“ Bread is staple food of European, Middle Eastern and Indian cultures which is prepared by baking, steaming, or frying dough. Bread consists minimally of flour and water; salt is present in most cases; and usually a leavening agent such as yeast is used. Breads may also contain some amounts of sugar, spices, fruit (such as raisins, pumpkin or bananas), vegetables (like onion or zucchini), nuts, or seeds (such as caraway, sesame or poppy seeds). There are a wide variety of breads, with preferences differing from region to region. „
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After trying this a number of times, I think I've finally perfected the art. Even when the results haven't quite been as expected, the taste has been fine, it's just the texture and consistency which is harder to get right. So if you try this you may need to persevere to find out what works for you.
I use a breadmaker to knead the dough and do all the hard work. I heartily advise any other budding brioche makers to do likewise!
250g Strong white bread flour
3 tbsp sugar (ie quite a lot more than in a standard bread recipe)
1/2 tsp Salt
75g Butter - chop it up into small pieces to ensure it distributes evenly
2 tbsp milk
1 egg for glazing it (so a total of 3 eggs)
Put the ingredients into your breadmaker (except the 3rd egg) in your normal order (mine is that above) and select your dough programme. Mine takes 2 hours 20 mins, my mother-in-law's takes 1 hour 30 mins so this obviously varies!
Prepare a lightly greased baking tray (use greaseproof paper with a thin coating of oil or margarine). Separate the dough into 9 or 10 evenly sized balls and distribute them so they have room to expand. Leave this to prove at about 40C for 30 minutes. The best way I've found to do this is to put them in the top oven and switch the main oven on to a low setting. This is actually the key part of the process, you have to find somewhere to put them where they are hot enough but not too hot - our airing cupboard, for example, wasn't really quite warm enough. They should rise a bit, to about 11/2 - 2 times the starting volume. If they haven't risen much, try leaving them a bit longer at a slightly higher temperature.
Beat the third egg and brush it over the top of the rolls. Try not to break the surface 'skin'. I find I only need about half of this egg, so have to find something else to do with the rest later on!
Bake in an oven at about 170C (fan oven) for about 12-15 mins. I always set the timer for 12 mins and have a look, you can tell if they're done by the golden brown colour.
They are delicious with butter and jam, honey or chocolate spread, or just by themselves. They should have a slightly crumbly, light, texture, taste quite sweet and have a distinctly yellow cast. I would recommend eating them within a day or two as they start to dry out quite quickly.
About ten weeks ago a letter came home with my youngest son from school which was all about bread making. It specified that a six week course was about to be run for nine pupils in year 3 and a parent had to be free every Monday afternoon for six weeks to participate in the course with them; the first nine responses got a place and as I am in the very fortunate position of not working at the moment (so that I can be around for the children) my reply was swift and we gained a place. I feel so grateful that I got the place that I feel as though I need to spread the word about this very basic yet little used skill.
Basic Bread Making Skills was the name of the course, and this could not have been better named. I consider myself to be fairy competent in the kitchen yet the art of bread making has remained somewhat elusive and has to be honest, filled me with trepidation; but I was wrong. Bread making is so simple that after two weeks (at two hours a week) my eight year old had mastered the skill and so I firmly believe that anyone can. The French word for bread is "pain" and this comes from the word companion which just about sums bread making up - share your skills and work together, bread making should be about social interaction, getting involved and having fun!
A basic bread dough:
Get a large mixing bowl. Get a mug. Put the mug in the bowl.
Fill the mug with strong white bread flour - it really doesn't matter if a bit spills over.
Pour the flour into the bowl and add a quarter of a teaspoon of salt (or thereabouts)
Put a teaspoon (ish) of yeast in the mug (you can get this from any supermarket; dried or fresh, it makes no difference)
Fill the mug a third full with a hand warm water and stir until the yeast has dissolved.
Pour the water into the flour.
Now comes the messy bit!
Hold the bowl with one hand and with the other, mix with your fingertips until the mixture comes together. You are aiming for a soft dough: If it is too dry, add a bit more water; if it is too wet, add a touch more flour. No strict rules, mistakes are easily forgiven. You will know when your dough is ready because it just feels right - not too sticky, not too dry and crumbly - just right!
