bread

Pumpkin loaf
12Oct

Pumpkin Loaf

I got a little too excited when I walked into the supermarket and saw the newly built mount of pumpkins of all sizes and shapes – especially all the shapes. So I bought one too many pumpkins, which gave me the perfect excuse to try to bake as much as I could with them! I immediately thought of baking a bread, much like a potato roll, but with puree made from roasted pumpkin, you will only use about a quarter of a small pumpkin to make this recipe, but it can be doubled. It took a couple attempts to get it right, adjusting for fat and sugar ratios, and the result was a super moreish loaf. I cut slices of the dough and lined them up in the tin before baking it as it meant you could pull apart the slices. It is best served fresh out of the oven but also great to make toast. Have your butter ready! Pumpkin loaf 200g roasted pumpkin 1 egg 70ml whole milk 50g butter, melted 500g strong flour 14g instant yeast 1 tsp salt 2 tbsp sugar 1 tbsp fennel seeds Olive oil to grease 1. Roast the pumpkin – I quartered
3 mins read
2576 Views
Chocolate orange brioche rolls
07Jun

Chocolate orange brioche rolls

This recipe is a labour of love, with the dough needing to be prepared the night before. It is a recipe to be seriously considered, especially if you would like a different take on your average cinnamon roll. I always make this brioche recipe but for the rolls I have made an adaptation. At first glance it may seem like you have to jump through hoops to get this right, and the lengthy ingredient list looks daunting. But read the recipe once over before starting and it is not as difficult as it sounds. The result is a super pillowy, moreish bun. Chocolate orange brioche rolls 400g plain flour 1/2 tsp salt 2 tbsp caster sugar 7g fast-acting yeast 5 tbsp warm milk 2 eggs + 1 yolk, from large eggs 120g butter, at room temperature Filling: 60g butter, melted 3 tbsp brown sugar 1 tbsp cocoa powder 100g dark chocolate, grated Zest of 3 oranges, grated Glaze: 200g icing sugar 2 tbsp orange juice Method: 1. In a large bowl combine the flour, salt, sugar and the yeast. Whisk eggs, yolk and milk together. 2. Make a well in the centre of the dry mixture and add the egg
3 mins read
3666 Views
rye breadstick charcuterie
13Dec

Rye and olive breadsticks

Easy rye breadsticks with chewy olives and a burst of rosemary. Perfect as part of a charcuterie board. Christmas becomes less about the presents and more sentimental as I get older. To me time and thought mean so much more than any candle or bath product you can receive at secret santa. And I always hope that others share my sentiment as I love giving handmade gifts. This Christmas will be no different and I have been planning different recipes to bottle/gift wrap to give out as hampers. Step one was to make these rye breadsticks. Using rye flour and brown sugar in this recipe gives the bread a sweet edge which is nicely contrasted by the salty, tangy olives. A perfect addiction to a charcuterie board! Rye and olive breadsticks (yields 20-35) 200 wholemeal rye flour100g strong white flour100ml warm water1 sachet yeast30g muscovado sugar1 tsp salt20ml olive oil100g finely chopped green pitted olives2 tbsp rosemary leaves 1. In a large bowl mix the flours, yeast, sugar and salt.2. Separately mix the water and oil. Slowly incorporate wet ingredients to dry, mixing with a fork until well combined.3. Transfer the dough onto a slightly floured surface. As you knead
2 mins read
3741 Views
Orange and poppy seed bread braid
30Apr

orange and poppy seed bread

This bread was based on a recipe by one of my good friends who now lives in Germany. It’s called Osterkranz and I’ve been told it’s traditionally made during Easter. My Easter was not leisurely, worked every single day of the holiday, but on my days off leading up to it I decided to try this recipe. I did as usual started to play with the recipe. I found that the filling made only with poppy seeds was quite overpowering, their earthy flavour is so strong, a few sprinkles go a long way. After a few bakes the recipe had changed quite a bit, with the addition of orange curd and more butter to make a softer dough. Orange and poppy seed bread (serves 15 slices) For the filling: 3 egg yolks juice of 3 oranges and zest 1 tbsp cornflour 80g butter 100g sugar 3 tbsp poppy seeds Whisk all ingredients together apart from poppy seeds. Take it over medium heat stirring constantly until it thickens. Leave it to cool completely. For the dough: 300g strong white flour, plus extra for dusting 1 tsp salt 7g sachet fast-acting yeast 100ml milk 20g butter + 50g melted 1 egg, lightly beaten
3 mins read
4827 Views