Red Onion Focaccia

I'm now getting to grips with the new cooking facility in my kitchen, although the kitchen still isn't finished.....hopefully it will be before Christmas. The glass man has now installed the splash backs, hubby has completed the bespoke task lighting - the electrician is to return to do a few finishing touches and the fitter has a couple of items to complete......it isn't a huge kitchen and it has taken far too long but I'm really happy with my choices.

I decided to have an oven stack which includes a combination steam oven, an all singing all dancing main oven and a warming draw. The combination steam oven is a gem - it cooks and reheats effortlessly.  It does take some getting used to and you have to be careful not to get burnt when the steam is released from the oven door.  I'm still in the learning process but it's great to have some new kitchen toys.

Proving dough in the steam oven is successful, the dough doesn't form a skin and it proves without covering. The bread is cooked on a special setting which uses the fan and also injects steam.

Instructions aren't included below for making the focaccia in a combination steam oven.

You will need:
450g strong white flour
2 teaspoons salt
7g easy blend dried yeast
4 tablespoons olive oil
350ml tepid water

For the topping:
2 tablespoons olive oil
285g red onions
2 cloves garlic, crushed
sea salt

1. Slice the red onions.  Put the two tablespoons of oil into a pan and add the onions. Dampen a round piece of greaseproof paper and place on top of the onions. Leave to cook gently for 10 minutes.
2. Remove the greaseproof paper and add the crushed garlic, stir and cook for a minute. Remove the onions from the pan and transfer to a plate to cool.
3. Place the flour into a mixing bowl, add the yeast to one side of the bowl and the salt to the other ensuring the yeast and salt do not come into contact with each other.  Add the olive oil and 350ml tepid water, mix to a soft dough.
4. Knead for 10 minutes by hand or 6 minutes in a food mixer.
5. Place the dough into an oiled bowl and turn to coat in the oil. Cover the bowl with clingwrap and leave to rise for about 1 hour in a warm place.
6. Line a 25cmx30cm baking tray with baking parchment and oil lightly. Remove the risen dough and place in the roasting tin, stretching to fit.  Cover with oiled clingwrap and leave the dough to rise at room temperature until doubled in size.
7. Preheat the oven to 200ºC.
8. Dip the fingertips in flour and press down into the dough.
9. Top the dough with the cooled onions. Sprinkle over the sea salt, if using. Bake for 35 minutes until golden brown.  Drizzle over more olive whilst warm.

Apricot Couronne - The Great British Bake Off

Apricot Couronne

Last weekend, before the 'Sweet Dough Week' was on television,  I had a go at making the Apricot Couronne by Paul Hollywood.

At least I had the full instructions in front of me, unlike the contestants who have to work through a few scant notes and are seriously under pressure.

I gave myself three hours to make the bread and it was ample time to make, prove, bake and decorate. When I placed my buttery filling of apricots, raisins and walnuts onto the dough and rolled it up like a swiss roll the dough seemed to stretch and have a mind all of it's own. Another observation, I didn't allow a large enough centre, although in the photograph it looks as though there isn't a gap in the centre, I'm pleased to say that there is! The icing was a little runny, it's drizzled over the couronne whilst it's warm and this makes the icing lovely and crunchy.

The couronne is fairly easy to make and would be a fabulous bake for the Christmas season.  It's rich, sticky, tender and delicious.  The bread kept happily for a couple of days under clingwrap.

To sum up, it took three hours to make, we ate it three times a day (well there were only two of us to get through it) and it took us three days to polish it all off!  Although I say it myself, I was quite pleased with my first attempt at making this recipe......

The recipe can be found on the BBC Food website.

Easy Bread Rolls - Recipe

I didn't make these bread rolls today for many reasons - it's too hot and I no longer have a kitchen. The fitters come on Monday to fit my new kitchen, we are also having a new boiler which means a few difficult days.  It's a great excuse to eat out but I'm sure I'll soon want to cook again.  I've chosen some appliances that are going to take me a few weeks to get used to and at the moment I'm not sure when cooking will resume.

Choosing a kitchen and appliances has taken months and at last the day of the refit is about to arrive. I've learnt a lot over the last six months about appliances and the process of choosing a kitchen and interestingly I couldn't find all of the help I needed on the internet.

The dough balls before I put them into the airing cupboard to rise.
 I always flour my trays instead of greasing them.

