Bread Bread & More Bread Focaccia with Garlic and Rosemary ½ head of garlic 1 Bunch of rosemary 70 ml olive oil 300 ml of warmed water 7 grams dried yeast ½ Teaspoon sugar 500 grams white bread flour 8 grams of salt 10 grams pepper Method Peel the garlic and add it to a pan along with the olive oil and half the rosemary, bring to the boil, remove from the heat and leave to cool Pour 125 ml water into a jug, add the yeast and sugar then whisk Place in a warm place and allow to react Remove the rosemary spines and chop finely Place the flour, salt and pepper in a bowl and sieve three times Mix in the chopped herbs and make a well in the centre Whisk the yeast and pour into the well Add 20 ml of the garlic and herb infused oil and mix all ingredients into a dough Place the dough on the table and spread it out, with a little olive oil on your hands and knead the dough by folding it continuosly for a few minutes Cover the dough with cling film and rest for a few minutes Repeat the kneading and resting four times Place the developed dough into an oiled bowl and cover with oiled cling film Put the bowl in a warm place and leave for 1 hour Once it has doubled in size, knock back the dough, then fold it back into a rectangle Place the dough in an oiled pan and place back in a warm area Drain the infused oil onto the bread surface area and create dimples using your oiled fingers, and place the garlic and rosemary into these dimples Prove again for 30 minutes Preheat the oven to 200 degrees Celcius Sprinkle the top with sea salt and bake for 25 minutes Olive and Chorizo Soda Bread (1 Loaf) 450 grams plain flour 1 Teaspoon caster sugar 1 ½ teaspoon bi carb 1 Teaspoon salt 75 grams chorizo, diced 10 pitted green olives ¼ teaspoon chilli powder 300 ml buttermilk 100 ml milk 1 Tablespoon lemon juice Method Preheat oven to 200 degrees Celsius Sift all dry ingredients into a large bowl Mix in the chorizo, olives and chilli Make a well in centre and add the wet ingredients Form a dough Knead the dough and shape Bake for 45 minutes Soft Bread Rolls 1 Pound 2 ounces of strong flour 1 Teaspoon of salt 4 Teaspoons of caster sugar 4 Teaspoons of dried milk powder ½ ounce instant dry yeast 2 Tablespoons of margarine 8 Fluid ounces of luke warm water Method Rub the margarine into the dry ingredients Add the water and mix to a soft dough, knead for 10 minutes and rest for 20 minutes Knock down, divide into 15 balls Allow to rise for 30-40 minutes Brush tops and bake for 15-20 minutes at 200 degrees Sticky Iced Buns (Makes 12) 250 grams strong white flour 250 grams plain flour 7 grams dried yeast 2 teaspoon sea salt 50 grams butter 2 Tablespoons caster sugar 100 ml semi skimmed milk warmed 1 Medium egg 200 ml tepid water For the icing; 400 grams icing sugar 4 Tablespoons of lemon juice or water Method Sift the flours with yeast and salt Add the butter sugar milk and egg and mix well Add the water gradually until you have a soft dough Knead the dough well for ten minutes Transfer to a lightly oiled bowl and cover and leave to prove for an hour or so Knock back the dough and cut into 12 evenly sized pieces Arrange the shaped buns on a baking tray so the buns are almost touching in 2 rows of 6 Preheat oven to 180 degrees Celsius Bake for 45 minutes Allow to cool Once cooled top with the icing Foccacia 500 grams strong flour 7 grams dried yeast 16 grams salt 80 ml olive oil 250 ml warm water Method Mix all the ingredients in a mixer for 5 minutes, finish by hand, kneading for approx ten minutes You may need to add more water, more water can improve the crumb structure if you have a wet dough it is better Prove for a couple of hours Dot with fingers Add Rosemary into the holes Bake in the centre of your oven at 200 degrees C for approx 25 minutes When done remove to a wire rack Drizzle over another 50 ml of olive oil whilst warm Cheese & Date Bread Makes a 1 Pound Loaf 8 ounces of strong flour 2 Teaspoons of baking powder 1 Teaspoon of dry mustard ½ Teaspoon of salt Black pepper 2 ounces of margarine 4 ounces of grated cheddar 3 ounces of chopped dates 2 Eggs ¼ Pint of milk Method Bake at 375 Fahrenheit for 45 minutes Serve hot or cold Cinnamon Swirls (Makes 12) 900 grams strong white flour 2 Teaspoon sea salt 100 grams caster sugar 100 grams unsalted butter 20 grams yeast (14 grams dried yeast) 180 ml cold water 280 ml whole milk 2 Medium eggs 250 soft brown sugar 25 grams ground cinnamon Method Combine the flour, salt and sugar in a bowl Dice the butter and rub in with your fingers Combine the yeast and water pour into flour mix Add the eggs and make into a smooth dough The dough maybe be wet but don’t worry, turn out onto floured surface and knead well for ten minutes Put into a oiled bowl and leave to prove for an hour Knock the dough back and roll into a rectangle about 1 cm thick 17 inch by 12 inch Mix the brown sugar and cinnamon, brush the surface of the dough with water and sprinkle on the sugar and cinnamon mixture Roll up the dough into a cylinder shape and make sure the seam sticks by brushing with water Cut into 12 slices and place on a lined baking tray Leave to prove for another hour Preheat oven to 190 degrees Celsius Wash each swirl with egg wash Bake for 15 Minutes Once out of oven wash with a sugar syrup while still warm Crackling Bread 1 side of belly pork with a good layer of fat Sea salt 255 grams fine cornmeal 85 grams plain flour 2 teaspoons baking powder 1 teaspoon salt 1 tablespoon golden caster sugar 350 ml buttermilk 1 egg plus 1 yolk 60 grams unsalted butter Method Heat the oven to 220 degrees Cook belly pork for 40 minutes sprinkled with the sea salt Pour off fat and reserve Leave crackling to cool Break off 50 grams and crush Heat the oven to 190 degrees, grease and line a 20cm round by 4cm deep pan or cake tin with 2 tablespoon of the pork fat and put this in the pan or tin and into the oven Mix the dry ingredients in a bowl with the crackling crushed. In a jug mix the buttermilk with the eggs melted butter and 30 grams of reserved fat then stir this into the dry ingredients to form a thick batter Pour the batter into the cake tin and put in the oven and bake at 170 degrees for 20 minutes then reduce oven to 160 degrees and cook for a further ten minutes until the edges are golden Rest in the bread pan or tin for 30 minutes How to make a sour dough starter Day 1 Mix 1 teaspoon or organic rye flour with 1 teaspoon of water in a small pot or jar with clean dry hands, cover lightly and leave in a warm place for a day Day 2 Next day mix 1 teaspoon of strong white bread flour and 1 teaspoon of water, cover lightly and leave for one day Day 3-6 Carry on adding strong white flour and water in this way until the mixture starts to bubble; this should happen after 2-3 days. It should now be about 1 tablespoon in volume. Add 1 tbsp of water and 1 tbsp strong white bread flour, mix well and set aside until it starts to bubble Day 7-8 Remove 1 tbsp of the mixture (discard the rest) add 1 tbsp strong white flour and 1 tbsp water, when it bubbles (this could take a night) Remove 2 tbsp of the mixture and add 2 tbsp of each flour and water to it. Carry on building the starter (3 tbsp, 4 tbsp etc) in this way for a week until it’s spongy and aerated and weights between 150 – 200 grams Now you can start and make your sourdough, remove whatever you need for a recipe then replace it into the starter with 25 grams strong white flour and 25 ml water
Posted on: Tue, 21 Jan 2014 20:21:34 +0000
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