Tag: bread

Beetroot Burger Buns

Beetroot Burger Buns

Recipe

Makes 4 burgers

Time:1 hour, plus rising and baking time

Ingredients

For the dough

  • 1 medium cooked beetroot
  • 50ml milk
  • 350g strong white bread flour
  • 1 tsp fine salt
  • 15g caster sugar
  • 4g fast action dried yeast
  • 2 eggs
  • 75g butter

For the topping

  • 1 small egg
  • ½ tbsp black sesame seeds

Method

  1. Put the beetroot into a bowl and blitz until smooth with a hand blender.
  2. Place the milk into a saucepan and warm through.
  3. Put the flour, sugar, salt and yeast into a bowl. (Make sure to not put the salt and yeast directly on top of each other as the salt can deactivate the yeast).
  4. Pour in the warm milk and then add the beetroot purree and the eggs. Stir until a smooth dough forms.
  5. Turn the dough out onto a worktop and knead for about 5 minutes until smooth and stretchy. Add the butter and knead for another 5 minutes to incorporate.
  6. Lightly grease a bowl and tip the dough into it. Cover with cling film and leave to rise at room temperature for about an hour, until doubled in size.
  7. Turn the dough out onto a lightly floured worktop and knead for 5 seconds to knock the excess air out.
  8. Divide the dough into 4 equal portions and shape each one into a ball.
  9. Place each ball onto a lined baking tray, making sure they’re spaced well apart to allow for rising. Cover the buns loosely in clingfilm and leave to rise for another 30 minutes until puffed up.
  10. Beat the egg for the topping and brush it over the buns. Sprinkle the sesame seeds over the top and then bake the buns for about 25 minutes, until a crust has formed and they have risen.
  11. Leave to cool on a wire rack and then stuff with whatever you want! (For suggestions see my Veggie Burger Recipe…)

 

 

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Picture Focaccia

Picture Focaccia

 

Recipe

Makes 1 loaf

Time: 1 hour, plus proving and baking time

Ingredients

  • 500g strong white bread flour
  • 7g fast action dried yeast
  • 2 tsp table salt
  • 5 tbsp olive oil
  • 1 tsp flaky sea salt

To decorate

  • 1 yellow bell pepper
  • A handful of cherry tomatoes
  • Fresh basil leaves
  • Fresh chives
  • A handful of peas
  • 3 tsp black sesame seeds
  • A few leaves of flat leaf parsley
  • 50g feta cheese

Method

  1. Put the flour, yeast and salt into a large mixing bowl (make sure not to put the yeast directly on top of the salt or it could deactivate). Mix everything together.
  2. Add 2tbsp of the oil and 350-400ml water. Mix everything together until you have a sticky dough.
  3. Turn the dough out onto a worktop and knead for 5-10 minutes until smooth and stretchy.
  4. Lightly oil a bowl and tip the dough into it. Cover with clingfilm and leave to rise for 1 hour, or until doubled in size.
  5. Oil a shallow 25x35cm tin. Tip the dough into the tin and press it out to fill it in an even sheet. Cover with cling film and leave to prove for another 30 minutes.
  6. Now prepare the fillings. You can have fun with this so let your imagination run wild, however this is what I did…
  7. De-seed and then slice the yellow peppers into batons. Halve the cherry tomatoes and then pop all your other toppings into bowls or on plates so you can access them easily.
  8. Arrange your yellow peppers over the bread in little flowers, leaving a small circle in the middle to be filled with black sesame seeds.
  9. Place your long herbs (e.g chives) to look like the stems of the flowers. Arrange the tomatoes, peas and basil leaves to look like leaves and seeds climbing up the stems. Then fill in the gaps with parsley leaves and some crumbled feta. (Make sure whatever topping you put on you press into the dough enough that it wont fall off once baked)
  10. Pre-heat the oven to 180C. Mix together 1tbsp of the olive oil with 1tbsp of the water and drizzle it oven the risen and decorated bread. Sprinkle over the sea salt and then bake for 15-20 minutes, until golden brown. Enjoy!

Thanks for reading!

Emma x

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Classic Cinnamon Buns

Classic Cinnamon Buns

 

Recipe

Makes 12

Time: 2 hours

Ingredients

  • 75g soya margarine
  • 250ml soya milk
  • 14g fast action dried yeast
  • 1 tsp salt
  • 45g caster sugar
  • 450g strong white bread flour, plus extra for dusting

For the filling

  • 100g soya margarine
  •  50g caster sugar
  • 2 tbsp ground cinnamon
  • 1 small egg
  • 1 tbsp soya milk

