Strawberry Poofy Bread

21 Jun

So this is technically supposed to be Strawberry Flatbread, but it didn’t really turn out very flat which is why I renamed it Strawberry Poofy Bread.

I got this recipe from Joy the Baker because you guys know I have like a major baking crush on her. She’s been on a strawberry kick lately and I have to because I got a giant box of strawberries from Grocery Outlet for four bucks. I still have some leftover.

The slightly daunting thing about this recipe to you baking novices is that it has three seperate rises. They aren’t super indepth or anything like that. I actually messed up the first one because I didn’t realize I was supposed to add a cup of flour to the yeast and water. I added it though a little late and fifteen minutes later I came back and it looked like this:

It turns into a gigantic sponge and after the first rise, you add more flour, salt, sugar and orange zest and then it looks like this:

I really like the addition of the orange zest because it makes the dough all the more sweeter and gives it a little more dimension. Joy finishes her flatbread with goat cheese, balsamic vinegar and mint but over here at Casa de Shannon, we ain’t that fancy. We finished it with a side of chocolate whipped cream vodka.

You form the dough into a ball and you knead it for about five minutes. Kneading dough is kind of a mind numbing act. You get so absorbed into what you’re doing and you almost forget for a few seconds that your ex boyfriend got married last week and that you’re chair’s still broken and that you’ve run out of hangers and room in your closet. Even though it sounds cheesy, you kind of connect with the dough and focus on what you’re doing.

Mom, I know you know what I’m talking about.

After the bread rises for another hour, you pull it and roll it out and plunk it down on a cookie sheet. There it rises for another 30 minutes. After that, you put the strawberries on top and drizzle it with olive oil and sea salt and bake it!

See? Poofy.

I just wanted you all to see that I wrote this blog out on my balcony and it was freaking hot!

When I was kneading the dough earlier, I thought about the movie Bridesmaids. I don’t know how many of you have seen it, but you should because it’s really funny. I thought about how I really related to the main character. She was the only single girl in her group of friends. Her lifestyle was always made into some kind of joke and she wasn’t take seriously. I think sometimes people forget how hard it is to be single.

So be nice to your single friends. Make them strawberry poofy bread. And take them seriously

I’m copying Joy’s original recipe and you can make your own alterations as needed.

Strawberry Balsamic Flatbread with goat cheese and fresh mint

makes 12 squares

recipe adapted from LA Times

2 packages (about 5 teaspoons) active dry yeast

1 cup warm water (between 110 and 115 degrees F)

3 cups of flour, divided into 1 cup increments

3 tablespoons, plus 1 teaspoon olive oil

3 tablespoons sugar

1 1/4 teaspoon salt

1 teaspoon orange zest

1 cup thinly sliced strawberries

coarse sea salt for topping

1/2 cup goat cheese crumbles

good quality balsamic vinegar, for drizzling

1 tablespoon fresh mint, coarsely chopped

In a large bowl, sprinkle the yeast over the warm water.  Stir to dissolve.  I use a fork so I can mash and stir any yeast clumps.  Add the flour and blend together until smooth.  Cover and set in a warm place to rise for 1 hour.

After the mixture has risen, remove the covering and stir in 3 tablespoons of olive oil, sugar, and orange zest.  Add one cup of flour and stir to blend.  Add the remaining cup of flour and salt and work together into a dough.

Place dough on a lightly floured surface and knead for 5 minutes.  If the dough is too sticky, add up to 1/3 cup more flour and knead.  Dough will be slightly sticky, and that’s alright.

Clean out the large bowl and coat with 1 teaspoon olive oil.  Place dough in the bowl, and flip it over so that it’s entirely coated in oil.  Cover and let rise in a warm place for 1 hour, or until doubled in size.

Punch the dough down and knead for just a minute, before pulling and stretching the dough into a 16×9-inch rectangle.  I used a rolling pin to help me to this.  Place on a greased baking sheet and let rise for 30 minutes.

Place a rack in the center of the oven and preheat to 375 degrees F.

When dough has risen, use your fingers to make random indentations in the puffed dough.  Drizzle with olive oil.  Top with sliced strawberries, and sprinkle with coarse sea salt.  Bake bread for 30 to 35 minutes, until golden, crisp and baked through.  I rotated the pan once, halfway through baking.

Remove from the oven and allow to cool for 10 minutes.  Remove from the baking pan, slice into squares with a pizza cutter and drizzle with balsamic vinegar, goat cheese, and fresh mint.

Serve.

This bread is best served within 2 days of baking.

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One Response to “Strawberry Poofy Bread”

  1. Naomi June 21, 2011 at 9:14 pm #

    Your new rug looks great! So does this recipe. Keep your chin up love. 🙂

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