This recipe for lamb with mushrooms and fresh truffles is from SVH Master Chef René…
You can play around with all kinds of variations on bread by using different kinds of flour, fillings and toppings. This bread, which you can bake in the Big Green Egg, has a delicious filling made of ginger, orange and raisins. After baking it in your kamado, top the bread with a honey-whisky glaze. And the finishing touch: some extra candied orange. Need we say more?
40 g lukewarm water
3 g fresh yeast
40 g high-protein flour
210 g high-protein flour
5 g fine salt
12 g fresh yeast
12 g cold butter
12 g honey
115 g lukewarm water
70 g grated candied ginger
70 g candied orange (orangeade)
70 g raisins
100 g honey
100 g whisky
2 tbsp candied orange (orangeade)
PREPARATION IN ADVANCE
For the preferment, pour the lukewarm water into the mixing bowl of a food processor, crumble the yeast over the bowl and keep stirring to allow it to dissolve into the water. Mix in the flour, cover the bowl with cling film and leave to rise for about 2 hours.
After 2 hours, add the ingredients for the dough and use a dough hook on the food processor to knead the dough at medium speed for about 6-7 minutes to make a supple, elastic dough; of course, the dough can also be kneaded by hand. The dough is ready when you pull it apart and are able to pull off a tiny, thin layer.
Add all the ingredients for the filling and leave the machine on until the ingredients are all thoroughly mixed into the dough. Cover the bowl with cling film and allow the dough to rise for about 30 minutes.
Divide the dough into 2 equal portions and ball them up into pointed rolls. Place them on their sides on your worktop, cover with a clean, slightly moistened tea towel and let rise for 50 minutes.
Ignite the charcoal in the Big Green Egg and use the convEGGtor and the Stainless Steel Grid to heat to a temperature of 210°C.
Place the Baking Stone on the grid. Place the unbaked loaves on their sides on the Baking Stone and make an incision along the side lengthwise with a sharp knife. Close the lid of the EGG; placing the Baking Stone will decrease the temperature to about 190°C. Bake the loaves for 30-40 minutes until golden brown and cooked.
Remove the loaves from the EGG and leave to cool on a rack. In the meantime, remove the Baking Stone from the EGG. For the glaze, mix the honey and whisky in the Cast Iron Sauce Pot, then place the pot on a grid and close the lid of the EGG. Bring to the boil and allow to reduce until it is nice and thick.
Coat the loaves with the honey-whisky mixture and top with the candied orange.
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