There was a fascinating segment on Words and Music on BBC Radio 3 this week, in which the conversation focused around the use of hands in our everyday lives. The speakers touched on the topic of working with one's hands for both practical and creative purposes. My hands have recently been busy wielding secateurs in the garden, as I've cut back the sword-shaped leaves on massive clumps of New Zealand flax. I have also used them to grasp a pen and write notes and shopping lists. I have held the hand of my beloved Peter, and waved goodbye to my darling son as I dropped him back at his home after a lunch catch up. Among my favourite activities, I used my hands to make dough; the kneading and rolling of which I found to be most pleasurable. CRUSTY CHEESE AND CHIVE PULL APART LOAF 500g strong baker's flour 2 teaspoons dry yeast 1 teaspoon sugar 1 teaspoon sea salt 1 cup lukewarm water 1 tablespoon extra virgin olive oil To fill: 1 tablespoon (20 mls) unsalted butter, softened (for brushing) 1 small clove garlic, finely chopped 12 sprigs fresh chives, finely chopped 100g cheddar cheese, shredded extra shredded cheese, to sprinkle over before baking Grease a deep, heavy-based loaf tin (21 x 10. 5 x 6. 5 cm) and set it aside. Combine the flour, yeast, sugar, sea salt, water and oil together in a large bowl. Mix together with your hands until it forms a soft dough. Knead the dough for about 10 minutes or until it feels smooth and elastic under your hands. (Should the dough feel sticky, dust lightly with a little extra flour. If it's a little dry, add a teaspoon or so extra lukewarm water). Cover the bowl and allow the dough to rise in a warm corner of the kitchen, until it rises nicely, and doubles in size. Meanwhile, Preheat your oven to 200 degrees C. Turn out the dough onto a lightly floured board. Knock down the dough with your fist, knead it briefly, and then roll it out to a neat rectangular shape, about 1cm in thickness. Brush the dough with the softened butter, and then sprinkle over the garlic, chives and shredded cheese. Using a pizza cutter or sharp knife, cut the dough into long strips of even-sized widths. Pile the strips on top of one another (see my images below). Now, cut through the pile of long strips into smaller pieces, perhaps around 8cm in length. It doesn't matter if they are a little uneven. Place these strips, cut-side down into the prepared loaf tin (see my images below), squashing some in around the edges and sides of the tin. Cover with a clean tea towel and place the tin in a warm corner, until it rises again, around 20 minutes or so. Finally, brush the loaf with any remaining melted butter and sprinkle with the extra grated cheese. Then, pop the tin into the oven and bake the loaf for 30 minutes until it's golden brown and crusty. Remove the tin from the oven and allow the loaf to cool slightly, before pulling it apart and devouring it! Serves 6-8. It's your turn now, dear readers. What good things have you created with your hands lately?
40 Comments
13/3/2017 09:22:07 am
Liz, this looks exceedingly delicious. I love the savoury layers too. Layers always taste better. 😊😊
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Lizzy
16/3/2017 12:15:36 am
Thank you, Kellie xx
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Lizzy
16/3/2017 12:15:57 am
Sally, thanks so much xx
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Lizzy
16/3/2017 12:16:23 am
Hi Mandy, it's a little like that, which is why I don't make it so often xx
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13/3/2017 12:46:24 pm
Such a gorgeous pull apart loaf - this looks simply divine! :)
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Lizzy
16/3/2017 12:16:42 am
Laura, thanks so much!
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13/3/2017 02:28:16 pm
Fun post! I was just thinking about how people use their hands the other day -- I was getting a crown replaced, and was watching my dentist hold the new crown in one hand while she used a grinder with the other to whittle down a spot that was a bit high. Anyway, great looking dish -- love bready things like this.
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Lizzy
16/3/2017 12:17:05 am
Ouchies, John! Thanks for sharing x
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13/3/2017 03:12:57 pm
I made chicken pie. I folded up laundry. I wrote another blog post. I watered the garden. All in all my hands and I did useful things:). Love your loaf here liz.
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Lizzy
16/3/2017 12:17:23 am
Busy Sherry, thanks for stopping by xx
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Lizzy
16/3/2017 12:17:38 am
It's good stuff, huh!
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Lizzy
16/3/2017 12:17:59 am
Tania, thanks so much! x
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Lizzy
16/3/2017 12:18:24 am
Thanks so much, Amanda, I had a little spare time recently. A rare thing xx
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Lizzy
16/3/2017 12:18:39 am
Thank you, lovely Glenda x
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Lizzy
16/3/2017 12:18:58 am
Chris, thank you!
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13/3/2017 11:59:50 pm
I must try this folding technique. My hands have been used mainly to recover Scarlett's ball from under the kitchen counter.
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Lizzy
16/3/2017 12:19:17 am
Ha! That ball. : )
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Simone Mason
14/3/2017 12:48:47 am
Oh, Lizzy! Wow. That looks delish!
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Lizzy
16/3/2017 12:19:37 am
Thank you, Simone X
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Bob Bennett
14/3/2017 12:49:04 am
Put me down for two loaves please Lizzie.
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Peter
14/3/2017 12:50:46 am
I love holding your hand. And this loaf was really yummy. If I let you hold my hand all the time, will you bake it again!?
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Eha
14/3/2017 12:59:36 am
Peter - c'mon: rather hard for her to bake and us to enjoy if you have all this 'hand-holdedness' ongoing . . . . may we have both, please, beautiful guy???
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Peter
16/3/2017 12:20:22 am
Eha ; D
Lizzy
16/3/2017 12:20:01 am
You bet, but I need my hands to bake this! xxx
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Mary Cummings
14/3/2017 01:11:03 am
Now you're talking!
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Lizzy
16/3/2017 12:20:42 am
It's a good un!
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14/3/2017 05:48:37 pm
This looks great Lizzy. I've made a lemon cream cheese version of this for a sweet one and we really liked how much filling there was.
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Lizzy
16/3/2017 12:21:02 am
Sounds divine, Lorraine!
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I can almost taste that loaf... Mmmm!
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Lizzy
16/3/2017 12:21:25 am
Aha, so you've been doing lots of driving!
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Lizzy
16/3/2017 12:22:01 am
David, thank you. I had hoped that would be the case. I don't always get time for the step-by-step photos these days. Life's too short, you know xx
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Ben C
16/3/2017 12:22:28 am
What David said.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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