Hello everyone, I hope you are all having a great Friday.
It’s looking really bright and sunny for a change but’s still a little chilly outside. Recently the lockdown rules have eased slightly in the UK which is a good sign of a new normal sometime soon, hopefully! Today I made hot cross buns, I think the last time I made them was probably a year ago and as the recipe was written down I’m not sure where it originally came from. Traditionally eaten on Good Friday in the UK and many other countries, a hot cross bun is a sweet, spiced bun made with dried fruit. It’s a little bit of a long process because you’ve got to let the dough rest and prove but the end result is definitely worth it.
A very popular tradition for Jamaicans on Good Friday is to eat bun and cheese. The bun is a similar vibe to the hot cross bun in the sense of it being sweet and spiced. Also, fried fish is usually eaten instead of meat.
Recipe: Hot cross buns (makes 6)
250g plain flour
1 tsp mixed spice
1/2 tsp cinnamon
40g caster sugar
140ml milk alternative, warmed slightly
4g dried yeast
40g dried fruit, soaked in orange juice an hour before (I’ve used sultana’s)
Cross topping: 2 tbsp plain flour, 1 tbsp water
Glaze: 1 tsp sugar with a little hot water
In a large bowl add all of the dry ingredients, then add the butter and use your fingers to make a grainy, crumble mixture.
Stir the yeast into the milk, then pour into the flour mixture and use your hands to form a dough. Knead for at least 5 minutes.
Flatten out the dough a little, sprinkle over the dried fruit and knead to fully combine. Place the dough back into the bowl and cover with a tea towel for at least an hour to rise.
After the hour, equally separate the dough into 6 pieces and shape into balls and flatten, place each one on a light oiled oven tray. Leave to prove until doubled in size covered with a tea towel.
Preheat the oven to gas mark 5. Use a piping bag to do the cross topping and use a pastry brush to add the glaze over the top.
Bake in the oven for about 25-30 minutes until golden brown on top. Add the left over glaze once more and leave to cool before eating.
Hello everyone, I hope you are all keeping well and safe.
Today’s recipe was one I had in mind to make shortly after we went into lockdown the first time back in March 2020. It was a while ago now but at the time everyone was making bread and I kept seeing yogurt and flour recipes everywhere. The thing I love about the ingredients is that you roughly need equal quantities of the flour and yogurt so its pretty simple. Another great thing is that this pitta bread recipe is unleavened, so it doesn’t require a raising agent which reduces the cooking time drastically.
Recipe: Homemade pitta bread (makes 16)
250g self raising flour
250g full-fat plain yogurt
Pinch of salt
Sprinkle of dried oregano and thyme
Preheat the oven to gas mark 7 and lightly oil 2 oven trays.
In a large bowl, add all of the ingredients and mix to form a dough.
If the dough is sticky, add a little more flour.
Knead for 5 minutes and roll out on a floured surface to 0.5cm thickness.
Use a cutter to cut out the pitta breads and place on the prepared tray.
Place in the oven and cook in the oven for 7-10 minutes.
Hi everyone, I hope your day has been well. Apparently, it’s National Homemade Bread Day 🙂
Today’s recipe is for one of those days when you’ve ran out of bread and you’re craving some carbs. During this pandemic, it’s great to have a fool proof bread recipe in case the stores are out. This recipe is nice because its one small loaf, perfect for 1 person and it’ll last a couple of days in an air tight container. Also, for a healthier version you could use wholemeal flour which is slightly more nutritious.
Recipe: Mini Bread Loaf (makes 1 loaf)
165g bread flour
1 tsp salt
1/2 tsp sugar
100ml warm water
Firstly add the dry ingredients to a bowl and mix, slowly add the water and knead for 10 minutes to form a smooth, sticky dough. Leave for 2 hours to double in size in an oiled bowl.
Knock the dough about for 3 minutes and place inside an oiled loaf tin.
Slash the top of the dough and leave to rise again for a further hour.
Set the oven to gas mark 6 and bake in the oven for 30-40 minutes fully cooked. Leave to cool down fully before slicing.
Hello everyone, I hope your day is going well. Have things returned to ‘normal’ for you yet? I’ve recently started going back to work but everything is quite different, with the one way systems and social distancing. Today’s blog post is more for dinner inspiration but I have included a hot dog roll recipe. I ordered the sausages from an online company called lovewhatyoueat.co.uk in the flavour gammon, turkey and cranberry and my toppings were onion, lettuce and carrot. The sausages were quite salty but tasty nonetheless, something I would recommend!
Recipe: Hot dog rolls (makes 6)
250g bread flour
4g dried yeast
1/2 tsp salt
(save 1 tbsp of the egg mixed with 2 tbsp of water for egg wash)
Warm the milk, water and butter in a pan and leave to cool down.
In a large bowl mix the flour, yeast, sugar and salt.
Once the milk mixture has cooled down, pour into the bowl with the egg, using your fingers to form a dough.
Knead for 5 minutes and place in a bowl, covered to rise for 1 hour.
Next, knock out the air and equally divide into six and roll into long finger shapes.
Place onto a lightly oiled oven tray, cover and leave again for 30 minutes.
Preheat the oven to gas mark 6 and brush the egg wash over the top of each roll.
Bake in the oven for 15-20 minutes until slightly golden.
Since the ‘lockdown’ I have really been into making bread varieties. Usually, I would just stick to a pizza base dough, but I’ve made a plain bread loaf, flat bread, tortilla wraps and pitta bread over the months. To be honest they are all quite similar using mainly flour and water but they all taste so different and each complement a range of dishes. Since these are homemade, I opted to make them as healthy as possible, and as you can see in the images below, they are not covered in oil but tasted so good.
Garlic Herb Pitta Bread recipe (makes 6)
225g strong white bread flour
7g dried yeast
Pinch of salt
Pinch of sugar
1 tbsp oil
130ml warm water
Preheat the oven to gas mark 5 and lightly oil an oven tray.
Place all of the dry ingredients into a bowl making a well in the centre and pour in the water and oil.
Use your hands or a wooden spoon to form a dough and knead for 5 minutes. Shape into 6 circles, place on the tray and leave to rise for 30 minutes.
Bake in the oven for 10 minutes and set aside until needed.