I weighed out each piece of dough but somehow they didn't rise evenly.
Even the poppy seeds didn't want to stick evenly to the risen dough.

The rolls are made with an enriched dough which is milk and egg mixed together instead of the usual water.  Easy and straight forward to make and they freeze too.

Makes: 12 bread rolls

450g strong plain flour
1½ tsp salt
½ tsp caster sugar
7g easy blend dried yeast
55g butter
1 egg beaten
250ml warm milk
Seeds or a dusting of flour to decorate

1. Flour two baking trays.  Into the bowl of the mixer add the flour, salt, sugar and yeast.  Rub in the butter.  Place the bowl under the dough hook of the mixer and pour in most of the milk and egg to make a soft dough.  On a low setting let the mixer do it's work for 8-10 minutes.
2. Spread a film of vegetable oil over the dough and cover the bowl with a greased piece of clingwrap.  Place in the airing cupboard until doubled in size.
3. Remove the cling wrap and return the bowl to the mixer - let the dough hook knock back the dough on low for a couple of minutes.
4. Turn the dough onto a greased board and divide into 12 even pieces.
5. Take a piece of dough and place under the palm of your hand and move your hand around in a circle until you have a dough ball.  There is a full explanation of 'How to shape bread rolls' on the Baking Mad website.
6. Take a floured baking tray and place six dough balls on each tray.  Cover with greased cling wrap and leave to rise until doubled in size.
7. Preheat the oven to 220ºC.
8. Brush the tops of the rolls with the retained milk and egg mix and sprinkle with seeds or flour the tops.  Bake for 15-20 minutes until golden.

The floury rolls had the best rise and the flour keeps the dough crust soft

Cheese, Mustard and Poppy Seed Plait - Recipe

This crusty bread goes well with soup, it is fabulous toasted and topped with grilled cheese and tomatoes or with a wedge of cheese and a few grapes, better still a ploughman's lunch.  What more can you ask from a slice of bread. It freezes perfectly too....

I didn't make the bread by hand and get into a sweaty mess using muscles that need a workout (although the bingo wings would be grateful), I have no aggression to rid myself of,  I always use the dough hook on the mixer and am more than happy to see it doing the work rather than me.

The liquid used is milk which makes a very tender crumb, mustard powder from the store cupboard and a piece of cheddar cheese which most of have in the fridge.

You will need: 

450g strong plain white flour
1½ tsp salt
25g butter
7g easy blend dried yeast
85g strong mature cheddar cheese, grated
2 tsp mustard powder
freshly ground black pepper
300ml milk warmed until tepid
Poppy seeds
Olive Oil

1.   Flour a baking tray.
2.   Into the mixing bowl of your stand mixer sift the flour and salt. Add the butter and let the beater rub this into the dry mixture. Add the yeast, cheese, mustard powder and black pepper to the bowl.
3.   Place the dough hook onto the mixer, pour in most of the milk and mix on low until a soft dough forms, adding more of the milk if necessary to achieve a soft dough.
4.   Turn the mixer to medium speed and knead for about 10 minutes.
5.   Pour some olive oil onto your hand and spread over the dough.
6.   Cover the bowl with cling film and leave until doubled in size.
7.   Knock the dough back with the dough hook and set on low to knead for 3 minutes.
8.   Remove the dough from the mixer, divide into two equal pieces. Roll each piece of dough into a long sausage.  Plait the two pieces of dough together, pinch the dough together at both ends, tuck under the plait.
9.  Place the plait onto the floured baking sheet, cover with a piece of oiled baking parchment.  Leave to double in size about 30 minutes.
10. Preheat the oven to 190ºC. Brush the plait with some milk and sprinkle over the poppy seeds. Bake for 40-50 minutes until the bread is a deep golden brown.

More bread recipes:
Walnut & Rosemary Focaccia
Sunflower and Honey Flowerpot Bread
Sunburst Rolls

Apple and Ginger Buns: Bread Machine Recipe

Fresh from the oven and brushed whilst hot with a sugar glaze

I've had my bread machine for years now, it makes perfect dough or a perfect loaf of bread, except for the annoying hole in the base of the loaf where the paddle comes out. You either love your bread machine or put it at the back of the cupboard for the rainy day that never comes.

