to authorise your picture – I’ll do it asap. Thanks x)
<div align="center"><a href="http://www.casacostello.com" title="Casa Costello" target="_blank"><img src="http://casacostello.com/wp-content/uploads/2014/03/Bake-of-the-week.jpg" alt="Casa Costello" style="border:none;" /></a></div>
You can also find this recipe and more over at Emily, A Mummy Too’s Recipe of the Week