Fat Friday #43 Olive Oil Bread

I'm not sure if olive oil bread really counts as a Fat Friday, tastes amazing though. Its been very busy here in the world of Penny, so I stuck with something easy to make, if a little time consuming, but the proofing time, provided me extra time to do other bits and pieces. (I'm still gutted that my camera isn't working so sadly, no picture.) 

As I said this olive oil loaf isn't hard but is a little time consuming, with the proofing and all. It uses olive oil to knead the dough rather then lots of flour.

Bread dough (Recipe Adapted from The Great British Bake Off Showstoppers by Libby Collister):

·500g strong white flour
·2 teaspoons sea salt flakes, crushed
·1x7g fast action yeast
·350ml lukewarm water
·3 tablespoons olive oil, plus extra for kneading
·100g green olives, drained
·50g manchego cheese, diced

Equipment:

·Baking sheet lined with baking paper
·Doily
·Bowl
·Clingfilm
·Sieve
· Roasting tin

Method: 
1.Mix together the flour, salt, and dried yeast in a bowl.
2.Add the water and work with your hand to make a soft looking dough. Cover with cling film and leave to rest for 15 minutes.
3.Turn out the dough on an oiled surface, oil your hands and knead the dough for 4 minutes. Cover the dough with clingfilm and leave to rest for 20 minutes and knead for another 4 minutes.
4.Combine the olives and cheese, then work into the dough. The dough should be soft but not sticking to your hands.
5.Transfer the dough to the baking sheet and pat out until an oval shape (1.5 cm thick and about 20cm wide). Cover with cling film and leave in a warm place for 40 minutes or until doubled in size.
6.Towards the end of the rising time, preheat the oven 230c/450f/ Gas Mark 8. Place the baking sheet and roasting tin into the oven. Place the dough onto baking paper.
7.Uncover the dough, dust a little flour on top to decorate, or place a doily on top and dust a little flour on top with a sieve.
8.Carefully pull the baking sheet out of the oven, and slide the dough onto the baking sheet and put into the oven.
9. Pour some cold water into the roasting tin to create a burst of steam and close the oven door fast.
10.  Bake the loaf for 20 minutes until golden brown. Cool on a wire rack and eat the same day, warm.
Have a great weekend!

Great Autumnal Recipes

If your looking for recipes to try during this season of change, or if you want to try something fun when the nights are drawing in, try these fun cakes and bakes.

Apple Juice Cupcakes

Pizza Chunk Biscuits

Banoffee Cupcakes

Pissaladiere

 Apple Cake

Soda Bread

Dutch Apple Tart

Chocolate Orange Tart

Salted Caramel Hot Chocolate

Happy St Patricks Day 2015

Happy St Patricks Day Everyone! Whether you're Irish or not, you can celebrate in the form of baking one of these yummy recipes:

Chocolate Guinness Mini Cupcakes

 

St Patricks Day Pishachio Cupcakes and Soda Bread

Have a Guinness and pop a little of Mrs Brown on the TV. Have a great day!

Fat Friday #31 Basic Brioche

Welcome to Fat Friday number 31! Its been 31 weeks of Fat Friday, this week I'm looking at a sweet bread called Broiche. This is a sweet enriched bread which originated in France. Its consumed at breakfast and can be baked with a variety of fillings. This bread is easy to make but its very time consuming, so make sure you are around to complete the process.

 

brioche dough (recipe from Great British Bake Off Showstoppers by Linda Collister):

·375g strong bread flour, plus lots of extra for dusting
·1 teaspoon seasalt flakes, crushed
·1 tablespoon caster sugar
·1x 7g fast action yeast
·4 tablespoons milk, chilled
·4 large eggs, chilled
·175g unsalted butter, diced

Equipment:

·Bowl
·(optional hand mixer with the dough hook attached)
·450g loaf tin lined with baking paper
·Large plastic bag
·Pastry brush
·Knife
·Wire rack
·Jug
·Fork
Method:

 

1.Mix together the flour, salt, sugar and dried yeast in a bowl. Combine with your hand.
2.    Add the milk and eggs to the flour and work in with your hand. Or use a mixer with a dough hook attachment to make a soft and sticky dough.
3.    Turn the dough onto a lightly floured surface and knead for 10 minutes by hand (or an extra 6 minutes in a mixer). 
4.    Start to work in the butter, a few pieces at a time, to make a soft and still sticky dough.

