This time last year I used the same prompt for JanuaryJoy and then suggested I make it a regular monthly bread club post. Sadly, time got away from me but I am determined to make more bread, hence me including it again this year. On my bread horizon right now is sourdough.
I love sourdough – the taste, the toast it makes, but it’s a little trickier than other breads as it needs a ‘starter’ – not necessarily something difficult to do but it requires a bit of forward planning which I am not good at. I did buy an appropriate kiln jar to hold the starter some months back (from Ikea) but have so far failed to fill it, until yesterday that is!
I used Paul Hollywoods recipe – the undisputed King of bread, however there are clearly many different options for making the starter as his first and second books both have a recipe, the first using apple and the second using grapes.
Now all I have to do is wait for it to start growing (it should take 4-7days I reckon) and then I am on it – evidence coming soon to these pages 🙂
Have you ever made Sourdough? Any tips for me?
(If you would like to contribute to the bread club, please do send in your recipes and/pr photos!)
PS Last years no-rise wholemeal loaf
Of all the possible things you could bake, bread has to be the one that gives the greatest sense of wellbeing, hence its inclusion on this #JanuaryJoy list. Deemed by many to be tricky, or hard work, this is the easiest wholemeal bread recipe I could find and as it doesn’t require knocking back or kneading, it’s also the quickest, needing only one rise before baking. Bread does require a little planning in that sense, but if you wanted fresh bread in the morning, this could always be left overnight to rise, then baked. Personally, I think it’s best saved for a weekend lunch or brunch and is a surefire way to impress even those you usually find hardest to please. 😉
Quick, Easy, Wholemeal loaf – Delia Smith
Fills 2 x 1lb loaf tins or makes a large round loaf.
570g Wholewheat flour
2 Teaspoons of Salt
1 Teaspoon of soft light brown sugar
2 teaspoons easy blend dried yeast (usually 1 sachet)
400ml hand-hot water.
- Warm the flour on a low temperature in your oven.
- Thoroughly mix in the yeast, sugar and salt.
- Make a well and add the water then mix to form a dough. You may need extra water as you should end up with a clean (or almost) clean bowl. Use more water as required.
- Form a round and leave in a warm place for an hour to rise.
- Press some oats into the top for decor and cut a 1-2cm deep cross in the top of the dough.
- Bake for 40 minutes (until hollow sounding when the base is knocked,) at 200 degrees centigrade.
I enjoyed making bread again so much that I might make this a monthly feature, with a different bread recipe each time… what do you think?
Do you or have you made bread? If not, will you be trying this one as an easy introduction?
Hi guys, Gemma C-S here with the 2nd in our Friday Food 3 parter of recipes by Simon Rimmer for Onebrand. If you’re not quite sure what I’m talking about, check out my bloggers’ day out of cooking with Simon Rimmer and last week’s Scotch Egg recipe.
So when I went along to aforementioned cooking day, I had the pleasure of meeting a bunch of lovely bloggers, all of whom seemed super-organised and quite refined in their individual ways, and wouldn’t have made the mistake that I did with Earl Grey Tea this morning – namely, making a cup full of the stuff (after ruining the last cup of coffee in the pot by tipping curdled soya milk into it) and then because I was running late/moving at slow speed (see the coffee situation) carrying it into the bedroom with me to blow dry my hair, and as I lifted the cup to my lips with the hairdryer running, blew tea all down my front. When actually, what I should have done is taken the day off altogether, and made this:
EARL GREY TEA BREAD AND BUTTER PUDD WITH TOFFEE SAUCE
Created by Simon Rimmer especially for the One Brand.
1 x One Clever Loaf (white bread)
6 One Good Egg yolks
2 whole One Good Egg
250ml full fat milk
250ml double cream
100ml strong earl grey tea
25g each sultanas and raisins
100g prunes, soaked in brandy
demarera sugar for layers
100ml double cream
100g soft dark brown sugar
- Whisk the eggs and sugar. Bring the tea, milk and cream to a simmer with the vanilla, sieve onto the eggs and whisk
- Butter the bread and layer up in a 9” x 4” x 2” ovenproof dish, with the fruit and sugar. Don’t put any fruit on the top layer
- Pour on the custard. If poss leave for 20 mins, sprinkle with lots of sugar then cook at 180c, 30 m ins
- For the sauce – simply bring the sugar, butter and cream to boil, then remove
- To serve – dollop a big load of pudd, drizzle some sauce round and top with a quenelle of mascarpone
Comfort food anyone? Thank goodness it’s Friday!
(…and a sneaky belated Friday Food!)
Happy weekend folks! I’ve literally had so much good stuff to fit in this week that I haven’t managed to get it all shoe-horned in, so this week’s Friday Food is coming better late than never for your weekend baking entertainment. I’m going to be making this one for a late Sunday brunch I think… with eggs, maybe some bacon and maple syrup, and the papers. So enjoy!
This week it’s Cinnamon pull-apart bread by Joy the Baker, found via A Small Scoop
Head on over to Joy the Baker to get the full recipe and how-to, and think of me on Sunday morning when I shall be stuffing my face with this pillowy sugary sweet cinnamon goodness. 🙂
You can thank me later…
In the meantime, for your Saturday morning (hopefully lazing in bed) read, here are some web links I spied and took Florence’s Fancy…