The Dog Hot

Would you check this out! This is one serious hot dog, but wait it's not your usual hot dog. It's what I call a Dog Hot! Every mouthful encapsulated in fresh bread and it's hot all the way through. That's why I call it a Dog Hot! P.S. don't burn your tongue ;)

For the Bread Dough

• 5 cups Bread Flour
• 500 mls of Water
• 2 teaspoons of Dried Yeast
• Passion with a love of Hot Dogs

Place all ingredients in a good stand alone mixer, attach dough hook and mix for a good 4 - 5 Min's on slow speed. Stop mixer and touch dough with finger tip. If it is sticky add a little more flour and mix until combined well. Keep testing as needed. When your finger comes away from the dough without it sticking you have finished. Pull from mixer and knead on a floured surface by hand for a couple of Min's. Then place on a lined baking tray on top of warming oven at 200 degrees. Cover with a tea towel and leave to rise for 30 Min's.
Once risen place dough on a floured surface. Don't worry if it seems really soft, stretchy and sticky a bit. Give it a quick Knead and roll out into a very large rectangle.

Basically use your imagination and create the Dog Hot of your choice. I filled mine with cheese, half mix of grated tasty and mozzarella, grilled bacon, caramelised onions, skinless Frankfurt's, tomato sauce and American mustard. After you have filled them like the photos above, roll them into a large sausage shape encapsulating all of the filling. Then cut into Hot Dog length rolls. Place in a lined tray snuggled up together. Brush with a little milk and top with sesame seeds. Bake in an oven for 35 Min's on 210 degrees Celsius. Then turn off your oven and allow to sit in the remaining heat for 15 Min's. Then eat at will. Fantastic, the kids loved them and my biggest fan David ate 2 and a 1/2 of them. I planned these out in my head a couple of days ago and I am really glad that they turned out so well. Would be great party food to, cut into small dogs for finger food.

Brilliant Bread

We really have gotten out of the habit of making bread since we moved up here to Townsville. We used to make it every weekend and kind of took it for granted how lovely it is to make our own. The smell of the yeast is just heady and then when it is baking in the oven the whole house fills with an amazing smell. Who needs air freshener when you can bake? I have always been partial to a fresh baked loaf smothered in good old fashioned butter. Crusty on the outside and that incredible flavour of toasted sesame seeds. MMMMMMmmmmmm

4 cups Bread Flour
400 mils Water
2 tsp Dried Yeast

Little extra Milk
Passion

Place all ingredients in a good stand alone mixer, attach dough hook and mix for a good 4 - 5 Min's on slow speed. Stop mixer and touch dough with finger tip. If it is sticky add a little more flour and mix until combined well. Keep testing as needed. When your finger comes away from the dough without it sticking you have finished. Pull from mixer and knead on a floured surface by hand for a couple of Min's. Then place on a lined baking tray on top of a warming oven at 200 degrees. Cover with a tea towel and leave to rise for 30 Min's.

Once risen, place dough on a floured surface. Don't worry if it seems really soft, stretchy and sticky a bit. Give it a quick knead, then form a long log shape. Brush on some milk and then smother with sesame seeds. With a very sharp knife, cut slash marks into the top of the log about a centimetre deep. Then bake for about 35 to 40 Min's. Once golden and crusty, pull out of the oven and allow to cool till warm. If you can wait that long. I never can. Enjoy :)

Check out my Buns!

My Foccacia - So easy :)

As in my previous post on Bread Dough this is what happens when we go through a bread faze!

They are marvolous. Bacon and Pineapple for the kids and Bacon, Pineapple, Kalamatta Olives and Garlic for the adults. Of course only Mozzarella and Good Olive Oil will do, plus a sprinkling of salt flakes. Made in a shallow baking tray.

Bread Dough

4 cups Bread Flour

400 mls Water

2 tsp Dried Yeast

Passion

Place all ingreadiants in a good stand alone mixer, attach dough hook and mix for a good 4 - 5 mins on slow speed. Stop mixer and touch dough with finger tip. If it is sticky add a little more flour and mix until combined well. Keep testing as needed. When your finger comes away from the dough without it sticking you have finished. Pull from mixer and knead on a floured surface by hand for a couple of mins. Then place on a lined baking tray on top of warming oven at 200 degrees. Cover with a tea towell and leave to rise for 30 mins.

Once risen place dough on a floured surface. Don't worry if it seems really soft, stretchy and sticky a bit. Give it a quick Knead and roll out or, as I do, stretch out to rectangle shape of baking tray. Baking tray should be lined with grease proof paper and then splashed with generous lashings of Olive Oil. Then grab someone else and pick up each corner, transfer dough to baking tray. Top with Onion & Chilli Jam, then Mozzarella and whatever else you feel like. Bake until Golden and has risen to about an inch thick. Yum. Recipe makes one large foccacia.

Tips - Always squeese out juice from pineapple pieces (stops it getting to wet)

- At different times of year flour takes on more water than other times. Like tonight I used an extra cup of

flour. So don't panic if you need to add extra flour or water in the mix.

- Other things I make with this dough, pizza bases, calzones and bread of course.