Today for Saturday lunch we decided to use some local ingredients to make one of the breads from Baking Bread With Children. We've really been enjoying this book immensely, reading some of the stories about bread and grain during our meals and learning a few of the poems and songs found there as well. These Cheesy Snails were made using locally ground spelt flour, oregano and rosemary from our front yard, raw honey from a friend, and local cheddar cheese. Elizabeth grated all the cheese and rolled out the dough; Paulie was my snail shaper.
These yummy snails made quite a delicious addition to our local lunch. This is the kind of snail I don't mind finding in my kitchen. :)
We also found the first of our local peaches and blueberries for the season.
With the addition of some corn on the cob, we feasted on a full plate of delicious, local food.
2 cups strong white flour (I don't know what that means, but I used whole spelt here)
2 cups plain white flour
1 tbsp raw honey
2 tsp sea salt
2 tsp dried yeast
1/2 cup warm water
1 1/2 cups herbed tomato sauce
1 tbsp olive oil
1 1/2 cups grated cheddar cheese
1. In a large bowl dissolve yeast in warm water with honey. Let the liquid rest in a warm place for 10 min.
2. Stir in tomato sauce, olive oil, and salt. Slowly add flour until the dough comes together into a blob.
3. Sprinkle some flour onto a clean work surface and knead for 10 min.
4. Grease a large bowl with oil. Place dough into bowl and put in a warm place for 1.5-2 hours until dough has doubled in volume.
5. Press down dough and roll it into a rectangle about 20x10 inches.
6. Place grated cheese onto dough and roll into a long log.
7. Cut log into 1 inch discs and place on greased cookie sheet. Here you can shape the snails head. Let rise on sheet for 1/2 hour.
8. Bake in preheated oven at 400F for 20 min. (Mine only took about 15 min.)