Garlic Herb Pitta Bread

Hi everyone, how has life been treating you?

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)

Ingredients

225g strong white bread flour

7g dried yeast

Pinch of salt

Pinch of sugar

1 tbsp oil

130ml warm water

Method

  • 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.

What is your favourite type of bread?

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Homemade Pizza Base

Hello everyone! I hope your day is going well. Today’s recipe is a pizza base, I recently upload a cauliflower pizza base recipe but I much prefer this one. I enjoy eating pizza and it is definitely one of my favourite foods to make for dinner. I haven’t really focused on the toppings for this recipe so you can add whatever you like.

Pizza Base recipe (makes 2 trays)

Ingredients

500g plain flour

7g dried yeast

1/2 tsp salt

300ml warm water

2 tbsp oil

Tomato sauce

Cheddar cheese – grated

Sweetcorn

Kale

Spring onion

Cauliflower – cut into small chunks

Method

  • First to make the pizza base, put all of the dry ingredients into a large bowl and mix well. Then add the oil to the water and pour into the flour mix, using your fingers to make the dough.
  • Once you have made a dough knead it for 5-10 minutes on a clean surface, rub with a little oil and put back into the bowl covered with clingfilm or a tea cloth. Leave until it doubles in size (roughly 1 hour).
  • Just before the hour is up preheat the oven to gas mark 5 and lightly oil to baking trays to prevent the pizza from sticking.
  • Next, separate the dough in two and roll out to fit the shape and size of your baking tray.
  • Add the sauce and your chosen toppings to the pizza base place in the oven and bake for roughly 20-25 minutes until the dough is cooked.

Comment below if you make this 🙂

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Real Cinnamon Buns- Kanelbullar

Here is another recipe I found in the newspaper, I really enjoyed baking these because they are so different to the usual things I bake. They remind me of the cinnamon swirls you can buy from Greggs. I actually halved the recipe and made 12 even though the original recipe makes 16. These buns tasted so amazing I can’t wait to make them again 🙂

Ingredients
13g dried yeast
250ml milk, warmed
80g butter, melted
40g caster sugar
450g strong white flour
2 tsp ground cardamom
1 tsp salt
1 egg

Filling
80g butter
1 tsp plain flour
1 tbsp ground cinnamon
½ tsp vanilla sugar
80g caster sugar
Egg for brushing

Topping
3 tbsp golden syrup and sesame seeds

Method
1. Paul the warm milk into a bowl Sprinkle in the yeast and whisk together Cover with cling film and leave in a warm place for about 15 minutes to become slightly bubbly. Pour into the bowl of a food mixer fitted with a dough hook.

2. Mix in the cooled, melted butter. Allow to combine for one minute, then add the sugar. In a separate bowl, weigh out 400g of the flour, add the cardamom and salt then mix. Start adding the flour and spices into the milk mixture bit by bit. Add half the Beaten egg. Keep kneading for 5 minutes you may need to add more flour at this stage but make sure the mixture is still a little bit sticky because you don’t want dry buns.

3. Cover the dough with cling film. Allow to rise for about 30 minutes or until it has doubled in size.

4. Place the dough out onto a lightly floured surface, knead through with your hands and work in more flour if needed. Next roll out the door to a 40 x 50 centimetre rectangle which is roughly 16 x 20 inches.

5. In a bowl, add the butter, flour, spices and sugars and mix together very well to make the filling. Use a spatula and spread the mixture evenly over the rolled out dough then fold the in half lengthways.

6. Using a knife for pizza cutter, cut 16 strips of dough. Take each strip and carefully twist it a few times then curl into a ‘knot’,  ensuring both ends are tucked underneath, so they don’t spring open during baking. Place the folded ‘knots’ on the prepared baking sheets, spaced well apart. Leave to rise under a kitchen cloth for 30 minutes.


 7. Preheat the oven to gas mark 6 / 200 degrees Celsius.
 8. Brush each bun lightly with the leftover beaten egg and place in the preheated oven to bake for around 10 to 15 minutes or until golden.

 9. Remove from oven, brush the warm buns lightly with the syrup and decorate with a sprinkle of nibbed pearl sugar. Immediately cover with a damp clean cloth for a few minutes to prevent them from going dry.