ALL · Bread

Tomato & Basil Focaccia

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Inspired by a post I seen on KitchenAid London’s Facebook and having recently invested in my own KitchenAid Stand Mixer it was a must that I had to bake. I adjusted some of the ingredients to my liking but I was so pleased with how it turned out.

 

Makes 1 loaf

1 packet of 7g dried active yeast

200ml lukewarm water

pinch of sugar

400g strong white bread flour

1/2 tsp salt

50ml olive oil

1 tbsp honey

1/2 bunch of basil – finely chopped

1-12 Cherry tomatoes (of your choice) I used piccolo and sunblush

1 tbsp Tomato puree

Sea Salt flakes to garnish

 

  1. Empty the yeast into the lukewarm water with the pinch of sugar and leave for about 10 minutes until foamy.
  2. Stir in the olive oil to the yeast
  3. Mix the flour and salt in a bowl, gradually add in the yeast mixture and tomato puree, using the dough hook, knead until a soft dough. Speed 1 for about 5 minutes.
  4. Select proving on your oven (if you have one), if not, cover with a damp tea towel and leave to rise in a warm place until doubled in size, about 1.5 hours.                                                                                       20170401_114602
  5. Knock back the dough and knead on speed 1 mixing in the basil for about 2 mins.
  6. Roll out the dough on a floured surface about 1.5-2cm thick
  7. Place on a greased baking sheet on a tray and make 12 indentations with a damp fingertip, push your cherry tomatoes into each hole, prove again for about 30 mins. 20170401_131727       20170401_141814
  8. Preheat your oven to 200deg, drizzle a little oil over bread and garnish with sea salt. Bake in the oven for about 25 mins or until bread sounds hollow on bottom.

I served with some balsamic vinegar and olive oil dip, but it is also really nice on its own.

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ALL · Bread · Cakes and Biscuits

Chocolate & Banana Marble Bread

Marbled-banana-bread

First try at marbling, I’ve seen it loads of times in magazines but never tried it, who knew it would be that simple!

125g butter

150g light brown sugar

2 eggs

2 ripe bananas

1 tsp vanilla essence

200 g self raising flour

2 tbsp. baking powder

1/2 tsp bicarb soda

pinch of salt

2 tsp cinnamon

2 tbsp. cocoa powder

 

1. Preheat oven to 170 deg.

2. Line a baking tin with greaseproof paper

3. Place butter and sugar in a large bowl and mix together until smooth and fluffy

4. Add the eggs, one at a time, whisking well.

5. Mash the banana and add with the vanilla essence and mix

6. In a separate bowl sift the flour, baking powder, bicarb soda, salt and cinnamon together, fold into the wet mixture until combined.

7. Pour half the mixture into another bowl and mix through the cocoa powder

8. Spoon both mixtures into the baking tin alternating between each so you have layers.

9. Drag a knife through the mixture a few times to marble then bake for approx. 1 hr or until knife comes out clean. Leave to cool on a wire rack.

 

ALL · Bread · Snacks and nibbles

Brazilian Cheesy Bread

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Decided to have a Brazilian Theme Dinner to help celebrate Rio 2016 Olympics, I was so pleased with my results, really tasty food.

You can get my Empanadas and Soffritto Recipe here:- https://cookingwithluce.wordpress.com/2016/08/06/empanadas-with-soffritto-filling/

 

I also made some Brazilian cheesy Bread, not only was I excited that there was cheese in this recipe but also the fact it was bread….I love both so much. Here is my recipe:-

Cheesy Bread – Makes 12

1 egg

1/4 cup Olive oil (or Canola Oil)

2/3 cup Milk

1/2 tsp salt

1 1/2 cups of tapioca flour – (now I didn’t have this, so I used 1/2 cup Cornflour and 1 cup white flour)

3/4 cup grated cheddar cheese

 

  1. Preheat your oven to 190 deg.
  2. In a bowl mix Milk, oil, salt and egg
  3. Add in the flour and mix until combined – you should get a slightly thick batter
  4. Add in the cheese and mix through
  5. Grease a muffin tin and add about 2 tbsp of mixture into each muffin case.
  6. Bake for about 25 mins until golden brown on top. Remove and allow to cool. I served with some Spicy tomato Salsa.

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ALL · Bread

Poppy Seed Bread

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Love my bread setting on my oven.

