I adore bread making and will have a batch of sourdough rising at least twice a week. Occasionally, though, my timing is off, and I need bread in a hurry, usually for lunch, and the dough has only just had its first rise.
Here’s a neat trick I discovered recently – you can break off a ball of once-risen dough, flatten it out like a pizza base, and fry it in a hot pan. I use an ungreased non-stick pan which can take a high heat.
Keep flipping the dough until it’s cooked, and smack the air out of it when it starts to puff up. This can then be eaten hot, smothered in butter. It’s a useful way of keeping the wolves at bay until the other loaves are ready!
Fig Jam and Lime Cordial 