The buns in the middle are the best because they are fluffy on all four sides.  Best eaten warm on the day you bake them but we couldn't get through all that lot and I froze the majority which is a shame.  Defrost and reheat gently in the microwave to refresh.

Diced fruits cooked with a minimum of liquid 

Cooled fruit spread over the dough 

The risen dough spirals before baking

Makes: 12

You will need:  2 beaten eggs, 175ml milk, 2 tablespoons room temperature butter, ½ tsp salt, 500g strong white flour, 50g caster sugar, 1¼ tsp fast-action dried yeast.

Filling: 400g cooking apples (peeled, quartered, cored and diced), 1 tablespoon lemon juice, 2 tablespoons water, 50g caster sugar, 125g mixed dried fruit, 50g quartered glace cherries, 2 tablespoons ready-chopped glace ginger.

Glaze: 2 tablespoons caster sugar, 4 tablespoons milk.

1. Add the dough ingredients in the order specified in your instruction book.
2. Place the pan into the bread machine.  Shut the lid and set to the dough setting.  Press start.
3. For the filling: place the apples into a saucepan with the lemon juice, water, sugar, dried fruit and half the cherries.  Cover the pan and simmer for 5 minutes or until the apples are starting to soften. Remove the lid and cook for 3-5 minutes or until the liquid has evaporated and the apples are tender.  Stir in the ginger and leave to cool.
4. When the dough programme has finished, remove the pan from the bread machine, scoop out the dough and knead.  Press out the dough using the fingertips to stretch out into an oblong. Roll out to an oblong measuring 37 x 30cm.
5. Spread the cooled mixture over the dough to within 2cm of the edges.  Roll up starting from one of the longer edges.
6. Cut a slice of dough off both ends and then cut it into 12.  Place the dough spirals onto a greased roasting tin measuring 30 x 20cm.  Cover the dough coils with oiled clingwrap and leave to rise in a warm place for 30 minutes.
7. Remove the clingwrap and bake in a preheated oven 200ºC for 20-25 minutes or until golden and the centre coils sound hollow when you tap them.  Sprinkle over the remaining chopped cherries.
8. Make the glaze.  Heat together the sugar and milk until the sugar has dissolved.  Boil for 1 minute, watching it very carefully, brush over the hot bread.  Leave in the tin to cool.

Soft fluffy dough

Recipe taken from Bread Machine Easy by Sara Lewis.

Walnut & Rosemary Focaccia

After watching the TV programme Britain's Best Bakery, which Cumbrian celebrity chef Peter Sidwell co-hosted with Mich Turner (sugarcrafter extraordinaire), it inspired me to make a bread recipe from his book Simply Good Bread. The recipes in the book can be made using a bread machine or by hand.

I love homemade focaccia and walnuts in bread always work well. The dough uses a mix of strong white bread flour, OO Italian pasta flour and mashed potato from a baked jacket potato, this produced a very light crumb.

The baked focaccia is lovely dipped into extra virgin olive oil and balsamic vinegar. Any leftover can be frozen away in slices - when you need to take any out of the freezer, defrost on a paper towel which will soak up any moisture and then refresh in the microwave.

The focaccia dough waiting to be baked.

The recipe can be found online at lovefood.com

Best of Foodie Bordeaux

Fabulous freshly baked bread.

Posting by Kitchen Delights Roving Reporter

Taking time to appreciate and enjoy gorgeous food and wine is what truly makes up the DNA of the French as a nation. As I walked past the numerous coffee shops and restaurants in Bordeaux, it is easy to sense a laid back attitude to life, and why not with all the great food waiting to be eaten.  It was whilst I was in this frame of mind that I made a visit to Quai des Chartrons Bordeaux - a small but perfectly formed food market located next to the river Garonne.

Pastries and brioche fresh from the oven.

Beautiful Figs

A huge pan of snails bubbling away in wine and tomatoes.

With an abundance of fresh produce one can easily gather the necessities for a picnic hamper, whether it's fresh bread, fruits, meats or even snails and team it up with a superb bottle of red wine.  Take the hamper of fresh foods and wine down to the river, take part in a little people watching and savour the moment.  Don't forget your wineglasses!

To see more scrumptious foods of Bordeaux, take a look at my scrapbook on Pinterest - ‘Best of Bordeaux’ - http://pinterest.com/maggiefoodie/best-of-bordeaux/

For further information visit:

www.facebook.com/BordeauxWinesUK
twitter.com/BordeauxWinesUK

A massive thank you to Carey, Rosamund and Natasha at R&R Teamwork.

