Monday 28 October 2019

Bigger Bolder Baking: Crazy Dough

I have been following Gemma from Bigger Bolder Baking for a while now and her videos and recipes are amazing.

Yesterday I came across her crazy dough. FANTASTIC! I made one batch and made, naan bread, cinnamon rolls, baggles and soft breadrolls with it. The outcome was amazing.

We made bagels today to go with the 'vegan smoked salmon'. The recipe we used today was the one in our cookery book, here is an alternative one made with tomato and the other carrot.
To make it easier to cut the strips thinly, top and tail a carrot, with a vegetable slicer slice thinly, then steam until soft. At this point you can then put in a dish and pour over the marinade.

We made a soup with fennel, spinach a couple of potatoes (to thicken) and an onion. Simple but very tasty. To finish we added a little cream, some fennel fronts, a fennel flower and a sprinkling of parmesan cheese.

Crazy Dough is one master dough recipe — that's as easy as it gets — that can be turned into endless variations of breads, rolls, pretzels, pizza, and more!Crazy Dough is one master dough recipe — that's as easy as it gets — that can be turned into endless variations of breads, rolls, pretzels, pizza, and more!
Course: Breakfast, Dinner, Lunch
Cuisine: American 
Author: adapted from
·       1/2 cup ( 4floz/120ml) milk
·       1 teaspoon sugar
·       2 teaspoons dry yeast
·       3 1/3 cup (16 1/2 oz/500g) all-purpose flour
·       1 1/2 teaspoon baking powder
·       1 1/2 teaspoon salt
·       3/4 cup (6oz/180g) plain yogurt
·       1 whole egg*
1.     In a small jug stir together the lukewarm milk, sugar, and yeast. Let stand for 15 minutes until yeast activates. It will become foamy and start expanding.
2.     In a large bowl combine the flour, baking powder, and salt.
3.     In a separate bowl combine the yogurt and the egg.
4.     Once the yeast has activated add the yeast mixture and yogurt-egg mixture to the dry ingredients. Using a fork stir everything together until it forms a loose, sticky dough.
5.     If the dough is too dry, add a little bit of milk or water. If it is too soft, add just a little bit of flour.
6.     Once all the ingredients are combined gently knead/ fold the dough together until it forms a rough ball.
7.     Cover the dough tightly with cling wrap and a tea towel and place in a warm spot to proof for 2 hours.
8.     Once the dough has risen it should be about double in size. From here you can take this crazy all-purpose dough and make it into any of the following things!
9.     Cheesy loaf, pizza, naan bread, savory stuffed roll, classic cinnamon rolls, pretzels, jalapeno & cheese stuffed dinner rolls, and braided Nutella loaf.

10.  Keep it in your fridge for up to 4 days. You can freeze it, too.

So today, we made a batch to make bagels to go with the Vegan 'smoked' Salmon out of my first recipe book.

We have these to go with the soup..

We made a little conveyer belt so that the freshly made bagels were put together swiftly.

 We agreed it was a very tasty meal.

Rurie, Kim, June, Mary and Hiroe waiting to be able to start their meal

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