Sausage and Onion Muffin Bread.

Sausage and Onion Muffin Bread.

Sausages are tasty, economical and add such depth of flavour. They are perfect all year round, from summer picnics to comforting winter casseroles. This muffin bread is a delicious and easy springtime treat.

I named this bread 'muffin bread' as I had intended the bake to be individual muffins, the girls must have used my muffin cups in their play kitchen, there was none to be found. It's turned out incredibly well, cooked in a loaf tin, and definitely less fiddly.

Equipment:

1.5 litres capacity loaf tin, greased with vegetable oil.

In a frying pan, fry,

-2 chopped onions.

Cook, stirring, until the onions are cooked through and slightly caramelised, add

-400g sliced sausage meat.

-salt/pepper.

Cook, stirring, occasionally, until the meat is almost cooked through.

Leave aside.

 

Oven 190c fan forced.

In a large bowl, put in,

-300g self raising,

-1tsp baking powder,

-4 whisked eggs,

-150ml milk,

-5tbsp vegetable oil,

-salt/pepper.

Stir together with a large metal spoon, add

-cooked sausage meat,

-2tbsp chopped chives.

Spoon into the loaf tin.

Bake 35-40 minutes. Skewer should come out clean.

Leave to stand for 10 minutes.

Serve warm.

Triple Onion and Pepper Loaf.

Triple Onion and Pepper Loaf.

Equipment:

2litre capacity loaf tin lined with baking paper.

Another quick and fuss free bread. There's no yeast or kneading necessary.

Oven 200c fan forced.

In a large bowl, put in,

-600g self raising flour,

-1tsp salt,

-1tsp baking powder,

-1 sliced pepper,

-80g sliced shallots,

-1 sliced onion,

-2 spring onions, sliced

-150g grated cheese,

-2tbsp chopped parsley,

-2 whisked eggs,

-320ml milk.

-black pepper.

Stir well to combine. The mixture should be extremely sticky. If it's too dry add more milk.

Spoon into the prepared tin.

Top with 50g grated cheese.

Bake 50- 55 minutes. The bread should have risen and golden brown, skewer should come out clean.

Cool on rack.

Flour Tortillas.

Flour Tortillas.

Makes 8.

In a large bowl, put in

-300g plain flour

-1tsp baking powder,

-1tsp salt,

-100g lard

Rub with your fingers until the mixture is combined and crumbly. Add

-60-70ml warm water.

Bring to a rough dough with your hand.

Tip on to a floured surface,

Knead for a couple of minutes.

Leave to rest for 1 hour, cover with a damp tea towel.

When ready,

Divide into 8 equal portions.

Roll each into, roughly, 18cm discs.

Cook in lightly greased pan, on medium heat.

The tortilla is done when brown spots appear.

Brioche Bread.

Easy Brioche Bread.

This bread is do delicious it barely needs anything with it. I normally have it on its own without butter or jam, just a cup of hot coffee.

Equipment: 

large oven tray lined with baking paper dusted with flour.

In a bowl, put in,

-250ml lukewarm milk,

-1tbsp honey,

-50g melted butter,

-1 1/2 tsp dried yeast.

Whisk together and leave aside.

In a large bowl, put in,

-430g strong white flour,

-1tsp salt,

Stir well to combine, add

-1 whisked egg,

-yeast mixture.

Bring to rough dough with your hand. The mixture will be quite sticky. Try not to add more flour, instead, oil your hands to stop the dough sticking to them. 

Tip on to a floured surface, knead for 10 minutes or until smooth and elastic.

Press the dough with your finger if it springs back then it's done.

Put in a greased bowl, cover and leave to prove for 2 hours.

When ready,

Knock back and knead briefly. 

Divide into 3 portions.

Roll each, with your hands, into 12cm long strip.

Line the 3 strips next to each other.

Start plaiting from the centre strip.

Tuck in the ends.

Place on a large baking tray. Cover with greased cling film.

Leave to prove for 30 minutes.

Oven 190c fan forced.

Brush with milk.

Top with poppy and sesame seeds.

Bake 45-50 minutes.

Cool on rack.

Mediterranean Bread.

Mediterranean Bread.

Equipment:

2litre capacity loaf tin lined with baking paper.

This bread is delicious and fuss free. There's no need to knead or yeast involved. It takes 10-15 minutes to throw together. The bread tastes great on its own or to have as part of a meal to mop up meat sauces.

Oven 200c fan forced.

