Showing posts from March, 2013

Easter Hot Cross Buns!

This recipe is another from Paul Hollywood's 'How To Bake' book. He used it on the recent Great British Bake Off Easter Special. I made these for my parents as their Easter present. I altered it slightly, instead of using chopped mixed peel, I used dried apricots and I didn't include the apple that he does. I also didn't have any oranges, so used the zest of two lemons instead... Ingredients 500g strong white bread flour 10g salt 75g caster sugar 10g instant yeast 40g unsalted butter, softened 2 medium eggs 120ml milk 120ml water 150g sultanas 80g chopped dried apricots zest of two lemons 2 tsp cinnamon For the crosses 75g plain flour 75ml water For the glaze 3 tsp apricot jam splash of water Method 1. Put the flour in a large mixing bowl. Add the salt and sugar to one side of the bowl. Add the yeast to the other. Add the butter, eggs, milk and half the water. Using your hand, mix the ingredients together. Continue adding water a little at a t


For some unknown reason, I was awake early this morning (on my day off, of all days!) Decided to experiment with another traditional Jewish bread recipe. I found the recipe for this Cholla loaf in Paul Hollywood's 'How to Bake' book.  Ingredients 500g strong white bread flour 10g salt 25g caster sugar 10g yeast 30g butter, softened 2 medium eggs 50ml milk 180ml water Method 1. Put the flour in a mixing bowl. Add the salt and sugar to one side and the yeast to the other. Add the butter, eggs, milk and half the water. Using your fingers, turn the mixture around in the bowl. Continue to add water until you have a soft, but not sloppy, dough.  2. Lightly flour the work surface and knead the dough for 5-10 minutes. Knead until the dough is soft and smooth. Oil a large bowl and leave to rise, until it's doubled in size, for up to 3 hours. 3. Tip the dough out onto a floured surface and knock back. Divide into 3 pieces and roll into long sausage shaped strands. J

Cinnamon Swirl Muffins

What else is there to do on a rainy Sunday, other than bake? These are my favourite muffins, I've been making them for years. They're from a book called 'Muffins Galore.' Ingredients 250g self raising flour 1 tsp baking powder pinch of salt 110g caster sugar 1 egg 225g milk 85g melted butter 2 tsp cinnamon 75g soft brown sugar Method 1. Preheat the oven to 170. Line a muffin tray with paper cases. Mix the cinnamon and sugar together in a small bowl and set aside.  2. Mix the flour, baking powder, salt and sugar together in a large mixing bowl. Add the egg, milk and butter and combine.  3. Put a tablespoon of the mixture into the bottom of each paper case. Sprinkle with the cinnamon sugar and spoon over more mixture, then more sugar etc. Finish with a layer of batter and then use a fine skewer to swirl the mixture to create a marbled effect. 4. Bake for 18-20 minutes, until golden brown. Leave to cool and then turn out onto a wire rack. 

Chocolate nutters

My lovely manager Debbie bought me a present today. She came back from her lunch break with a baking recipe book for me! After having a quick flick through, I'd already found several recipes I wanted to try. I decided to just make a quick batch of the chocolate nutty biscuits. Ingredients 110g butter, softened 110g light brown sugar 50g peanut butter 1 egg 275g plain flour 200g milk chocolate Method 1. Preheat the oven to 170. Line two baking trays with greaseproof paper.  2. Cream together the butter and sugar in a mixing bowl. Add the peanut butter and egg and mix together. Fold in the flour. Finely chop 50g of the chocolate and knead into the dough. 3. Take small amounts of the dough and roll into a ball. Flatten into a biscuit shape on the trays. Bake for 10-15 minutes until golden. Leave to cool. 4. Melt the remaining chocolate in a small bowl over a pan of boiling water. Once the biscuits are cool, decorate the biscuits with the chocolate using a spoon or piping b

Bagels #2

Attempted making bagels again today. They were just as delicious but a more recognisable bagel shape this time. The things I did differently: Allowed my yeast longer to react with the water and fully start working Mix the salt in with the flour before adding the yeast and other ingredients. Longer proving times Shaped the bagels into rings rather than bagel shapes before the 2nd prove and boil! Ta da! And there we are! Second time lucky!  And yes Debbie, I will bring you one tomorrow! X Bo