Saturday, June 20, 2009

Solstice Cheddar Buns with Tapenade

Left to right top row: Mixed, Risen
Bottom row: Done as fluffy rolls, Toasted with tapenade

Recipe: adapted from one cool book

So first you grate some fab cheese with a box grater. I grated about 1 and 1/2 cups. That done and it's the biggest part of work of the whole shebang.

Get a container that can hold a mess of dough. Pour 1 and 1/2 cups of good quality water that is warmed to about 110 degrees. Later on I will show you how to determine this without a thermometer.

1 & 3/4 teaspoon dry yeast.
1 & 3/4 teaspoon salt
1 teaspoon sugar

ADD CHEESE. Add flour. 2 cups at first. Unbleached White 1/2 cup at a time. Stir stir stir. One more cup Unbl. White in increments. Stir (Mixed in picture above). Let sit two hours. 

Two hours later (Risen in picture above). Pull dough out of bowl and put on a floured board. Cut in three equal parts, and make each cut three again, to make into nine parts total. Roll nicely into balls and place on floured pan.

Let rest and rise for twenty minutes.

Fire oven.

When dough is risen a bit and the oven is hot, cut buns with cooking shears in a cross as noted in pictures. And cook for an hour. Can be served as is (Done as fluffy rolls in picture above). Or split and toasted (Toasted with tapenade in picture above).

Homemade Tapenade (also adapted from this cookbook)

Black olives
Olive Oil (2 T)

Blenderized. Chilled. The Best on Cheese Buns.

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