Breads & bakery & nibblies

[Shalem]

SMALL CHICKEN CURRY BREAD PIES

Using party pie appliance shown & described page 5 Breads topic. Bases & tops: bread slices from shops. Several minutes to prepare; 7 minutes to cook with filling which must be pre-cooked since raw chicken.

With this appliance, use soft, fresh, moist, thin bread slices when pressing in. Drier slices break easily when pushed into the well & don't stay in. Refer appliance manual for more info on using breads, and recipes for pie fillings. "Breads from your breadmaker" book contains a bread pie recipe using minced meat.



FILLING: SALTBUSH GARAM MASALA CHICKEN CURRY

Using my Calphalon One skillet, this delicious chicken's cooked with just 2 ingredients: Coconut milk and Saltbush Garam Masala from A Taste of the Bush. Curry aroma of this spice coming from skillet was just beautiful. Main reason it's delicious would be contributed by this masala spice.

Recipe: For every 2 boneless chicken thigh fillets, 1 heaped teaspoon saltbush garam masala (coffee spoon, not measuring spoon), couple pinches salt, 1/4 cup coconut milk. (Canned coconut milks can differ so I'll mention I used TCC blue can with foreign writing.)

What is Garam Masala?

It's a spice mix used in Indian cooking. There's a photo and some info of this saltbush garam masala in Bush Curry topic. What a terrific, convenient curry spice!.

[Shalem]

LEMON MYRTLE DINNER ROLLS & WATTLESEED DINNER ROLLS

Lined up, they look like caterpillar bodies. Dressed up with edible decorations to finish caterpillar look, they might be attractive to small children or popular in children's parties...a healthier alternative to lollies.

Adding Native Foods: I placed whatever quantity ground Lemon Myrtle and roasted ground Wattleseed I felt into each breadmix flour before letting bread machine complete 2 doughs in 2 separate dough cycles. Afterwards, I used a dough cutter to cut small pieces of dough and form them into balls using the plain roll procedure described in Crusty Breadrolls.

Plastic dough scraper: Sometimes a slightly sticky dough is produced in bread machine. In this case, a plastic dough scraper is a very useful, cheap tool used to remove dough easily and without scratching the non-stick bread pan. This also works excellently for removing sticky doughs from my KitchenAid mixer bowls. Scraper is more effective & easier than using fingers.

Plastic dough scraper

Formation: Dinner rolls can be formed in french stick tins or trays. How closely dough balls are placed within each other initially, and how long they're left to rise, determines what shape they'll become. For example, spaced closer together they'll become round, and further apart, they'll more square. This is sort of shown in next 4 photos.



Using French Stick Tin.

Stick needs to be oiled wherever dough will cover, otherwise the breads will stick really hard. Oiling needs to be done cautiously as exposed oil will stain and become sticky with direct heat, as can be seen on this tin bottom left. I've had this happen also with a pizza tray that had this kind of finish.



Using Swiss Roll Tray:



Above: Risen uncooked dough. For these, I brushed tops with milk before placing in oven as I wanted to moisten the crust a bit with minimal change in the crust colour. If I'd brushed with beaten egg, like my French stick shown previously, crust would've become golden.

After cooked in a french stick tin, Elisabeth Stanley calls these Single Stick Pull-aparts in her book "All about Bread".



Above: Risen uncooked dough.

Note: Kangaroo Prosciutto Dinner Rolls discussed further back in this topic.

FEW POINTS ON FRENCH STICK TINS

They can be a useful item as several types of breads can be made with them, but they are expensive, large and need oiling or some other means to prevent cooked breads from sticking. I've mentioned a couple of points previously but summarise with more here:

1) There's 2 stick tins and 3 stick tins. Measure your oven first before deciding which one as I know the 3 stick tin will not fit in my oven. 2 stick tin provides wider larger baguettes or bread sticks, whereas 3 stick ones give slimmer bread sticks.

2) They can be used for forming bread sticks (baguettes or french sticks), plaited bread sticks, dinner rolls, hot dog rolls, sweet finger bun rolls. Their size and shape will be affected depending on whether a 2 stick or 3 stick tin is chosen.

[Shalem]

SAVOURY BREADMIX SCROLLS





INDIVIDUAL SAVOURY BREADMIX SCROLLS

Major Components: 1 x multi-purpose breadmix dough using Laucke Crusty White Breadmix; Sauce & fillings.