Sprinkle flour onto your surface and knead. Fold and roll until you get bored - that will be plenty!
You now have a ball of dough so you are almost there! You can leave it for a bit to rise, or you can shape it right away. Your choice.
~~What to do with your balls~~
The possibilities are endless so here are the few that we covered in six enjoyable weeks:
**A basic rule of thumb: Have your oven at about 200C and check to see if it is cooked after about twenty minutes (it should feel hollow if tapped on its bottom) if it isn't; leave it a bit longer**
For a basic loaf, you can make the dough into whatever shape you like: Round, put in a bread tin, form a bloomer, make a cottage loaf by putting a smaller ball on top of a large one, divide into three and plait it if you are feeling fancy! If you want wholemeal or granary then feel free to replace the strong white bread flour with the flour of your choice.
Divide your mixture into eight by using a sawing action with the side of your hand. Reform into balls, pop onto a baking tray and cook and you have buns in your oven.
Roll into a circle to about 1cm flat, spread with tomato puree, maybe some herbs, cheese and whatever toppings float your boat and you have a pizza! Spread the dough with cream cheese and sliced onion and you have an Alsace pizza. Very posh and surprisingly delicious.
Divide into eight (or four for large ones), roll each ball flat. Sprinkle grated cheese down the middle and fold the two sides into the middle seal them together (on top of one another) with beaten egg to make a delicious sizzler. You can also add mushrooms, tomato, bacon onions or quite frankly, whatever you like for a yummy snack. These can also be eaten cold and made mini and so make an ideal addition to any buffet.
Divide into eight, roll flat and pop a small sausage in the middle and wrap up you have a tasty and relatively healthy sausage roll.
~~If you are feeling sweet~~
**Replace the salt in the basic bread dough with two table spoons of sugar. Now you have a sweet bread mix and a whole batch of new ideas**
Divide into eight, cook and once cooled top with icing; iced buns.
Add a teaspoon of mixed spice and half a mug of mixed fruit, or just raisins onto the mix. Divide into eight and you have current buns if you ice them and pop a cherry on top. Put a cross onto the top of each ball before you put them into the oven and you have hot cross buns.
Roll out your dough, cut out eight circles with a pastry cutter. Put strawberry jam on four and press the remaining four on top to form parcels. Dust with icing sugar once cooked. You now have healthy doughnuts.
Add half a cup of mixed fruit, a teaspoon of mixed spice and roll flat. Paint with a sugar and water solution - four parts sugar to one part water) then roll up like you would a Swiss roll. Slice into eight and cook on their bases - you now have Chelsea buns and with a final coat with the sugar solution and a sprinkle of sugar solution you are ready to put the kettle and enjoy these delights with a well deserved cuppa.
So, an idiots guide to bread making which suits me just fine! Enjoy bread making with your children or on your own and if this review encourages and inspires a single person to make a batch of dough then my job of spreading the word is done and please, please let me know!
I don't think there is anything more irresistible than the smell of bread cooking in the oven. The smell seems to linger round the house making everyone hungry.
Here are some bread recipes that I class as my comfort food; I love the taste of warm fresh cooked bread, yummy!
I've picked two bread recipes that are a little different to the norm, but I think that nowadays you can get fresh white and brown breads from most supermarkets so I thought it would be nice to do something a little different. Hope you like it!
Italian Chocolate Chip Bread
(Makes 1 loaf)
1 tsp vegetable oil, for brushing
8oz Plain flour (Plus extra for dusting)
1 tbsp Coco powder
Pinch of salt
1 tbsp unsalted butter, plus ½ tsp melted for brushing
1 tbsp Caster sugar
1tsp East-blend dried yeast
5 fl oz Hand-hot (not boiling) water
2 oz Dark chocolate chips
1 - Brush over a baking tray with ½ tsp of oil. Sieve the coco, salt and flour into a bowl also adding the butter. Rub the butter in with your fingers slightly then stir in the sugar and yeast.
2 - Slowly add the water to the mixture using one hand as a mixer and the other to pour in the water. When the dough starts to firm, gather it all together with your hands.
3 - Turn it out on to a lightly floured board and knead the dough until smooth and elastic. Knead in your chocolate chips and form the dough into a round loaf.