In a large bowl, put in,

-600g self raising flour,

-1tsp salt,

-1tsp baking powder,

-1tsp mustard,

-1 sliced pepper,

-2 sliced tomatoes, 

-1 sliced onion,

-200g olives,

-150g grated cheese,

-2tbsp chopped parsley,

-2 whisked eggs,

-300ml milk.

-black pepper.

Stir well to combine. The mixture should be extremely sticky. If it's too dry add more milk.

Spoon into the prepared tin.

Top with 50g grated cheese.

Bake 50- 55 minutes. The bread should have risen and golden brown, skewer should come out clean.

Cool on rack.

Note: for a non vegetarian version, feel free to add

-chopped chorizo, or

-bacon, or

-Parma ham.

Brioche Burger Buns.

Brioche Burger Buns.

Makes 8.

Equipment:

Large oven tray lined with greased foil.

Preparation.

-250ml lukewarm water.

-2tbsp caster sugar.

-3tbsp milk.

-2tsp dried yeast.

Stir all the ingredients together and leave aside for 10 minutes.

-100g butter, melted, leave aside.

-1egg+1 egg yolk, whisked, leave aside.

In a large bowl, put in

-620g Strong white flour,

-1tsp of salt, mix well.

Make a well in the centre. 

Add

-yeast mixture,

-melted butter,

-whisked eggs.

Bring the mixture together with your hand to form a rough dough, it will be quite sticky.

On a floured surface knead the dough for around 5 minutes until it's elastic and smooth. Press your thumb on the dough and if it's ready it'll spring back.

Put in an oiled bowl, leave to prove for 2 hours.

After 2 hours.

Briefly knead the dough and divide into 8 equal portions.

Shape each portion into a rough 8cm disc.

Place the buns on the prepared tin, about 2cm apart.

Cover with oiled cling film and leave to prove for a further 1 hour.

Preheat oven to 190c fan forced for 10 minutes.

When ready, brush the buns with

-reserved egg white, beaten with

-1tbsp of milk.

Sprinkle over some sesame seeds.

Bake 15-20 minutes, until golden brown.

Cool on rack.

Chapatis.

Chapatis.

Makes 8.

In a large bowl, put in,

-400g plain flour, with

-1tsp salt.

In a jug put in,

-100ml lukewarm milk,

-100ml lukewarm water,

-2tbsp vegetable oil.

Add the wet  ingredients to the dry ingredients. Bring the mixture to a rough dough.

Knead the dough for around 10 minutes.

Divide into 8 balls. Leave, cover with a greased cling film for 15 minutes.

Put a frying pan on medium heat.

Roll each ball into a, roughly, 15cm disc.

Cook for around 30 seconds on each side.

Put on a platter, cover with tea towel.

Repeat until all the chapatis have been cooked.

Serve.

Baguettes.

Baguettes.

Makes 2.

Equipment: 

Baguette tray, lightly greased.

In a large bowl, put in

-300ml lukewarm water, stir in

-2 tsp dried yeast,

Leave aside for 10 minutes.

In a bowl, put in

-430g strong white flour,

-1 tsp salt. Stir well to combine.

When the yeast mixture is ready, whisk in

-200g of the flour mixture. The mixture should look like a pancake mix. 

Cover and leave to ferment, in a warm place, for 2 hours.

When the mixture is ready, add

-rest of the flour, mix with your hand to bring to a rough dough. The mix is quite sticky, if it's unworkable, add

-tbspful of flour.

Knead for 5-7 minutes until the dough is smooth and elastic.

Put into a lightly greased bowl, leave to prove in a warm place for around 1 hr.

When ready, divide the dough into

-2 equal portions.

Roll each dough, with your hands, into a rough

-15x8cm triangle.

Fold the sides into the centre, turn the dough up side down, roll into another

-15x8cm triangle. Tucking the seam and the end under the dough. 

You should end up with,

-20cm long dough.

Put the finished dough in the prepared tin, cover with greased cling film.

Leave to rise for 30 minutes.

Preheat oven to 220c fan forced.

Cut deep slits in the top of the dough.

Bake around 15 minutes.

Bloomer.

Bloomer.

Equipment:

Large oven tray lined with greased foil.

Yeast mixture.

-330ml lukewarm water, add

-3tsp dried yeast. 

Stir together and leave 10 minutes.

Dry ingredients:

-680g strong white flour,

-1 tsp sea salt.

Make a well in the centre and leave aside.

When the yeast mixture is ready add

-yeast mixture to

-dry mixture.

Bring the mixture together with your hand.

Tip on to a floured surface and knead for 5-7 minutes until smooth and elastic.

Put in a greased bowl, cover with cling film, leave to prove in a warm place for 2 

hours.