[ Multi-purpose breadmix dough has been described previously in Breads topic].

Bushfood Products: Outback Pride Kutjera Relish; Outback Spirit Crushed Lemon Myrtle Garlic @ Coles;

Major Tools & KItchenware Used: Bread Machine (pizza dough cycle), bakeware, bread knife, oven.

[ Optional: mixer dough hook instead of bread machine].


FORM YOUR SCROLLS


Scroll formation starts with this, like making a pizza.


ABOVE: Roll dough into rectangle, spread sauce & sprinkle fillings just like you would a pizza.

My sauce was Outback Pride's Kutjera Relish for which there's a photo & information on in Bush Pizza topic. I could've used Bush Tomato Chutney, but had none.

Use a good bread knife to cut scrolls before placing into desired cookware. (For better idea of this process, you may wish to look further back in Breads topic against Chelsea Bun, where there's photos of how scrolls are formed & placed in cookware).


USE YOUR BAKEWARE


Below are cookware & shapes I've chosen for this dough.





ABOVE: INDIVIDUAL UNCOOKED SCROLLS IN NON-STICK MINI CAKE PANS.


These are using my new bread roll tins which I've shown & described in detail on page 5 of this breads topic within Crusty Bread Rolls.

A bread roll tin will give a more professional look to the shape of the scroll. For these, I used the middle part of the log that was rolled up as it had the best uniform shape & size.





ABOVE: RISEN UNCOOKED DOUGH after placing in a cold oven with door shut.


Cooked scrolls made in these pans lifted out easily with plastic spatula & placed onto cooling rack. I oiled each bread roll tin prior to placing scroll inside.





ABOVE: UNCOOKED SCROLLS IN 23CM CAKE PAN

For remaining scrolls, which were uneven in shape & size, I placed them in a Chicago Metallic 23cm square cake pan lined with baking paper, which I stick on by brushing the pan with oil. As my Swiss Roll tray further above was being used as a tray to hold all bread roll tins, I resorted to my square cake pan.

This cake pan cooks it throughly beautifully, at oven temperatures & times I"ve chosen.

Important Note on OVENS: Reason I'm highlighting this is because the baking part is obviously a very important step in the breadmaking process. I've mentioned before that I no longer follow oven temperatures & times in my 2 bread books that I use, because I've gotten to "know" my fan-forced oven with practise, time & experience, using my desired brand of breadmix. If you are a beginner applying the bread books I use in this topic, you should of course start with their recommended temps & times, then adjust accordingly if need.






Above: RISEN UNCOOKED DOUGH after placing in a cold oven with door shut.

If I had placed above scrolls into a round cake tin instead of square, they probably would've turned out similar looking scrolls & overall whole bread to that of my Sticky Native Fruit Scroll which is shown further back in this Breads topic.

Native Fruit Scroll in Round cake pan



OUTBACK SPIRIT CRUSHED GARLIC WITH LEMON MYRTLE

Outback Spirit Crushed Garlic & Lemon Myrtle @Coles


In "Flavoured Butters & French Sticks" of Breads topic, I mentioned my 1st comment, disapproving above product. After I used it 2nd time, for these scrolls, here's my 2nd comment (but my 1st comment still stands as that's exactly what happened at that time).

I could smell Lemon Myrtle slightly but no garlic. Husband still couldn't detect any garlic and Lemon Myrtle aroma. He said maybe I could detect little aroma now as by this time, lm & garlic had been more exposed in bottle. I put 2-3 teaspoons of this garlic into breadmix flour but both Husband and I couldn't detect garlic nor Lemon Myrtle in the cooked scrolls we ate. I smeared garlic on top of some cooked scrolls but detected no aromas & taste when eaten.

What this highlights to me is that everybody's physical senses are different. (If anyone wishes me to edit out any or all comments I've made on this jar of garlic, happy to do so if you send me p'message, till which time I'll leave in).

On a positive note, I really liked the appealing look this smeared unbaked garlic gave its cooked scrolls . This is shown on the 2 individual cooked scrolls furtherest at the top in the 1st photo above. I also smeared this garlic on 1 scroll of each bakeware before baking, for which uncooked dough square pan shows. Cooked square bread photo below give an idea of how garlic looks after baking.


