I know bonfire night is more than a month away, but I had a hankering for a toffee apple today so thought I'd have a go at this pomaceous pudding. I've used Cox's apples on the top (or is that the bottom?) as they are both crisp and tart, which I think works well with the toffee and I've added a dash of vanilla and cinnamon to give the whole thing a little more character. If you fancy trying some other combinations though go ahead! I think a bit a booze, such as brandy or rum would also work beautifully!
Prep time: 15 Minutes
Baking time: 40 Minutes
For the glaze
115g Unsalted Butter (Softened)
175g Light Muscovado Sugar
1tbsp Golden Syrup
1/2tsp Vanilla Extract
For the sponge
115g Unsalted Butter (Softened)
125g Caster Sugar
2 Medium Eggs
175g Plain Flour
1tsp Baking Powder
1/2tsp Cinnamon
3 Good sized Apples (Peel and Cored)
First of all you need to sort out the toffee glaze. Cream together the butter and muscovado sugar, until completely blended together, then mix in the golden syrup and vanilla extract. Set to one side whilst you get on with the sponge.
Preheat the oven to 180C/350F/Gas 4, grease a 21cm square tin and line completely with baking paper. In a fresh bowl cream together the butter and caster sugar, then beat in the eggs one at a time. Sift in the flour with the baking powder and cinnamon then mix together to a smooth batter.
Blob the toffee glaze mixture into the bottom of the tin and gently smooth around towards the edges. Take your time and coax it gently. Arrange the sliced apples on top. You can put them in a pattern if you'd like, but try to leave as few gaps as possible. Spoon over the sponge mixture and gently spread out, taking care not to displace the apples too much. Place in the centre of the oven for around 40 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the sponge. Remove and leave in the tin for 20 minutes, then carefully turn out onto a wire rack, removing any paper. You can leave this one to cool completely but it's also delicious served warm with some ice cream!
Thursday 27 September 2012
Tuesday 25 September 2012
Vanilla Iced Cocoa Slices
As far as I'm concerned you can keep you cupcakes, for me you can't beat a good slice. Easy to make, adaptable and a perfect little morsel they are my favourite thing to make at the moment (as frequent flyers have probably noticed). This chocolatey version was inspired by the coffee cakes I made last week. Instead of brewing some strong coffee I've instead used cocoa and when cool I've topped them with a vanilla butter icing. Moist, moreish and marvelous!
Prep time: 20 Minutes
Baking time: 30 Minutes
25g + 3tsp Cocoa Powder
50ml Boiling Water
150g Unsalted Butter (Softened)
150g Light Muscovado Sugar
2 Medium Eggs
1/2tsp Baking powder
150g Plain Flour
50g Chocolate Chips (I used both white and dark)
For the icing
75g Unsalted Butter (Softened)
75g Icing Sugar
The seeds from 1 Vanilla Pod
First things first, place 3tsp of cocoa powder in a little dish and pour over the boiling water. Mix it around until dissolved and leave to one side.
When the cocoa is cool, preheat the oven to 180C/350F/Gas 4 and grease a 30cm loaf tin, lining the base with baking paper. Cream together the butter and sugar, then beat in the eggs one at a time. Sift in the baking powder with the flour and 25g of cocoa powder, pour in the cocoa liquid and mix it all together until smooth. Fold through the chocolate chips and spoon evenly into your prepared tin. Bake in the centre of the oven for around 30 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the sponge, then remove and leave to one side to cool for about 15 minutes. Carefully remove from the tin (which you should know be able to safely handle) and leave on a wire rack until completely cool.
To make the icing sift the icing sugar into the butter. Split a vanilla pod, scrape in the seeds and beat until smooth and creamy. Spread on top of the sponge and slice evenly. See, I told you they were easy!