250g Strong White Bread Flour

250g Strong Wholemeal Bread Flour

1 sachet 7g yeast

Tsp salt

1tbsp honey

1tbsp olive oil

200ml like warm water

2 tbsp poppy seeds

1. Seive flours into a bowl, add in yeast to one side and salt to other.

2. Make a well in the middle and add honey, olive oil and small amount of water then mix with hands or wooden spoon.

3. Continue to add water slowly until mixture is firmed up.

4. Set oven to proving setting (if you don’t have this you can prove at room temperature covered or set your oven to conventional and 40 degrees). Place dough inside and prove for approx 2 hrs or doubled in size.

5. Remove and punch down dough, shape into a ball shape and continue to prove for another hour.

6. Light brush with milk on top and sprinkle the poppy seeds on top.

7. Set oven to bread setting and put a tray of ice cubes on level 5 to prevent over crusting.

8. Set aside to cool and serve with butter. Yum!

ALL · Bread · Diabetic Options

Multi Grain Rolls

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Diabetic Rolls – makes 20-24

400g all purpose flour

2 x 75g packs of dried active yeast

1 cup (150ml) fat free milk

35g honey

35g butter (unsalted)

2 tsp salt

2 eggs

100g wholemeal flour

75g Rye flour

75g rolled oats

50g toasted wheatgerm

1 tbsp water

Sesame or poppy seeds or any seed of your choice

1. In a large mixing bowl combine 300g of the all-purpose flour and the yeast; set aside. In a medium saucepan heat and stir milk, honey, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts; add to flour mixture along with the 2 eggs. Beat with an electric mixer on medium speed for 30 seconds, scraping bowl frequently. Beat on high speed for 3 minutes, scraping bowl occasionally. Using a wooden spoon, stir in whole wheat and rye flours, the oats and the wheat germ. Stir in as much of the remaining all-purpose flour as possible.

2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased large bowl; turn once to grease the surface of the dough. Cover and let rise in a warm place until double in size (1 to 1- 1/2 hours).

3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into 6 portions. Cover; let rest 10 minutes. Meanwhile, lightly grease 2 large baking sheets.

4. To shape, divide each portion of dough into four equal portions (to make 20-24 total portions). Shape each portion of dough into a ball by pulling dough and pinching underneath. Flatten and pull each ball to form a 4 x 1-1/2-inch oval. Place on prepared baking sheets. Using kitchen shears, make three slanted cuts about 3/4-inch deep on top.

5. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Preheat oven to 190 deg (375F). In a small bowl combine the beaten egg and water. Brush tops of ovals with the egg mixture. Sprinkle each with sesame seeds and/or poppy seeds. Bake for 12 to 14 minutes or until golden. Remove rolls from pans. Cool on wire racks.

 

Nutrition Facts Per Serving:

PER SERVING: 153 cal., 4 g total fat (2 g sat. fat), 32 mg chol., 224 mg sodium, 26 g carb. (2 g fiber, 4 g sugars), 5 g pro.

ALL · Bread

Paprika and tomato bread

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125g Strong White Bread Flour

125g Strong Wholemeal Flour

1 sachet of yeast

1 teaspoon sugar

2 tablespoon of tomato puree

1 tablespoon of paprika

150ml warm water

pinch salt

2 tablespoon olive oil

 

Mix sugar and yeast in warm water and leave in a warm place for 10-15 mins to help yeast rise

Sieve all Flour into a bowl and mix in salt and paprika

Make a well in the middle then add in tomato purée, oil and yeast mixture

fold in well until it forms a dough, remove onto floured surface and knead for approx 5 mins

put into floured bread tin or tray and place in oven (shelf 2) on proving setting for Approx 1.5/2hrs or until double in size

brush with milk on top and switch oven onto Bread setting

place tray with ice cubes on level 5 and bread on level 2 (ice stops the bread from over crusting)

Enjoy.

You could add in sundried tomatoes as an extra…..this is tasty also.

 

ALL · Bread

NO YEAST BREAD

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NO YEAST BREAD

I ran out of bread and had no yeast in my cupboard, so I thought I would try an alternative and it was lovely.

300g Wholemeal Stone ground flour

100g Strong White Flour

2 tablespoons Olive Oil

200ml Luke Warm Water

Pinch Salt

1 tablespoon Baking Powder

Mix Flour, baking powder and salt in a bowl, make a hole in the middle and pour in olive oil.

Start to mix together and gently add in the warm water little at a time until you make a smooth dough

Put onto floured surface and knead for a few minutes, amake into a small round/oblong shape and put into floured tin

Make a few slits on top and decorate with the wholemeal flakes left over from sifting.

Select Bread setting for 55 mins, place some ice cubes in the tray on level 5 (to prevent overcrusting), and place bread tin on level 2

Serve with loads of butter.