WWW. Herb Rolls, Plain Rolls, Fruit Loaf.

So for the WWW this week I made a roast chicken (from meatfeast!) and a lot of baked goods to sustain us on the trip to Download and to go with our meals during our stay.

I made six herb rolls, four plain rolls and one fruit and seed cake.

Recipe 1: Easy Plain Rolls.

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Ingredients:

-400g self-raising flour

-2 cups warm water

-1tbsp lemon juice

-a pinch of salt

-a pint of pepper

Utensils:

-mixing bowl and spoon

-flat baking tray, greased

Recipe:

1: Mix the flour, pepper and salt.

2: Add the water slowly, continually mixing until the mass is stringy and smooth to touch, not sticky.

3: Form 4 small rolls. Do this by rolling your dough into a ball and pulling the surface tight. Turn it 90 degrees and pull it tight again. Fold the excess under. Do this until the roll looks stretched and stringy on top.

4: Place in the oven at 100C for 20min.

5: Bake at 150C for 35min, or until the crust is hard.

6: Finish at 200C for 5min.

Recipe 2: Creamy Herb Rolls.

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Ingredients:

-600g self-raising flour

-500ml milk

-2tsp salt

-2tsp pepper

-2tbsp herbs

-2tbsp lemon juice

Utensils:

-mixing bowl and spoon

-flat baking tray, greased

Recipe:

1: Mix the flour, salt, pepper and herbs.

2: Slowly stir in the milk and lemon juice.

3: Mix the mass until it’s firm and stringy.

4: Place in the fridge until stiff.

5: Remove from the fridge and knead until pliable.

6: Form 6 small rolls. Do this by rolling the dough into balls and then rolling them out into slightly elongated rolls.

7: Place them on the tray with the neat side up. Bake at 100C for 35min.

8: Bake at 150C for 35min.

9: Finish at 200C for 5min.

Recipe 3: Fruit and Seed Loaf.

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Ingredients:

-3 overripe bananas

-1 apple

-200g self-raising flour

-1 cup of mixed seeds (mine was 1/4 flax, 1/2 pumpkin, and 1/4 sunflower and others)

-1/2 cup dried fruit

 

Supreme Bread and Butter Pudding.

The sweet bread got a little stale, so, as you do with stale bread, our options were toasting or bread and butter pudding. Seeing as the bread was very flat and I’d hate to get the toaster out to use it once, clean it and put it away, bread and butter pudding it was.

So, here’s the recipe for a Supreme Bread and Butter Pudding.

Ingredients:

-300-500g/10.6-17.6oz sweet bread

-50g/1.8oz raisins

-25g/0.9oz butter

-25g/0.9oz sunflower seeds

-30g/10oz sugar

-250ml/8.8floz milk

-50ml/1.8floz thick double cream

-3 eggs

-cinnamon to taste

Utensils:

-baking tray

-bowl and whisk

-saucepan or small pot

Recipe:

1: Break up the bread and spread it out in the tray.

2: Sprinkle the raisins and sunflower seeds over it. Add the butter. Dust with cinnamon.

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3: Break the eggs into the bowl and whisk with the sugar until evenly mixed.

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4: Warm the milk in a pan, stirring in the cream. Don’t allow it to boil.

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5: Slowly pour the milk into the eggs whilst continually whisking.

6: Pour the mix over the bread.

7: Pre-heat the oven to 180C/355F.

8: Put the pudding in the oven and turn it down to 150C/300F. Cook for 45min.

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9: Serve warm with ice-cream or custard. We had it with home-made plum and brandy ice-cream.

At the moment Jon’s coming down with something and this is the first thing he’s got down since breakfast, so it must be some sort of superfood.

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Recipe Corner. Baking with Spelt.

I got around to making some spelt breads on Saturday. One savoury, one sweet.

I didn’t use exact measurements, so feel free to tweak the recipes until the consistency is just right.

Sweet Spring Bread.

Naughty if you’ve cut back hard over Lent, though. Best saved for Easter.

Ingredients:

-200g/7oz spelt flour

-300g/10.6oz rice flour

-50g/1.8oz sunflower seeds

-25g/0.9oz raisins

-2 eggs

-50g/1.8oz butter

-3-5tbsp sugar (I used 1 jaggery goor and 3 plain sugar

-2tbsp honey

-prepared yeast

-a pinch of salt

Utensils:

-mixing bowl and spoon

-deep baking tray (bread trays preferable)

Recipe:

1: Mix the dry ingredients. (Flours, salt, sunflower seeds, raisins, sugar. Jaggery Goor may count as a wet ingredient, it depends on whether it falls into crumbs or not.)

2: Add the butter and mash into crumbs.

3: Add hot water and stir until it’s thick.

4: When the mix is smooth and cooled somewhat, add the eggs and honey.

5: Stir until it’s still thick, but runnier, like pancake batter. Fold in the yeast.

6: Pour into a baking-tray. Pre-heat the oven to 180C/355F. Place in oven.

7: Cook for around 45-55min, or until a knife comes out clean. If it browns early, you may need to cover it with foil.

With obscene amounts of butter.

With obscene amounts of butter.

Plain Spelt Bread Loaf.

This one’s safer for Lent.

Ingredients:

-500g/17.6oz spelt flour

-200-300ml/7-10.6oz olive oil

-salt and pepper to taste

-prepared yeast

Utensils:

-mixing bowl and spoon

-flake baking tray

Recipe:

1: Mix the dry ingredients.

2: Stir-in the olive oil.

3: Add some hot water. Continue stirring steadily. You want the dough to start forming a firm ball.

4: Leave the ball to rise. Pre-heat the oven to 180C/355F.

5: Roll the dough into a ball and form a round loaf.

6: Bake in the oven at 180C/355F for around 1h. The loaf should crack at the top and a spikey implement inserted into the dead centre should come out clean. If you have a bread thermometer, aim for 70-85C/160-185F.

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I had loads of the sweeter bread with butter yesterday, because it’s nice and I kind of lost control of my carb intake. Jon had a chicken and bacon sandwich (megawich, as he put it) with the plain bread today. Both are approved. 🙂