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Category Archives: Bread

Chocolate and Cream Cheese Monkey Bread

I made a double batch of the sweet dough I use to make my Super Garlicky Cheesy Tear’n’Share Loaf and Garlic and Mozzarella Swirl Buns to try making a sweet bread too. After a bit of internet browsing and cookbook perusing I ignored them all entirely and made this up – it worked wonderfully!

A monkey bread is usually made in a bundt type tin and so the balls of dough are more layered than my traybake affair so whether this is in fact ‘monkey bread’ I don’t know. Or care to be honest. It tastes good and its near enough!

I am aware that I have now basically repeated my recipe for this dough 3 times but I find it really quite irritating when following a recipe to have to keep flicking backwards and forwards to different blog posts (the same reason I put the quantity of each ingredient within the recipe so you don’t have to keep scrolling to the ingredient list). So, sorry, not sorry.

Makes about 40-45 golf ball size morsels

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For the Dough:

90ml (6 tbsp) Water
2 x 7g sachets Fast-Acting Dried Yeast
500g Strong White Flour – I sometimes substitute White Spelt Flour
50g Caster Sugar
1 tbsp Sea Salt Flakes
40g Salted Butter or Low Fat Spread
2 Eggs
140ml Skimmed or Semi-Skimmed Milk

For the Filling:

250g Cream Cheese
200g Finely Chopped Dark Chocolate or Chocolate Drops/Chunks
50g Icing Sugar

For the Coating:

40g Cocoa Powder
80g Granulated Sugar


To Make the Dough:

Add 6 tbsp of fairly warm (not hot) Water to a small bowl and add 2 x 7g sachets Fast-Acting Dried Yeast and 50g Caster Sugar. Whisk to combine a little (it won’t combine properly) and set aside.

Measure 500g Strong White Flour and  1 tbsp Sea Salt Flakes into a large mixing bowl and stir to combine.

Tip – If you have stand mixer or a processor with a dough hook, this is an ideal time to use it.  Some electric hand whisks also come with dough hooks in which case break those out after the next step. You can stir and knead by hand but why would you if you don’t have to?!

Add 40g Salted Butter or Low Fat Spread, 2 Eggs, the by now frothy yeast and water mix and 140ml Skimmed or Semi-Skimmed Milk to the flour and stir until a dough is formed.

Tip – The dough will be quite soft and sticky – this is a good thing!

Knead the dough until is it smooth and super stretchy – a good 10 minutes if kneading by hand, if not a bit longer – 5 to 7 minutes if using an electric mixer.

Tip – Knead the dough on a floured surface but try not to add too much extra flour to the dough as this will dry it out. If it feels like its getting a bit dry, knead in a little more milk or water. 

Leave the dough in a large covered bowl somewhere warm for about an hour to rise – it should about double in size.

Tip – You can just leave this on the side in the kitchen but it’ll take twice as long. An airing cupboard or similar is ideal but I don’t have one so depending on the time of year, I usually put one of my ovens onto a super low heat and pop it in there – I’ve been burnt by doing this on occasion by being impatient and its started to cook the dough a little by having it on too high a heat. Don’t do this! You could also warm the oven a little, pop the dough in and then turn the oven off – just don’t keep opening the door to let the residual heat out.

While the dough is rising, make the filling by thoroughly mixing the 250g Cream Cheese, 200g Finely Chopped Dark Chocolate or Chocolate Drops/Chunks and 50g Icing Sugar and putting it into the fridge to chill back down and firm up a little.

Prep the coating by combining 40g Cocoa Powder and 80g Granulated Sugar in a shallow bowl. Set aside. 

Once risen, tip the dough out onto a floured surface and give it a quick light knead. No need for electric power here. Split the dough into thirds and roll each third into a long sausage to about the thickness of a 2p piece. Cut each sausage into about 15 pieces. The exact number is not cause for concern.

