Monthly Archives: February 2014

Bacon brioche and the question of salt

I made some little bacon and blue cheese brioches to see how pancetta would flavour the bread.  I was wary of the amount of salt I would need in the dough and decided the bacon would provide enough.  Wrong!  The dough rose very quickly and the finished flavour was quite flat.  Although I thought I was using a lot of bacon and blue cheese – and their smell while baking was mouth-watering – their presence in the final product was … slight.

Bacon and blue cheese brioche - shame about the salt

Bacon and blue cheese brioche – shame about the salt

They are still brioches.  Maybe, like the salt-free Pane Toscano, they simply need salty accompaniments?

Baking pies

I rarely have any bread left over, but I thought I should investigate uses of stale bread for my training courses and presentations.  Ruby Tandoh’s recipe for treacle tart caught my attention (http://www.theguardian.com/lifeandstyle/2014/jan/25/ruby-tandoh-honey-treacle-tart-recipe-ruby-bakes) and the result was very impressive.  I used sourdough breadcrumbs and some ground ginger in the mix, omitting the zest.

Treacle tart, with sourdough breadcrumbs and treacle

Treacle tart, with sourdough breadcrumbs and treacle

Suitably inspired, I made the same pastry case and filled it with coconut and jaggery, a Sri Lankan sugar from a palm tree.

Coconut and jaggery tart

Coconut and jaggery tart

Good for sharing!