Bread of Heaven or in my case Bread of Great British Bake Off. This week The Great British Bake Off made three different types of bread:-
3d Bread Sculpture
My first bake was the 3d sculpture and after looking into a theme I came up with the idea of a Yin & Yang shape. My design was made from a batch of white bread and brown bread. I wasn’t convinced it was going to turn out as well as it did as the white bread rose a lot more than the brown bread when proving however the final result was an even bake. I also had some dough left so I made some bread rolls to have with my lunch (yum yum).
For my second bake I made baguettes. A baguette is made from a normal bread dough recipe but the proving time is double and when the baguette is baked a roasting tin of hot water is placed in the bottom of the oven to create steam which gives the baguette a crust. This bake went a bit wonky as my final shape was a lot larger than a normal baguette but it did taste like a baguette and was delicious straight out of the oven with lashings of butter
My final bake for this week a quick bread. A quick bread is a Soda bread and the reason it is called a quick bread is because it has no proving time and the kneading is very minimal. I used a normal soda bread recipe and I added my own twist by adding some mexican flavours (cumin, chilli, paprika, oregano and coriander). I always find soda bread doughy so I liked the idea of adding some spices to the bread to take away from the doughy taste.
My bake this week is soda bread although a simple bake i wanted to try it out as unlike normal bread soda bread has no yeast in it and you dont have to prove it or kneed it. This makes it a very quick bread to make.
The dough has two diffrtent flours these are Plain flour and strong white bread flour which you mix with buttermilk and water.
Once you have mixed the dough togher you then shape it into into a round ball.
Flatten the dough whith your hands and then get a sharp knife and make a deep cross on the top of the dough.
Lightly sprinkle plain flour over the dough and place in a preheated oven for 40 minutes until golden brown.
This bread tastes like any other bread and also makes great toast!
Did you know:-
In Ireald where soda bread comes from they sometimes use stout instead of buttermilk.
The cross ontop of the bread is meant to keep the devil away.
This week i made focaccia bread. I enjoyed doing this bake although i did have to prove the bread a lot.
First you make the dough and then roll it out on a oiled surface. Then you put a tea towel over it and leave it to prove for and hour.
Once the hour is up make it into a ball and knead it for 5 – 10 minutes and then leave to prove for another hour.
Then split the dough into two and let it prove for an hour in a bag.Once that is done prood it all over with you’re finger and then sprinkle with salt, pepper and Thyme over it.
Then put it in a oven for 15 minutes and it its cooked.
If you dunk olive oil in it it is so good.
Did you know:- Focaccia is a flat oven baked italian bread and the texture is similar to a pizza dough.
People sometimes use the dough for pizza and some people make sandwiches out of focaccia bread.
As it was Easter this weekend i decided to make hot cross buns. This bake was a challenge with a lot of new and hard techniques.
The dough was fun to make and shape but they had to prove for an hour so all i was doing while waiting was washing up.
The buns consisted of flour, milk, eggs, mixed spices, mixed fruit and yeast all mixed together then proved and shaped, then just before putting them in the oven you put a cross on them made from plain flour and water.
Since making the buns I have been waking up every morning and going downstairs then putting one in the toaster and then spreading it with butter. Yum!
Did you know :-
Hot cross buns are usually eaten during lent. In Tudor times it was forbidden to sell buns except on Good Friday, Christmas and at burials. Supersition says that hot cross buns baked on Good Friday won’t go mouldy through the year.
The cross on top of the bun represents the cross on which Jesus died and the fruit and spices are the cloth that was wrapped around him after he was taken from the cross
Pretzels, I’m not sure if they are easy or hard to make but I thought I would have a go at them this week so do pop by next Tuesday to see how they turn out.
Pretzels all made and eaten.
After rolling out and shaping the pretzels
you have to dip them into boiling water with bicarbonate of soda which helps to get the lovely brown colour on the pretzels
Then a little sprinkle of rock salt and sesame seeds.
Into the oven for 20 minutes and then you have yummy pretzels.
Did you know:- There are different stories as to where pretzels came from but they seem to have a Christian background.
One story says that an Italian monk invented pretzels as a reward for children who learnt their prayers. The folded dough is thought to be arms crossing the chest.
German and Swiss German immigrants introduced the pretzel to North America in the 18th century.
In the 20th century, soft pretzels became popular particuarly in Philadelphia and pretzels are now considered to be the cuisine of Philadelphia
Philidelphia produces 80% of the nations pretzels and a Philadelphian eats about twelve times as many pretzels as the rest of the USA who eat about 1.5lbs of pretzels each year.
This week I received my lovely new Kenwood mixer that I won back in September when I entered the Clandestine Cake Club’s Cake competition at the Earls Court Road Cake & Bake show. It’s the best thing ever and I love it. As it has a dough hook I’ve decided to try out bread this week.
Dont forget you can bake with me and post your results on my blog. I’ll be back on Tuesday with my results.
Bye for now – Myfy
As you can see from the photograph, I did it……. I made my first loaf of bread which was yummmm and went really well with the corn chowder I made. I used Paul Hollywood’s easy white bread recipe and the best bit was watching the dough rise in the glass bowl with that lovely yeast smell.
Well I’ll be back tomorrow with next weeks challenge. Remember you can bake along with me and post your creations on my blog.
See you tomorrow