4 - Place the loaf on your baking tray cover with oiled clingfilm and set aside in a warm place for 1hour and 30 minutes until your bread has doubled.
5 - Remove and discard the clingfilm and bake in a preheated oven 220c for 10 minutes, lower the temperature to 190c and bake for a further 15 minutes. Transfer the loaf to a wire rack and brush with melted butter.
6 - Cover with a clean tea towel and leave to cool slightly before serving. Or if you can wait until it has completed cooled if, you can stand to wait that long!
This to me is sheer comfort on a plate, serve this a tasty snack plain or with jam or even chocolate spread. You could carry on the Italian theme and have it with mascarpone cheese.
(Makes 1 loaf)
1lb Strong white bread flour
1 oz Coco powder
1 tsp salt
1 Sachet easy-blend dried yeast
1 oz Brown sugar
1 tbsp oil
10 fl oz tepid water
1 - Lightly grease a 2lb loaf tin. Sieve together in a large mixing bowl the flour and coco powder.
2 - Stir into a bowl the salt, dried yeast and brown sugar; pour in the oil and tepid water. Mix the ingredients together to make into a dough.
3 - Place the dough on a lightly floured board and knead for 5 minutes, place the dough in a greased bowl and leave to rise in a warm place for about 1 hour until the dough has doubled in size.
4 - Knock back (which means to knock the air out) the dough and shape it into your loaf tin, re-cover and leave to rise for a further 30 minutes,
5 - Bake in a preheated oven at 200c for around 20-30 minutes. Transfer the bread to a wire rack and leave to cool.
For the chocoholics among us! This bread is great sliced and lightly toasted, topped with strawberries and a spoonful of fresh cream. Heaven on a plate!
Hope you like the recipes above, and that you're willing to give them a try.
Dholl Puri is basically unleavened bread stuffed with yellow split peas. I tasted this delicacy twice in my entire life: One time in Sri Lanka and one in Mauritius. The main reason why i fell in love with this less-than conventional flatbread is because it has this special homeade touch to it. In fact, when served with curry or any other stuffing, this can make a perfect lunch for anyone. Calorie estimate for this food would be around 200 per pair. (Since it's such thin, unleavened bread, it's traditionally served by pairs).
Ingredients- for 8 persons
* 500 grams yellow split peas
* 750 grams white flour,
* 2 teaspoons powdered cumin seeds,
* Salt to taste.
* Turmeric powder
* 2 tblsp oil
1. Boil the peas in 3 cups of water mixed with a pinch of turmeric powder and salt to taste. Boil until well-cooked but do not let it become mushy.
2. Strain the boiled peas.
3. Blend the strained peas until well blended and fine. Put aside
4. Mix the flour with some salt into a mixing bowl.
5. Using warm water, gradually work the pastry until very soft but not sticky.
6. Wrap in cling wrap and allow to rest for one hour.
7. Add the powdered cumin seeds to the blended dholl and some more salt to taste if necessary.
8. Mould the dough into small balls
9. Using a finger make a hole into the centre of the dough balls and carefully place in one teaspoon of the pea mix.
10. Close the hole by pushing in the sides of the dough.
11. Roll out the dough balls in flour and using a Pastry Roller, carefully roll out into as thin circular pancake.
12. Heat up a flat skillet and brush the pan with some oil.
13. Place the pancake in the skillet. Cook on one side until slightly risen and flip onto other side until just cooked.
14. Do not overcook or the pancakes will harden.
15. Serve with curry. (or rice pudding!)
In Mauritius, you can buy dholl puris in just about every single corner. Lunch Time is characteristically depicted by long lines of people queueing up in front of Dholl Puri vendors. At just 30cents per pair, I really think it's extremely good value for such a delicious food. The taste can be described as fluffy, tangy with just a dash of spice. There is no single way to describe its taste since people always cook it in different ways- and serve it in radically different ways! I was once served Dholl-Puri wrapped around a spoonful of rice pudding! It doesn't sound appetizing at all, and i was more than reluctant to try it out, but after my first bite, I was captivated. I didn't indulge though, just thinking about the calorie content of these two food mixed together made me cringe!