After 2 hours, knead on a floured surface for 5 minutes. Put it back in the bowl. Cover,

leave for 1 hour.

When ready,

Knead for 5 minutes. Then,

Roll into a rough 30x15cm rectangle. 

Fold the sides into the centre. 

Turn the dough upside down.

Put on the prepared tin.

Cover with greased cling film. Leave to prove for another 30 minutes.

Preheat oven 190c fan forced, at least 10 minutes.

When ready,

-cut deep slits on the top of the bread,

-brush with water. Sprinkle over

-poppy seeds.

Bake 30-35 minutes until golden brown.

Butteries.

Butteries.

Scottish traditional bread roll eaten at breakfast also known as Aberdeen roll.

I thought I would try something different and make them rectangular.

Makes 8.

In a bowl, put in

-185ml lukewarm water, whisk in

-1tbsp sugar,

-1tsp yeast.

Leave to stand for 10 minutes.

In a large  bowl, put in

-335g strong white flour,

-1tsp salt.

make a well in the centre, add

-yeast mixture.

Bring dough together with your hand.

Knead on floured surface for 10 minutes. Put in greased bowl, cover, leave to rise at room temperature for around 1 1/2 hrs.

Mash

-75g lard,

-75g butter, until evenly mixed. 

Roll out to a rough rectangle of 30x12cm.

When dough is ready, roll out to

-45x15cm rectangle.

Place,

-butter and lard mixture on

-top 1/3 of the rectangle, then fold

-bottom 1/3 to cover half of the top 1/3, fold

-top 1/3 over to seal. Use a rolling pin to seal any open edges. Wrap and chill 30 minutes.

When ready, roll out to

-45x15cm rectangle, repeat the folding as before.

Repeat this routine 2 more times. Always roll with the short end facing you.

When ready, roll the dough out into 40x10cm rectangle, cut into 8 equal pieces of around 2cm thick pieces.

(Alternatively shape into round discs)

Space well apart on baking trays. Refrigerate 20 minutes.

Oven 200c fan forced

Bake 20-25 minutes.

Cool on rack.

Subs.

Subs.

Makes. 8

Preparation.

-250ml lukewarm water.

-2tbsp caster sugar.

-3tbsp milk.

-2tsp dried yeast.

Stir all the ingredients together and leave aside for 10 minutes.

-100g butter, melted, leave aside.

-1egg+1 egg yolk, whisked, leave aside.

In a large bowl, put in

-620g Strong white flour,

-1tsp of salt, mix well.

Make a well in the centre. 

Add

-yeast mixture,

-melted butter,

-whisked eggs.

Bring the mixture together with your hand to form a rough dough, it will be quite sticky.

On a floured surface knead the dough for around 5 minutes until it's elastic and smooth. Press your thumb on the dough and if it's ready it'll spring back.

Put in a greased bowl and leave it somewhere warm for 2 hrs.

When ready gently knock back the dough and divide into 8 equal portions.

Shape each dough into a long sausage by rolling them out into

-12x7cm rectangle.

Fold the dough in thirds, lengthways, tuck the seams underneath so you end up with a smooth top.

Place the dough on to an oven tray lined with greased foil, leave a 2cm gap between each dough. Cover with greased cling film and leave to prove for around 1 hr.

Preheat oven to 180c fan forced for 10 minutes.

When ready, brush the buns with

-reserved egg white, beaten with

-1tbsp of milk.

Bake 15-20 minutes, until,golden brown.

Moroccan Bread.

Moroccan Bread..Khobs Kesra.

Equipment:

2 trays lined with foil, sprinkled with semolina.

In a jug, put in

-250ml lukewarm water,

-2tbsp olive oil.

-2tsp caster sugar.

-1tsp dried yeast.

Leave to stand for 15 minutes.

In a large bowl, put in,

-245g plain flour,

-245g  semolina,

-1tsp salt.

Mix to combine. Make a well in the centre. Add the yeast mixture.

Bring to a rough dough with your hand. It will be quite sticky. 

Knead in the bowl for a minute to make it less sticky. 

Tip on to floured surface. Knead for around 10 minutes until smooth.

Put in greased bowl, cover with cling film, leave to prove for around 2 hours.

Oven 200c fan forced.

Divide into 2 equal portions.

Roll each into a 20cm round disc.

Put on the baking trays, cover with greased cling film.

Prove for 30 minutes.

Bake around 20 minutes.

Swapping the 2 trays half way through cooking.

White Loaf.

 White Loaf.

Equipment:

1.5litre capacity loaf tin lightly greased with oil.