Roll each piece of dough into a very rough ball and place out on a floured work surface (you could do this in two batches if needed). Press each ball down a little and make a small indent in the middle of each to receive the filling.

Take the cream cheese and chocolate mixture and put about half a teaspoon into the indent in each dough ball.

Tip – I did this en-masse rather than one at a time as I wanted to make sure that my cream cheese mix was evenly(ish) distributed though all the dough balls.

Pick up each piece of dough and wrap the dough around the cream cheese mix so that it is fully(ish) enclosed.

Roll each of the dough balls in the cocoa/sugar mixture and place into a large roasting tray, or two smaller ones, or one smaller one but double layers. Or a bundt tin – whatever you fancy.

Gently cover the tray and leave for about 40-45 minutes in a warm place to rise again.

Meanwhile, add a little boiling water to the remaining cocoa/sugar mix until the sugar has mostly melted and it is the consistency of thick hot chocolate.  Set aside.

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10 minutes before the end of proving, pre-heat the over to 200c or the equivalent.

Remove the cover from tin and drizzle the cocoa and sugar syrup over the balls then put into the oven. Check after 10-12 minutes and removed from the oven when all puffed up and cooked through (check a middle one).

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Serve a little warm.

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Garlic and Mozzarella Swirl Buns

This isn’t really a new recipe but a rehash of my earlier Super Garlicky Cheesy Tear’n’Share Loaf.  Its a great way of making savoury bread rolls and they’re just as super soft and moreish as the original loaf.

Also, lets please all take a moment to check out the new board I received for my birthday – all personalised and everything!

Makes 18

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Ingredients – For the Dough:

90ml (6 tbsp) Water
2 x 7g sachets Fast-Acting Dried Yeast
500g Strong White Flour – I sometimes substitute White Spelt Flour
50g Caster Sugar
1 tbsp Sea Salt Flakes
40g Salted Butter or Low Fat Spread
2 Eggs
140ml Skimmed or Semi-Skimmed Milk

Ingredients – For the Filling and Topping:

250g Salted Butter
3 tbsp Garlic Paste
1 tbsp Sea Salt Flakes
2 tbsp Fresh (Or Dried) Oregano
150g Pre Grated Mozzarella Cheese


To make the bread:

Add 6 tbsp of fairly warm (not hot) Water to a small bowl and add 2 x 7g sachets Fast-Acting Dried Yeast and 50g Caster Sugar. Whisk to combine a little (it won’t combine properly) and set aside.

Measure 500g Strong White Flour and  1 tbsp Sea Salt Flakes into a large mixing bowl and stir to combine.

Tip – If you have stand mixer or a processor with a dough hook, this is an ideal time to use it.  Some electric hand whisks also come with dough hooks in which case break those out after the next step. You can stir and knead by hand but why would you if you don’t have to?!

Add 40g Salted Butter or Low Fat Spread, 2 Eggs, the by now frothy yeast and water mix and 140ml Skimmed or Semi-Skimmed Milk to the flour and stir until a dough is formed.

Tip – The dough will be quite soft and sticky – this is a good thing!

Knead the dough until is it smooth and super stretchy – a good 10 minutes if kneading by hand, if not a bit longer – 5 to 7 minutes if using an electric mixer.

Tip – Knead the dough on a floured surface but try not to add too much extra flour to the dough as this will dry it out. If it feels like its getting a bit dry, knead in a little more milk or water. 

Leave the dough in a large covered bowl somewhere warm for about an hour to rise – it should about double in size.

Tip – You can just leave this on the side in the kitchen but it’ll take twice as long. An airing cupboard or similar is ideal but I don’t have one so depending on the time of year, I usually put one of my ovens onto a super low heat and pop it in there – I’ve been burnt by doing this on occasion by being impatient and its started to cook the dough a little by having it on too high a heat. Don’t do this! You could also warm the oven a little, pop the dough in and then turn the oven off – just don’t keep opening the door to let the residual heat out.

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While the dough is rising, make the garlic butter and cheese mix.

