Tag: 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
1904 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
3112 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
2991 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
3840 Views
30Mar

Spiced chocolate Easter bread

Easter is a pretty big deal in my family, it’s like second Christmas both for religious reasons but also because most of us get quite a good amount of annual leave from work so we land at my parents’ for a few days. People take Easter food seriously over here with their legs of lamb, cream eggs, simnel cake or anything with marzipan. I am not exactly a fan of either lamb or marzipan though. What I look forward to are the hot cross buns, warmed up sweet cinnamon buns spread with butter.  It is just simple enriched bread with spices and raisins with a flour cross on top, but for the British these little buns have a huge meaning and date back to the 12th century Britain, they are traditionally eaten on Easter weekend and they were traditionally hung on kitchens on Good Friday and people believed they would never go mouldy. Queen Elizabeth I decreed that hot cross buns could no longer be sold on any day except for Good Friday, Christmas or for burials. They were simply too special to be eaten any other day, so people started to bake them in secret in their kitchens. I love
5 mins read
900 Views
28Jan

Harissa wholemeal loaf {Dairy free}

My grandmother always told me winter is not a good time to bake bread. Yeast don’t like cold, that’s what she used to say to me.  She is right, bread struggles to prove during the winter but the trick with this wholemeal loaf is to prove the loaf next to the radiator, covered in a damp cloth. So thank God for central heating, eh? This loaf was born from a flat bread recipe that did not go so well but proved itself to be a great loaf in the end! This is a triple tested recipe. In fact more than triple because it has become a favourite around the house. It’s inexpensive to make (I am sure most people have the ingredients ready in their cupboard) and as a rookie bread-maker this worked out way better than I expected. Plus is dairy free for all of you not-so-lactose-friendly people! A toasted slice of this spicy loaf topped with a good lashing of butter will put a smile on anyone’s face, believe me, even if the weather outside proves unpalatable. I have tried to make a whole 700g loaf and also by dividing it into two small loaf tins, it bakes quicker and there’s
3 mins read
648 Views