Prep time: 20 Minutes
Baking time: 30 Minutes
25g + 3tsp Cocoa Powder
50ml Boiling Water
150g Unsalted Butter (Softened)
150g Light Muscovado Sugar
2 Medium Eggs
1/2tsp Baking powder
150g Plain Flour
50g Chocolate Chips (I used both white and dark)
For the icing
75g Unsalted Butter (Softened)
75g Icing Sugar
The seeds from 1 Vanilla Pod
First things first, place 3tsp of cocoa powder in a little dish and pour over the boiling water. Mix it around until dissolved and leave to one side.
When the cocoa is cool, preheat the oven to 180C/350F/Gas 4 and grease a 30cm loaf tin, lining the base with baking paper. Cream together the butter and sugar, then beat in the eggs one at a time. Sift in the baking powder with the flour and 25g of cocoa powder, pour in the cocoa liquid and mix it all together until smooth. Fold through the chocolate chips and spoon evenly into your prepared tin. Bake in the centre of the oven for around 30 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the sponge, then remove and leave to one side to cool for about 15 minutes. Carefully remove from the tin (which you should know be able to safely handle) and leave on a wire rack until completely cool.
To make the icing sift the icing sugar into the butter. Split a vanilla pod, scrape in the seeds and beat until smooth and creamy. Spread on top of the sponge and slice evenly. See, I told you they were easy!
Thursday 20 September 2012
Chocolate Iced Coffee and Cardamom Slices
I was looking for something to nibble on after lunch and was aghast to discover my cake cupboard was bare. Luckily these slices are quick and easy to make, yet still pack a punch when it comes to flavour. I think cardamom and coffee are a marriage made in heaven and the addition of a little chocolate butter icing, well that just seals the deal!
Prep time: 20 Mins (Plus some time to cool)
Baking time: 30 Mins
50ml of Strong Black Coffee (Piping hot)
6 Cardamom Pods
150g Unsalted Butter (Softened)
150g Caster Sugar
2 Medium Eggs
1/2tsp Baking Powder
175g Plain Flour
75g Icing Sugar
25g Cocoa Powder
75g Butter (Softened)
So let's begin! Bash up the cardamom pods in a pestle an mortar and tip into the hot coffee. Leave to go completely cold. Preheat the oven to 180C/350F/Gas 4 and grease a 30cm loaf tin, lining the base with baking paper. Cream together the butter and the flour, then beat in the eggs one at a time. Pour in the coffee, through a strainer to catch the smashed up pods, then sift in the flour with the baking powder and mix it all up to a smooth batter. Spoon evenly in the tin and bake in the centre of the oven for around 30 minutes, until a metal skewer can be cleanly removed when inserted into the sponge. Remove and leave for 15 minutes in the tin, then carefully remove from the tin and leave to cool completely on a wire rack.
For the icing sift together the icing sugar and cocoa into a bowl containing the butter. Cream together until thick and fudgy, then spread on top of the cooled sponge with the back of a spoon or flat knife. Slice with a sharp knife and you're all done!
Prep time: 20 Mins (Plus some time to cool)
Baking time: 30 Mins
50ml of Strong Black Coffee (Piping hot)
6 Cardamom Pods
150g Unsalted Butter (Softened)
150g Caster Sugar
2 Medium Eggs
1/2tsp Baking Powder
175g Plain Flour
75g Icing Sugar
25g Cocoa Powder
75g Butter (Softened)
So let's begin! Bash up the cardamom pods in a pestle an mortar and tip into the hot coffee. Leave to go completely cold. Preheat the oven to 180C/350F/Gas 4 and grease a 30cm loaf tin, lining the base with baking paper. Cream together the butter and the flour, then beat in the eggs one at a time. Pour in the coffee, through a strainer to catch the smashed up pods, then sift in the flour with the baking powder and mix it all up to a smooth batter. Spoon evenly in the tin and bake in the centre of the oven for around 30 minutes, until a metal skewer can be cleanly removed when inserted into the sponge. Remove and leave for 15 minutes in the tin, then carefully remove from the tin and leave to cool completely on a wire rack.