Take 250g Salted Butter which is room temperature or a little softer and mix in 3 tbsp Garlic Paste, 2 tbsp Fresh Oregano and 1 tbsp Sea Salt Flakes.

Tip – If you use the microwave to soften the butter, I usually do, I’m not organised enough to take it out the fridge in advance, cut it into small squares first and spread them out on a plate. Blitz for no more than 5 seconds at a time. This way its more evenly softened rather than big block which will melt on the outside and stay solid in the middle.

Stir in 150g Pre Grated Mozzarella Cheese to the garlic butter mix.

Tip – Don’t be tempted to use fresh Mozzarella cheese here, it’ll be far too wet as would cream cheese or any other soft cheese like brie. The pre grated stuff has all the joy and stringyness of mozzarella but it’s quite dry – also best for pizza toppings I think. You could however use something stronger like cheddar or gouda but you’ll lose some of the gooey joy. A mixture would probably work. 

Set the butter mix aside while the dough finishes rising – aim for room temp – don’t refrigerate or you won’t be able to spread it.

Once doubled, take off the covering and give the dough a good punch down.

Cut the dough into 2 equalish size pieces and place one back under a covering for the time being. Roll the first into a rectangle about 1/2 cm thick.  It will fight back, keep going, it will roll out and stay eventually.

Take 1/2 of the garlic and cheese mix and spread over the rectangle of dough – try and make it a fairly evenly spread and right to the edges.

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Roll the rectangle tightly into a long sausage and then using the sharpest knife you have, cut the roll into 9 pieces of equal length. I cut the whole thing into thirds, then each third into three for maximum evenness.

Put the rolls on their ends in a large lined baking tray – I used a really big one, you could use 2 smaller with 9 rolls in each if needed.

Tip – you need to leave much more space between the rolls that you think you need to. They expand much more than you think they’re going to so don’t overpack them or they will end up excessively tight textured. 

Repeat with the second half of the dough until you have 18 rolls.

Lightly cover the tin and leave to rise, exactly the same as before for 1 hour. The dough should puff out and get  closer to filling the tin.

Bake the rolls in the preheated oven for 20-30 minutes until golden brown.

Eat warm. I’m drooling writing this!

10 Minute Meal – Mozzarella in Carozzoa with Parma Ham

This recipe is, like a vast majority of my repertoire, adapted from a Nigella recipe many years ago – primarily with the addition of meat! It is basically a mozzarella and ham filled eggy bread sandwich. Crispy on the outside and soft (slightly soggy even – in a good way) on the inside.

This is not a healthy recipe. Counting the calories is not advised nor is using anything other than cheap white sliced bread – like with my Triple Decker, save the sourdough for another time. You need the bread to be press-able together for the whole thing not to totally fall apart on you. I’d also recommend the kind of mozzarella that comes quite dry in a block for slicing rather than the balls sitting in liquid or the slightly soggy interior may well become too much.

I like to serve this with either Marks and Spencers Caramelised Onion Chutney and some peppery salad leaves or baked beans – different levels of classy – equally tasty.

Serves 1

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Ingredients:

4 slices Thick White Sliced Bread
4 slices Parma (or Serrano Ham)
150g Mozzarella
2 tbsp Plain Flour
80ml Milk
1 Egg
Sea Salt Flakes
Butter for frying


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Cut the crusts off 4 slices Thick White Sliced Bread.

Lay 4 slices Parma (or Serrano Ham) over the bread with one slice of ham over each slice of bread. Leave a border of bread around each slice.

Slice 100g Mozzarella into 4 rectangles and lay 2 slices over 2 slices of the bread and ham.

Place a cheese-less slice of bread and ham over each slice with cheese to make 2 equally filled sandwiches. Using your thumb and forefinger, press around the borders of each sandwich to squidge the edges together to seal them. Reinforce the seal using the edge of your hand (like in a karate chop position).

Tip – Its ok – you can make the requisite noise as you’re doing this, I won’t judge.

