From Glenys.......
Yet another lovely afternoon had by all at Dobbies. A scrumptious Afternoon Tea, everyone indulging in lots of gorgeous cream cakes-Naughty but Very Nice washed down with POTS of tea and coffee. Beautifully presented and staff lovely.
Our Italian Scouse Chef demonstrated Italian bread making. Focaccia with Sweet red onion, sun dried tomatoes, olives and ciabatta bread as well as sharing how to make a tapanard and infusion olive oil. They were delicious and so simple to make. We were all inspired and fired up, ready to go home and bake. So ladies we are looking forward to some fantastic bread making entries in our September Show.
Linda Parsons was the lucky winner the Raffle prise, a superb hamper packed with everything needed for bread making - so get baking Linda.
All monies raised on the day Dobbies will be presenting to The Alzheimer Society. So a big thank you to all.
As promised here are the recipe ingredients.
Italian bread Focaccia
500g strong flour
350g water
12g yeast (fresh or dry)
10g salt
Olive oil
Choice of sweet red onion, sun dried tomatoes or olives
Ciabatta
500g strong flour
350g water
10g salt
12g yeast
Bread making if I recall correctly
Throw flour water yeast and salt into a bowl and mix until smooth (ideally use mixer with a dough bar or by hand)
This is a very wet dough so lots of flour needed to handle dough.
Focaccia bread -
Take dough make a ball shape and flatten in to a circular shape about an inch thick.
Our chef demonstrated dimple making by poking fingers randomly into dough. Cover and leave in warm place to rise to twice size
Brush top surface with olive oil and add topping of choice.
Bake in oven 200c for about 20 mins depending on your oven
Ciabatta
Take dough stretch and fold dough out to about 12inch length and about 3-4 inches wide
Bake in oven as above
Yet another lovely afternoon had by all at Dobbies. A scrumptious Afternoon Tea, everyone indulging in lots of gorgeous cream cakes-Naughty but Very Nice washed down with POTS of tea and coffee. Beautifully presented and staff lovely.
Our Italian Scouse Chef demonstrated Italian bread making. Focaccia with Sweet red onion, sun dried tomatoes, olives and ciabatta bread as well as sharing how to make a tapanard and infusion olive oil. They were delicious and so simple to make. We were all inspired and fired up, ready to go home and bake. So ladies we are looking forward to some fantastic bread making entries in our September Show.
Linda Parsons was the lucky winner the Raffle prise, a superb hamper packed with everything needed for bread making - so get baking Linda.
All monies raised on the day Dobbies will be presenting to The Alzheimer Society. So a big thank you to all.
As promised here are the recipe ingredients.
Italian bread Focaccia
500g strong flour
350g water
12g yeast (fresh or dry)
10g salt
Olive oil
Choice of sweet red onion, sun dried tomatoes or olives
Ciabatta
500g strong flour
350g water
10g salt
12g yeast
Bread making if I recall correctly
Throw flour water yeast and salt into a bowl and mix until smooth (ideally use mixer with a dough bar or by hand)
This is a very wet dough so lots of flour needed to handle dough.
Focaccia bread -
Take dough make a ball shape and flatten in to a circular shape about an inch thick.
Our chef demonstrated dimple making by poking fingers randomly into dough. Cover and leave in warm place to rise to twice size
Brush top surface with olive oil and add topping of choice.
Bake in oven 200c for about 20 mins depending on your oven
Ciabatta
Take dough stretch and fold dough out to about 12inch length and about 3-4 inches wide
Bake in oven as above
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