Disclosure:  The trip was funded by The Bordeaux Wine Council (CIVB) www.bordeaux.com/uk

White Cob Loaf by Paul Hollywood

Soft textured bread with a crisp crust and tender crumb.

I'm in bread making mode again. Sometimes this obsession only lasts for as long as it takes to make a loaf of bread. I really enjoy making bread in my food mixer, I can't say that I'm one for all that kneading by hand. I'm also a huge bread machine fan, simply throw everything into the bread pan and out comes either a perfect baked loaf of bread or a piece of ready-to-go dough, all ready to shape. 

I'm waiting to be sliced!

I thought the bread was a little on the salty side but maybe this is because we gave up being heavy handed with salt many, many years ago.  The instructions say to line the baking tray with silicone paper but if you do this the base of the bread won't crisp up - my preferred options are to either grease or flour the base of the baking tray, both of these methods will ensure a crisp bottom! Better still put a pizza stone in the oven to heat up and then put your baking tray on top of this, you will definitely have a cooked bottom then! I'm curious, why would you line a baking tray with silicone or baking paper when you need the base of the bread to be crisp and brown?

Everything all mixed and now ready for the first rise.

Now doubled in size and waiting to be knocked back.

The shaped dough waiting to be covered for a second rise until doubled in size.

After the second rise, I have been dusted with flour and I'm waiting to go into the oven.

I'm not great when it comes to cutting into bread dough, a very large sharp knife is required and you have to be quick and precise otherwise the bread dough will deflate.  In fact, this happened to me, that is why I am hiding the right hand third of the bread!  I was sent a fab product to sharpen my knives and I only wish I had used this prior to cutting the dough.  Great recipe from How to Bake by Paul Hollywood.

Pizza Bianca

I'm always looking for that extra special pizza recipe and now I've found it. I've tried numerous recipes, had struggles rolling out pizza dough, I have cooked my base on a pizza stone/pizza tin/baking tin for that ultimate crisp base. I have had pizza bases that refuse to cook because they are loaded with toppings ......and more problems besides those already mentioned, such as crispy edges that you can't even get a knife through! Until now I've thought it a complete waste of time that I have a pizza stone, I've tried throwing my pizza onto the stone but somehow my pizza stone seems to have lost the point, anyway how do you transfer rolled out dough onto a hot pizza stone, it defeats me!  With this recipe you don't put the mix directly on the stone but you heat the stone up for an hour and then put your baking tray on top of the pizza stone.

I've got a new past time, brought on by hurting my back playing football with small children, I'm now watching America's Test Kitchen on PBS, I record every episode and then have the task of finding time to watch them. The presenters do seem to use a lot of salt though, they are either brining something with it, smothering something with it, putting it inside something, wiping it off or throwing it in a pot!  I'm just not sure about all that salt.....

My finished Pizza Bianca waiting for me to cut a slice!

Back to the pizza, it's the best pizza I have ever eaten. If you search for Pizza Bianca you will see lots of discussions regarding this recipe on food bloggers websites in America - it's that good. They have also given adapted recipes for the base and toppings. The recipe was apparently first printed in Cook's Illustrated and is now on America's Test Kitchen website, the problem is you need to pay to access their recipes. The full recipe is on this blog in America, but I'm not sure I would top mine with sliced tomatoes. Use extra virgin olive oil throughout to give another layer of taste, if you think all that oil is too much of a good thing, simply cut back on the oil.

This is the first stage and I added plain flour (not strong flour), salt and water to the bowl and mixed with the dough hook on low for 3 minutes.  Next stage is to add the easy blend yeast and sugar to the above mixture, now mix on low for a couple of minutes.  With the dough hook still attached to the machine mix until smooth and glossy for approximately 10 minutes.  The yeast batter should be coming away from the sides of the bowl.

Oil a bowl with a tablespoon of extra virgin olive oil, also oil a spatula, now pour the batter mix from your mixer into the oiled bowl.  Turn the yeast batter mix over to coat the batter in extra virgin olive oil. 

Cover with cling wrap and leave at room temperature for 2 hours until it has tripled in volume.  Preheat your oven to 450 degrees, set your shelf on the middle rung, put a pizza stone on to heat up and if possible heat the stone for an hour.