SERVE YOUR SCROLLS






Above: COOKED SCROLLS FROM SQUARE CAKE PAN


As can be seen, scroll shapes aren't professional looking like those cooked in my bread roll tins, but they're more of a "fun" shape. This square one could be classed as whole bread, or "large square Pull-Apart". It might be popular served at parties, outdoor entertaining & barbeques.

This one was easy to lift out whole with a plastic frypan utensil to transfer onto cooling rack. (You could also try forming & baking this type of bread in a springform cake tin whereby the top releases, making cooked bread easy to lift off).


FINAL TOUCHES ON THE SCROLLS


Cooked scrolls are fine to finish here, but I wanted finishing touches. I brushed commercial Sweet Lemon Aspen Chilli Sauce onto hot scrolls for instant glaze. (Thai sweet chilli sauce probably works too). I placed grated mozzarella cheese on a hot scroll straight out of oven so it melted & saved me melting cheese under a grill. I smeared Outback Spirit's Crushed Lemon Myrtle Garlic on few scrolls.


COST COMPARISON


All cooked scrolls shown in this subject, plus 1 missing scroll, were made using 500g breadmix. If you weighed 250g of flour or breadmix for an idea of how big a quantity it is, you'll see 250g or even 500g doesn't look a lot, considering how many scrolls have been produced.

As I buy bags of 10kg Laucke Crusty White Breadmix from Coles & Woolworths supermarkets for $21.38, 500g breadmix cost me $1.07. That's right.....a buck of breadmix to make all these scrolls!

Instead of 10kg bag, if I used the 2.4kg box (has 4 x 600g packets) of Laucke Crusty White Breadmix which costs $8.34, it would've cost me $2.09 for 1 x 600g packet breadmix for all the cooked scrolls shown plus 1 extra.

Note: 10kg bag contains yeast & it advises how much dried yeast & warm water to use for either 500g, 560g, & 640g breadmix. 2.4kg box advises only for 600g breadmix, I think.


FINAL COMMENTS:


1) Laucke Crusty White Breadmix, Bush Tomato Chutney & Crushed Lemon Myrtle Garlic are all currently available @ Coles Supermarket (in the area I live, but quite likely elsewhere).

2) The details further above can also be applied to Sweet Breadmix (white breadmix) Scrolls or Sweet Bun Mix Scrolls (like Native Fruit Scroll mentioned above), whereby Sweet Bun Mix is a specially formulated sweet breadmix & discussed several places further back in Breads topic.

3) I hope from all of the above, it can be understood that most of the "hard" work was performed by an electric appliance, kitchenware & tools mentioned, as well as Laucke, our Australian breadmix/flour manufacturer. My minimal work involved rolling, spreading, sprinkling, cutting & baking it properly.

4) These were absolutely YUMMO. (And no, I did not eat the whole lot! ).

[Shalem]

SWEET BRAIDS OR SWEET PLAITS



PASSIONFRUIT & RIBERRY BRAID (or PLAIT)

Major Components: 1 x multi-purpose Sweet Bun Mix dough; Fillings eg curds, thick custards, can pie fruit, sultanas,etc.

Decorations(in above photo): Optional step but gives a very different look to that with just a glaze finish. Sprinkling of ground Lemon Ironbark over plate & bread; Drizzling of Betty Crocker ready-to-spread frosting/icing; Sprinkling of sugar cured Riberries from which I drained syrup so as not to run colours, & minced Macadamia Nuts.

Sweet Bun Icing: I've never used Betty C's icing before on sweet buns, and I got this idea by having used her icing recently on the cakes & muffins I posted recently in this forum. I knew how soft it was, so I guessed it'd drizzle ok. Perfect for this, & drizzled with just the correct viscosity. Used spare unopened sachet from a BC packet mix, but BC's tub of icing is ok too.

Fillings( in photo below): Home made passionfruit curd, ready-to-serve thick vanilla custard from supermarket/dairy truck, Riberries. I could've used home made Lemon Ironbark Curd/Butter in my fridge, instead of passionfruit.







ABOVE: BAKEWARE & TOOLS


Kitchen Equipment: Bread machine (pizza dough cycle), Vienna Loaf tin, dough cutter or kitchen scissors.