Try the recipe out, I know it's not an easy one but it really, really is a delicious one.
As many of you who regularly read my reviews will now be fully aware of I'm not much of a cook. These days I tend to buy foods I can simply eat on the go because I always seem to be so busy. When it comes to bread I usually buy a loaf of Warburton's and have done with it, but one thing I do know for sure is that it isn't as good as home baked stuff!
A few years ago I was in a serious relationship and lived in London. My ex bought me a very expensive but fantastic bread Anthony Worrell Thompson bread-maker and for 3 years we never ever bought a loaf of bread! However I threw it out in the end after I put on 3 stone in a year through my bready addiction.... I jut couldn't stop consuming the stuff!
The thing of course about making your own bread is that you can make so many varieties, in all different shapes and sizes too. I started off making just plain bread and moved on to all-sorts and where as my favourite was the recipe I'm going to give you my ex always loved milk bread. If my friends kids were coming over I always made a fruit bread and my best mate loved cheese bread and of course everything is simple to make in at the most 3 hours!
The recipe I'm giving you is my own bread recipe from memory due to me making it so often so it is very well tried out and tested and of course if you don't have a bread-maker you can bake it in the oven. its simple to make...even I can do it lol. I of course can't given cooking instructions and times and stuff for an conventional oven as I have never done it that way!
200ml water or beer
300g flour (I always specifically used bread flour but strong white flour is just as good)
1/2 beef stock cube (I used Oxo)
1/4 teaspoon cayenne pepper
1/4 teaspoon dried chilli flakes (or chilli oil)
1 tablespoon olive oil
1/8 teaspoon ground cumin
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 dessertspoon baking yeast
To Make The Loaf:
Well this loaf will take about 3 hours in a bread maker and the same in a normal oven I assume and like I've said already it's really easy to make. I personally put the water into the machine and then mixed in the other ingredients in no particular order and gave it a quick stir and then let my machine do the rest for me cos I'm lazy lol. You can add more chilli, garlic or anything you fancy to the mix really but I liked this recipe as I am giving it to you personally.
Let the bread and cool down on a wire rack and then slice it and top with whatever you like. Voila a gorgeous bread and impressive looking to serve to others too!
We will have a garden party next weekend and I decided to bake home-made buns. I wanted to try the recipe before the party. Since the first trial we don't eat bread just buns. They are so delicious! Here is the recipe and the description. I highly recommend!
- 2 tablespoon milk powder
- 2 tablespoon butter
- 1 egg
- 2 teaspoon salt
- 1 tablespoon sugar
- 550 g plain flour
- 7 g instant yeast
- Bread maker (if you don't have bread maker then a big mixing bowl)
- Pastry board or clean flat surface
- Non-stick baking tin
I drop all the ingredients in our bread maker to knead the dough. If you don't have one, put the ingredients in a large bowl and knead it for 15 minutes at least.
So the ingredients for the dough in the order you should put them in the bread maker:
- 250 ml lukewarm water
- 2 tablespoon milk powder
- 2 tablespoon butter
- 1 egg
- 2 teaspoon salt
- 1 tablespoon sugar
- 550 g plain flour
- 7 g instant yeast
I use the dough programme of my bread maker. It takes 90 minutes to finish.
I put some plain flour on the pastry board and place on it the dough. I roll the dough into the flour carefully. Then I cut it in two parts with a sharp knife. I put apart one of them. I roll the other slowly and carefully on the pastry board. The result should be looking like a rolling spin. Then cut them into 10-15 cm long pieces. Form them carefully with your hands, but don't knead it. Place it on the non-stick baking tin. I use my pizza platter actually. I leave it for 15-30 minutes in a warm place. Then I use a brush to wet the top of them and then put them immediately in the oven. It is not necessary to preheat it. I bake them on 180 C for 20-25 minutes, until they have nice colour. When I get them out, I use the brush again to wet their top again. There will be 11-12 buns. They are so delicious!
I tried baking them with plain flour and bread flour, there wasn't difference. Today I replaced 15 g flour to 15 g cornmeal. It made the buns even crispier. You can scatter the buns with sesame seeds or put some cheese on them right before baking them. These will be my next experiments. They are so delicious that even my younger son (8 months old) likes it.
