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Bread – Italian & Indian

Garlic & Coriander Nan (serves 6)

Water300ml
Caster sugar1 teaspoon
Dried yeast1 teaspoon
White bread flour500g
Melted butterFor brushing
Salt1 teaspoon
LemonA squeeze
2 cloves garlicFinely chopped
Coriander10 sprigs

Warm the water then add the sugar and stir to dissolve. Sprinkle on the yeast and whisk well. Place the pan somewhere warm until there is froth on top of it – about 15 minutes. Mix the flours, salt, coriander and garlic. Sprinkle over the lemon juice, then pour in the yeast mix. Add more water as necessary. Make a pliable dough, knead for 100 strokes. Cover and put in the fridge for at least 1 hour. When ready to cook them (just before serving) knead for another 50 strokes. Form into a ball then flatten into a oval about 1/2 cm (1/4 inch) thick. Preheat a tray under the grill, once hot, place the nans on it. Brush with butter and cook until puffed up and browned.

Kulcha Bread (makes 8-10)

Water300ml
Caster sugar1 teaspoon
Dried yeast1 teaspoon
White bread flour500g
Melted butterFor brushing
Salt1 teaspoon
onion1 large
Cumin1 pinch
Garam masala1 pinch
Fresh chili1
Fresh coriander1 sprig
garlic3 cloves
Vegetable oilSplash

Warm the water then add the sugar and stir to dissolve. Sprinkle on the yeast and whisk well. Place the pan somewhere warm until there is froth on top of it – about 15 minutes. Mix the flours, salt, coriander and garlic. Sprinkle over the lemon juice, then pour in the yeast mix. Add more water as necessary. Make a pliable dough, knead for 100 strokes. Cover and put in the fridge for at least 1 hour. When ready to cook them (just before serving) knead for another 50 strokes. Form into a ball then flatten into a oval about 1/2 cm (1/4 inch) thick.

Slice the onion. Chop the garlic. Heat a pan with oil and brown the onions over a low heat. Add the garlic and spices. Cook over a low heat for 20 minutes until caramelised. Add chilli and coriander. Let cool.

Place the cold onion mixturein the middle of the rolled dough. Fold ove4r. Roll again to form a ball. Brush with melted butter and bake in the oven at 200degC/Gas Mark 6 for 20 minutes turning halfway.

Pizza (makes 6 medium pizzas)

00 Flour500g
Water300ml
salt¼ teaspoon
Dried yeast1 ½ teaspoons

Sieve the flour. Heat the water to tepid. Put the flour, salt and yeast in a bowl. Mix slowly for 2 minutes adding the water. When the dough forms mix it fast for another 4 minutes then slow again for 2 minutes. Knead for 5 minutes and keep min a warm place for 1 hour until it doubles in size. Then bash the dough and form it into 6 balls and prove to 30 minutes.

To make a pizza, flatten the dough, stretching outwards from the middle, using clenched firsts. Flour a tray and put the pizza discs on top. Add the toppings and bake in an oven at 200degC/ gas mark 6 for 5-10 minutes or until topping is melted and the edges are crispy.

Mushroom Calzone (makes 6)

00 Flour500g
Water300ml
salt¼ teaspoon
Dried yeast1 ½ teaspoons
mushrooms225g
passattaTo spread
mozzarella175g

Sieve the flour. Heat the water to tepid. Put the flour, salt and yeast in a bowl. Mix slowly for 2 minutes adding the water. When the dough forms mix it fast for another 4 minutes then slow again for 2 minutes. Knead for 5 minutes and keep min a warm place for 1 hour until it doubles in size. Then bash the dough and form it into 6 balls and prove to 30 minutes.

Flatten the dough, stretching outwards from the middle, using clenched firsts.

Spread passatta, mushroom and cheese on half the dough. Fold. Flour a tray and put the calzone on top. Bake in an oven at 200degC/ gas mark 6 for 5-10 minutes or until topping is melted and the edges are crispy.

Rosemary & Sea Salt Foccaccia

Plain flour400g / 14 oz
Warm water375ml / ¾ pt
rosemary1 sprig
Dried yeast2 teaspoons
Olive oil112ml / ¼ pt plus     3 tablespoons
Caster sugar1 pinch
Maldon sea salt2 teaspoons

Warm 225ml/ 1/2pt water. Mix the yeast with the water. Add the sugar. Rest for 5 minutes. In a bowl mix the flour and 1 teaspoon of salt. Add 3 tablespoons of oil and mix till a dough forms. Add more flour if necessary. Knead for 5 minutes. . Cover for 45 minutes. Punch dough and knead five more times. Cover and rest in a warm place for 30 minutes. Using your thumbs, press out onto a greased tray and pour over 1/4pt oil and 1/4pt water. Bake for 20-30 minutes at 200degC/Gas Mark 6 until the water has evaporated. Sprinkle with rosemary and sea salt.

Garlic Bread (makes 1 baguette)

strong flour350g / 12 oz
salt1/2 teaspoon
easy blend yeast1 packet
olive oil4 tablespoons
tepid water250ml
Egg whiteFor glaze
maldon salt1 tablespoon
lemon½
parsley3 sprigs
paprika½ teaspoon
butter112g/4oz
garlic4 cloves

First, make the dough. Sieve the flour and salt into a large bowl.  Stir in the yeast. Pour in 2 tablespoons of the olive oil and all the tepid water. Mix to form a dough and knead for 5 minutes. Now put in a greased (or oiled ) bowl and prove in a warm place for 1 hour. Once this is done, knock back the dough and knead for another 2 minutes. The dough is now ready to shape. Shape the dough into baguettes. Glaze with an eggwash. Leave to rise for 30 minutes. Cook in a pre-heated over for 20 minutes at 200 deg C.

Leave the bread for 20 minutes. Then slice, but not down to the bottom.

Juice the ½ lemon. Chop the garlic. Mix the butter till white then add the lemon juice, parsley, paprika and garlic. Butter the slices of bread. Return to the oven for 3-4 minutes until the butter melts.

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Author: Brian Hannan

I am a published author of books about film - over a dozen to my name, the latest being "When Women Ruled Hollywood." As the title of the blog suggests, this is a site devoted to movies of the 1960s but since I go to the movies twice a week - an old-fashioned double-bill of my own choosing - I might occasionally slip in a review of a contemporary picture.

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