Roll dough into rectangle, spoon or sprinkle fillings down middle, make angle cuts with dough cutter or scissors. Scissors can sometimes produce neater cuts, therefore a neater, more professional looking braid.

Instruction Books:

1) In "Breadmaking Australia" book by Carol Bates, her Danish Plait has a diagram with instructions. She makes her cuts horizontally. Her dough contains white breadmix, sugar, dried yeast, milk, melted butter & egg.

2) In "All About Bread" book by Elisabeth Stanley, her Fruit & Custard Braid has diagram with full instructions. She makes her cuts at an angle. Her dough contains sweet bun mix, dried yeast & water (ie multi-purpose sweet bun mix dough).

Carol Bates book taught me intially to make braids/plaits, while Elisabeth taught me to use sweet bun mix dough for braids/plaits. Elisabeth's dough is my preferred dough as it's absolutely delicious, multi-purpose & uses less ingredients.






ABOVE: COMPLETING THE BRAID OR PLAIT


Vienna Loaf Tin

Where to buy Vienna Tins: I'm stating which store I bought this tin from as I recall it was hard to find this type of tin or get it ordered in when shopping at Australian online stores at the time: Carol Bates - Simply No Knead (http://www.snk.com.au)






VIENNA LOAF TINS


Can be little tricky to transfer completed braid from pastry mat onto oiled Vienna tin. I use a plastic oblong kitchen utensil to do this. Vienna tin is necessary not only to help form bread during rising, but to contain it so it doesn't "over-expand". When I've left these in oven to rise for too long, joins down middle separated & really spoiled look of the bread, as well letting fillings run out. I put a timer on & check on it since I can't see through oven door.

If you look at Savoury Twists page 3 Breads topic, you'll see how a Vienna tin affects their shapes. Right one used tin, left didn't (as I only have 1 Vienna tin). Also, left one was more difficult to transfer as it felt like it'd break, since it wasn't compact like right one.





SWEET BRAID SLICED UP


Passionfruit aroma was nice when slicing. This gives a rough idea of the sort of bread texture a sweet bun mix dough produces, when cooked properly. I was pleased with both curd & custard fillings used as they didn't ooze out of bread, and were tasty as well. ( You may recall previously in this topic I asked if anyone knew of a good custard to use in these breads as the ones I'd used weren't nice at all after baking).

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QUICK NOTE ON DECORATIONS:

Photo below shows what I typically decorated my sweet braids (sweet plaits) with: my own icing, glace cherries, chopped pecans, flaked almonds etc. To introduce bushfoods, I used sugar cured Riberries to replace glace cherries, Macadamia Nuts to replace flaked almonds.

Other options for native fruit & nut decorations can be:

1) glace Munthari Berries (Muntries), glace Native Limes, glace Quandong, all from A Taste of the Bush;
2) any of Fruit Confits from http://www.cherikoff.net drained of their syrup
3) slivered Bunya Nuts.
4) diced Quandong Leather.



Above: more Sweet Braids or Sweet Plaits

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QUICK NOTE ON SWEET TWISTS

Whilst on Braids/Plaits, I just want to highlight 2 things with sweet twists below. These are the sweet version of Savoury Twists which I showed & discussed page 3 Breads topic. Structure of twists & braids can be bit confusing with each other, but as you know, there's differences. Also photos below give indication of how different these sweet twists & braids can look with just a glaze, or with more decorations.







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[Shalem]

Above: WATTLESEED CRUSTED COB LOAF

Here, I sprinkled roasted ground Wattleseed as an alternative bread topping to say, sesame seeds or poppy seeds. What I'd like to highlight in the above photo is how much the wattleseed reminded me of poppy seeds, after the wattleseeds were baked on top. I think this was the first time I'd used wattleseed as a bread topping, so I was a little surpised when they turned out like poppy seeds.

For the simple process to make this round or cob type loaf, I made a multi-purpose breadmix dough (which I've described previously in this topic), shaped it into a ball, and let rise in a round cake tin. The tin not only formed the shape but baked the dough afterwards. Therefore, a good cake tin, like Chicago Metallic brands, not only can be used for cakes but for shaping & baking breads. (Savoury breadmix scrolls recently described in this Breads topic are another example of how cake tins can be used to form, rise & bake breads). Slashes on top were made with a steak knife, and brushing the uncooked dough with beaten egg provides golden colour & crust after it is baked.