5.    Scrape the dough into a mixing bowl and place in a large plastic bag. Place the dough into the fridge for 1-2 hours until about double in size.
6.    Flour your hands and punch the dough down, cover again and chill for another hour. After the hour the dough should be ready to shape.

 

Basic loaf
1.Turn out the chilled dough and, with floury fingers, flatten out to a rectangle shape.

2.Roll up from a short end and pinch the seal. Place the seal at the bottom of the loaf tin. Slip the tin into a large plastic bag and pop in a warm place to rise for about 1-1 and 30 minutes, until doubled in size.
3.Towards the end of rising, put the oven on 220C/425F/Gas Mark 7.
4.Uncover the brioche and lightly brush the top with beaten egg to glaze.
5.Bake for 15 minutes. Then reduce the oven temperature to 180c/350f/ Gas Mark 4 and bake for a further 25-30 minutes until a deep golden brown.
6.Cool completely on a wire rack before slicing.

Have an excellent weekend!

Fat Friday #30 Cinnamon Breakfast Loaf

Can you believe that its been a straight 30 weeks since I've been doing Fat Fridays? Its pretty unbelievable, but the idea would never have been conceived if it wasn't for my good friend Lucy Madz. She was the one who really came up with Fat Fridays, or as it was known back when we were working together, Fat F**k Fridays... I'm glad the name was changed...

Anyway, the reason why I'm speaking about her is that, she (and her boyfriend) are coming over to Portsmouth to see me and Rob. It's been such a long time since we've seen each other, so I'm super excited. In honour of Lucy and Ben's arrival, I'm making a breakfast loaf to serve, in case they fancy something sweet early in the morning.

*Edit- Poor Lucy is feeling sick this week, so our catch up weekend has been postponed. But not to worry, this loaf freezes really well and will be ready to serve at a later date* 

This loaf is easy once you've mastered the basic kneading. Its great on its own with a little butter or made into French toast!

Recipe: Makes 1 loaf (Recipe adapted from Great British Bake Off Showstoppers by Linda Collister)

Bread dough:

·       500g strong bread flour
·       1 ½ teaspoon seasalt flakes, crushed
·       2 tablespoons caster sugar
·       1x 7g fast action yeast
·       125ml milk
·       50g unsalted butter
·       1 large egg

Filling:

·       50g caster sugar
·       1 teaspoon strong bread flour
·       1 tablespoon ground cinnamon

To Finish:

·       Milk to brush on the loaf
·       Small knob of butter

Equipment:

·       A greased and lined loaf tin
·       Saucepan
·       Bowl
·       Fork
·       Rolling pin
·       Small bowl
·       Pastry brush
·       Plastic bag
·       Wire rack
 
Method:
1.Mix together the flour, salt, sugar and dried yeast in a bowl.
2.Gently warm the milk and butter in a saucepan, until melted. Take off the heat.
3.Add the egg to the milk, and beat with fork until combined.
4.Pour the milk mixture to the dry ingredients and work with your hands or with a mixer.
5.Knead for 10 minutes by hand or 5 minutes by mixer with the dough hook attachment until smooth and pliable.
6.Return to a bowl, cover with cling film and leave for about an hour in a warm place. At this point you can make the filling.
7.After an hour, punch the dough and turn out on a lightly knead for a few seconds.
8.Pat out until a rough rectangle, roughly about 2mm thick. Cover with cling film and leave to relax for 5 minutes.
9.Flour a rolling pin and roll out the dough to a rectangle as wide as the length of the tin and about 50cm long.
10. Brush the dough with milk, then sprinkle with the cinnamon filling in an even layer, leaving a small 1cm boarder.
11.Roll up the dough, neatly and tightly as you can.
12. Lift the dough into the loaf tin, gently tucking in the ends under to make a neat shape. Pop the tin into a small plastic bag, trying to not to let the plastic bag touch the dough. Leave to rise as before until just doubled. Towards the end pop the oven onto Preheat on 180C/350F/Gas Mark 4.
13. Uncover the dough and brush lightly with milk. Bake for about 35 minutes or until a golden brown.
14. Transfer the bread onto a wire rack and rub the butter over the top to give a glossy finish.