For the icing sift together the icing sugar and cocoa into a bowl containing the butter. Cream together until thick and fudgy, then spread on top of the cooled sponge with the back of a spoon or flat knife. Slice with a sharp knife and you're all done!
Tuesday 18 September 2012
Bakewell Biscuits
Since tweeting a picture of these little biscuits last week I've been inundated with requests for the recipe. It's easy to see why, as I honestly think that these blooming brilliant biscuits are up there with anything you'll find in even the best bakeries, patisseries or tea rooms. Two almond shortbreads are sandwiched together with jam, covered with icing and sprinkled with flaked almonds. Biscuity yet slightly chewy, sweet yet fragrant, stunning yet simple, they are as good for a posh afternoon tea as they are for your lunchbox. The only problem you'll have is trying to stop yourself hoovering up the lot in one go!
Prep time: 20 Mins (Plus some chilling and cooling time)
Baking time: 12 Mins
75g Unsalted Butter (Softened)
75g Caster Sugar
1tsp Almond Extract
100g Ground Almonds
50g Plain Flour
8-10tsp Jam (Whatever flavour you like, but the best you can afford)
75g Icing Sugar
1tbsp Warm Water
A few Flaked Almonds
First up is the almond shortbread. With a wooden spoon cream together the butter and sugar. Add the almond extract, then tip in the ground almonds and flour and mix it until it starts to form a dough. Get your hands in and bring it together to a smooth ball, then wrap in cling film and place in the fridge for an hour to firm up.
Preheat the oven to 180C/350F/Gas 4 and line a large flat baking sheet with baking paper. Take the dough out of the fridge and on a lightly floured surface, roll out about 3-4mm thick. Using a small (5cm diameter) round pastry cutter cut out as many little biscuits as you can (You should get at least 18-20), re-rolling if necessary and place each evenly spaced on the baking paper. They don't spread much during baking, so you don't have to leave a massive gap. Place in the oven for around 12 minutes, until nice and golden on top, then remove and leave on the tray for to cool slightly. After about 15 minutes they should have become biscuity and firm so you can slide them off of the baking paper and leave to cool completely on a wire rack.
When the biscuits are cold, it's just an assembly job to finish off. Blob about half a teaspoon of jam on the base of half of the biscuits, then sandwich another biscuit on top, gently pressing to secure. Sift the icing sugar into a bowl and stir in the warm water. The consistency should be smooth and glossy, with no lumps and should coat the back of a spoon. If you think it's too thick then add a couple more drops of water to loosen. With a butter knife spread a little icing on top of each sandwiched biscuit then finish by scattering over a few flaked almonds. Done and done!
Prep time: 20 Mins (Plus some chilling and cooling time)
Baking time: 12 Mins
75g Unsalted Butter (Softened)
75g Caster Sugar
1tsp Almond Extract
100g Ground Almonds
50g Plain Flour
8-10tsp Jam (Whatever flavour you like, but the best you can afford)
75g Icing Sugar
1tbsp Warm Water
A few Flaked Almonds
First up is the almond shortbread. With a wooden spoon cream together the butter and sugar. Add the almond extract, then tip in the ground almonds and flour and mix it until it starts to form a dough. Get your hands in and bring it together to a smooth ball, then wrap in cling film and place in the fridge for an hour to firm up.
Preheat the oven to 180C/350F/Gas 4 and line a large flat baking sheet with baking paper. Take the dough out of the fridge and on a lightly floured surface, roll out about 3-4mm thick. Using a small (5cm diameter) round pastry cutter cut out as many little biscuits as you can (You should get at least 18-20), re-rolling if necessary and place each evenly spaced on the baking paper. They don't spread much during baking, so you don't have to leave a massive gap. Place in the oven for around 12 minutes, until nice and golden on top, then remove and leave on the tray for to cool slightly. After about 15 minutes they should have become biscuity and firm so you can slide them off of the baking paper and leave to cool completely on a wire rack.