[Shalem]

PICNIC COB

This is an easy & quick bread to prepare for picnics & lunches, even quicker if the bread is bought. Unlike the warm stuffed cobs I've posted previously in this topic, this is a cold stuffed cob. Previous wattleseed crusted loaf has been sliced across, some inside bread scooped out and stuffed with layers of cold fillings. Idea comes from Elisabeth Stanley's book "All About Bread". Elisabeth uses more repeated layers than I have, so a bigger sandwich is achieved. (Cob loaves can be bought from bakery shops).

Fillings
There's salami, cheese, baby spinach and Kangaroo Prosciutto slices. (a) I only needed to use 6 prosciutto slices to cover 1 layer of the 23cm loaf; (b) Kangaroo Salami or Wallaby Salami would be ideal here to keep with the bushfood ingredients. The only store I can buy this from has been out of stock for a long time so not used here; (c) Blanched Warrigal Greens could be used instead of spinach. As I don't grow any Warrigals & don't search for them in public areas outside my house, I'd have to pay $18-$20 for a 500g bag of Warrigals...ie $36/kg - $40/kg not including petrol/delivery cost, so too expensive for me to use here.

These were easy to slice and fillings stayed in place when using a bread knife (a better tool than a standard knife). After slicing these, I related to Elisabeth's idea calling this a picnic cob, as with their final appeal, it certainly made me feel like packing them into a picnic basket.

Other filling ideas from Elisabeth are: avocado, boiled eggs, sun-dried tomatoes, ham, chicken, smoked salmon, char grilled vegies.

[Shalem]

MUNTRIES CHUTNEY BUN

There's more photos & information on how these buns were formed in Bush Tucker Pizza topic under tiny kangaroo pizzas. After the dough had risen, commercial Muntries Chutney was smeared on top before baking.



Though I haven't tried it, this idea may work on buns bought from bakery on supermarket by smearing on some chutney then baking it under a grill.

[Shalem]

SWEET APPLE SCROLLS

After brushing sugar syrup glaze on hot buns, I sprinkled homemade Lemon Myrtle Sugar which gives an "edible glitter" effect. Drizzled Betty Crocker's ready-to-spread vanilla frosting from supermarket.



Above: SCROLL FORMATION & FILLINGS

Dough: Multi-purpose sweet bun mix dough which is described previously in this topic.

Fillings : Thick custard from supermarket or dairy home delivery, canned pie apple, sugar cured Riberries & Fruit Spice (based Strawberry Gum).

Alternative bushfoods to try but not tested by me could be Macadamia Nuts; sweetened, soft Quandong; Muntries; Native Currants; Desert Limes in Syrup from Australian Desert Limes; Outback Pride's Wild Fruits in Syrup; Tanami Apples; ground Lemon Myrtle or other bushfood spices & native fruits suitable for sweet buns.

There's photos of most of these native fruits in various topics of this cooking section. Native fruits could be used with non-native fruits such as canned pie apple (like in above photo), or used alone. Alternatively, native fruits can be omitted & non-native fruits used alone with different bushfood spices.

New sweet spices released from Australian Bush Spices online store: Violet contains Wattleseed, Macadamia & Strawberry Gum. Pink contains Quandong, Bunya Nut, Macadamia Nut, Lemon Myrtle & Cinnamon. Refer http://www.australianbushspices.com.au

Tanami Apples: In Mark Olive's Outback Cafe book, there is a recipe for Tanami Apple Tartlet. I've no idea what Tanami Apples are or where I can purchase them, but Mark has a page of information & relates them to Bush Tomato family. I assume that slices on tartlet shown in the recipe's photo are Tanami Apples, but they do look similar to me to granny smith apple slices. Recipe states granny smiths apples can be used instead of Tanami Apples. Therefore, it may be possible to transfer this idea into a sweet scroll filling by using Tanami Apples instead canned pie apple but I haven't tested this.


Above: Individual scroll formation using my new bread roll tins. Roll rectangle up into a log & cut into slices.


Above: Shapes are same concept used to make my savory breadmix scrolls discussed previously in this Breads topic. Some scrolls were formed in my new bread roll tins, and remainder squashed together in a square cake tin.




