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Crumpets with a burnt honey butter

20 Feb

Makes 6

250ml milk
1tsp dry yeast
1tsp sugar
1/2tsp salt
200g plain flour

For the burnt honey butter

5tbsps clear honey
125g butter
1/2tsp sea salt

Warm the milk up in a pan to body temperature,pour into a bowl,add the sugar,salt and yeast,then mix in the flour,leave for 20-30 minutes until doubled in size.

For the butter,place the honey in a small pan,heat up the honey,allow to bubble until a deep golden colour is reached.remove from the heat and allow to cool.

Beat the butter until fluffy and pale,add the salt and then fold in the honey,place in fridge until needed.

When the crumpet dough has doubled in volume,place a large frying pan over a moderate heat,add 1tbsp of veg oil,place a greased ring in the pan.spoon some of the crumpet mixture into the ring until two thirds full,allow the underside to cook slowly until the mixture has set and the bubbles on top have burst.repeat until all mixture has been used and then serve with the butter.

😀

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Barm bread

13 Feb

You can use any beer or ale for this bread . This is a adaption of Dan Lepards recipe.

The night before,make the barm.

250g bottled ale
50g strong white flour
45g white leaven

Heat the beer in a pan  until it reaches 70c,then remove from heat and quickly whisk in the flour.leave to cool until the temperature has dropped to 20c,then stir in the white leaven.
Cover and leave overnight.

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The next morning it should of doubled and be bubbly 😀

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To make the bread,you will need .

160g barm
250g warm water
500g strong white flour
11g sea salt

In a bowl,mix the barn with the water.add the flour and salt,and mix until it is a sticky dough. Leave in the bowl for 10 minutes.then continue kneading until you have a smooth ball of dough . Leave to prove for 1 hour,kneaded for 15 seconds then leave to prove for another hour. Repeat the process once more .

Tip the dough out of the bowl and shape it to fit your proving basket ( or bowl with floured tea towel) place the dough seam side up in the basket,cover and leave to prove for around 4 hours .

Preheat the oven to 220c tip the bread out onto a tray or baking stone,slash the dough and bake for 50-70 minutes . Cool on a wired rack before eating 😀

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White bread (overnight sponge method)

23 Jan

By using the sponge method, it helps the final bread have more flavour and a better texture .

For the sponge ;
250g strong white flour
5g dry yeast
325g water

Beat all the above together until you have a thick batter.
Cover and leave overnight.

The next morning. It will be all bubbly 😀

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Add a further 250g of flour and 10g of sea salt. Kneaded until you have a smooth round ball .

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Cover and leave for 2 hours or until it has doubled in size . Knock back,shape and then place on a tray and leave to rise . This may take 30-40 minutes.
Meanwhile preheag the oven to 220c

Slash the bread with a pattern of your choice just before placing in the oven.

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Bake for 15 minutes and then turn the oven down to 200c and bake for a further 25-30 minutes.

And that’s it ………….

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Bagels

23 Jan

This dough for bagels, need to me made the day before so it rests in the fridge overnight which develops the flavour and structure of the final mix .

Makes 12

800g strong bread flour
1½tsp easy-blend yeast
4 level tsp salt
4 tbsp caster sugar

For the pan of water you will need

4tbsp light brown sugar

Sea salt flakes or seeds for the top

Combine the flour, yeast, salt and sugar in a bowl and add 225ml  warm  water. Stir into a firm dough, cover and leave for 10 minutes. Very lightly flour the worksurface and knead the dough lightly for 10 seconds. Return to the bowl, cover and leave for 10 minutes longer, then repeat the light knead twice more at 10-minute intervals, then return the dough to the bowl, cover and leave for 30 minutes. Divide the dough into 12,each just over 100g in weight. Shape each into a smooth ball, leave for 20 minutes .

Now shape your bagel. Stick your finger in the centre and stretch the dough outwards with your fingers.Preheat the oven to 200C . Set a pot filled with 2 litres of water on to boil, and add the brown sugar. Drop in each bagel, leave for five seconds, then flip over and leave a further five seconds,Place the poached bagels on an oiled tray, sprinkle seeds or salt on top, and bake for 15-20 minutes.
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