As is often the case with holiday-style lodgings, the kitchen appliances have seen better days. The stove only has three rings but, slightly inexplicably, you can only use two rings at the same time as either the oven or the grill but never everything together.
Needless to say, my temporary kitchen has not been the scene of too many culinary triumphs. I am currently running at about a 50:50 ratio of edible to in-the-bin. Surprisingly the little kudu pies were a real success but most of my other baking attempts have been woeful.
This was my second attempt at baking bread after a rather disastrous effort earlier in the week. I was in two minds whether to post the recipe here as whilst it wasn’t a complete failure, neither was it a rip-roaring success.
The dough rose beautifully whilst proving but absolutely zero oven-spring occurred when baking. As a result, the finished rolls were a little flat. However, as recipes from Liz Herbert’s Bread have always worked brilliantly in the past, I am almost certain that this is the fault of a dodgy oven and nothing to do with Liz’s method.
The original recipe was for 24 bite sized rolls made in a 23cm tin. As I only have a 20cm tin with me, I adapted the quantities to make 9 slightly larger rolls. Personally I found the redcurrant a little sweet although possibly this was because my brie was very mild. I reckon the tartness of a cranberry jelly may work better.
Alternatively, there are a whole myriad of cheese/preserve combos you could try. I have earmarked blue cheese and onion marmalade for my next attempt – when I am in the vicinity of a decent oven!
This was my pick for the Random Recipe challenge over at Belleau Kitchen, the theme for May being bread. (Although as the only bread book I have with me is Liz’s, the randomness of my selection was a bit tenuous this month!)
Brie and Redcurrant Rolls (adapted from Bread by Liz Herbert)
- 175g strong white bread flour
- 20g butter, softened
- 1/2 tsp caster sugar
- pinch of salt
- 1/2 tsp dried yeast
- 110ml lukewarm water
- 1 1/2 tbsp redcurrant jelly
- 90g brie, cut into 10g pieces
- fresh thyme leaves
- 1 egg
- sesame seeds
1. Put the flour, butter, sugar, salt, yeast and water in a bowl and mix to a soft dough. Knead for 10 minutes until smooth, adding a little more flour if it seems too sticky. Cover and leave to rest for 10 minutes.
2. Grease a 20cm round tin with a little butter. Divide the dough into 9 pieces (mine were about 35g each).
3. Take one piece of the dough and flatten it lightly between your palms to make a rough circle, about 8-10cm in diameter. Place 1/2 tsp of redcurrant jelly, a piece of brie and a few thyme leaves in the centre then pull up the edges of the dough to encase the ingredients. Pinch together to seal and roll gently into a ball. Place in the centre of the greased tin.
4. Repeat with the remaining pieces of dough, placing the dough balls around the edges of the tin. Cover and leave in a warm place to double in size.
5. Preheat the oven to 200C/180C fan. Beat the egg with 1tbsp water and brush over the tops of the rolls. Scatter the thyme leaves and/or sesame seeds over the rolls and bake for 20-25 minutes until golden brown. Serve whilst still warm.