Caramelized Onion, Bacon & Oregano Pull Apart bread
I was extremely lucky to win an absolutely amazing Emily Green scarf at the start of last week! Half of Melbourne have her famous fimo necklaces and now she’s paired up with Lucy Hall to create a range of cool fluro scarves. I chose the ‘Pebbles’ scarf in grey/red which I’ve not taken off since it arrived – I love it! You can check out the rest of her designs and colourways in her online store here.
Callington Mill have a range of different flours from wholegrain, medium sifted & spelt.
On Wednesday I had a bit of a work function at an Argentinian tapas restaurant in Meyers Place called San Telmo. Every single dish that came out was absolutely delicious! After a few nibbles and jugs of white wine sangria (which I never even knew existed) we headed to Circus Oz. I think the circus is greatly underestimated. We were wowed by the talent and strength of every single performer. The smell of the big-top tent, grass, popcorn and doughnuts took me right back to the excitement of seeing the circus as a kid. Recommended for a trip down memory lane!
We had some ‘Hungry’ friends pop around for a mini mid-week dinner party the following night. They had just arrived back from what looked like (according to instagram) the most amazing holiday in France and Spain. Seb cooked us a delicious seafood pie topped with garlic mash that was absolutely divine. Considering our guests had just got back from France I thought I’d make a tart tatin for dessert. This was the first time I’ve made one and let me tell you, top if off with a big scoop of ice cream and it’s one of the easiest and tastiest desserts of all time.
Details from the amazing antique store on main road Oatlands.
On Friday night we popped up to an exhibition at the Abbotsford Convent called ‘Paintings of Steve’s Paintings‘. A friend of ours was showing some work so we thought we’d go along to check it out. After a few glasses of wine we were all pretty hungry so we popped over to a fantastic new pizza place nearby called Rita’s. I can highly recommend this pizzeria, really interesting and authentic pizzas (and all very well priced).
Callington Mill wholemeal flour & a sweet vintage cookbook I found at my last visit to Hobart.
After a spot of gardening in the glorious Saturday sunshine, we rode up to a pop-up bar in Thornbury called Domestique to watch stage 7 of Le Tour de France. I’d never watched it before, but it was really entertaining (and very handy having someone there to answer all my questions). If you’re in the area, try to get up there to watch one of the stages. It’s a really good vibe with an enthusiastic crowd of bike lovers, good ol’ fashioned fun.
Butter bowl by Mod Collective. LOVE!
Anyway, lets get down to business! This weeks tasty treat is caramelized onion, bacon and oregano pull apart bread. As I mentioned in my last post, whilst we were down in Tassie Seb and I took a little day trip up to Oatlands. We took ourselves to the Callington flour mill which was restored and reopened in 2010. It’s such a beautiful building (the only working one of its kind in the southern hemisphere) and looks fantastic amongst the beautiful gardens and the other classically Georgian architecture in the area. Whilst at the mill we bought some wholemeal flour which I thought I’d use to make something for the blog, and here it is (along with a few photos from our little trip).
Enjoy ; )
Caramelized onion, bacon & oregano pull apart bread
7g/1 sachet dried yeast
2 tsp caster sugar
3 1/2 cups wholemeal plain flour
1 tsp sea salt flakes
Olive oil, to grease
2 tbs finely chopped oregano
6 rashers of bacon finely chopped
1 onion, finely chopped
1 tbs olive oil
2 garlic cloves, crushed
1. Combine the water, yeast and sugar in a bowl. Set aside in a warm, draught-free place for 5 minutes or until frothy.
2. Combine the flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Mix using the dough hook on the lowest setting and let it knead the dough for a further 10 minutes.If making by hand, use a spoon to bring everything together then knead on a lightly floured surface and knead for 10 minutes or until smooth and elastic.
3. Cover the bowl with plastic wrap or a damp tea towel. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.
4. Meanwhile, add a good glug of olive oil to a frypan on low-med heat. Add the finely chopped bacon, a pinch of salt and onion and let cook slowly until the onion softens and browns. Preheat oven to 180°C. Brush a loaf pan with oil to grease.
5. After the dough has risen, punch down the centre with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough and has returned to original size. Add the caramelized onion bacon and add half the oregano to the dough.
6. Divide into 18 equal portions. Roll each portion into a 6cm-diameter balls. Combine oil and garlic in a bowl. Place enough dough balls to the bottom of the tin to cover. Brush with oil and garlic and continue layering with remaining dough. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 30 minutes or almost doubled in size and sprinkle a little extra oregano over the top.
7. Bake for 30-35 minutes or until golden and loaf sounds hollow when tapped on the base. Serve warm or at room temperature.