Cheddar Savory Scones/Scones Salati

Yummy savory version of the most famous SCONES.

Gustosa versione salata dei famosi SCONES.

To be garnished with whatever you fancy, coldcuts, sauces...just about anything, really. Better served hot, but still great even the day after! They are soft and tall, very very yummy indeed :)

Da farcire con qualsiasi cosa vi piaccia, affettati, salse...con tutto, veramente. Meglio serviti caldi, ma sempre ottimi anche il giorno dopo! Sono soffici ed alti, molto molto gustosi!

INGREDIENTS

220 gr of flour/farina

12-13 gr of heast/lievito

salt/sale

50 gr of grated cheddar or emmental/cheddar o emmental

2 tablespoons of finely chopped chives/ 1 cucchiai di ereba cipollina finemente tagliata

1 teaspoon of baking soda/1 cucchiaino di bicarbonato

1 small teasppon of cream of tartar/ 1 piccolo cucchiaino di cream di tartaro

water/ acqua

PLEASE NOTE: The cheese must be shaved this way, please see this pic.

NOTA: Il formaggio deve essere grattuggiato in questo modo, nei buchetti piu' grandi della grattugia, vedere questa foto.

Stir in in a bowl all the ingredients.Till you get a firm dough.

Mischiare ed impastare tutti gli ingredienti.Fino ad avere una pagnotta compatta.

Leave to raise for 2 h or till it doubles its size.

Lasciare lievitare per 2 ore o fino a quando non raddoppia la sua grandezza.

Use a rolling pin and flatten the dough, please note the thickness must be at leave 2cm, no less.

Usate un matterello per appiattire la pagnotta di impasto, da notare che lo spessore deve essere non meno di 2cm.

Use a round biscuit shaper to cut your scones, place them on a baking tray. Leave them to rest for at least 45 mins, they will raise even more. Brush some melted butter on top of each scones.

Usate un taglia biscotti rotondo per tagliare i vostri scones, metteteli su una teglia. Lasciateli riposare 45 mins lieviteranno ancora. Spennellate burro fuso in cima ad ogni scones.

Have a look at the scones before baking - view this pic.

Ecco gli scones prima della cottura - vedi questa foto.

Bake for 30 mins till tall, soft and golden on top.

Infornate per 30 minuti sino a che sono alti, soffici e dorati in cima.

Garnish and....enjoy!

Farciteli e ...godeteveli!

Garnished Focaccia Bread

Dont you find this very yummy ? I garnished my focaccia bread ( thick one ) with slices of potatoes and courgettes, but also with fresh tomatoes slices.

Here's what you have to do to make your own....

500 gr flour

25 gr fresh yeast

salt

water

extravirgin olive oil

2 tablespoons of sugar

Melt the fresh yeast with some warm water and 2 teaspoons of sugar.

Place in your mixer the flour, add in the melted yeast and 4 tablespoons of extravirgin olive oil.

Mix well, add in the salt.

(remember not to add in the salt while adding in the yeast, this will prevent your dough to rise properly !!).

Form a firm smooth dough and let it rise till it will double its size.

Place the dough into a round tray with a high border.

Press it gently down a little, spread it till it reaches the border of the tray.

Leave it rise a little bit more, at least 40 mins, in a very warm place.

Take your tray, and with your fingertips, apply some pressure on the dough.

Sprinkle some olive oil, salt.

Now you can garnish it with potatoes slices and anything else you like.

Please note that potatoes slices must be boiled for 5 mins before laying them down on your focaccia bread.

Sprinkle some thyme on top and place your tray in the oven, preheated at 180 degrees. Leave it in there for 25 mins, it must be golden and soft-looking. Crust must be slightly more brownish.

Enjoy !

Porcini Mushroom Bread

This is a ever-so-easy recipe ! First of all there is nothing difficult to do, just follow the recipe for Milk Bread, the only thing you must do differently is add some dried porcini mushrooms into the dough mixture.

Take a handful of dried porcini mushrooms.

Place them into a glass filled up with hot water.

Leave them in there for 15 mins.

Drain them out, kind of squeeze them as well into your hand.

Place them onto a chopping board and chop them finely.



Add them in into the mixture used to prepare Milk bread.


NB: I did not take the porcini mushrooms' picture linked above.

Tiny Pesto Rolls

Having a finger food night? Well....prepare these small rolls then ! Follow the recipe for Milk Bread and add Pesto sauce in the dough ! The flavour is just so-oooo good :-)

Potatoes Focaccia Bread

I love this one, it has a delicious smell ! Potatoes give a "soft-touch" to any kind of bread and flat bread. Try this one out and you'll agree :-)

Ingredients:

150 gr of flour
100 gr of potatoes flakes or 3 boiled and smashed potatoes
10 gr of table salt
thyme
a glass of milk
15 gr of yeast
1 tablespoon of sugar


in a bowl:
pour in the milk ( warm ) and add in the yeast, salt and sugar.
Whip it a little.
Leave it to rest for 5 minues.

Add in the flour and potatoes flakes ( or boiled ones - smashed !!! )
Knead the mixture for 15 minute.

Place it on a tray to rest and rise for 2 hours.
It will not rise much, that's because of the patatoes. It will not double its size.

After 2 hours cut the dough into 4-5 pieces.
Flat each piece out a little, spread some olive oil on its surface and sprinkle some thyme on.

Place the tray in the oven ( center rack ) pre-heated at 180 degrees, must stay in there for 15-20 mins till the focaccia-breads look golden and soft.

You can either have them plain or sliced and stuffed with coldcuts or cheese :-) Very yummy indeed!

Pretzels !

I love Pretzels, do you ?! It is not the easiest of the recipes but please give it a chance and make it, it is very worth it indeed !