Above: Could be left plain brushed with sugar syrup glaze but I decorated with foods such as Betty Crocker vanilla frosting (icing), Lemon Myrtle Sugar, Dick Smith Bushfood Cereal, dried coconut. Alternatively, ready made sweet scrolls can be bought from a local bakery and then left up to the individual for decorating ideas with bushfoods.

[Shalem]

Above: BREAD WITH MACADAMIA OIL, WATTLESEED EXTRACT & BUSH DUKKAH


Dip bread in Macadamia Oil, then onto Bush Dukkah. The original idea for this snack/starter came from overseas, but some Australian bushfood stores have applied this with suggestions using their own bushfood products.


Eg, one store suggests dropping in Wattleseed Extract into the oil, instead of balsamic vinegar, which is what I've done above. Another store called A Taste of the Bush suggests the idea in the photo using their vinegar & dukkah. This store has a large range of vinegars & dukkahs, & there's a summary on their home page about ways to use Dukkah & a bit on the bread/oil/dukkah snack concept above. Unless they change this information on their home page, it can be found at http://www.atasteofthebush.com.au





Products used in first photo are Bush Tomato infused Macadamia Oil & Bush Tomato Dukkah (shown above). As I wrote in Dips topic, this Dukkah tastes really good. It's the only one I've tried in the store's range & probably my first purchase of Dukkah in general, so can't comment on any others. I store my Dukkah in fridge for freshness.

[Shalem]

CLUB SANDWICHES



Above: Club sandwich slices from sandwich ring below

I learnt Tupperware Club Sandwich from Tupperware. It's one of the best sandwiches I've ever made in my life. It's always popular at home, & serving to groups of people during entertaining, where they were always liked & disappeared quickly. Sandwich slices are filling, & store well refridgerated, making it handy for advanced party preparation or for taking couple of days break from daily sandwich making.

It uses 1 to 1.5 loaves sliced shop bread & crusts removed (re-use crusts for breadcrumbs), & is constructed with layers of bread slices & fillings. My husband's continuously favourite fillings for my 3 layers are: 1 x can salmon; hard boiled mashed eggs; 2 x cans Greenseas sweet chilli tuna. (I chose not to use Kangaroo Prosciutto & Kangaroo Salami in this bread as I suspect they won't make it easy to slice the bread, since k'prosciutto rips easily & k'salami is firm).


Above: Another presentation. Here's all my little soldiers lined up & they include all slices from jel ring (ie a lot of slices).

Recipe: Tupperware rep or someone who owns Tupperware might be able to assist in sourcing instructions for constructing this bread & for filling ideas, as it is (or was) a well known sandwich.

Key ingredient is mayonnaise or a dressing because it's what binds fillings to bread slices, gives flavour, reduces chances of a dry filling & slice, & gives a dressing to each individual filling. Here I used Lemon Myrtle Mayonnaise from Macadamia Nuts topic, commercial mayonnaise, plus Orange Bush Curry spice since I like curried mashed eggs in this bread.

LM mayonnaiseWhole sandwich ring

Question: Does anyone know of a mayonnaise or sandwich dressing sold by Australian Bush Food stores & which store? (I'm interested to know for this bread). Now here's an example of what I meant in Bush Pizza topic that I sometimes do a quick check at a certain bushfood store's website product list to gather information for my bushfood cooking: I could find no mayonnaise or have missed it.

Equipment used: Tupperware jelly ring; KitchenAid Mixer flat beater (optional). As a lot of my filling preparation work involves mashing & mixing, I automate this process by using my mixer flat beater to do this for me with the mixer's Mash speeds no 1 & 2 as written in mixer manual's speed control guide.

[Shalem]

ROSELLA FLOWERS & CLUB SANDWICH TORTE



Sandwich Recipe: http://www.lifestylefood.com.au/recipes ... wich-torte

Here's another club sandwich similar in technique to previous Tupperware's. Above Luncheon Sandwich Torte by Anna Olson, caught my attention on Foxtel TV, because of my previous experiences with Tupperware club sandwich & cake decorating. This Novelty Bread is made to look like a fancy cake torte or gateaux (what a clever person who thought of this bread!). After preparation, this bread's not difficult to make as it involves layering bread slices & fillings, similar to Tupperware's, but no hole to deal with so it's easier. She uses much cream cheese for fillings & "make believe" cake icing, which I didn't follow exactly due to cost & rich texture, but I understand the dressing is very important for flavouring, binding & setting the torte, as in Tupperware's. Upon slicing these, they really did look like cake torte/gateux slices!

