… 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.
HAZELNUT FICELLE
| Serves | 4 |
| Cook time | 2 hours, 32 minutes |
| Allergy | Wheat |
| Meal type | Appetizer, Bread, Side Dish, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| By author | Paul Hollywood |
INGREDIENTS
- 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)
DIRECTIONS
| The Bread | |
| 1. | |
| 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. | |
| 2. | |
| 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. | |
| 3. | |
| 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! | |
| 4. | |
| 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″. | |
| 5. | |
| Cut lengthways into 6 strips and cut these in half. (I use a pizza cutter) | |
| 6. | |
| Divide the dough across 2 baking trays that have been lined with baking parchment. | |
| 7. | |
| 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. | |
| 8. | |
| Leave to prove again for 40 minutes then cook for 12 minutes at 230C – I alternated the 2 trays after 10 minutes of baking | |
| 9. | |
| Serve with dipping balsamic vinegar and olive oil mixed. | |
That bread looks divine. I love bread with a twist and hazelnut bread is gorgeous 🙂
Thank you for mentioning my Baked Alaska – it IS easy – really 🙂
I’ll believe you Jenny! x
Everything on this page looks amazing. You have a knack for baking and I’m very jealous 🙁
Oh that is such a lovely thing to say – Thank you! x
oooh what a great addition to a bread stick type recipe and that hazelnut oil looks like a great addition to have in the kitchen x
I’m finding excuses to put it in all sorts of dishes – hazelnut oil on toast anyone? x
Mmmmm they look so good!!! Your mention did make me giggle! I do like to please lol 🙂 all linked up, thank you for hosting x
Thanks Kirsty – you’re a goodun!
These ficelles look absolutely stunning. I am pinning right now to try soon! Mel #TastyTuesdays
Aw thank you, Mel – Hope they work out ok for you x
These sound just fab and I love hazelnuts, so I think I’d enjoy them a lot.
Ooh your hazelnut ficelle look fantastic! I’m really into hazelnuts at the moment.
Your hazlenut ficelles look fab! I love bread-making, but struggle to make anything baguette/ficelle-like so may have to try this out.
#TastyTuesdays
Those hazlenut ficelles (sp??) sound amazing! I love sweet breads like that with cheese or dipping oils. Yum!
x x
Oh wow, beautiful ficelles-nuts are not my friend but yes to thyme ones and bet black olives would work perfectly too! Thanks for linking up to #tastytuesdays
I will have to try your hazelnut bread soon, it looks divine!