For the filling:

1.    Mix the sugar, flour, and cinnamon in a small bowl.  DONE!

Don't forget I'm going to be at Mrs H Vintage Fair in Warsash in the Victory Hall tomorrow, if you like sugary treats feel free to pop on by and say hello! Me and My 2 friends will be on the sweetie stall called Cake by Chloe. Have a great weekend folks!

Fat Friday #12 Rice Pudding Soufflé served with Candied Pecans

This weeks Fat Friday is quite special because its one of the first desserts that I've made in my pastry class. It will be need to be made at least the night before. Don't worry it sounds a little complex but it makes a good dinner party dessert. Its a twist on a traditional soufflé, its made with rice pudding rather than crème patisserie (but if you want a traditional recipe here it is from a couple of weeks back!) (sometimes called pastry cream). Its very impressive sounding and looking but easy to make. Its worth making the French spiced breadcrumbs and the rice pudding in advanced.  Serve with the candied pecans, for an additional crunch to the light and airy soufflé.

Recipe: Makes 6 souffles with lots left over
1 batch of Pain D’Epices (French Spiced Bread):

Candied Pecans:

·       500g pecans

·       114g granulated sugar

·       30g water

Rice Pudding:

·       50g Butter

·       110g pudding rice

·       500ml double cream

·       500ml whole milk

·       90g caster sugar

·       2 bay leaves

·       1 vanilla pod, seeds scraped out

Souffle:

·       200g egg whites

·       80g sugar

Equipment:

·       Chopping Board

·       Heavy-based saucepan (that can be used in an oven)

·       Saucepan

·       Wooden Spoon

·       Measuring Jug

·       Teaspoon

·       Tablespoon

·       Foil

·       Timer

·       Liquidiser or blender

·       6 Ramekins

·       Tray with a damp teatowel

·       Baking sheet

·       Pastry Brush

·       Whisk

·       Fork

·       Loaf tin lined with silicone paper
·       Piping Bag

·       Scissors
·       Bowls x 3

 

Candied Pecans:

1.    Roast the pecans on a baking sheet for about 1 minute.

2.    Dissolve the sugar in water a pan and add warm pecans and mix until crystallize.

 

Preparation for the Ramekins:

1.    Chill ramekins in the fridge for as long as possible.

2.    Melt a little butter in a saucepan.

3.    Meanwhile get a tray lined with a damp teatowel ready.

4.    Using a pastry brush, brush the bottom of the ramekin and the sides using vertical strokes. Chill the ramekins in the fridge.

5.    Line the ramekins with the pain d’epices crumbs and place in the fridge until needed.

 

For the Rice Pudding:

1.    Pre-heat the oven to 170c fan/190c/375f/Gas Mark 5.

2.    Melt the butter in a heavy based saucepan. Sauté the rice for about 30 seconds in the heavy based saucepan.

3.    Add the milk, cream, sugar and bay leaves. Scrape the vanilla seeds and the pod into the pan. Bring to the boil and turn the heat down. Simmer for about 20 minutes stirring frequently.

4.    Cover the top with foil and bake in the oven for 1 hour and 30 minutes, stopping every 15 minutes to stir the rice pudding.

5.    The rice pudding should be thick and glutenous when done. Pick out the bay leaves and vanilla pods out of the pudding.

6.    Transfer the pudding mixture to a blender and blend to a smooth puree. Place into bowl, cover with cling film and place in fridge to cool down.

To Complete the Souffle:

1.    Whisk 200g of egg white with 20g of sugar. Continue to whisk and gradually add the remaining sugar until the egg whites are very fluffy.

2.    Place 250g pureed rice pudding into a bowl and carefully fold in the egg whites.

3.    Divide the mixture into the prepared ramekins using a piping bag, level with a palette knife, then pinch the sides to create an even soufflé bake.

4.    Bake at Gas Mark 4/350c/180c for 9 minutes, turning carefully once after 5 minutes they should be golden and very fluffy. 

What do you think about this new twist on a French classic? Have a great weekend!