Take a sturdy baking tray and pour over 2 tablespoons of extra olive oil and with your hands spread it out over the tray.  Turn the dough into the pan and spread over the pan with your fingertips. Leave to rest for 5 minutes and now with your fingertips spread the dough out into the corners of the pan.  Leave the tray uncovered for 10 minutes until the dough is bubbly.  Dock the dough with a fork 40 times to prevent it rising too much.  Cook until brown about 15 minutes.

The topping is made from drained tinned chopped and smashed tomatoes, olive oil, salt and grated mozzarella cheese.  The pizza is then cooked for 10 minutes more until the cheese browns.

What's different about this recipe?  Firstly, there is a huge amount of water mixed into the flour, and a mixer with a dough hook is required otherwise I'm not sure this recipe is achievable.  Secondly, it is best described as a batter, you definitely can't roll this out!  The finished result is crisp, light, airy and chewy, the base can also be used as a flat bread instead of a pizza base.

You will need a good baking tray that withstands high temperatures and one that you know won't warp, mine was non-stick and gave an excellent result.  Also, a good pair of oven gloves because that tray gets very, very hot!

Review: "Tart Up Your Toast With Jme!" - Jme Luscious Marmalade

Jme Luscious Marmalade served on a doorstep of home made bread

Jme Luscious Marmalade is part of Jamie Oliver's artisan food range.  This new marmalade is made with the freshest Spanish lemons and limes, is gluten free, and free from all artificial flavourings, colourings and sweeteners.

Apparently, recent news claims that marmalade no longer floats the nation's breakfast boat and only 7% of Brits still enjoy marmalade on toast in the morning.

I'm not surprised so few people eat marmalade on toast because many of us don't particularly like all the bits of peel and then there is the bitterness factor or they can be over sweet, and in the end we just don't bother.  Marmalade on toast is something we eat when we stay in a B&B or a hotel, or if you make your own.  I have eaten some great marmalade and some best forgotten marmalade in the past.

Yes, Jamie's marmalade has got bits in, but marmalade needs them for taste and character, the bits aren't chewy or objectionable.  Tangy with a good kick of citrus and you definitely don't need all the marmalade I slathered on my toast, but that was purely for the photograph, although I have to say it did taste really, really good.  There is enough tang to kick start your morning and there is nothing like citrus to wake you up, and because the marmalade is bursting with flavour you don't need very much on your toast.   It will taste good on any bread, better still if it's some of the good stuff, but lets be honest most of us have got some ready sliced and ready to go bread in the house.  I nearly forgot to say, the marmalade isn't the usual jelly consistency either.  I'll definitely have more marmalade on toast days now.

Thank you Rachel for the Jme Luscious Marmalade.

Hot Cross Buns: Easter Baking

Hot Cross Buns are a favourite of mine. Unfortunately, the ones we buy aren't very big and I love a Hot Cross Bun with a bit of attitude!

I made my dough in the bread machine, it never lets me down. The recipe is from one of my favourite books - The Bread Book by Sara Lewis. There are instructions for making by hand or using a bread machine. Also, comprehensive step by step instructions to guide you, if you have never made a loaf with a bread machine. Shaping techniques and baking know-how are also included in the book.


The crosses are easy to pipe, but the flour and water paste is pretty unpleasant. My husband had to try his best to get the stuff into a disposable piping bag for me, it's a two man job, one holding the piping bag and the other trying to get the paste from the bowl into the bag. Don't even be tempted to use a reusable bag because you will regret it! I think it's best if I draw a veil over what the paste looks like, it tastes good though.

My buns were light and spicy, the glaze was lovely and sticky. They don't contain the dreaded peel, but I think I would grind some peel with granulated sugar next time, they could have done with a hint of citrus and a few more raisins would have been good too.

They are perfect fresh, freeze well and are fabulous toasted. Now I have a freezer of very sticky Hot Cross Buns.

AGA Cookshop and Review: White AGA Berndes Ceramic Coated 24cm Frying Pan

AGA Cookshop have supplied this fabulous light weight white AGA Berndes cast aluminium frying pan with a ceramic coating which is suitable for all hob heat sources, including induction. The pan also has a heavy gauge 6mm base to provide optimum heat and absorption and distribution. The pan has a removable handle for oven use, is very easy to clean and comes with an 8 years warranty. A lid can be bought for the pan as an optional extra. This is a top of the range pan and is a classic beauty, modern and timeless. The pan will look special in any kitchen.