In a bowl, add

-300ml lukewarm water,

-3tbsp milk,

-2 tsp dried yeast.

Whisk together and leave aside for 10 minutes.

In a large bowl put in

-300g strong white flour,

-2tsp salt.

Stir well to combine. When the yeast is ready, add to the dry ingredients. Stir to combine. It should be very runny, add

-200g strong white flour. Do not stir. Leave the flour to sit on top.

Cover with cling film and put in a warm place for 1 hour.

When ready, 

use your hand to incorporate the flour into the wet mixture. Once you have formed a rough dough, tip on to a lightly floured surface.

Knead for around 5-7 minutes until the dough is smooth and elastic. It's ready when it springs back when pressed.

Put in a lightly greased bowl, cover with cling film and leave in a warm place for 2 hrs.

When ready, tip on to a lightly floured surface,

Use you hand to shape in to a rectangle.

Roll up, from the long end, like a sausage. Tuck in the ends and placed in the prepared tin.

Cover with greased cling film, leave to prove for 45 minutes -1 hour.

When ready, remove the cling film. Use a sharp knife to cut a deep split lengthways.

Sprinkle on some flour.

Oven 190c fan forced.

Bake 40-45 minutes.

Cool on rack.

Chicken Tikka Baguette.

Chicken Tikka Baguette.

Serves 4.

                Spices.

In a frying pan, dry roast,

-1tsp peppercorns,

-1tsp mustard seeds,

-1/2 stick cinnamon,

-1tbsp cumin seeds,

-1tbsp coriander seeds,

-3 cloves.

Finely grind using a spice grinder or pestle and mortar.

                 For the chicken.

In a large bowl, put in,

-1kg chicken thigh fillets,

-1tbsp chopped ginger,

-2 cloves, chopped, garlic,

-200g natural yoghurt,

-juice of 1 lime,

-1tsp turmeric powder,

-1tsp paprika,

-cayenne pepper (adjust according to your taste).

-roasted spice.

Mix well and leave to marinade for at least 2 hours.

When ready.

Oven 220c fan forced.

Cook 30-35 minutes.

                      Baguettes

Make 2.

Equipment: 

Baguette tray, lightly greased.

In a large bowl, put in

-300ml lukewarm water, stir in

-2 tsp dried yeast,

Leave aside for 10 minutes.

In a bowl, put in

-430g strong white flour,

-1 tsp salt. Stir well to combine.

When the yeast mixture is ready, whisk in

-200g of the flour mixture. The mixture should look like a pancake mix. 

Cover and leave to ferment, in a warm place, for 2-3 hours.

When the mixture is ready, add the rest of the flour, mix with your hand to bring to a rough dough. 

Knead for 5-7 minutes until the dough is smooth and elastic.

Put into a lightly greased bowl, leave to prove in a warm place for around 1 hr.

When ready, divide the dough into

-2 equal portions.

Roll each dough, into a rough

-15x8cm triangle.

Fold the sides into the centre, turn the dough up side down, roll into another

-15x8cm triangle. Tucking the seam and the ends under the dough. Leave aside and repeat with the other dough.

You should end up with, roughly,

-20cm long doughs.

Put the finished doughs in the prepared tin, cover with greased cling film.

Leave to rise for 1 hour.

Preheat oven to 220c fan forced.

Cut deep slits in the top of the dough.

Bake around 15 minutes.

Naan.

Naan.

Serves 6

Equipment:

Oven trays lined with greased foil.

In a jug, put in

-300ml lukewarm milk,

-1tbsp caster sugar,

-2tsp dried yeast.

Stir and leave aside for 15 minutes.

In a small bowl put in

-1 egg,

-2 tbsp vegetable oil.

Whisk together and leave aside.

In a large bowl, put in

-500g plain flour,

-1tsp salt.

-1tsp baking powder.

Stir to combine.

Make a well in the centre, leave aside.

When the yeast is ready, add that to 

-flour bowl, follow by

-egg mixture. 

Bring to a rough dough with your hand. It should be sticky. Knead in the bowl for a couple of minutes. Cover and leave aside to rise at room temperature, around 2 hrs.

Preheat oven to 220c fan forced, place oven trays in to preheat, for at least 10 minutes.

When ready, divide into 6 equal portions.

Roll each into a tear shape of around 15 cm at its widest point and 25 cm long.

Place on greased foil. Put on pre baked trays.

Bake 5-7 minutes.

Garlic Nann.

In a frying pan, fry

-2 cloves chopped garlic, until slightly golden. Leave aside.

Place cooked Naan on a large plate, brush on garlic oil and sprinkle over some fresh coriander.