Pour 80ml Milk into a small (lipped) plate. Put another large plate next to it.

Whisk 1 Egg with a pinch of Sea Salt Flakes and put in another small lipped plate.

Dip each sandwich in the milk VERY briefly, coating both sides. Put each sandwich on the large plate.

Coat each side of each sandwich with around 2 tbsp Plain Flour and gently shake of any excess.

Put a large knob of butter in a non-stick frying pan and put onto medium heat. Once the butter is just melted, take your plate f sandwiches and plate of egg right next to your hob. Dip each sandwich into the egg on both sides and place into the buttery pan.

Tip – Some mozzarella may escape – shove it back in or allow it to go a bit crispy in the pan. Don’t cry.

Gently fry until golden brown on each side and serve immediately.

Chocolate Chip Brioche Pudding

Last weekend I was up in Harrogate for my friend Gemma’s birthday and, mostly due to her 5 month pregnancy, it was a much quieter affair than usual. (We did of course spend some time in her shop, The Champagne Concept!) I usually end up baking something and this year we headed to Gemma and Laurence’s friends’ house (they have actual born small kids and a big house so its easier) with a raclette based feast and this pudding.

I started with a Nigella brioche bread and butter pudding recipe and adapted it to be chocolaty without being too chocolaty. It worked a treat actually although I’d probably cover the top with foil for the first or last 10 minutes of cooking to prevent it browning quite so much.

Serves 6-8

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Ingredients:

500g Brioche Loaf
8 tbsp Milk Chocolate Spread
100g Dark Chocolate Chips
2 tbsp Caster Sugar
5 Eggs
500ml Double Cream
250ml Semi Skimmed Milk


Preheat the oven to 170c

Slice a 500g Brioche Loaf into 16 slices (half it, half each half then quarter each quarter)

Tip – Try not to push the bread down as you cut or the slices will be a bit pathetic!

Lay 8 of the brioche slices out on a board, then dollop 8 tbsp Milk Chocolate Spread over them.

Make sandwiches using the remaining slices of brioche and the cut each in half diagonally. You should now have 16 pieces again.

Line an oven dish.

Tip – Use a pre made liner if you have one but if you need to make one, take a square of greaseproof paper and fold it in half (neatly). Fold it again into quarters and then make a triangle keeping the centre of the paper as the point. Fold again to create a narrower triangle. Hold the paper over your dish with the point roughly in the centre. Cut the paper into a pie piece shape to make it a bit longer than half of the base length and one side. Open it up and ta-da you have a liner. To make it fit properly, scrunch the whole thing up a few times then open it back up – this softens the paper and makes it more pliable – Magic!

Squidge the 16 triangles into the dish – I tried to be pretty but I had to give up a little in the end and just mush it all in!

Sprinkle over 100g Dark Chocolate Chips making sure they fall into all of the cracks and crevices.

Separate 3 Eggs and discard the whites.

Make up the custard by mixing 2 tbsp Caster Sugar with the 3 egg yolks, 2 whole Eggs, 500ml Double Cream and 250ml Semi Skimmed Milk.

Pour the custard over the pudding and leave it to soak in for a minute or two before putting it into the oven for 45 minutes.

Tip – As I mentioned, I’d be inclined to check the pudding after 30/35 minutes and cover it with foil if it was looking too brown.

Serve the pudding fresh from the oven with lashings of custard. Or Cream. Or crème fraiche if you must.

Fresh Fig, Caramelised Onion, Serrano Ham, Ricotta and Rocket Pizza

Apparently I have a little bit of a thing about Figs this year. I ordered 2 packs of 4 from Ocado then bought another two packs of 4 for a pound each in Morrisons. With 16 figs I needed to be inventive! So I put 3 on a pizza of course! (The others were used in a fig upside down cake – recipe on its way).

I made the pizza dough but you could equally buy a ready made base or a pack of the ready made dough in a can that you can get from the pastry section of the supermarket. I do like making my own dough but you do need to have some time in advance to prepare it and wait for it to prove so for a quick weeknight dinner, I’d recommend going pre-made.