Rosella Flower Recipe: On the broadcast, Anna decorated hers with edible flowers. I have no garden flowers so used what I had in the fridge: Rosella Flowers. Instead, I could've used edible flowers from shops or a product Rosella Confit. Above Rosella Flowers were bought fresh, then refridgerated in light syrup for a considerable time. Surprisingly, they've not deteriorated. Unlike commercial Rosella Confit flowers (discussed & shown few times) that are soft & sweet, above Rosellas are crunchy & firm. I made this Rosella mixture from Juleigh Robins books 'Wild Lime' & 'Wild Food' on the part where a Rosella is placed inside a glass, then topped with a certain drink. A product 'Wild Hibiscus Flowers In Syrup' exists for one such purpose as this 'flower in a glass' drink, but I could use this product also to decorate this sandwich with.

Through Anna's sandwich torte, she's now given me the idea that I have the option of putting "make believe icing" & flowers on my Tupperware club sandwich.



Equipment used: Anna & I use springform cake pan for forming & easy removal of bread. My one comes with an extra piece in case I want to make ring cakes or ring breads (so Tupperware club sandwich could probably be made in this too). I had to bend bread slices around pan's rim to keep them standing. Anna uses white & wholemeal bread slices for alternating colours.

A Plainer version (no rosella flowers)

[Shalem]

BUSH TOMATO DAISY BREAD or Pull-Apart

When used with a breadmix, this is an easy bread to make using an electric appliance & easy to form using a dough cutter.


Above: Uncooked risen breadmix dough topped with Ground Bush Tomato & Kangaroo salami.

Equipment used: Round cake pan, bread machine dough cycle or mixer dough hook, dough cutter.

Recipe: Elisabeth Stanley's book "All About Bread". After making a multi-purpose breadmix dough (discussed previously), divide dough into pieces, form into balls & place in pan. After baking, these individual pieces can be pulled apart, hence term Pull-Apart. For bread topping, I sprinkled with ground Bush Tomato or Akudjura & small Kangaroo Salami. (There's photo of Akudjura in Bush Tomato topic of Forum's cooking section). Placed 0.5 tablespoon into 500g breadmix flour for dough cycle.

**QUESTION**: Use of Akudjura seems to be encouraged into egg, quiche, pasta, omelette & meat dishes, & I can't seem recall reading anything about using it in breads. Based on information I'd read from bushfood stores & elsewhere, Akudjura can be strong so don't go overboard with it. So, I cautiously added my chosen amount of Akudjura into breadmix flour. However, when eating cooked bread, Akudjura was undetectable (or no taste stood out). Does anyone use Akudjura in breads & how much is suggested to use? Is Akudjura any good for breads, or is it best used in egg, meat & pasta dishes?


Smaller size Kangaroo salami burns more easily than larger Kangaroo Salami, even at not too high temperatures. So next time, I'd rather steam the salami to intensify the flavours & give it a nicer, unburnt look. Then place separately on cooked bread, rather than cooking the salami with bread.

[Shalem]

BUSH TOMATO DAISY BUNS or Pull-Aparts


Above: Risen uncooked Daisy Buns

By using Elisabeth Stanley's technique for daisy pull-aparts in previous post, I made a smaller version of daisy bun pull-aparts in my new bread roll tins. As the multi-purpose breadmix dough is divided many times (first 6 times for 6 buns, then each of these sub-divided into small balls), a dough cutter is important here, which then makes these buns easy to make.

After brushing dough with beaten egg, I sprinkled Akudjura (ground Bush Tomato) for bread decoration on some buns, & placed slices of pepperoni on remaining buns. What'd be ideal here to keep with bushfood theme is Kangaroo Pepperoni.

**Question**: Does anyone know if Kangaroo Pepperoni exists & if so, where can it be bought in Australia?


Above: I really like the decorative effect that Akudjura has put on these buns, especially when they're turned into flowers below.