It is recommended by the manufacturer the pan is lightly greased before every use. I lightly greased the pan and found this was sufficient to ensure food didn't stick but simply slides off. Hand cleaning is easy or the pan can be put in the dishwasher.


Egg in Toast - Not any old egg on toast, lightly grease the pan, put a small amount of butter in the pan and heat gently until melted. Take a piece of good quality bread (I made mine), tear out a sizeable piece of bread put into the pan and toast, turn the bread over, break the egg into the hole and cook gently (a piece of foil covering the pan or a lid will help cook the egg on top). Keep on checking the egg and then serve. My husband says this is the best egg and toast ever! There was neither sticking or burning on the base of the pan - the brown in the pan is a puddle of butter and a few browning crumbs from the bread.


Smoked Haddock in Butter and Creme Fraiche Sauce - I greased the pan first, and again no sticking and the pan cleaned easily. There are no hotspots with this pan which means you can cook at a gentle heat and everything cooks at the same time. Sauces will also pour from the pan easily because the pan has sloping sides.


Berry Slump - this is simply a bag of frozen fruit sprinkled with a small amount of sugar and topped with a sponge mixture and some flaked almonds sprinkled over. Once again, a very happy husband, he loved this recipe.


Again, I greased the pan before using which is a great tip for using all pans. The pudding was cooked in the oven without the handle and as you can see from the photograph the fruit didn't stick to the pan even though I changed my oven setting to fan. Sometimes berry fruit fillings turn to jam and stick to the pan.

Berndes were founded in 1921 and the German family is celebrating it's 90th anniversary in 2011. Berndes revolutionised the market for cookware with a pan made of cast aluminium and non-stick coating. Berndes developed into an innovation leader in manufacturing non-stick cookware.

The AGA Cookshop sell cookware, kettles, kitchen tools, electricals, tableware, bakeware, textiles, books, cleaning and storage products and have a fabulous online shop. AGA Cast Iron Cookware is made in Coalbrookdale foundry, Shropshire (not far from where I live), and they also make the castings for both AGA and Rayburn Cookers.

Thank you to AGA Cookshop and Rebecca.

PARKER HOUSE ROLLS

The story of Parker House Rolls is part legend and part truth. Apparently, they date back to the 1800's and originated at Parker House Hotel in Boston. There are a variety of stories surrounding them and you can find out what The Food Timeline have to say about these wonderful rolls by clicking here.

The rolls are a butter and egg enriched dough, served warm they are very moreish.

The dough can be made in a bread machine (by referring to your manufacturers instructions), in the food mixer fitted with a dough hook or if you feel like a good workout, made by hand.

The book this recipe came from is for either making bread by either hand or bread machine. The fundamentals of breadmaking are covered, there is a photographic gallery showing some of the world's most mouthwatering breads, a guide to ingredients and equipment, also techniques. There are recipes from basic breads to sourdoughs, flavoured breads to festive breads, in fact something for everyone.

Bread by Eric Treuille & Ursula Ferrigno
Page: 118
ISBN No. 1-4053-0511-8


You will need:

2½ tsp dried yeast, 250ml milk, 60g melted unsalted butter, 30g melted butter to glaze, 2 tbsp granulated sugar, 2 beaten eggs, 560g strong white flour, 2tsp salt

1. Sprinkle the yeast into 100ml tepid milk in a bowl. Leave for 5 minutes; stir to dissolve. Warm the remaining milk in a saucepan with the butter and sugar. Stir continuously, until the butter has melted. Cool until tepid, then beat in the eggs until evenly distributed.
2. Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeasted milk and the butter mixture. Mix in the flour to form a soft, sticky dough.
3.Turn the dough out on to a floured work surface. Knead until smooth, shiny, and elastic, about 10 minutes. Knead in extra flour, 1 tablespoon at a time, if the dough is too sticky. Don't add too much flour, the dough should be soft not dry.
4. Put the dough in a buttered bowl and cover with a tea towel. Leave to rise until doubled in size, approximately 1½ hours.
5. Knock back, then leave to rest for 10 minutes. Divide the dough into two pieces. Roll out each to form a 20cm x 40cm rectangle. Cut each rectangle lengthways into four strips, each 10cm long. Brush half of each rectangle with melted butter, then fold in half, leaving a 1cm flap.
6. Place the rolls on a buttered baking sheet so that each roll overlaps slightly with the one next to it; cover with a tea towel. prove until doubled in size, about 30 minutes.
7. Brush the tops of the rolls with melted butter. Bake in a preheated oven 220°C for 15-20 minutes until golden and hollow sounding when tapped underneath. Leave to cool on a wire rack.

