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Sunday, 1 May 2016

Dough Balls, Savoury and Sweet - Bready, Steady, Go May Linky


The lovely Lucy over at Baking Queen 74 hosted Bready, Steady, Go last month and her Apricot and Apple Couronne looked stunning.  Do take a look at all the delicious recipes on her blog, they will make you very hungery indeed!

For the linky this month I decided to bake Dough Balls, these are always a hit at our house and are gone in seconds.  Easy to bake, tasty and versatile, they are just the think for a weekend lunch or snack.

I made a large batch of dough and flavoured half savoury and half sweet.  I had to bake another lot as the dough balls were devoured in seconds as soon as they were cool enough to eat.


Dough Balls - makes 2 batches

400g stong white bread flour
1 sachet instant yeast
1 tsp salt
250ml lukewarm water
5 Tblsp olive oil

Mix all the ingredients together in a bowl until a smooth dough forms. Knead by hand or in a mixer until dough is smooth and elastic, this usually takes about 10 minutes by hand or about 5 - 7 minutes in a mixer.

Leave the dough to double in size, in a greased bowl covered with cling film.  This took approximately 45 minutes to an hour.  When the dough has risen knead it for a minute to knock it back then divide the dough in half.  Flavour each half as you wish.

Each portion of dough should be divided into 12 - 15 small portions then rolled into balls.  I mixed dried herbs through one portion of dough before I portioned it out and then topped the dough balls with grated hard cheese for a savoury option.  The other dough was divided into portions and each small ball rolled in cinnamon sugar.

I used 20cm/8 inch cake tins to bake the dough balls in, you don't necessarily need to use a tin, just pop them on a lined baking tray.  Put one dough ball in the middle then 5 around it, just touching each other, then the others in a circle around the dough balls already on the tray.

Leave the dough balls to prove whilst you preheat your oven to 220C/200C Fan/Gas Mark 7/425F.  Bake the dough balls for 10 - 15 minutes until they are golden.  Leave them to cool for 15 minutes then devour.

I used homemade pizza/pasta sauce as a dipping sauce for the savoury dough balls.  You could drizzle them with garlic butter instead.  I whizzed up some frozen berries with plain yoghurt and a little honey to make a dipping sauce for the sweet dough balls.  Dipping sauces aren't necessary, the dough balls are delicious on their own.


Bready, Steady, Go! Challenge Guidelines

Bready Steady Go! will run from 1st until the 28th of each month and then a round up will be posted by the hosting blog at the end of the month.

You can link up any bread recipe, sometimes we may also run themed challenges, and feel free to join in with other challenges if your post also meets their guidelines. If you really love baking bread then you can add multiple entries up to a maximum of 3 per blog each month.

Please link back to Baking Queen 74 and Utterly Scrummy Food For Families and include the badge to help spread the word.

We’d prefer to see entries from new blog posts where possible but you can also add old posts if you add the badge and link back to our blogs as well.

You can tweet your entries to @BakingQueen74 and @UtterlyScrummy using the hashtag #breadysteadygo and we will retweet all that we see.

All entries will also pinned to our new Pinterest board as they come in.

If you make a recipe from a book/magazine/website etc please respect copyright and do not reproduce the recipe verbatim. Instead of copying out the recipe from the book, describe it in your own words and if it’s from an online source please link to the original content rather than copying full recipe.

So what are you waiting for?! Bready, Steady, Go bake some bread!


1 comment:

  1. Yum those dough balls look delicious, I think I would like the savoury ones for start followed by the sweet ones for dessert! Though if my kids got there first I'm sure there would be none left for me.

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