When the biscuits are cold, it's just an assembly job to finish off. Blob about half a teaspoon of jam on the base of half of the biscuits, then sandwich another biscuit on top, gently pressing to secure. Sift the icing sugar into a bowl and stir in the warm water. The consistency should be smooth and glossy, with no lumps and should coat the back of a spoon. If you think it's too thick then add a couple more drops of water to loosen. With a butter knife spread a little icing on top of each sandwiched biscuit then finish by scattering over a few flaked almonds. Done and done!
Thursday 13 September 2012
Iced Buns
If there is one sweet treat that reminds me of my childhood the most it's the iced buns my mother used to pick up from the local bakery. The bakery itself is long gone (in fact all my local bakeries worthy of the name are long gone), but if I ever get the nostalgic craving for a sticky sweet rolls these more than satisfy. A milky white and fluffy dough is encased in a golden chewy crust and slathered in white icing, simple but irresistible. You can freestyle if you want, topping with cherries, adding some vanilla or lemon to the icing, but personally I like them just how they are!
Prep time: 25 Mins (Plus some time to prove and cool)
Baking time: 30-35 Mins
15g Fresh Yeast
30g Caster Sugar
100ml Milk (Plus 2tbsp to brush)
100ml Warm Water
300g Strong White Bread Flour
1 Egg Yolk
150g Icing Sugar
2tbsp Warm Water
First up is the bread dough. Crumble the fresh yeast into a mixing bowl with the sugar then pour over the milk and water. Mix together until it starts to dissolve then tip in the flour and egg yolk. Start mixing it with a wooden spoon, then tip out onto a lightly floured surface. Bring the mixture together with your hands, then start to knead. If it's too sticky add a little more flour but don't go mad or it'll dry out too much. After about 6-8 minutes of kneading the dough should be smooth and elastic, so transfer it to a clean floured bowl, cover with a damp tea towel and leave in a warm place for about 90 minutes (Until doubled in size).
When the dough has risen, tip it back out onto a lightly floured surface and give it a brief knead to knock back. Divide into eight and shape each into little finger buns. Place into a greased tin (I used a 26x19cm one), seam side down and evenly spaced apart, then cover again with a damp tea towel and leave for about 40 minutes, until the buns have risen and started to join at the edges.
Preheat the oven to 190C/375F/Gas 5. Brush each roll with a little milk and place into the centre of the oven for about 30-35 minutes until deep golden. When baked remove from the oven and whilst hot, turn out onto a wire rack. Cover a final time with a damp tea towel for 15 minutes, which should soften the crust, then remove and leave to cool completely.
For the icing sift the icing sugar into a bowl. Stir through the water until it's smooth, glossy and coats the back of a spoon. Pour all over the cooled buns and leave to set. Eat them all up at your leisure!
Prep time: 25 Mins (Plus some time to prove and cool)
Baking time: 30-35 Mins
15g Fresh Yeast
30g Caster Sugar
100ml Milk (Plus 2tbsp to brush)
100ml Warm Water
300g Strong White Bread Flour
1 Egg Yolk
150g Icing Sugar
2tbsp Warm Water
First up is the bread dough. Crumble the fresh yeast into a mixing bowl with the sugar then pour over the milk and water. Mix together until it starts to dissolve then tip in the flour and egg yolk. Start mixing it with a wooden spoon, then tip out onto a lightly floured surface. Bring the mixture together with your hands, then start to knead. If it's too sticky add a little more flour but don't go mad or it'll dry out too much. After about 6-8 minutes of kneading the dough should be smooth and elastic, so transfer it to a clean floured bowl, cover with a damp tea towel and leave in a warm place for about 90 minutes (Until doubled in size).
When the dough has risen, tip it back out onto a lightly floured surface and give it a brief knead to knock back. Divide into eight and shape each into little finger buns. Place into a greased tin (I used a 26x19cm one), seam side down and evenly spaced apart, then cover again with a damp tea towel and leave for about 40 minutes, until the buns have risen and started to join at the edges.
