Bakery | Sweet Cherrie Pie

What is better than the aroma of freshly baked bread? Freshly baked bread coming from your own oven.

Lately I’ve been a little obsessed with baking bread. More specifically, Paul Hollywood‘s bread. I’ve baked a few. Some successful, some not so However, I have found one that was (extremely) successful and better still, damn delicious. There are a lot of bread recipes out there. Some are complicated and some are easy. I think this recipe falls in between. There are also some no-knead recipes out there. Check out my instagram feed for one I baked for our ANZAC day picnic or check out #ggbreadrevolution on instagram and twitter for more pics of yummy bread.

These loaves are baked with bacon pieces and cheddar cheese. These two ingredients lifts the flavour profile through the roof. It was a hit with hubby and the kiddies so it is definitely a recipe I will use again and again.

bacon3

400g strong white bread flour, plus extra for dusting
100g strong wholemeal bread flour
10g salt
10g instant yeast
30g unsalted butter, softened
330ml cool water

For the filling
8 rashers of smoked bacon, rind removed, cooked and chopped into small pieces
150g cheddar, grated

1. Tip the flours into a large bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter and 3/4 of the water and turn the mixture round with your fingers. Continue to add the remaining water, a little at a time, until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more. You want dough that is soft, but not soggy. Use he mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.

2. Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for 5 to 10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.

3. When your dough feels smooth and silky, put it into lightly oiled bowl. Cover with a the towel and leave to rise until at least doubled in size (at least 1 hour but can be left for 2 or 3 hours)

4. Line 2 baking trays with baking paper.

5. Once the dough is risen, add the bacon and cheese to it and knead it until well distributed. Tip the dough onto a lightly floured surface and knead briefly, pushing any pieces of bacon or cheese that bounce out back in.

6. Divide the dough into 4 pieces and shape into ovals, tapering the ends of the loaves into points. Place the dough ovals onto trays, spacing them apart. Dust the loaves with flour and deeply slash the tops lengthways.

7. Put each tray inside a clean plastic bag and leave to prove for 1 hour or until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. Preheat your oven to 220degC.

8. Sprinkle the loaves with a little olive oil and bake for 20mins until golden brown. Eat warm.

No matter how you bake and which recipe you use, home baked bread will always be better and more satisfying than bought bread.

Bon Appetite,

Cherrie

During Easter this year, we (Hubby, myself and the 2 munchkins) spent a few days in Sydney. Hubby and I have driven to Sydney many times before but this was the first time we took the 9hour drive with two small children.

We left home Thursday evening and arrived in Sydney on Good Friday. The kids were very good during the road trip and slept most of the way there.

The trip was mostly about eating and children-related activities.

As soon as we checked into our motel, we unpacked the car and headed out again. We had lunch at the famous Bourke street Bakery in Surrey Hills.

We had: chorizo pizza (top left), roast beef, chilli and coriander jam sandwich (top right), pork and leek sausage roll (middle left) and a honey roasted ham, cheddar, onion pickle, parsley mayo and rocket sandwich (bottom).

We also had the chocolate tart. Soooo good!

Next, it was onto to Gelato Messina for dessert. The highlight was the mini me ice cream dessert (bottom right)

As if that wasn’t enough, we headed off to Chinatown for the Friday night market. I couldn’t really eat much as we were so full already.

Next day (Saturday) we headed to Westfield Sydney as I have heard yummy things about the food court there. However, we were there too early for any of the cafes or stores to be opened so we wondered downstairs and I found this delicious grilled beef salad. It was a great find.

We then went to the aquarium where the children enjoyed and learnt about the different fish and sea creatures.

Before heading back to the motel for a much needed rest, we drove up to Manly for the essential visit to Zumbos. I bought his macarons. One of each, of course. In Zumbos these are called Zumbarons! Also got one of the infamous V8 cake and the citrus cake.

For dinner that night, we went to Chef’s Gallery. I found out about this place through instagram where I saw many wonderful photos of their food.

We had: Top: shredded peking duck roti.

Bottom left to right: wok fried rice and shredded pork and lettuce. Mini pork fillet burger. Boneless pork ribs topped with pork floss, corn cereal and roasted garlic. Handmade noodles with BBQ pork and soy sauce.

This was the reason why we went to Chef’s Gallery. This dessert is so popular that you have to pre-order when you make your booking. It is their signature “piggy face” sesame bun with marshmallow bunnies set in an edible garden served with berry and mango ice creams. Not only delcious but also very cute.