I am unsure as to whether good old irish wheaten bread is readily available in England, however, being from Northern Ireland, wheaten bread is available in literally every supermarket and bakery, and in fact, most of us have been brought up with it as part of our diet. Even irish chef Paul Rankin has his own range of wheaten bread for sale on the shelves.
We were always used to having wheaten bread as part of breakfast some mornings, as an accompaniement to soup instead of a roll, with a salad, or even simply with you evening meal.
This is a recipe for wheaten bread that has been passed down to me, and it can be added to if you desire.
Ingredients (these quantities will make 2 x 2lb loaves)
150g pinhead oatmeal (Scotch oats will do the same)
150g porridge oats
100g caster sugar
3 tsp baking soda
1 1/2 tsp salt
1 pint buttermilk
(instead of all buttermilk, the quantity stated can be mae up of buttermilk and guinness depending on your tastebuds - the guinness with give it a darker colour and a nuttier flavour)
1. Mix all the ingredients together and make the mixure wet (the milk and the egg should do this)
2. Grease two 2lb loaf tins with butter
3. Divide the mixture over the two tins.
4. Bake for 40 -60 minutes at 175C in your oven. The bread will be cooked when a skewer is put in the centre and comes out clean.
5. Turn out from the tin, and wrap in a clean cloth. Leave to cool on a wire rack.
Wheaten bread can be frozen, so you can pop one in the freezer and enjoy the other one, however it does not keep fresh for too long, so enjoy its whilst its freshly made.
It is called mangalore buns because it originates from a place called Mangalore in south India. It is very similar to indian puris but a lot thicker and fluffier and sweeter. Its so easy to make that whenever there are some ripe bananas leftover, i make these. But you will have to keep it overnight or for 6 hours to ferment it, so the buns becomes very soft inside. It will be crispy brown outside and fluffy inside.
Plain Flour : 2 cups or as required
Overripe Banana : 1 no.
Jaggery : 3-4 Tbsp. (It is unrefined sugar and is easily available in Tescos world food section or replace with any other sugar)
Soda Bi Carbonate : 1/4 Tsp.
Yogurt : 2 Tsp.
Roasted Cumin (Jeera) : 1 Tsp.
Crushed Black Pepper : 1/4 Tsp.
Salt : to taste
Oil : for deep frying
Mash the banana with salt and jaggery and then add the yogurt, cumin, black pepper, and soda bi carb. Now add the flour to form a dough. Use flour and water as required to make dough. Apply some oil to cover it and keep overnight (or 6 hours) to ferment. In the morning, devide the dough evenly into balls. Then roll the dough a little thicker than for a puri (about 1/8 inch). Then deep fry the puris in hot oil on both sides. Drain on kitchen paper.
Serve hot as a snack, bread, or even as party food.
I love bread and all things bread like. My favourites breakfasts are those that consist of either toast, muffins, crumpets or of course, bagels (all of them smothered with lots of lurpak and marmite naturally!) But while bread, muffins and crumpets are all pretty cheap, bagels seem to be a little bit pricey, particularly if you consider how many you get in a pack. So I like to make my own and therefore thought I'd share the recipe with you fine people =)
Ok so for these bagels you will need:
3 teaspoons dry yeast
1 tablespoon caster sugar
3 teaspoons salt
450g plain flour
250ml warm milk
1 egg yolk
1 tablespoon caster sugar (extra)
1 teaspoon water (extra)
1 tablespoon poppy seeds (optional)
2 teaspoons sea salt (optional)
Step 1: combine yeast, sugar, water and milk in a bowl and whisk until yeast has dissolved. Cover the bowl and let it stand in a warm place for 10 - 15 minutes (until the mixture looks frothy). Stir sifted flour, salt and extra sugar into mixture in 2 batches then mix to a firm dough.
Step 2: put dough on a floured surface then kneed til dough is smooth and elastic. Put the dough in a bowl then cover and let it stand for about an hour after which the dough should have doubled in size.
Step 3: heat oven to 220c. Put dough back onto a floured surface, kneed until smooth then divide into 12 portions. Kneed each portion into a ball then make a hole in the middle of each one (the hole should be about a third the size of the bagel). Grease an oven tray then place bagels on it 3cm apart. Cover and leave to stand for about 15 - 20 mins after which they should have risen.
