Crusty Baps and Chicken Stew

I have been busy this evening - we ran out of bread so after getting myself sorted and fussed an extremely excited Jack Russell I then set too and started to make the dough for some bread baps.  I was quite impressed with the Tiger Roll recipe and so I have used the dough recipe for that minus the sesame paste.  I have made 16 baps tonight and I am extremely chuffed with them.  I have had one already with some butter on. Yummy and crusty but to get the dough to rise properly (my kitchen gets very cold) I put the heating on full blast and then put the oven on result really hot kitchen - that hot I was thinking of stripping down a few layers and the bread has risen really well.  As I say we had run out of bread;  OH needed some bread for pack up and as we are having chicken stew for tea tomorrow night we needed a supply of bread for dipping in the gravy; the gravy is often the best part.  Will be quite simply chicken carrots, peas some stock and a little pearl barley to thicken things up a bit served with the proverbial mashed potato.



Well at least its something filling and warm to come home too.  I think I will make a batch of French Onion Soup on Saturday morning, as it is handy to keep in the fridge and if you just want something light to eat that is warming it is handy to have a bowlful just with some nice bread.  Soup is a meal for the soul as well as the body and I am quite happy just to have that to eat.

Right am off to tidy up

Catch you soon

Pattypan

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Comments

  1. Captain Shagrat21 September 2012 at 07:50

    That's what I call a bap. Please post recipe xx. Thats me crawling btw;-)

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  2. Pattypan21 September 2012 at 08:29

    Hi Capn

    If you search for Tiger Bread on my blog it will give you a link via Going My Own Way to another site where the recipe came from. All I did was make the bread without the sesame seed paste and made sure my kitchen was nice and hot - made the dough in the bread machine and then tipped it out and put it under a bowl to rise for 10 to 15 minutes and then knocked back and shaped into buns - the complete dough was split into 8 portions, smoothed and shaped and put to rise again and then cooked in hot oven Gas Mark 6 (about 200 degrees C) until the buns were lightly golden. If the bases were still white I tipped them over for about 5 to 10 minutes to make sure they were coloured as well. Once cooled I then popped into freezer bags and kept them tied. Hope this helps and it will give you a chance to make during the day (if you are at home) whereas I am just about to depart for work. Have a good one and hope it helps. Will put up the stew recipe for he slow cooker this evening.

    Catch you soon

    Pattypan

    xx

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  3. Captain Shagrat21 September 2012 at 19:24

    Cheers patty will look into it.

    ReplyDelete
  4. Pattypan22 September 2012 at 09:18

    That's Okay Capn, let me know how you get on. My OH has been taking these to work and been getting envious looks from his colleagues. I like simple recipes that are not too complicated and which work. Enjoy

    Pattypan

    xx

    http://goingmyownway-moontide.blogspot.co.uk/2012/08/tiger-rolls.html

    http://timetocookonline.com/2011/07/15/tiger-bread/

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  5. Pattypan5 October 2012 at 22:45

    They were for OH's pack up and he took three a day. The key to getting them to rise so well is to have a very hot kitchen for the proving.

    pattypan

    x

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