Preheat the oven to 190C/375F/Gas 5. Brush each roll with a little milk and place into the centre of the oven for about 30-35 minutes until deep golden. When baked remove from the oven and whilst hot, turn out onto a wire rack. Cover a final time with a damp tea towel for 15 minutes, which should soften the crust, then remove and leave to cool completely.
For the icing sift the icing sugar into a bowl. Stir through the water until it's smooth, glossy and coats the back of a spoon. Pour all over the cooled buns and leave to set. Eat them all up at your leisure!
Tuesday 11 September 2012
Chocolate Chip Biscooki's
Although I love biscotti I know they aren't everyone's cup of tea with their cup of tea. With that in mind I thought I'd try and come up with something that has the inherent dunkability of a biscotti, but with the buttery biscuitiness of a cookie and these certainly fit the bill. They are dead easy to make too, so well worth trying out next time you fancy a treat!
Prep time: 15 Minutes (Plus a little chilling and cooling time)
Baking time: 30 Minutes + 28 Minutes drying out time
75g Unsalted Butter (Softened)
75g Light Muscovado Sugar
1 Large Egg
1/2tsp Vanilla Extract
100g Dark Chocolate (Roughly Chopped)
150g Plain Flour
1/2tsp Baking Powder
Cream together the butter and sugar, then beat in the large egg with the vanilla extract. Fold through the dark chocolate, then sift in the flour with the baking powder and mix together to a loose sticky dough. Blob the dough onto a large sheet of cling film, wrap up and roll into a thick sausage, about 25cm in length. Pop into the fridge for an hour or so to firm up.
Preheat the oven to 180C/350F/Gas 4 and line a large flat baking tray with baking paper. Take your sausage out (innuendo alert), unwrap and lay in the centre of the tray. Place into the oven for around 30 minutes, until it has spread slightly and is a deep golden brown in colour. Remove from the oven and leave to cool on the tray for 15 minutes.
Turn the oven down to 140C/275F/Gas 1. Carefully peel the cooked dough from the paper and place on a chopping board. Slice diagonally, about 1.5cm-2cm thick and lay each, spaced apart on a fresh sheet of baking paper on tray. Place back in the oven for 14 minutes, then remove, turn over and place back in the oven for a further 14 minutes. Remove from the oven and leave on the tray for 30 minutes, then take off of the tray and leave to cool completely on a wire rack. Get the kettle on and have at it!
Prep time: 15 Minutes (Plus a little chilling and cooling time)
Baking time: 30 Minutes + 28 Minutes drying out time
75g Unsalted Butter (Softened)
75g Light Muscovado Sugar
1 Large Egg
1/2tsp Vanilla Extract
100g Dark Chocolate (Roughly Chopped)
150g Plain Flour
1/2tsp Baking Powder
Cream together the butter and sugar, then beat in the large egg with the vanilla extract. Fold through the dark chocolate, then sift in the flour with the baking powder and mix together to a loose sticky dough. Blob the dough onto a large sheet of cling film, wrap up and roll into a thick sausage, about 25cm in length. Pop into the fridge for an hour or so to firm up.
Preheat the oven to 180C/350F/Gas 4 and line a large flat baking tray with baking paper. Take your sausage out (innuendo alert), unwrap and lay in the centre of the tray. Place into the oven for around 30 minutes, until it has spread slightly and is a deep golden brown in colour. Remove from the oven and leave to cool on the tray for 15 minutes.
Turn the oven down to 140C/275F/Gas 1. Carefully peel the cooked dough from the paper and place on a chopping board. Slice diagonally, about 1.5cm-2cm thick and lay each, spaced apart on a fresh sheet of baking paper on tray. Place back in the oven for 14 minutes, then remove, turn over and place back in the oven for a further 14 minutes. Remove from the oven and leave on the tray for 30 minutes, then take off of the tray and leave to cool completely on a wire rack. Get the kettle on and have at it!
