Tuesday, 27 December 2016

Boule ~ Cheese Bread

Bread ~ cheese marmalade 

Preparing to make bread can be most therapeutic. 

Once the basic dough is made it has so many variations one can try out with the fillings. 

Boule is a French word for ball, which is flattened; pronounced as "boul".





Cheese and Marmalade Boule.



Proofing the yeast:
In a bowl add 
a sachet of traditional active yeast (8gm/.30 ounce approx 1 tbsp)
1 tsp sugar
1/4 cup tepid warm water
Leave this for 10 minutes to rise and become into a thick pasty liquid.

For the Dough


Sift 3 1/4 cup flour

1 tsp salt
1/2 cup sugar
Add 1 /3 rd cup melted oil and butter mix - this must be warm and take half and half of both.
The ready yeast
Add to this the fine zest of one large orange soaked in 1 cup of tepid warm water
Mix with a dough hook or knead with your hands until soft, shiny and smooth.
You may need to add another 1/4th cup flour or 1/4 cup water to make it balance.
If the texture is too sticky  add flour, if it is to dry add water. 


Put into a large glass bowl. Cover it with a tea-cloth and leave in a dry warm place like the oven-top/stove-top. After 1 hour punch it down with your knuckles and re-cover leaving it there for another hour.


After an hour dust the table top with flour and roll out the dough to a large rectangle.

Approximate size of 14x10 inches/35x25cm

For the filling

Mix
1/2 cup cream
1 cup grated strong cheddar cheese
3/4 cup marmalade

Spread the filling all over carefully, do not go to the edge keeping a finger width empty. This will prevent it from oozing out while rolling.

Starting with the shorter side closest to you roll tightly away from you. Now twist the roll as tightly as you can and make it into a coil.
Place in a well buttered cake pan of 9inches/32cm.
Brush the top of the dough with oil, butter or cream.

Bake the bread in a preheated oven of 400F/205C degrees for 35 minutes.



TIPS


Flour
There are so many types of flour that you can get and if you are fortunate enough to find it in your city pick one that is unbleached. 
Sift the flour twice to make it fresh and light.
Mix all the dry ingredients well before adding any of the liquid to prepare the dough.

Yeast

There are two types of yeast commonly available. Instant or rapid rise, and traditional. I prefer the traditional one.  To proof the yeast add 1 tsp sugar and pour 1/4 cup of tepid warm water over it. Allow it to sit for 10 minutes and see it bubble into a cup of pasty dirty looking liquid. It is now ready to use. If it fails to rise, do not add to the flour mix as the bread will not rise.

Sugar
All recipes call for white sugar but I generally bake with brown and so this recipe did have brown sugar only.

To store and eat, keep it covered in the refrigerator. Slice with a sharp bread knife and heat it on a hot skillet to toast for a minute on each side; turning it once. Perfect way to eat over the week.


For more recipes 

The Art of Parsi Cooking; reviving an ancient cuisine

or


Niloufer's Kitchen : French Bistro 

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