NEW Baker Post ......Homemade Sausage Bread - "The Alternative DAWG"

Hi everyone,

Sorry been busy elsewhere this week. However, I have had chance to make an alternative "hot dog" I've been threatening this for a while now and I have finally got round to making it.

Here goes:

As usual the 80p supermarket premix multiseeded 500g bag, mix with 330ml of water, this time I have put in about 2tsp of Olive Oil to keep the bread soft, mixing all together in a large bowl.

Once the mix is nice and stretching pop it back into the bowl, cover with oiled clingfilm and leave in a warm place for about hour and half.

The dough should have risen well so pop it back out onto a floured surface and knock it back and knead some more for about 5 mins.

Now separate it out into equal chunks (this mix will do about 10 hot dogs)

I've done 5 so I can split down again.

You will need a bit more space now as you need to flatten out each of these chunks of dough to about 5mm thick.

Now you have all your prep for the dough done !

For this sausage bread I've used frankfurters, dead easy throw then into a pan of water for about 4 minutes simmering, empty out onto kitchen roll and dry off. You can use any sausage but cook them off before you start rolling into the bread, I reckon a Chorizo sausage would be really good as the oils would soak into the bread, think ill try that in a while!

Ok your ready to roll, roll the sausage in the dough sealing the ends and place on an oiled tray ready for the oven, once again cover with oiled cling film and place in a warm place for about 30-40 mins to rise

 
Don't worry about particular shapes just get them into something like they all taste just as good !

Get the oven up to 200 degrees C, remove cling film and pop into oven for about 15-20 mins, keep an eye at 12 mins as they will cook off quickly at the end.

Remove from oven and place onto wire rack.........yes I know there are a couple of odd ones but some rose slightly better than others !

Ok ready for the taste sensation, get a dip on the side of the plate, anything such as brown sauce, honey mustard, tomato sauce, mayonnaise. Grab a "dog" and dip it in. These are great for a lunch time snack and you can keep them in the fridge and eat the next day hot or cold.

 

I'm thinking what else could be an alternative!!

Flat Breads

Hello its time for another bread blog from the Alternative Baker.

Here we are at Fountains Abbey for the weekend with some friends a nice campsite with a bar on site always useful.

Anyhow to the bread:

A nice ready mixed wholemeal flour base
No water this time but use 300ml of Beer for 500g mix, some spice as well goes down good with flat bread, mix all together with a bit of olive oil to give that little bit of moisture.

Nead for about 10 mins and leaft in a warm place covered by oiled clingfilm and let rise for about an hour-hour and half.

Then out to the barbeque we go get yourself a chunk of dough (between golf ball and tennis ball size) roll it out then flatten it out into a pitta sized bread and about as thick.

Wack it onto the barby or griddle and cook till brown, then either slice it open like a pitta and fill it or do like I've done and lay it flat couple of bangers and salad and away you go.

Top tip,

Dont let you pal look after the flat bread on the barbeque as they end up like black fizbee's

Thats it folks for now but have a look at our videos and try and work them out