The dough I’ve used is the same as for my Super Garlicky Cheesy Tear’n’Share Loaf. It’s quite rich and a bit decadent but hey ho!

Makes 2 pizzas

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Ingredients:

For the Dough:
45ml (3 tbsp) Water
1 x 7g sachets Fast-Acting Dried Yeast
250g White Spelt Flour
25g Caster Sugar
1/2 tbsp Sea Salt Flakes
20g Salted Butter or Low Fat Spread
1 Egg
70ml Skimmed or Semi-Skimmed Milk

For the Toppings:
8 tbsp Salted Butter
6 Large Red Onions
2 tbsp Sugar
6 Ripe Fresh Figs
200g Ricotta
12 Slices Serrano Ham
2 Large Handfuls Wild Rocket
3 tbsp Balsamic Vinegar


I’ll not repeat how to make the dough but again direct you to the method on my Super Garlicky Cheesy Tear’n’Share Loaf page. Follow the method until the end of the first prove once the dough has been turned out and lightly kneaded. note that the quantities are halved here so the photos on that post will look much more voluminous.

While the dough is proving, make the caramelised onions by finely slicing 6 Large Red Onions and putting them in a large frying pan on a low heat 4 tbsp Salter Butter and a large pinch of Sea Salt Flakes.  You can add little water too to help the onions start to soften if you want to hurry the process along a little.

The onions are nearly ready when they are dark, sticky and soft- this could take a good 45-60 minutes. Add 2 tbsp Sugar and stir through the onions giving it a couple of minutes to caramelise. This helps the sweetness of the onion jam.

When the dough is ready, split it into two halves and roll each half out to fit your baking trays. Mine are a little rectangular so I made rectangle pizza. You can go whichever shape rocks your world.

Spread 4 tbsp Salted Butter over the two bases then divide the caramelised onion mixture over the bases.

Slice 6 Ripe Fresh Figs into half cm slices, discarding the top and bottom slices and arrange the slices over the pizza.

Using your fingers, sprinkle 200g Ricotta over the pizzas so it falls in small clumps – make sure to spread it close to the edges of the base for maximum surface area.

You can now either cover the pizza with cling film and leave it to rise a little and create a slightly thicker pan base or for a thinner crispier base, bake straight away in an oven preheated to 200c or equivalent.

The pizza will only take 10-12 minutes for the dough to crisp up and figs to warm through. The ricotta won’t melt as such so don’t wait for it to do so.

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Drape 8 of the 12 Slices of Serrano Ham over the pizzas and top with 2 Large Handfuls Wild Rocket. Drape the remaining 4 slices of ham over the pizzas and drizzle with 3 tbsp Balsamic Vinegar.

Slice and serve immediately.

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Super Garlicky Cheesy Tear’n’Share Loaf

I hate Paul Hollywood. I think he’s a slimy greaseball of a pompous A-Hole. And mostly he burns everything. But, I have to admit that his recipe for Savoury Chelsea Buns has been the basis of quite a number of my bakes over the years. I once went the whole hog and put basically an entire Christmas Dinner, gravy and all into one of these babies. I have also used the basic enriched dough recipe for a number of other bakes like this garlic loaf I made for the Band of Bakers comfort food event in November last year. I tweak the method a bit – yeast in warm water for a bit first – my life is too short to be faffing around with super long proves etc.

Updated 19/7/2016 – So I made this as my contribution to my baking birthday party on a super hot Saturday in July and I managed to take some ‘in progress’ photos which I have now added.  The photos are for a white spelt version which I made using a regular processor (I would not recommenced that,  I’m going to buy a bread-maker!)

Be warned, when I say super garlicky, I mean it. And some. And then a bit more.

