This post is part of my personal challenge to bake my way through all the challenges of the Great British Bake Off. The challenge below is the showstopper challenge for week three (bread week) of series two: 12 sweet and 12 savoury rolls…served in a bread basket. A BREAD BASKET. I ask you…
For the longest time, I just didn’t do it. I don’t do fiddly food. I don’t ice biscuits, don’t roll fondant, don’t twiddle with decorations. I could say that’s because I’m a generous, hearty, rustic kind of cook – but really it’s because I lack the patient dedication and the skill that go into craftsmanlike work. I have no aptitude for the fine arts. Long story short: I didn’t want to make a bread basket. By which I mean an actual basket, woven out of bread dough, and baked.
But I did it.
Do I weave? Do I ‘eck. Etc etc.
The basket was meant to hold 24 rolls – two types, 12 sweet and 12 savoury. This didn’t actually faze me at all. It was the weaving that put me off for a while. And then I reasoned that the whole idea of setting myself a ‘baking challenge’ was that it should be a…challenge.
And yet, when I actually did it, it was…not easy, exactly, and I won’t claim I’ve done it since, just for fun, but something about making that basket from raw bread dough was logical and came together. Because of the yeast, bread dough properly proven has a bit of a spring to it, so sometimes the rolled-out dough strips bounces back a little, which isn’t the most fun in the world. And, although I had a recipe and instructions in front of me, at one point I had to forget careful and structured overlapping and just went for something that held together. In the end, however, I was rewarded with something I really thought I could never bake and that was beyond my structural abilities. The basket wasn’t picture-perfect but, unlike some of the contestants’ it stood upright and held the bread rolls (although it could only hold one batch at a time).
How to make a bread basket: cover your mould; roll out the dough; lay out your strips. You will get there!
Oh, and the contents? Black Forest ham and cheese rolls from Dan Lepard, which were sturdy and hearty – the kind of warm, filling food which would make a hearty addition to a picnic (it can be cold if you picnic in the first flush of early spring enthusiasm) or a complementary side to cabbage soup. The rye gives them not only heft but a little smokey depth which I like. And for the sweet, Baba a Louis Sticky Buns from Diana Henry’s Roast Figs Sugar Snow, which sadly disappointed me – they were a little too vrunchy and the sugar caramelised hard rather than remaining gooey as promised. It may have been user error – my oven could have been running hot, for example – so I have included the recipe for reference below.
Sweet and savoury – Baba a Louis Sticky buns (L) and Black Forest Ham and Cheese Rolls (R)
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