Step 4: Boil a pan of water. When boiling, drop in each bagel individually - don't allow them to touch! After 1 minute turn the bagel, boil for another minute or so then remove with a slotted spoon. Place the bagels on greased baking trays and brush with egg yolk and water. If you want you can also sprinkle with the seeds and sea salt to give them a bit of a different finish to a plain bagel. Bake for about 20mins.
Nutrition per serving: 178 calories, fat 1 g, saturated fat 1g, salt 1g
These bagels are just lovely. They taste fresh, soft and yummy. They taste authentic and don't have that over processed taste about them. They can be enjoyed by everyone and you can eat them with butter, marmite, jam, cream cheese on it's own, cream cheese with salmon...anything you like really. They are great for breakfast or as a snack throughout the day.
Ok, so they are not the easiest things in the world to make and they are quite time consuming - there is quite a bit of placing them here, there and everywhere and waiting for them to do this, that and the other. But you will have lots of lovely fresh bagels and get almost three times the amount that you do in the shop bought ones. The ingredients are all pretty cheap and will last you ages so you can these bagels again and again. Give them a go =)
My mum seems to think I have a lot of time on my hands I think, she keeps suggesting things for me to do; paint more canvases, bake a cake and most recent bake some bread!
I liked this idea so started looking up some recipes, I had no clue where to start so asked my mum if she'd ever baked bread and she said she had and she had a great recipe for cheese bread. I made it last week and will be doing again tomorrow, it's so simple and easy :)
Mums cheese bread
Makes one large loaf or around 10 rolls.
1 and a half teaspoons of dried yeast.
340g plain flour
1 teaspoon sugar
1 teaspoon salt
50g grated cheese (must say I didn't weigh it, just threw a load in!)
Sift flour and salt into a bowl
Rub in butter.
Stir in yeast, sugar and grated cheese.
Make a well in the centre of this mixture and pour in water
Mix to a soft dough.
Turn out onto a floured surface and knead until smooth and elastic.
Make into 1 round for a loaf or split for rolls and cover loosely with greased cling film or a damp teatowel and leave in a warm place until it doubles in size. (usually takes around 90 min to 2 hours)
Bake as rolls for 15 minutes on a baking tray at 230c or put dough into a loaf tin and bake the loaf for 30 minutes.
Its an easy recipe which requires no skill, great to do with kids; my mum did it with her special needs group at school :)
For best results eat while its still warm with some good butter!!
Theplas are can only be described as a type of Indian spiced bread, similar to parathas. This is a Gujarati healthy snack version that is full of protein, calcium and fibre. Usually it is cooked in oil but we can skipped this step and cook it in a non stick frying pan to make it healthy. This recipe makes 15 theplas and makes a great travelling snack, as they stay edible for a couple of days without refrigeration. Delicious to eat with a curry or just to snack on with a cup of tea.
(Doodhi) Bottle Gourd has the following properties:
- Low in Saturated Fat, and Cholesterol.
- High in Dietary Fiber, Vitamin C, Riboflavin, Zinc, Thiamin, Iron, Magnesium and Manganese.
Makes it suitable for:
- Maintaining optimum health.
- Weight loss.
- Removing heart vein blockages.
300g whole wheat flour
100g grated bottle gourd (light green coloured vegetable which looks like a baseball bat, remove the skin and grate). You can also use courgettes if bottle gourd is not available. Any leftover bottle gourd can be juiced for drinking.
125g low fat yoghurt
½ tsp turmeric powder
1½ tsp chilli powder
1 tsp oil
Salt to taste
1. Mix all the ingredients and knead into a soft dough. If needed use a bit of water to help make the dough.
2. Divide the dough into 15 balls.
3. Roll out each ball thinly into a circle of a diameter measuring at least 5 inches.
4. Cook each thepla on both sides on a non stick frying pan until brown spots appear on the surface.
5. Serve with a curry or eat it on its own.
This recipe is an easy and quick way to make your own garlic bread - ideal as a starter or to accompany a main meal. It is also quite economical and in my opinion tastes better than the shop bought varieties!