Olives Et Al

Olives Et Al was launched in 1993 by Annie and Giles Henschel, and are based at Sturminster Newton, Dorset where they have a shop and deli. Also, The Potting Shed, based at Poundbury, Dorchester, Dorset, is a cafe serving food and drinks, a large shop and deli counter. They also have a fabulous online shop selling oils and balsamics, speciality olives, sauces, snacks, kiln roasted nuts, dressings and marinades.

Harissa Almonds, kiln roasted by Olives Et Al and spiced with sweet hot harissa - crush and sprinkle onto salads, chop and use to replace pine nuts, or simply to snack on.

Putney Sauce, a relish made from sundried tomatoes, red peppers and spices - this goes well with sausages and would be perfect for barbeques.

Beetroot & Thyme Dressing - this is a lively dressing and perfect stirred into soured cream with smoked salmon or for dressing a rocket salad.

Plump Green Olives stuffed with sundried tomatoes in sunflower oil - there are many ways to use these juicy, flavoursome olives and I chose to top homemade foccacia with mine.


Thank you Olives Et Al and James.

SUNBURST ROLLS

These may not be 'trendy' but I love pulling this bread apart to reveal the fluffiness! Also, I find the poppy seeds and sesame seeds irresistible.......


The dough was made in my Panasonic bread maker and then each piece of dough shaped into a ball. When I attended college, I was taught by a baker how to make perfect dough balls. Firstly, remove your watch and rings, these harbour bacteria! Make sure that your hands are free of any perfume or hand lotion otherwise this will transfer onto the dough. Take the piece of dough and place under the palm of your hand, then grasp the dough ball lightly with spread out fingers and make round movements on the work surface. You should now have a dough ball without any creases underneath!

Below the recipe are a couple of photographs of bread baked in the bread maker. Speedy Sesame Bread and Light Seeded Wholemeal Bread, these recipes came from Bread Machine Easy, also from Sara Lewis.



Another useful book for baking bread by hand or using the bread machine is Bread by Eric Treuille and Ursula Ferrigno.

I came across this very interesting blog which concentrates on bread, called The Knead for Bread, so why not hop over to this website for some wonderful photography and bread recipes.

THE BREAD BOOK - Sara Lewis

ISBN 0600607909 - Page 97

You will need: 475g strong white flour (I always use Waitrose Canadian Strong Flour), 2 tablespoons butter, 1 teaspoon salt, 1 teaspoon caster sugar, 1¼ teaspoons fast-action dried yeast, 275ml water

For the glaze and topping:
1 egg yolk, 1 tablespoon sesame seeds, 2 teaspoons poppy seeds

1. Pop the dough ingredients into the bread pan in the order given for your make of bread maker.
2. Set for the dough option. Press start.
3. At the end of the programme, tip the dough on to a lightly floured surface, knead well and then cut into 16 equal pieces and shape each one into a ball. Arrange the dough balls in 2 rings inside a well buttered 25cm spring form tin. Put 10 rolls in the outer ring, 5 in the second ring and the last remaining roll in the centre.
4.Cover loosely with oiled clingfilm and leave in a warm place for 30 minutes until the rolls are well risen and touching.
5. Remove the clingfilm, brush with the egg yolk mixed with 1 tablespoon of water and sprinkle the outer ring and central roll with sesame seeds and the second ring with poppy seeds.
6. Bake in a preheated oven 200°C/400°F/Gas 6 - I cooked mine on Fan 180°C - for 20-25 minutes until well risen and golden and the bread sounds hollow when tapped with the fingertips. Check after 15 minutes and cover with foil if over browning.
7. Loosen the edges of the rolls with a palette knife and then turn them out on to a wire rack or large plate, then turn again onto a wire rack so that the tops of the rolls are uppermost. Leave to cool completely.