Wednesday, March 10, 2010

A bush holiday breakfast...

We had a simply lovely, delayed Labour Day long weekend away. Yep, went to the country on Monday night, came home mid-Wednesday. It meant we missed the traffic, and the house belonging to friends was available for a retreat. How lovely to do lots of holiday things - sleeping in, a snuggley doona to burrow under, sitting by the fire reading and knitting, playing our new board game until the cows come home, seeing rabbits bound around the yard, dreaming of having my own holiday house in the country one day...

And baking.

With yeast.

On holidays.

Surely this is too much work, you are thinking. Normally I would agree to. But I wasn't the one doing the baking. I was the one doing the eating. Yum. That's right. The fella baked. Firstly, he made a walnut-speckled round of bread. Great with blue cheese. Then while I was napping, he whipped up a batch of biscuits - with more of those walnuts, along with chunks of white and milk chocolate (I'm planning on giving this recipe a test as it was a bit of a winner). Then he made pizza dough.

By this stage we were both exhausted and fell asleep (that's me going to sleep again after a long nap). So no pizza was had. Which left us with options for breakfast. In our house, holidays normally mean bacon and eggs but with left over pizza dough what were we to do?

Breakfast calzone anyone?
Breakfast Calzones
Serves 4 generously

Pizza dough
2 tsp dried yeast
1 tsp sugar
4 tbs warm water
2 c plain flour
1 egg
2 1/2 tbs milk
1 tsp salt

4 tbs tomato paste
1 tomato
4 rashes short bacon
4 eggs
8 balls bambini boconccini

To make the dough, combine yeast, sugar and water in a bowl. Whisk to combine and set aside for a little while to get the yeast kick started. The mixture should froth and form a funky looking top. Sift the flour into a bowl or onto the bench (if you are feeling al naturale), make a well in the centre. Add the remaining dough ingredients, along with the yeasty mix. Slowly bring in the sides until combine. Turn out and kneed for a good 10 minutes (or simply undertake this entire process in your mixer for very little effort and reduced time).

Oil a bowl, place the dough in it and turn to grease the dough. Cover and leave to prove in a warm place for an hour, until large and risen and fluffy. Pound down, gently kneed and leave to prove again for a further thirty minutes or so. If you are doing this the night before, place into the fridge to prove overnight.

-heat the oven to 180* C. Line two baking trays with paper.

Divide dough into quarters. Roll out gently to form ovals. Place the ovals onto the trays. Cover half of each oval with a tablespoon of tomato paste. Dice tomato and combine with diced bacon. Sprinkle this mix over the tomato paste on each of the ovals, trying to make a wall around the edges. Crack an egg into the centre of each calzone - hence the need for the bacon and tomato wall. Break up the boconccini and scatter over the top, season with a good grind of pepper. Fold the ingredient-free half over the filled half, pressing the edges to seal. If you have a leak of egg, brush this over the top of the sealed calzones.

Bake in the oven for around fifteen minutes, until golden and cooked through. Leave to cool on trays for around five minutes, before enjoying with some Tabasco or relish.

Dough recipe from Marie Claire Kitchen.

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