Posts tagged The Great British Bake Off
Dutch Crunch Bread
Also known as Tiger Bread. 
It was a day like many other where students were fed, the kitchen staff left and I headed out the door at 2:30 to get my kid from her school.

When I got home the ennui hit so I thought I'd bake a thing. What thing you ask? White bread. Then I thought this looks plain on top and what was that thing I saw once on TGBBS (The Great British Baking Show)? I looked up a quick how to and you know I had all the ingredients! I had rice flour. -I also had glutenous rice flour, which I left in the cabinet.

This is how I did it what you see above.

On the back of the bread white flour bag of Gold Medal they have your basic white bread recipe. I used that with double quick acting yeast. That's what I call bread machine yeast. I also used margarine instead of oil, because I was feeling whimsical. This recipe isn't about the the bread, it's about the topping.

In a bowl combine:
0.75 cup rice flour
1 tablespoon dry yeast
1 tablespoon sugar
0.25 teaspoon salt
0.50 cup warm water

Mix together and allow to get foamy. 15-20 minutes. Spread liberally over the top of two bread loaves that are close to finishing their last rise. Use all the rice flour paste. You can allow the bread to rise 15 minutes longer, or put it in a 375 degree oven and bake until done 25ish minutes.

This did work as advertised. However, in future baking I'll make rolls, because the top is crunchy, but falls off when you slice into it. I think this would make a great burger bun!
Flouentines
The Great British Bake Off or GBBO has captivated me and millions like me. In an effort to increase my skills and just really try my hand at the technical challenges I gave Mary Berry's Florentines a go. I think I would have gotten a passing grade.

They are crunchy and the chocolate didn't dribble through to the front of the cookie. As for flavor when I make my next Flouentines, and I will, I'll use s different blend of fruit. The candied citrus peel was a bit overpowering. Otherwise they are a powerfully good cookie to share.

Florentines as found here. Yes, metric. I have a scale now and I use metric when a recipe is written that way, which is so much easier than converting things.

50g butter
50g turbinado sugar
50g corn syrup
50g white flour
25g glace cherries
50g candied peel
25g almonds
25g walnuts
200g good chocolate

Preheat the oven to 350 degrees. Line 3 sheets with parchment.

In a heavy bottomed sauce pan bring the butter, sugar, and syrup until the butter is melted. Chop the cherries, peel and nuts finely, by hand. I think there's a risk that a processor will over chop the ingredients. Add the flour and chopped items to the sugar mixture.

Make 18 cookies, putting 6 each on a cookie sheet. Leave plenty of room for them to spread. Bake 8-10 minutes, or until they are lightly golden. Allow to cool on the pan.

You will temper the chocolate. Chop the chocolate and put half into a heat proof bowl over a pot of simmer water. Stir the chocolate and heat until it reaches 127F degrees.

Remove the bowl from heat and add the remaining half of the chocolate and stir continuously until it has cooled to 79F degrees.

Spread the chocolate on the bottom of the cookie then run a fork through the chocolate in a zigzag pattern before it sets.

Store in an airtight container.

What TV show has inspired you to get into the kitchen and give it a go?