Because this is a quick recipe, the actual bread itself is not home made (but for those of you with time and patience there is no reason why you can't make your own first)!
1 large baguette - approx 12" long (freshly baked are the best).
1 tablespoon of chopped chives.
1 tablespoon of chopped parsley.
2 cloves of garlic - crushed.
1/4 teaspoon of mixed herbs.
Salt and pepper to taste.
1. Lightly soften the butter (I warm it in the microwave for approx 8 seconds), then place it in a large bowl.
2. Using a fork, beat the butter until it is light and fluffy.
3. Add the chopped chives, parsley, crushed garlic, mixed herbs and a sprinkle of salt and pepper.
4. Mix well.
5. Now using the baguette, cut the baguette into smallish pieces (making sure you only cut 3/4 of the way through it). Also it is best to cut at a slight angle (like the shop bought ones).
6. Spread some of the garlic and herb butter thickly on each side of each slice.
7. Wrap the baguette in foil, and then bake at 190 degrees for approx 15 minutes.
8. Serve warm or leave to cool down first.
This particular recipe will leave a lot of garlic and herb butter remaining for use at a later date. You can preserve it by rolling the remainder (by hand!)into a log shape. Place the butter on some greaseproof paper, then gently roll it into the paper. Store in the fridge.
The benefit of rolling it into a log shape is that it is ready to be chopped straight away when you next need it. You can use the remaining butter for your next batches of garlic bread, or you can use it to flavour potatoes/vegetables or as a meat topping (ie, chicken breasts).
I have never considered myself a person good at baking bread, cakes and desserts with one exception -Naan.
This is a flat bread made out of white flour extensively prepared and eaten in Central and South Asia and 'Nan' a persian word translates to 'light bread'.
Usually a tandoor(clay oven) is required to bring about the authentic taste and get rid of the yeasty smell , but a stone slab used for making stone-baked pizza in conjugation with a grill works fine too and in case you don't have one just use aluminium foil.
I wrote out this recipe for a friend on another forum yesterday and thought it would be apt to share it on here as well, while I was thinking of what to write next.
2.5 cups plain white flour
3/4th tsp rapid action yeast
pinch of baking soda
1tbsp oil (sunflower/vegetable oil)
3/4cup lukewarm water
1/2 tsp onion seed(kalonji)..optional
1.make a dough out of the above ingredients adding them while stirring them in, in the order written above.
2. knead well and leave covered in a large bowl ( overnight on a cold day)... or outside for at least 2 hrs in summer in a warm place.
3.Oil ur hand divide into 6 balls and roll them into ovals about 1/4th inch thick(roll only as many as you can place in the grill at a time)
4. wet your hands and pick up the rolled bread and stick it on the slab/foil and pull on one side slightly to dive it the typical drop shape, grill at 250degrees for 2-3 mins..keep staring at them as they are cooking as they start turning black pretty quick.
5. brush with butter(optional)
6.Eat directly with anything of your choice...curry for example.. for a better taste.
7.Freeze leftover nans and use within a month...
1.You can cook/bake it in an oven at 200degrees(fan assisted) for 8-10 mins
2. For garlic and corriander flavour just add a tsp of corriander leaf powder and 1/2 a tsp garlic flakes while kneading.
3. Experiment by adding herbs of your choice.
Level of ease:
Medium, (easy if you find pleasure in cooking from scratch)
This is more than just your basic Italian Herb bread. The flavor and nuances take on a whole different meaning to just the word "bread". I believe almost every human being has some type of affinity for breads, and while it may not be the healthiest item for us to injest, that doesn't take away from the fact that it's an eager to consume, vice. This bread machine recipe here is a huge vice for me. I probably make it once every few weeks because of that fact, and I normally NEVER buy bread. Why buy it with all those chemicals and nonsense, when you can make it on your own fresh and warm and tastier than anything storebought?
