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