Thursday 6 September 2012
Alice's Apple Pie
A beautiful traditional apple pie, for a beautiful lady. Simple as that.
Prep time: 30 Minutes (Plus some chilling time)
Baking time: 45 Minutes (ish!)
160g Unsalted Butter (Softened)
300g Plain Flour
25g Icing Sugar
1 Large Egg Yolk
2-3tsp Water
4 Big Bramley Apples (The big beefers, peeled, cored and roughly chopped)
1tsp Vanilla Extract
1tsp Cinnamon
6tbsp Golden Syrup
Beaten Egg (To brush)
Caster Sugar (To dust)
For the pastry, rub the butter into the plain flour. Stir in the icing sugar, egg yolk and water, then mix it together with your hands until you are left with a smooth elastic dough. Wrap in cling film and pop in the fridge for 45 mins to firm up.
Preheat the oven to 180C/350F/Gas 4 and grease a 20cm loose bottomed sandwich tin. Break a third of the dough off to save for the lid, then for the other two thirds roll out on a smooth surface, big enough to fill your tin. Transfer the dough to the tin and press to the sides. If it breaks a bit it's no problem as you can use any excess dough to repair. Line with baking paper, fill with baking beans and bake in the centre of the oven for 15 minutes. Remove from the oven, take out the beans and paper, then return to the oven for 2 minutes to dry out. Remove again and set aside to cool a little. Turn the oven down to 170C/325F/Gas 3.
Tip the apples into a large pan with the vanilla, cinnamon and syrup. Leave to cook gently on a low heat with the lid on for about 15-20 minutes, stirring occasionally. I found some of the apples broke down more than others, but I didn't mind that. Remove from the heat and set aside whilst you finish off the pie.
Spoon the cooked apples into the part baked pie case. Fit as many in as you can. Roll the last of the pastry out into a lid shape. Brush the edges of the cooked pie case with a little beaten egg, then lay the lid on top and press the edges to secure. Make a little star in the top with 5 points of a knife, brush over with more beaten egg and place in the oven for 30 minutes, until brown on top. Remove and leave for 10-15 minutes to cool a little. Carefully remove from the tin and dust with caster sugar. Serve hot with cold ice cream, cold with hot custard or any way you fancy!
Prep time: 30 Minutes (Plus some chilling time)
Baking time: 45 Minutes (ish!)
160g Unsalted Butter (Softened)
300g Plain Flour
25g Icing Sugar
1 Large Egg Yolk
2-3tsp Water
4 Big Bramley Apples (The big beefers, peeled, cored and roughly chopped)
1tsp Vanilla Extract
1tsp Cinnamon
6tbsp Golden Syrup
Beaten Egg (To brush)
Caster Sugar (To dust)
For the pastry, rub the butter into the plain flour. Stir in the icing sugar, egg yolk and water, then mix it together with your hands until you are left with a smooth elastic dough. Wrap in cling film and pop in the fridge for 45 mins to firm up.
Preheat the oven to 180C/350F/Gas 4 and grease a 20cm loose bottomed sandwich tin. Break a third of the dough off to save for the lid, then for the other two thirds roll out on a smooth surface, big enough to fill your tin. Transfer the dough to the tin and press to the sides. If it breaks a bit it's no problem as you can use any excess dough to repair. Line with baking paper, fill with baking beans and bake in the centre of the oven for 15 minutes. Remove from the oven, take out the beans and paper, then return to the oven for 2 minutes to dry out. Remove again and set aside to cool a little. Turn the oven down to 170C/325F/Gas 3.
Tip the apples into a large pan with the vanilla, cinnamon and syrup. Leave to cook gently on a low heat with the lid on for about 15-20 minutes, stirring occasionally. I found some of the apples broke down more than others, but I didn't mind that. Remove from the heat and set aside whilst you finish off the pie.
