On my BDOBs, I like to bake some old faithfuls (muffins, scrolls, bread), and then at least one thing experimental. Truthfully, the BDOBs are now stretching to two days, as I bake most afternoons over the weekend. This used to be out of necessity – need to feed the kids, plan for the week ahead, etc. Now it’s as much about interest as need – if I’m bored, I bake. If I’m trying to avoid writing that essay for uni, I bake. If I’m feeling crotchety, I bake. The other day, some friends and I were musing about what we’d do if we didn’t have to work. I said that I would just bake, all day long. It wasn’t the answer I was expecting to give.
Note to self.
Anyways, I experimented with a couple of things this weekend that were fun, as well as my old faithfuls.
My kids love the Tiger Bread you can buy at the supermarket – you know the stuff with the crackly, crunchy top. I don’t mind buying it for them (I like it too), but I often wondered how it was made. I decided to look around for a recipe, and of course, the Internet comes to the rescue. I found hundreds of recipes. Most called for a scone-like bread dough, but I just used my own bread recipe that has stood me in good stead for many years, and followed the instructions for the topping, which is made from a mix of ground rice, yeast, sugar, oil, and water. The recipe for the topping can be found here. The topping makes enough for two of my bread dough recipes, so we ended up with two tiger loaves and four tiger rolls. This is very easy and made the kids think I am a genius, when in fact I am just someone who knows how to utilise the power of Google.
Spinach, currant, and feta rolls
I was in our local cafe the other day, and I noticed Spinach, Feta, and Raisin Ritoli in the fridge case. They looked delish, but I figured I could make these myself and avoid paying $5.50 each for them.
I didn’t have raisins in the cupboard, but I did have currants. I invented these rolls, using my trusty bread recipe, and I think they turned out well. The fella reckons we should try replacing the currants with caramelised onion next time – I liked the currants, but we can try the onions for sure. The great thing about making things yourself is that you can experiment with almost anything you like.
1 quantity bread or pizza dough – $1.14
4 frozen spinach pucks, thawed and moisture squeezed out – 50 cents
200 grams Australian feta- $2
50 grams dried currants, soaked in boiling water and drained – 44 cents
Scraping whole nutmeg
Roll the bread dough into a large rectangle.
Crumble the feta into small crumbles.
In a bowl, combine the drained spinach, feta, and currants. Spread over the bread dough.
Starting on the long edge, roll the dough into a long sausage. Slice the sausage into 12 scrolls, and place on a lined tray to prove for an hour:
Per roll: 34 cents