Serves 10 – Maybe 2 if you’re greedy 🙂

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Ingredients – For the Dough:

90ml (6 tbsp) Water
2 x 7g sachets Fast-Acting Dried Yeast
500g Strong White Flour – I sometimes substitute White Spelt Flour
50g Caster Sugar
1 tbsp Sea Salt Flakes
40g Salted Butter or Low Fat Spread
2 Eggs
140ml Skimmed or Semi-Skimmed Milk

Ingredients – For the Filling and Topping:

250g Salted Butter
3 tbsp Garlic Paste
1 tbsp Sea Salt Flakes
150g Pre Grated Mozzarella Cheese


To make the bread:

Add 6 tbsp of fairly warm (not hot) Water to a small bowl and add 2 x 7g sachets Fast-Acting Dried Yeast and 50g Caster Sugar. Whisk to combine a little (it won’t combine properly) and set aside.

Measure 500g Strong White Flour and  1 tbsp Sea Salt Flakes into a large mixing bowl and stir to combine.

Tip – If you have stand mixer or a processor with a dough hook, this is an ideal time to use it.  Some electric hand whisks also come with dough hooks in which case break those out after the next step. You can stir and knead by hand but why would you if you don’t have to?!

Add 40g Salted Butter or Low Fat Spread, 2 Eggs, the by now frothy yeast and water mix and 140ml Skimmed or Semi-Skimmed Milk to the flour and stir until a dough is formed.

Tip – The dough will be quite soft and sticky – this is a good thing!

Knead the dough until is it smooth and super stretchy – a good 10 minutes if kneading by hand, if not a bit longer – 5 to 7 minutes if using an electric mixer.

Tip – Knead the dough on a floured surface but try not to add too much extra flour to the dough as this will dry it out. If it feels like its getting a bit dry, knead in a little more milk or water. 

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Leave the dough in a large covered bowl somewhere warm for about an hour to rise – it should about double in size.

Tip – You can just leave this on the side in the kitchen but it’ll take twice as long. An airing cupboard or similar is ideal but I don’t have one so I usually put one of my ovens onto a super low heat and pop it in there – I’ve been burnt by doing this on occasion by being impatient and its started to cook the dough a little by having it on too high a heat. Don’t do this! You could also warm the oven a little, pop the dough in and then turn the oven off – just don’t keep opening the door to let the residual heat out.

While the dough is rising, make the garlic butter and cheese mix per the below instructions.

Once doubled, take off the covering and give the dough a good punch. You don’t actually need to be aggressive but these opportunities are rare so go for it (imagine it’s Farage’s face -Ooh topical!).

Tip the dough out onto a floured surface and give it a quick light knead. No need for electric power here.

Cut the dough into 4 equalish size pieces and place 3 back under a covering for the time being. Roll the fourth piece into a rectangle about 1/2 cm thick.  It will fight back, keep going, it will roll out and stay eventually.

Take 1/4 of the garlic and cheese mix and spread over the rectangle of dough – try and make it a fairly evenly spread and right to the edges.

Using the sharpest knife you have, cut the square into 12 smaller squares (3 x 4). Stack the 12 squares one on top of the other.

Tip – Make 2 stacks of 6 if its looking precarious.

Take a 2lb loaf tin with greaseproof liner and rest it upright on one end if you can.

Take the stack of dough and place into the loaf tin.

Repeat the process with the other 3 sections of dough. The loaf tin should now be full to the top and can be put the right way up. Make the last square you put in the wrong way round so the cheese mix is facing inwards and not the outside edge of the tin.

Tip – You could also make these into Chelsea bun style rolls or even like a swiss roll or monkey bread for  different effects. 

Lightly cover the tin and leave to rise, exactly the same as before for 1 hour. The dough should puff out and fit snugly in the tin.

After 50 minutes, preheat the oven to 200c or equivalent.

Bake the loaf in the preheated oven for 20-30 minutes (I popped the loaf tin in a larger roasting tin to catch buttery drips) until golden brown. When nearly finished, smear the top of the dough with the reserved garlic butter and pop back in the oven for a minute or two until the butter has melted.

