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…

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…

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…

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…

Sourdough Ciabatta or Pane Pugliese?

Picking up from the great success of last week’s Ciabatta (you really must give it a try – it’s excellent!), it’s time to diversify.  First of all, let’s adapt the recipe to work with  sourdough starter instead of a preferment…  Of course, this is a good alternative if you’ve forgotten to make your poolish in…

Centurion Sourdough Rolls

This beer-based bread uses one of my favourite beers from my local brewery.  You could replace this with any good quality real ale, but you’d probably need to come up with a new name. Centurion’s Ghost is a rich porter from York Brewery.  Very malty – perfect drinking for a cold winter’s evening, or a…

Ghost Bread – Beer, Orange and Fennel Rye Loaf

Ghost Bread?  Well, this uses the remains of my bottle of Centurions Ghost, opened for my batch of Centurion Rolls.  A terrifically rich and award winning porter, sourced locally York Brewery. This bread brings together some classic flavours of anise (in the form of fennel – you could use caraway or cumin seeds), the bitter…

Light Rye Sourdough Loaf

An alternative approach to traditional kneading, using the ‘stretch & fold’ technique allows for confident breadmaking when dealing with higher hydration doughs.  This 65% hydration sour dough is still quite sticky compared with the basic white, but demonstrates how more water, and a different technique can give you a much better outcome.  In this recipe, I…

Ciabatta – No need to Knead!

Having gained a degree of confidence over the last couple of weeks, I gelt it was time for something a little more challenging.  Ciabatta isn’t a difficult bread to make as such, but comes with 3 areas of consideration.  1: Be prepared.  You need to kick this off the night before, as the bread is…

White Sourdough Bread – Take 2

A week later, more research and another attempt at a basic Sourdough recipe.  This time I’ve used the lower limit of water indicated by my initial recipe – this gives me 60% hydration, compared with the 70% of last week’s recipe.  This gave a much more workable dough.  I also ignored the timings for the…

Cheese, Bacon & Onion Bread

This is a superb recipe, consider it a ready made bacon sandwich, a meal in a loaf.  Wonderful with a simple seasonal Cauliflower soup, which really shows off the good quality ingredients. I’ve used some best quality dry cured bacon from a local farm, some really nice cheddar and one of my own fresh onions…

White Sourdough Bread – Take 1…

OK, I’m tagging this as an experiment for 2 reasons.  I was using my ‘Day 8 old’ Sourdough starter, which I wasn’t completely convinced was active enough, so potentially going to end up with a sourdough brick.  Secondly, I’m still a little uncomfortable with the bread recipes I’m using at the moment which make for…

Sourdough Starter Complete!

After 9 days, I have officially created a new form of life!  If you’re interested in baking sourdough bread, and want to create your own starter from scratch, why not follow the instructions laid out in my post?  It’s not as hard as you may think – you just need some bread flour, water, a…

Wholemeal Spelt Loaf

Spelt is a very old grain, highly nutritious with a wonderful nutty flavour.  The reduced gluten in Spelt makes the dough different to the basic wheat flour bread, and more work is required to work the gluten in the kneading stage.  You’ll probably need a good 10 minutes to bring it to that elastic stage…

Ciabatta

  As far as bread goes, Ciabatta is very much the new kid on the block having only been around in it’s current form since the middle of the ;last century.  Like many artisan breads, this uses a 2 stage process by first creating a pre-ferment, sponge or ‘Biga‘, which means you need to plan…