We have a few bread addicts in our family and so bread making is usually a weekly ritual. I often make the same loaves over and over again. But every now and then it is worth changing it up. Lavroche can be served as a pre-dinner snack; to go with drinks; or enjoyed at the end of the meal with cheese.
Head straight on to the Recipe For ♥ Lavroche ♥
Last year was not a good one for my back. I was in a lot of pain at the beginning of the year. After seeing my Doctor he noted that I was arthritic and gave me a cortisone and voltaren injection. After I fell in August I went back and insisted on another one. I knew there would be no ways he would give me a third injection just before we went overseas in November. But just before we left I was out with a friend who mentioned you could get a Traumeel injection. Traumeel contains arnica as well as 13 other ingredients, and I swear by its efficacy. I use the cream and take tablets when necessary so I decided the injection could do no harm. Up until I pulled my back, I had been relatively pain free for month.
Today’s inspirational recipe from Lavender and Lime ♥ Lavroche ♥ #LavenderAndLime Click To Tweet
This was a huge plus as I was also not taking anti-inflammatories. A week after I injured myself I made the decision to get an ampoule of Traumeel to inject myself with. Now to be frank, there was no ways I was actually going to do that. Mainly because I had no clue where to start. And also because it is not as easy as it looks. But my friend Nadia regularly injects her husband and so she offered to play nurse for me. I have now learnt how to flick off the top of the ampoule, draw in the fluid and get rid of the bubbles. Nadia then showed me how to measure where to stick the needle in and then she injected me. I am hoping the traumeel has the desired effect and eases my back pain. Especially as we are planning a four day road trip. Have you ever injected yourself?
Click on the links for conversions and notes.
Lavroche
Ingredients
- 125 g bread flour, plus extra for dusting
- 50 g semolina flour
- 7.5 mls olive oil
- 55 mls water, plus extra for spraying
- 25 mls milk
- 3.75 mls fine salt
- sesame seeds for sprinkling
- poppy seeds for sprinkling
Method
- Preheat the oven to 220° Celsius
- Place the flours, oil, water, milk and salt into the bowl of a stand mixer
- Use a dough hook and mix to combine
- When a dough forms, knead on the slowest setting for 5 minutes
- Tip the dough out onto a lightly floured surface and pinch off 40g
- Use a pasta roller and roll to setting number 4, or roll by hand to 2mm thick *
- Place onto a lined baking tray and spray the top with water
- Sprinkle with the sesame or poppy seeds and repeat until all the dough has been used up
- Place into the oven and bake for 13 minutes
- Remove from the oven and serve straight away
Notes
Inspiration published on Lavender and Lime November 23:
-
- 2018: Barbecue Salt
- 2016: James Sedgwick Distillery
- 2015: Macarons
- 2012: Secret Santa 2012
- 2011: Ready Steady Cook: Ingredient Challenge
- 2010: Bacon And Mushroom Pasta
To a life well lived in 2020!
I’m so sorry to hear about your back pain! That stinks. But this break looks great. Lots of bread addicts in our family for sure =)
I will make these again for sure as they are so good!
This bread looks so delicious, thanks so much for sharing this easy recipe!
My pleasure 🙂
I’m not sure I could inject myself.. Hope the backfelt better.. 😉
I hope I never have to try! All better thank you 🙂