NOVELTY BREAD


Above: Bunch of Daisy Flowers bread

I transformed the daisy buns into a bunch of daisy flowers. Using my cake decorating knowledge & material, I formed stems & leaves with edible modelling marzipan paste, which I coloured with moss green food colour. This paste's made in France & it rolls, forms & shapes very easily & quickly, therby helping to make this entire novelty bread easy to make at home. Leaves are formed using leaf cutters which have to be pressed into flour first before punching each leaf so cut leaf doesn't stick. This cutter's a good one since it presses veins onto leaf & cuts leaves well. This novelty bread might be fun for children to eat, especially since the small individual pull-aparts are an ideal size for little children to handle, pull & eat.


Above Left: Edible modelling marzipan paste (middle item) & Wilton moss green food colour; Above right:Leaf cutters.

[Erma John]

I know of one store that sells ready gourmet mixes of bush breads to make at home but I haven't tried it yet. .....

[Shalem]

MORPHY RICHARDS BREAD MAKER


Above: My Morphy Richards bread machine is one of my favourite kitchen appliances.

IMPORTANT EXTERIOR FEATURES: It's a smart looking, sturdy, well engineered & constructed bread machine. It has a stainless steel finish to give it a classy look & match rest of my s/steel appliances. I really like the easily accessible LCD touch panel control & the large removable fruit-nut dispenser (unit with plastic cover) which I can easily reach. For looking inside machine without lifting lid, control panel can turn an internal light on & there's a see through window. All programs are clearly written & are unlikely to wear off as they are covered in what appears plastic/lacquer material. These are advantageous over my previous, inferior bread machine where it was hard to press buttons & less easy to reach them as I'm not a tall person; all program prints wiped off eventually; Small built-in fruit dispenser was hard for me to reach, fill & not able to be washed.

SOME ADVANTAGES ARE:
(a) Lots of programs compared to some other bread makers. Eg Doesn't just make yeast doughs, pasta & bread loaves but other food like gluten-free, yeast-free, jam, cake, teabreads & desserts like rice pudding; Individual programs for either bread flour, breadmix, sweet, sandwich, french, gluten free & specialty loaves; Individual programs for a faster baked loaf.
(b) Has strong, well designed & constructed kneading blade
(c) Makes excellent doughs (bread,pizza& pasta) with choice of 2 dough programs. My previous bread machine was totally useless for pasta dough
(d) Makes nice breadmix & bread flour loaves;
(e) Makes great pasta dough even with plain flour using recipe from paper manual;
(f) Loaves don't stick so hard to non-stick pan compared to my previous machine, & pan doesn't need to be oiled though manual states oiling is an option
(g) Handy time delay for doughs & loaves (Manual appears to say there is no time delay for doughs but I'm sure I've been given delay option for dough & used it)
(h) Shorter cycle times than previous model bread machine. Eg This machine can do a breadmix loaf in 2hrs30mins in normal (not fast) mode, but my previous machine did a loaf in 3hrs25mins.
(i) Homemade programs if user wishes to define their own program eg rising &/or kneading time;
(j) Power interruption feature came in handy, eg when machine was kneading, I turned switch off at power point for quietness when a business phone call was being taken in the house. Upon turning power point back on, program resumed from last stop
(k) Machine doesn't move much on bench when kneading, unlike previous bread machine.

MINOR PROBLEMS:-
(a) Paper manual only has few recipes (say 16) but more recipes are in online manual http://www.morphyrichards.co.uk.
(b) Sometimes the kneading blade stays inside heavy doughs & cooked bread when removing these from bread pan, so blade has to be pulled out
(c) Immediately upon finishing baking a loaf, machine automatically keeps the loaf warm for up to 60mins. I assumed the instant I removed bread pan during its keep warm phase, the heat element would turn off by itself. However, keep warm function must be turned off manually by pressing x when bread pan is removed, otherwise the hot heating element stays on till end of 60mins, so a safety caution required here
d) Shaft in bread pan needs to be oiled prior to each use to prevent knead blade getting stuck on it after program has finished. Kneading blade needs to be removed for washing the pan & blade afterwards.

Notes:
(i) At http://www.oo.com.au (where I purchased this), website has very good photos of various parts of this machine, plus a close-up of the 19 programs guide.
(ii)Bread Maker doesn't seem to get fingerprints & (though not required), is easily shined with Ezy Kleen stainless steel wipes, my preferred s/steel cleaner. (Wipe used on machine just prior to snapping above photo so provides an indication).
(iii) Forum Moderator - If this post is too long, as with any of my other posts, send me PM & I'll cut it down.