Snow Day Rolls

In South Wales on Thursday and Friday there were Red Level Weather Warnings due to the snow.

On Saturday we were running low on supplies. Well, we had plenty of ‘freezer bread’ but The Boy for some reason detests the freezer bread, he also turned his nose up at my dried milk powder, so we had to venture to the shops.

This was what greeted us in the bread aisle.

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So I made the bread rolls from the River Cottage Veg Everyday book, and I felt like I could survive anything.

The Boy liked that the house smelt of bread.

INGREDIENTS

250g Strong/Bread Flour

250g Plain Flour

1.5 Tsp of Sea Salt/Best quality salt you have

1 x 7g Sachet of Dried Fast Active Yeast

325ml Warm Water

METHOD

Measure out the flours with the salt and yeast into a bowl.

Add the water and mix to a dough.

Knead for 10 minutes until it is slightly sticky and smooth.

Place in a lightly oiled bowl and cover with a clean tea towel and place in a warm place for 1-2 hours until doubled in size. (I placed it in a recently used but coolish oven).

Knock out the air and then divide into 8 roughly equal round shapes.

Place on a baking tray in a warm place (uncovered) until they have risen.

Cook in an oven at gas mark 5 for about 30 minutes.

Eat one of them immediately with butter to ‘test it’ (That is why there are 7 rolls in the photo when the recipe said 8)

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The Fabulous Baker Brother’s Spinach Muffins: Batch Cooking

There’s a bit of a story behind this.

The boy decided to revolutionise the hallway of our house, this meant I had to find a place for the relegated cook books, the ones I am debating whether to get rid of or not.

One was The Fabulous Baker Brothers which I inherited from my step mum. I was flicking through it this morning looking for inspiration when I saw the recipe for Spinach Muffins, and thought that would be great for my work breakfasts.

Then I totally made the muffins instead.

Then I did the weekly food shop and saw that Spinach was on special offer and forgot that I had decided against making them on account of the fact I had made muffins and bought some.

As soon as I got home I said s*** when I remembered.

And spinach doesn’t exactly last long, and I am planning something mega and not involving spinach at all for dinner which will involve leftovers for lunches, so this left me pondering.

And I decided f*** it and made the muffins anyway.

They are delicious. Of course I have eaten some already. I had to check for poison.

In other news somehow I have managed to get down to my lowest weight all year so I will celebrate with an extra muffin. Yes, I am stupid.

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Super Seeded Bread Rolls

Now that I have somehow successfully learnt how to make bread I am on a roll! (Ooops, that was an accidental pun, honest!).

This may or may not be because I am trying to use up my now out of date bread making supplies.

The recipe was from River Cottage Veg Everyday except I went rogue and replaced the teaspoon of dried yeast with a sachet of yeast (that was about twice the size) and added a million mixed seeds. This meant I also had to add more warm water, but the way I did that was I put in the amount of water given in the recipe to the mix, but as it looked too dry when it came to the kneading stage I wet my hands first and that seemed to do the trick.

Please don’t judge me on that massive hunk of cheese in the roll in the picture, that one was for the boy.

I now only have a small amount of the best before March 2017 bread flour left, but 6 sachets of the dried yeast, so I imagine I will be buying more bread flour soon until they are all gone, and then I will buy more to use up the bread flour and the cycle will never end!

Carrot and 2 x Apple Bread

I got my bake on last weekend. I was going to make the Courgette, Sultana and Lemon Bread recipe in Jack Monroe’s ‘A Girl Called Jack‘ cook book, but then, I dunno, totally free-styled it by thinking ‘A Carrot is like a courgette, and apple and carrot go well together, I think, and dried apple is a dried fruit like sultana’s’ and made this.

THIS IS A GREAT WAY TO USE UP THE BREAD FLOUR THAT WAS BEST BEFORE MARCH 2017 AND THE DRIED YEAST THAT EXPIRED LAST MONTH.

INGREDIENTS

1 large carrot

300g Bread Flour

a 7g sachet of fast-acting dried yeast

a cup of dried apple rings cut into little pieces

About 300ml of warm water mixed with 2 table spoons of lemon juice, BUT you will most likely not need all of this. I just like being prepared.

 

METHOD

This was my first (successful) attempt at making bread, so be aware I am not a magnificent baker.

Grate the carrot and apple, add to a mixing bowl. (If you want to be a true food waste warrior then grate all the skin in as well)

Add the flour and yeast and dried apple rings, combine everything.

Make a well in the centre of the dry mix and gradually add some of the water until you have a nice sticky dough. The wetness of the apple and carrot go a long way to making it sticky already so that’s why you probably won’t need much of the liquid mix.

Tip the dough out on a floured surface and knead for 10 minutes. Leave the dough to rise in a nice warm place in the bowl with a tea towel over the top (I put mine on top of the recently used microwave).

Go have a cup of tea. Chef’s orders. Or if you are a ‘keener’ then do the washing up.

Come back 30 minutes later or when the dough has risen and knock the air out of it. Pop in a lightly oiled or silicon loaf tin, cover with cling film and leave to prove for around 40 minutes.

Pop the oven on at gas mark 4 to preheat.

Cook for around 35 minutes until the bread sounds hollow when tapped on the bottom.

It’s best of all eaten warm.

 

 

 

 

Savoury Bread and Butter ‘Pudding’

Yeah, I know, another Cheese and Carb feast in my trusty white dish.

Well, I’ll explain. As you know I hate food waste, and we get through a lot of bread, but sometimes we have 1-3 slices left of a loaf which aren’t going to cover us both for breakfast and lunch until our next shop, so we do need to buy a new loaf but then we would have too much bread!

Also it is usually the crusts that are left and I LOVE crusts but the boy hates them, and he is the bread fiend in the house.

So those 1-3 slices get thrown in the bottom freezer drawer.

I opened it recently and saw that we had a ridiculous amount of bread in there, so decided to make savoury bread and butter pudding.

INGREDIENTS

10 Slices of bread, you may need more or less depending on the size of dish you are using (I used granary bread, any will be fine, but granary has a certain panazz to it)

125g mozzarella

100g cheddar cheese, grated

4 eggs, beaten

tomato puree

Chives

paprika

METHOD

Butter the slices of bread, cut into triangles and layer up and overlap in your dish.

Meanwhile mix the beaten eggs, half the grated cheese, chives, paprika and tomato puree in a jug all together. You may find the tomato puree clumps up a little bit, this will just mean you may have random tomato-ey bits in your food.

Pour the egg/cheese mix over the bread, then scatter the rest of the grated cheese, the mozzarella slices and some more paprika.

Cook in the oven for about 25 minutes on a medium-high heat, keep checking.

Eat.

Do not eat it all. You will have the time of your life doing so, but just remember that’s 10 slices of bread and butter you would be eating.

You can add anything to this really, spinach, ham, onion, other veggies, the choice is yours.