ye olde bread blogge

bread, coffee and tidbits

Dan Lepard’s onion and bay loaf (rolls)

with 4 comments

My entry to one of the Bake-Offs with recipes from The handmade loaf by Dan Lepard.

Very crusty, very good. I made half a recipe and shaped the dough into five rolls weighing approx. 110g each in their uncooked state. Baked with “slow steam”, i.e. putting a bowl of water in the oven prior to heating it. Had one with a steamy midnight soup, a favorite of mine.

Lentil soup

  • 1 carrot, 1 leek, 1 onion, a piece of celeriac
  • 1.5-2.5 litres water
  • 200g brown lentils, ready to be cooked (either by soaking them or using tender lentils)
  • knob of butter, 2 tbsp oil, sea salt, pepper, pinch of herbs de provence
  • 2 Wiener, smoked or air-cured sausages (optional)

Chop the vegetables and put them into a hot pan together with the butter. Saute for 7 minutes. Add lentils, cook for 2 minutes, then add water. Simmer for 30-40 minutes or until lentils are done. Soup should not be too thick. Season, add the chopped sausages, serve.

onionbayrolls

onionbayrolls_cut

Written by theinversecook

6 September 2009 at 13:23

4 Responses

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  1. Serious, I want to be like you when I’m young :-)

    Miriam

    6 September 2009 at 20:16

  2. Yes, it’s just old folks who eat this bread at lunch time or even breakfast with a soft boiled egg. Your rolls are so-oo beautiful Nils, the zig zag slash is really great and the soup sounds good too!

    Zeb

    6 September 2009 at 22:19

    • Oh I don’t mind the “Full English” at 7am, but onions for breakfast tastes really strange to me. I should toughen up to even more savory breakfasts.

      theinversecook

      7 September 2009 at 22:36

  3. Die sehen super lecker aus!!

    Eva

    7 September 2009 at 00:14


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