coriander and carrot bread + things to do in the backseat of moving vehicles

I’ve decided that I won’t press publish on this post until I’m safely ensconced in the back of the transfer service’s car enroute to the Gourmet Garden bloggers’ conference in Noosa. So many things can derail my departure between now and then, I daren’t send this post into the ether for fear I’ll jinx myself.

I’m looking forward to the conference – I can’t wait to hear from the impressive speakers they’ve lined up for us. I’m also looking forward to spending a few days in the company of people who appreciate it is completely necessary to photograph food before eating it.

The cook off will take place on Friday morning. In complete contrast to my preparation for the last round, I have only made my final cook off recipe once. Fingers crossed I can think on my feet when the pressure is on!

Coriander and Carrot Bread

Ingredients:

300ml carrot juice (room temperature)
2 tbs olive oil
450g strong white flour (sometimes called bread flour)
2 tsp salt
3 tbs Gourmet Garden coriander paste (or 4 tbsp fresh coriander finely chopped)
1 tbsp dried milk powder
1 ½ tsp instant dried yeast
egg white + 1 tbs cold water for glazing

Method:

Combine the flour, yeast, salt and milk powder and mix well. Make a well in the centre of the flour mix and add the carrot juice. Mix with a wooden spoon until combined, then use your hands to bring the mix together to form a dough.

Turn the dough out on a floured surface and knead for 8 – 10 minutes or until the dough is smooth and elastic. Shape the dough into a ball and place in a clean, lightly oiled bowl. Cover the bowl with glad wrap and leave in a warm place for 45-60 minutes or until doubled in size.

Preheat oven to 200°C

Turn the dough out again onto a lightly floured surface and knead lightly for 2 -3 minutes of until smooth. Shape the dough into a loaf and place on a tray lined with baking paper. Stand in a warm place for 30 minutes or until doubled in size.

Whisk together the egg white and cold water and brush onto the loaf. Score the top of the loaf with a sharp knife.

Bake for 30-35 minutes or until golden brown. The loaf should sound hollow when tapped on the base. Cool on a wire rack before slicing.

I’m flying along the highway and it’s dawning on me that you can do more than blog in the back of cars.

The Cooker Confessional is open:

what’s the best fun you’ve had in the back of a car?

inspire me!