Spoon the cooked apples into the part baked pie case. Fit as many in as you can. Roll the last of the pastry out into a lid shape. Brush the edges of the cooked pie case with a little beaten egg, then lay the lid on top and press the edges to secure. Make a little star in the top with 5 points of a knife, brush over with more beaten egg and place in the oven for 30 minutes, until brown on top. Remove and leave for 10-15 minutes to cool a little. Carefully remove from the tin and dust with caster sugar. Serve hot with cold ice cream, cold with hot custard or any way you fancy!
Tuesday 4 September 2012
British Brioche
I've called this recipe 'British' Brioche as, although I have a general awareness of the ingredients required for this beautifully rich and buttery bread, the method was a bit of an exercise in improvisation. The bread itself is delicious, with a deep caramel coloured crust yielding to a soft and sumptuous centre. You can enjoy this sliced or even used in other puddings, but personally I don't think it's any better than when toasted and smeared with peanut butter or chocolate spread!
Prep time: 20 Minutes (Plus time to prove, etc)
Baking time: 30 Minutes
300g Strong White Bread Flour
10g Fresh Yeast
2tbsp Milk
3 Large Eggs
35g Caster Sugar
1/2tsp Salt
125g Unsalted Butter (Cubed and softened)
1 Egg (Beaten)
This one needs you to get going the night before! Tip the flour into a large bowl and crumble in the yeast. Work it around a bit with a wooden spoon, then add the milk, eggs, sugar and salt. Mix it all together and tip onto a clean dry surface. Blob the butter on top and start to squash it all in with your hands. This is an incredibly messy business so be prepared to get your hands dirty. It will also help massively if you have a dough scraper or flat bladed utensil, as you can scrape the sticky dough together as you work it. Knead the dough, stretching and folding until it comes together. This may take some time, even over 10 minutes, but keep at it using the scraper to help. When it becomes smooth and elastic return to the bowl, cover with cling film and place in the fridge overnight.
The next day remove the firm dough from the fridge. Mould the dough into a cylinder and place in a buttered 30cm loaf tin. Cover with a tea towel and leave for 2 hours, until doubled in size. Preheat the oven to 190C/375F/Gas 5 and brush the top of the dough with beaten egg. Place the tin in the centre of the oven for around 30 minutes, until a deep golden on top, then turn out whilst hot onto a wire rack. Leave to cool, then slice and serve. Great fun and definitely worth the mess!
Prep time: 20 Minutes (Plus time to prove, etc)
Baking time: 30 Minutes
300g Strong White Bread Flour
10g Fresh Yeast
2tbsp Milk
3 Large Eggs
35g Caster Sugar
1/2tsp Salt
125g Unsalted Butter (Cubed and softened)
1 Egg (Beaten)
This one needs you to get going the night before! Tip the flour into a large bowl and crumble in the yeast. Work it around a bit with a wooden spoon, then add the milk, eggs, sugar and salt. Mix it all together and tip onto a clean dry surface. Blob the butter on top and start to squash it all in with your hands. This is an incredibly messy business so be prepared to get your hands dirty. It will also help massively if you have a dough scraper or flat bladed utensil, as you can scrape the sticky dough together as you work it. Knead the dough, stretching and folding until it comes together. This may take some time, even over 10 minutes, but keep at it using the scraper to help. When it becomes smooth and elastic return to the bowl, cover with cling film and place in the fridge overnight.
The next day remove the firm dough from the fridge. Mould the dough into a cylinder and place in a buttered 30cm loaf tin. Cover with a tea towel and leave for 2 hours, until doubled in size. Preheat the oven to 190C/375F/Gas 5 and brush the top of the dough with beaten egg. Place the tin in the centre of the oven for around 30 minutes, until a deep golden on top, then turn out whilst hot onto a wire rack. Leave to cool, then slice and serve. Great fun and definitely worth the mess!
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