Herb & Garlic Fougasse

Week 6 – Botanical Week – Herb Fougasse Generally a strong week for all competitors with  a lot of last minute frantic fanning to cool the loaves in the last minutes and a little confusion over how to slash the bread, the biggest decision seemed to whether or not to add steam. Steam makes for…

Savoury Dampfnudel with Kartoffelsuppe

Week 3 – Bread.  Technical Challenge – Dampfnudel What?  I hear you cry!  Like all of the #GBBO contestants this week, these are a new one on me and given the generally poor results (Paul Hollywood described the 3rd place contender as ‘edible’!), it’s fair to say that I’m approaching these with a degree of…

Cheese & Pesto Soda Bread

So the Great British Bake Off is underway again in earnest, but this year we’ve had a little wager at work.  A sweepstake where we randomly select a contestant, and if they are eliminated you have to bake for the team following the theme of that week’s programme.  The last 3 left in the sweepstake…

Cranberry & Cherry Hot Cross Buns

OK, so I’m a couple of days late – these should have been ready on Good Friday but there was so much going on!  A great variant of the traditional Hot Cross Bun, this uses alternative fruits for a alternative the the seasonal favourite.  If you wish, replace the ginger and dried fruit* with 160g…

Cheese and Onion Courgette Bread

Continuing with the courgette baking theme, but this time with a savoury option.  This is a lovely loaf to eat on it’s own, with salads or as I’m doing right now, dunking in a bowl of freshly made Bolognese sauce. The lumps of cheese make a nice feature and work really well with the sprint…

Almond, Pecan & Sour Cherry Danish

If you like your traditional Danish Pastry, or Pain au Raisin, you’re just going to love this!  The wholemeal pastry gives an added dimension, and the frangipane and sour cherries work so well to complement this   Makes about 10 pastries Ingredients 1 portion of Wholemeal Danish Pastry Dough 75g Butter 75g Castor Sugar 1…

Wholemeal Danish Pastry Dough

  Danish Pastries are one of my favourites, and once you’ve tried making them with wholemeal flour, you’ll never go back to white!  Wholemeal flour gives this enriched dough a great nutty flavour, which works equally well with sweet or savoury fillings. The richness comes from the (huge) amount of butter, which really makes this…

Alex’s Savoury Tricolour Plait

More Alex-Daddy quality cooking time over the holidays.  This time it started with an early morning awakening  “Daddy, I want to make a 3 coloured plaited loaf.  It will have basil and paprika and something yellow.  Let’s make it today!”.  With a little bit of thought, I came up with the following, and it has…

Chilli and Chocolate Sourdough Bread

Chilli and chocolate – a classic combination which still takes many by surprise.  In this recipe I’ve used a whole, dried Pasilla chilli which I’ve deseeds and soaked in boiling water for 5 minutes to dehydrate.  The Pasilla is a rich, fruity chilli with an earthy, almost tobacco-like smokiness.  It adds some great depth and…

Savoury Pecan & Stilton Loaf

I really love these savoury bread recipes.  They’re just so versatile.  It’s not often I have the urge to sit down and just eat a slice of bread, but with recipes like this I do! This makes the most of my wonderful wholemeal flour from Holgate Windmill, some top quality creamy stilton and that sweet…

Cinnamon, Pecan and Orange Kringel – A Mother’s Day Special!

This recipe makes a very impressive celebration centrepiece, but it’s remarkably easy to make.  The traditional ‘Kringle‘ is a Scandinavian pastry dish, often pretzel shaped and can be either sweet or savoury.  This is an Estonian version, and is very similar to a Danish Pastry (my favourite!) The outside has a crisp, cinnamon crust, giving…

Welsh Dragon Bread

My small homage to St David’s Day, this wonderful crusty bread has helped me cut through my stockpile of overwintering leeks and dried chillies. The chilli is really quite mild but adds an interesting dimension which complements many savoury dishes.  The leeks, as with onion bread, give a great richness.  All in all, a very…

Olive & Linseed Rolls

I found some great mixed olives at our local farm shop yesterday, and had to have some for a batch of Olive Bread.  This recipe I’ve turned into rolls, and added 10% ground linseed (flax seeds) for a bit of interest and valuable nutrients.  You can substitute the Linseed with any equivalent quantity of flour….

Mill Loaf

The Mill Loaf is in effect Dan Lepard’s take on a Pain au Levain, adapted from his book, The Handmade Loaf. Compared with other similar sourdough mixed flour loaves, this recipe uses a relatively high proportion of the sourdough starter.  However, this doesn’t actually result in an overly acidic bread, but probably a more consistent…

Ciabatta (take 2)

…well, it’s really take 3, as I had a crack at this 12 months ago as well as the ‘no knead’ version a month ago.  Not surprisingly, all 3 recipes are variations on a theme.  This one is based on Peter Reinhart’s Pain a l’Ancienne Rustic, and was my first test from his book, Artisan’s…

Christmas Leftovers – Baked in a bun…

So, you’re left with heaps of turkey & mash and stuffing and sprouts.  Why not use it to stuff a chelsea bun dough for an alternative Boxing day ‘leftover sandwich’? You can use anything you’ve got to fill the enriched dough, and it works just as well with savoury fillings as sweet.  If your leftovers…

Parmesan Grissini

These ‘cheese and onion’ breadsticks are terrific for a party.  Unlike the Olive & Tomato breadsticks, these are baked for longer at a cooler temperature to get them really crisp Makes 40-50 Ingredients 250g Strong White Flour 250g Spelt Flour 10g Fast Action Yeast 6g Salt 1 tbsp Sugar 100g Softened Butter 150ml Full Fat…

Christmas Sourdough Stollen

A traditional German enriched bread for generations, but made from sourdough?  Why not!  Stollen‘s been around for hundreds of years, long before the advent f commercial baking yeast, so I’m just taking this back to it’s roots.  Needless to say, taking the sourdough route takes longer,  so if you could always resort to commercial yeast…

Soft Wholemeal Sourdough Rolls

So, learning from my previous sourdough recipes, I want to try something a little different – bread rolls I can use everyday for my lunch time sandwiches.  Ironically, despite all of the baking I’ve been doing recently, I still tend to resort to nice granary supermarket rolls, as I can be assured that they’ll be…

Olive & Sundried Tomato Breadsticks

This recipe makes a wet, sticky dough (80% hydration), but don’t be tempted to add more flour.  The great fruity tomato and olive flavours make these great as appetisers, accompaniments for soups and pasta dishes or just by themselves, with a glass of wine.  Perfect for christmas entertainment! Makes about 12 Ingredients 100g Sundried Tomatoes,…