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Monday, 21 January 2013

savoury fantans are good too

Filed under: baking,BBBabes,bread - yeasted & unyeasted,food & drink — ejm @ 11:48 EST

BBB: Let's Get Baking summary: Mmmmm, Garlic Fantans; information about BBB; submission for YeastSpotting and Bake Your Own Bread; (click on images to see larger views and more photos)

For some bizarre reason, it didn’t occur to me until a couple of days ago that fantans would be great as garlic bread!

Fantans Now why is this fantan sticking its tongue out?? Does it not like garlic? Or is it saying “nyah nyah… see? the layers stayed intact!”?

Instead of using the BBB fantan dough recipe that called for a starter and also contained sugar and egg, I decided to roughly follow our naan recipe – replacing the butter with olive oil and adding a small amount of ground flax seed.

Then I thinly sliced 3 cloves of garlic and put them into the butter as it melted and slathered it all over the rolled out dough.

I thought I was using LOTS of garlic. I really did.

Fantans I actually read (and retained for a few moments) the Joy of Cooking instructions for shaping fantans. They’re right! Dental floss (unwaxed and unflavoured…) is the perfect thing for cutting through the sloppy layers.

The dough was on the slack side and layers stuck together fast when I put them into the buttered containers. There was no way to fan them out. Next time, rather than melting the butter first, I will slather soft butter on the dough. It will be WAY easier. When these rolls were ready to bake, it appeared that the layers had stuck together fast.

I was thrilled to see that the rolls fanned out all on their own in the oven.

The wonderful smells of roasted garlic and freshly baked bread filled the house. And we immediately tucked into hot garlicky buttery rolls with big bowls of life-giving steaming lentil soup.

It was the perfect dinner to have on a cold dark winter night.

But next time, remind me to use more butter and garlic in the rolls. :whee:

YeastSpotting
Yeastspotting - every Friday (wordle.net image)

Each week, Susan (Wild Yeast) compiles a list of many bread-specific recipes from across the web. For complete details on how to be included in the YeastSpotting round up, please read the following:

Bake Your Own Bread (BYOB)
BYOB is a monthly event begun by Sandy (At the Baker’s Bench), passed on to Cathy (Bread Experience) and hosted by Heather (girlichef) last year. Heather wrote:

that encourages you to start (or continue) getting comfortable baking bread in your own kitchen. Anything from simple quick breads to conquering that fear of yeast to making and nurturing your own sourdough starter. All levels of bakers are welcome to participate.

BYOB Badge Heather has handed the BYOB hosting reins over to Roxana (Roxana’s Homebaking). For more information about BYOB and how to participate, please read the following:

 

Thank you, once again, Pat!
Fan Tans (BBB)

 

Bread Baking Babes
edit 14:20: We counted how many BBBabes there were and realized we were only eleven. So we asked Heather (girlichef) to join us and are thrilled that she said yes.

For complete details about this month’s recipe, the BBB and how to become a BBBuddy, please read:

Please take a look at the BBBabes’ Fantans:

 

  1. Comment by sandie — 28 January 2013 @ 15:00 EST

    I think garlic fantans sound like an excellent idea!!! I bet they were delicious and I will be making these in the very near future… Best, Sandie

    They were, Sandie; they were! They were so delicious that I made them again a couple of nights later. -Elizabeth

 

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