There is nothing in this world more I like better than Christmas, and when I saw Duerr's mincemeat in the
shop last week I had to buy it! Why does mincemeat need to be confined to Christmas time its gorgeous all year round and Duerr's luxury mincemeat with ginger is sumptuous. So with some lovely fresh yeast in the fridge (I bought in Superquinn for next to nothing) it was time for me to throw on my inventor hat and get cracking sorry baking. Wait, before I go any further I need to tell you about yeast and my first memories of it. I bet you are thinking what the heck am I talking about? Well I remember I must have been 5-6 years old and going in to Limerick city with my dad on a Saturday morning and picking up big blocks yeast with him for work in a place down the Augustinian Lane.
I always remembered asking what it was and he said they would use it for breads in the bakery, it was a strong smelling block that looked of nothing. That yeast would go on to make fantastic breads, which brings me to another memory. I bet no one remembers when you first ate bread? I do ... On Saturday mornings again when I was 5-6 I would jump in to my mam's bed because this meant she would always go downstairs and bring the tv up so we could watch it in bed, those were the days where not every room had a tv. As we lied there invariably watching cartoons or Happy Days, my dad would arrive in from work around 10am. He would always have a bread roll with him for me with my name written on it using dough, I always found it so cool, simple things eh...
Anyhow back today I decided to make a bread braid and put a layer of mincemeat in the middle and produced this :). Look at the fluffiness of the bread! Right recipe time :
500g of strong flour
25g of fresh yeast
320ml of warm milk
1 egg beaten
75g of butter melted
1tsp of sugar
1/2tsp of salt
1 jar of good mincemeat ( I used Duerrs )
1 egg yolk for glaze
- Heat the milk in a microwave for 1 minute or till lukewarm in pan.
- Line a large baking tray with greaseproof paper.
- Sieve the flour with into a bowl and place pinch of salt in the opposite side of the bowl. Crumble in the yeast but keep away from the salt.
- Make a well in the flour and add the milk, give a quick stir then add your whisked egg.
- Combine the ingredients and finally add butter.
- Bring together to form a dough ball, it will be quiet sticky, this is how it should be.
- Place on very lightly floured counter top, literally a sprinkle.
- Knead the dough for roughly 6 minutes.
- Place the dough back in a large bowl, and cover with a damp cloth. Proof for 45 minutes.
- Remove from bowl and knock back.
- With a rolling pin roll out the dough to about 1cm thick, tidy up the edges with a knife and follow this technique. Instead of apples you will spread the mincemeat up the middle.
Brush with egg yolk to glaze and bake for 18 mins or till golden brown at 240c/220c fan/475F/gas mark 9.
Hay presto you are done, and enjoy :)
Thanks for reading,