Bread making, I love.
I've previously pontificated about the benefits of making your own bread, right here.
But, being a creature of habit, I'd happily carry on baking a farmhouse white every Sunday night for the week ahead til the end of time. Or at least, until I run out of bread flour. Whichever comes first.
Then I read about 'Fresh From The Oven', a bread baking blogging community full of monthly challenges that will drag me away from my farmhouse white quicker then you can say 'fancy foccacia?' or 'baking brioche?' or 'cooking up croissants?'
This month's challenge, hosted by Michelle from Utterly Scrummy Food for Families asked the 'Fresh From The Oven' community to share favourite savoury bread recipes that can be served at picnics or BBQ's.
A recipe I'd been meaning to try out for agessss is a 'tear n share' bread from 'Women's Institute: Bread' by Liz Herbert. Brilliant book. Best thing since sliced bread (badabum tsch!)*.
They seemed perfect for sharing when dining outdoors.
The original recipe has cranberry and brie in the middle which sounds awesome. But I didn't have any cranberry. Or brie. Slight problem no?
But I did have garlic! And with that, these little garlic bites were born.
Upon whipping the baked bread out of the oven it struck me it resembled a sort-of hedgehog (it was late at night. You'll have to excuse me). So I re-christened the bread 'Garlic Hedgehog Bread' in honour of this late-at-night thought process of mine.
Garlic Hedgehog Bread
(inspired by Women's Institute: Bread by Liz Herbert)
225g strong white bread flour
half a teaspoon sugar
half a teaspoon salt
three quarters a teaspoon fast action dried yeast
150ml hand hot water
2 crushed garlic cloves
25g melted and cooled butter
a squeeze of lemon
salt and pepper
1. Rub the butter into the flour
2. Stir in the sugar, salt and yeast and mix to a soft dough with the water
3. Turn out onto your work surface and knead for 8-10minutes until smooth and elastic
4. Leave to rest for 10 minutes in a large bowl covered with a teatowel
5. Grease a 23cm sandwich tin
6. Divide the dough into 24 pieces
7. Working with one piece at a time, shape into a ball and using your fingers press out a centre in the ball; brush with the garlic butter and 'reseal' the ball. Place in the tin and repeat with the rest of the dough
8. Brush any remaining garlic butter over the dough
9. Cover and prove in a warm place until doubled in size
10. Preheat the oven to Gas Mark 6/200C/400F
11. Bake for 20-25 minutes
- If you do happen to have brie and cranberry and fancy sticking to the original recipe, you'll need 2 tbsps of redcurrent jelly and 115g/4oz of brie. Omit the garlic butter, and working with each piece at a time, press out the individual dough into a disc, place a quarter of a teaspoon of the jelly and a small piece of the brie in the centre and then bring up the edges of the dough to encase the filling
- The bread tastes especially yummy warm from the oven but is also perfect for a picnic and dipping into some tasty dips and spreads
* So, so, so bad a joke I know. Yet so, so, so irresistible.