PIROSHKI - MASTER WHOLEMEAL BREAD RECIPE HBIN5
USING MY UDO14 OVEN AND THE VOLCANO
I had half the dough left from over 5 days ago when I made the garlic knot rolls and it was quite wet and needed quite a lot of flour dusted to work with it. We decided we like an enriched white bread dough that I would usually use better. This was my first time using my new oven which I bought to enable two lots of cooking at the one time. I quickly learnt that you do need to put baking paper down if you rest the dough on the layers.
My preference for these is sweet chilli sauce but others like soy sauce or tomato sauce for dipping.
Hi Carolyn,
ReplyDeleteI have a small token of appreciation for you.Please collect your "THANK YOU" award from my blog.
I must try out some of your delicious recipes.
Warm regards,
Shobha
You have so many wonderful recipes Shobha hopefully I will get to make some more soon.
ReplyDeleteHi Carolyn, I do a bit of dutch oven cooking, not a lot but I live in Utah, the home of IDOS. Lot's of fun to see how far and how "gourmet" dutch oven cooking has come since IDOS first started. Your piroshki are beautiful.
ReplyDeleteI became a member of IDOS this year and find the members very supportive and helpful to me with ideas and recipes, some I have difficulties with as we dont have as big a variety of ingredients in this country.
ReplyDeleteThose look like awesome rolls!
ReplyDeleteGreat Job!!!
ReplyDeleteHow cool!! I'd love to try coooking in one of those things...what a wonderful experience =) They look delicious!
ReplyDeleteThanks for the video! I will have to try making a vegetarian version of this dish.
ReplyDeleteVery cool! I like your new oven and those buns look delicious!
ReplyDeleteWhat a great video, I love that oven. The buns look yummy.
ReplyDeleteThey look wonderful. I love watching you bake in a camp oven
ReplyDeleteWhat a great video! Thanks for taking the time to put that together. I love your piroshki! I do some dutch oven, this is very helpful.
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