9 Ounces of 100 Degrees Water
2 Teaspoons of Quick Acting Rapid Rise Yeast
3 and 1/2 Cups of Bread Flour (Bread flour is not really a necessity , but it does enhance the texture, flavor, and softness. You can use Self-Rising, or All Purpose, but if your using All-P don't forget the teaspoon extra of salt and baking powder)
1 or 2 Teaspoons of Salt
2 Tbl Sugar
1/2 Cup of Shreded Pepper Jack Cheese (You can also use Mozzerella or a Swiss Cheese like Jarlsburg)
1/3 cup of diced Red Peppers
2 Small Green Tomatoes Chopped (Green Tomatoes work better than ripened ones b/c they are in this recipe mostly for moisture and not strong flavor, but if you don't have green tomatoes, you can use Tommitillos...ha sorry I can't spell.....or if you MUST, use 2 small roma Tomatoes)
2 Tablespoons of Olive Oil (You can also use Veggie Oil)
1/2 small Onion or 3 Shallots
10 small jalepeno slices chopped (you can buy these in a jar or if you want to use a fresh jalepeno just use a very small one and chop that up, I recommend though, the already sliced and pickled kind of jalepenos)
Fresh Basil and Majoram chopped (the amount here is up to you, if you can't find them fresh, then use 1 tsp each of them dried)
1/2 tsp of Oregano
1/2 tsp of Rosemary
1/2 tsp of Garlic powder
1/2 tsp of Coriander
(The spices are still up to you, you can play around with them, but remember not to go overboard=)
Put everything here (in order) into your bread machine. Depending on how your machine is set up, you want to pick the Italian Bread function and it's baking setting on "light" or "normal". Then just turn it on and wait 4 hours for some really divine, moist, fragrant, mouthwatering Bread!
This is a great inexpensive recipe for flat bread, I tend to make this in advance and it is a different alternative to normal bread for packed lunches. It is so quick and easy to make.
You will need:
175g of self raising flour, I use wholemeal but you can use white.
Pinch of salt.
1 table spoon vegetable oil.
4 fl oz of water.
1) Put the flour and salt in a bowl then add vegetable oil and mix in, stir the water in gradually to make a soft dough.
2) Once all mixed together, kneed the dough on a lightly floured surface for a few minutes then place in a lightly oiled bowl.
3) Cover the bowl with cling film then leave for one hour.
4) Divide the dough into 8 pieces and roll each one into circles about half an inch in thickness.
5) Gently heat a lightly oiled non stick frying pan and cook for a couple of minutes on each side until a golden colour and bubbly looking.
This recipe is so versatile and great to serve warm with cheese and tomato with mayonaise or chicken salsa, but like I said I sometimes cook them a night before and have them the next day with cold chicken salad or ham, my daughter loves these and they are so cheep and easy to make.
If you make the flat bread a little thicker before cooking then they make a great quick and easy pizza base, just cook as normal then add tomato sauce and a choice of your own toppings and cook in oven, again this is a cheep simple meal idea and is great for the kids.
Now for pudding:
The next recipe is for a pudding, its a summer pudding which is very light and tasty. This recipe serves four people.
You will need:
8 slices of white bread
600g mixed fruit such as strawberries, blackberries, blackcurrants, and raspberries.
Berries for decorating.
4 fl oz of water.
100g of caster sugar.
1) Cut the bread into a shape of your choice, it is for decorative purposes. Use as much of the bread to save waste.
2) Put the berries, the water and half the sugar into a saucepan and bring to the boil, stir through then reduce the heat.
3) Simmer the mixture for about seven minutes until the fruit is soft and juicy.
4) Taste the mix to see if more sugar is needed as every ones taste is different. If you do need more then cook for a further two minutes until sugar disolves.
5) Strain the juice from the fruit into a bowl. Press fruit through a sieve into another bowl to make a puree, then throw the seeds away.
6) Place 4 of the bread shapes into a shallow dish and spoon over the puree until the bread is covered completely.
7) Place the remaining bread on top so the fruit is sandwiched in between, spoon the remaining puree over then press down gently with a fork.
8) Leave for 30 - 45 minutes to allow the bread to soak in the juice. Carefully lift the bread out and decorate with berries and a little juice.
This recipe is great for entertaining guests and is very light, I normally serve it with cream or ice cream. You dont even have to use top quality bread as the taste is soft whatever. Its so easy to make and tastes like a moist sponge cake with a fruity twist, your guests will never know it is made from bread!!
Thank you for reading.
Hope you like them.