Method

  1. Melt the butter in a small pan. Add the milk and warm through until body temperature (about 38C if you have a thermometer).
  2. Add the yeast to the milk, stir to mix through and then leave for 10 minutes to activate.
  3. Put the salt, sugar and flour into a bowl. Pour over the milk and stir to make a sticky dough.
  4. Turn the dough out onto a worktop and knead for 5-10 minutes, until the dough is stretchy, smooth and not quite as sticky.
  5. Lightly oil a bowl (I find pouring a little oil onto a piece of kitchen roll and rubbing that inside a bowl works well). Then tip the dough into the bowl, cover with cling film and leave for 1 hour to rise.
  6. When the dough has doubled in size turn it out onto a lightly floured worktop and knead it for 5 seconds to knock out the extra air.
  7. Shape the dough into a rectangle and roll it out so it’s roughly 60x40cm.
  8. Use a palette knife of spatula to spread the soft margarine (for the filling) over the dough in an even layer.
  9. Mix the sugar and cinnamon together in a bowl and then sprinkle it over the butter in another even layer.
  10. Roll the dough sheet up, long edge to long edge to get a long sausage. Use a ruler and a sharp knife to mark every 1.5 inches along the roll and then cut at these points.
  11. Line a deep roasting tin with butter and baking paper. Transfer each bun to the tin, in 4 rows of 3. (You might need to gently nudge the buns into more of a circle shape if they got squashed during cutting).
  12. Cover the tin with clingfilm and leave to rise for 30 minutes. Pre-heat the oven to 200C.
  13. Beat the egg in a small bowl until runny and smooth. Add the milk and whisk again to combine. Brush this mixture over the buns to glaze.
  14. Bake the buns in the oven for about 20 minutes, or until golden brown and risen.
  15. Leave to cool for 30 minutes and then enjoy!

Thanks for reading!

Emma x

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Brioche Hot Cross Buns

Brioche Hot Cross Buns

Happy Easter! Enjoy these delicious brioche hot cross buns fresh out of the oven, or toasted with a little butter for a tasty tea-time treat!

Recipe

Makes 12

Time: 1 hour, plus rising and baking time

Ingredients

  • 550g strong white bread flour, plus extra for dusting
  • 50g caster sugar
  • 2 tbsp ground mixed spice
  • 10g fast-acting dried yeast
  • 7g salt
  • 140ml milk
  • 5 medium eggs
  • 200g raisins
  • 150g butter

For the decoration

  • 50g plain flour
  • 1 egg, beaten
  • 1 tbsp milk

Method

  1. Put the flour, sugar, mixed spice, yeast, salt, milk and eggs into a big bowl and mix together to get a soft dough.
  2. Turn the dough out onto a work top and knead for 5-10 minutes until the dough is smooth and stretchy.
  3. Add the raisins and butter to the dough and knead for another 5-10 minutes to combine.
  4. Put the dough into a slightly oiled bowl. Cover with cling film and leave in the fridge overnight to rise.
  5. Turn the risen dough out onto a work top and split into 12 evenly sized blobs. Shape each dough blob into a smooth ball by pulling the dough tightly underneath itself and then rolling it in the palm of your hand against a work surface.
  6. Place each ball of dough into a deep roasting tin to get 3 rows of 4 buns. Cover with cling film and leave to rise at room temperature for another hour (or until doubled in size).
  7. Pre-heat the oven to 200C. Put the flour for the decoration into a bowl and add around 6 tbsp of water, one tbsp at a time, until you get a thick but pipable paste. Spoon this into a disposable piping bag and snip a small, round hole in the end to pipe out of.
  8. Pipe a cross on the top of each bun with the flour mixture (doing a whole row at a time can make this easier).
  9. Put the beaten egg and the milk into a bowl and beat with a fork until runny and smooth. Brush this over the top of the risen buns to glaze and then bake the brioche in the oven for about 20 minutes, or until golden brown.
  10. Leave to cool and then enjoy!

Thanks for reading!

Emma x

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Herb Swirl Bread

Herb Swirl Bread

 

 

Recipe

Makes 1 loaf

Time: 2 hours

Ingredients

  • 500g strong white bread flour
  • 8g salt
  • 7g fast action dried yeast
  • 350ml water
  • 4 tbsp butter
  • 2 garlic cloves, peeled and crushed
  • A large pinch of paprika
  • 3 handfuls of fresh basil, finely chopped
  • 100g parmesan, grated
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh sage, finely chopped
  • 50g feta cheese
  • 25g pine nuts

Method

  1. Put the flour, salt, and yeast into a bowl and mix to combine. (Make sure not to put the salt on top of the yeast as it may deactivate it).
  2. Add the water and mix to make a smooth dough. Turn the dough out onto a work top and knead for 5-10 minutes until smooth and stretchy.
  3. Lightly grease a bowl with a little oil. Put the dough in the greased bowl, cover with cling film and leave to rise for about an hour, until doubled in size.
  4. Meanwhile make the filling. Put the butter, crushed garlic, parika, basil, parmesan, rosemary, and sage into a bowl and beat with a spoon until smooth.
  5. Punch the risen dough down in the bowl to knock out the extra air. Then turn the dough out onto a lightly floured worktop and roll it out to a rectangle about 12×18”.
  6. Spread the herb butter in an even layer over the dough, using a spatula or palette knife. Then crumble over the feta and sprinkle over the pine nuts in an even layer.
  7. Roll the dough up, long-edge to long-edge to make a tight roll. Pinch along the joining edge to seal.
  8. Take a sharp knife and cut down the middle of the roll to make two strands, leaving a little at the top of one end still joined. Then twist the strands over eachother to get a long twist, trying to keep the filling facing upwards as much as possible.
  9. Coil the dough into a circle (like a snake) up to half way down the chain. Then coil the other half the other way to make a sort of ‘S’ shape.
  10. Transfer the loaf to a lined baking tray. Cover and leave to rise for another 45 minutes – 1 hour, until doubled in size.
  11. Pre-heat the oven to 180C. Bake the loaf in the oven for around 40 minutes until golden brown and risen (it should also sound hollow when tapped on the base). Leave to cool and then enjoy!

Thanks for reading!

Emma x

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