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Eat warm. Try not to eat it all. Sod it, eat it all. Have no fear of vampires for circa a week.


To make the filling and topping:

Take 250g Salted Butter which is room temperature or a little softer and mix in 3 tbsp Garlic Paste and 1 tbsp Sea Salt Flakes.

Tip – If you use the microwave to soften the butter, I usually do, I’m not organised enough to take it out the fridge in advance, cut it into small squares first and spread them out on a plate. Blitz for no more than 5 seconds at a time. This way its more evenly softened rather than big block which will melt on the outside and stay solid in the middle.

Reserve about a 5th of the mixture and set aside.

Stir in 150g Pre Grated Mozzarella Cheese to the bulk of the garlic butter.

Tip – Don’t be tempted to use fresh Mozzarella cheese here, it’ll be far too wet as would cream cheese or any other soft cheese like brie. The pre grated stuff has all the joy and stringyness of mozzarella but it’s quite dry – also best for pizza toppings I think. You could however use something stronger like cheddar or gouda but you’ll lose some of the gooey joy. 

Oregano and Chilli Sodabread

I have an obsession with Sodabread. It’s fairly new but boy have I rolled with it. It started with a simple white loaf (don’t add the chilli and oregano to this recipe) and progressed to granary rolls (substitute the flour for granary flour and don’t add the chilli and oregano) for with cheese. The variations are endless.

As usual, this variation came about as a result of staring at the pantry cupboard to see what I could use to add extra flavour to a basic white bread. And now I can’t stop making it, including for a Band of Bakers event in May where I served it with my Bacon and Cream Cheese Guacamole.

Sodabread traditionally uses buttermilk to provide acidity to react with the baking soda resulting in a risen bread without the need for yeast, kneading or proving time. I don’t have buttermilk in the house but after some googling, I discovered that milk with added lemon juice provides the same result. I nearly always have (skimmed) milk and a bottle of lemon juice in the house so with no special shopping required, I can whip this bread up from start to finish in half an hour at basically any time.

Serves 8 – 203 Kcal per serving

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Ingredients:

300 ml Skimmed Milk
3 tbsp Lemon Juice
400g Plain White (or White Spelt Flour)
1 tsp Caster Sugar
1.5 tsp Bicarbonate of Soda
1 tbsp Sea Salt Flakes
1 tbsp Dried Chilli Flakes
1 tbsp Dried Oregano


Preheat the oven to 200c or equivalent.

Measure out 300 ml Skimmed Milk and add 3 tbsp Lemon Juice. Leave to the side to thicken whilst measuring the dry ingredients.

Add 400g Plain Flour, 1 tsp Caster Sugar, 1.5 tsp Bicarbonate of Soda, 1 tbsp Sea Salt Flakes, 1 tbsp Dried Chilli Flakes and 1 tbsp Dried Oregano to a medium mixing bowl and stir until combined.

Add the milk mixture to the dry ingredients and stir to combine. You should end up with a fairly sticky dough that holds together loosely. Add more flour or milk to get to a handleable consistency.

Take a lined tin (rectangle or round) and pat the dough into a whatever shape you please.

Tip – You can also shape the dough into batch rolls. Leave a little space between the rolls in the tin but not too much – they will expand a little but not as much as a yeasted bread.

Tip – I tend to make my dough about 2 cm high – a flatter bigger loaf results in more even and quicker baking. For a taller loaf, score large cuts at least halfway into the loaf to allow heat to penetrate the middle and leave in the oven for a little longer.

Bake the bread for around 20 minutes until the crust is crispy and golden brown and the loaf feels hollow rather than heavy.

Leave to cool slightly before slicing. Eat within one day – this bread is quick to make but doesn’t last well. It’s pretty moreish though so its rarely wasted!

Update – the recipe has been tried and tested by Emma Thomas using white spelt flour- it looks great but she told me that she doubled the chilli flakes and that was a big mistake!

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