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
300ml carrot juice (room temperature)
2 tbs olive oil
450g strong white flour (sometimes called bread flour)
2 teaspoon salt
3 tbs Gourmet Garden coriander paste (or 4 tablespoon fresh coriander finely chopped)
1 tablespoon dried milk powder
1 ½ teaspoon instant dried yeast
egg white + 1 tbs cold water for glazing
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?
eliz a buf says
for heaven's sake, raid the mini bar FIRST. now, go have some fun with the grown-ups! xoxo, buf
Thanks lovely. I'm feeling very fancy pants in the back of this car! 🙂
Kylez @ A Study in Contradictions says
Sounds delish! I may even be able to convince the husband to make some!
You don't want to know what my first though of something fun to do in the backseat of a car is. You wouldn't want to do it by yourself, especially with someone else driving! ;). I'm off to scrape my mind out of the gutter now!
Lol Kylie. Congrats on being the first person brave enough to enter the confessional! 🙂
Anne @ Domesblissity says
Too R rated for such a family friendly blog as yours. LOL Great catching up Amanda! Hope you had a ball in Sydney. xx
Thanks Anne. x
Lisa @ Greek Vegetarian says
This bread looks deliciously yum! Hope the bloggers' conference was both fascinating and informative 🙂
It was fabulous Lisa - hope to have a post up about it today, but the kids are sick - so I'll see how I go! 🙂
Go Camping Australia Family says
I haven't had huge success with cooking my own bread,, but this is tempting enough, for me to give it another go!