I was feeling the urge to make something new. In this case, from my Veggie Burgers Every Which Way book, which I bought a few months ago with some Waterstoones vouchers I had… then hadn’t got round to making anything out of! In the true style of Sunday cooking… I didn’t have any onions, and realised this at 10 past four… when the shops are shut. Alas. So I couldn’t make the ones I was going to make, but did end up making some awesome Spinach and Quinoa burgers, and some homemade buns. They were in fact so awesome, and we were so hungry………….. I failed to take pictures.

Oops.

Sorry guys.

I felt the urge to make some more baps yesterday though.

So here goes!

Magic Bread Dough Recipe – taken from River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall

Ingredients

250g plain flour

250g strong white flour

1 1/2 tsp fine sea salt

1 tsp dried yeast

325ml warm water

1 tbsp olive oil, plus extra for oiling the bowl.

Method

Put the two flours in a bowl with the salt and mix together, add the yeast and mix again. Add the oil and warm water and mix to a rough dough. Flour your hand a little and tip the dough onto a lightly floured work surface and knead rhythmically for 5-10 minutes, until smooth (or use a mixer fitted with a dough hook).

Trickle a little oil into a clean bowl, add the dough and turn in the oil until it is coated in a thin film of oil.

Cover in a clean tea towel and leave in a warm place to rise until doubled in size, about 1-2 hours.

When the dough is well risen and puffy, tip it out and knock it back until it collapses to its former size, then shape as required!

————————————————————————————————————–

This will apparently make 3 pizzas, 8 flatbreads, 12 pittas……. But I used it to make some more rolls.

I divided the dough into 6, and rolled the pieces into longish sausages, then tied these into a loose knot. They were then placed onto a lightly greased baking tray, and left to double in size for about an hour, sprinkled with poppy seeds, then baked at 220C for 15 minutes.

Ta dah!

I had one for lunch today.

Filled with awesome leftovers.

Yeah, that’s some leftover cheddar cheesey smoked paprika baked polenta, a little variation on this recipe from Joy the Baker that I made for tea last night.

I whacked it in a bun with some cherry tomatoes and basil.

Deee-lish.