Category Archive: Bread


  1. Hot Cross Buns

    Easter is almost here and I carry on wishing that fabulously silly Easter hats a la Steel Magnolias might be deemed appropriate attire anywhere outside the deep south of the USA … but alas. I’ll just comfort myself with other things, like gargantuin chocolate bunnies, jelly beans, coloured eggs and everything Cadbury’s. I really do love this holiday because even for the non-religious it’s just pagan enough for everyone to enjoy.

    But to commemorate a bygone era in another way – there are Hot Cross Buns, which are another of those old fashioned baked goods that keep coming back year after year. They fill our grocery store shelves in all sorts of strange variations from the original, which are never quite as good as the real McCoy. I even saw a chocolate version this year and bought it. Mistake! It was a no-go, trust me. Sounded fantastic but really ended up being some kind of mildly bitter, all too dry bread. So I’m sticking to the classics – dried golden raisins, red currants and orange with warming spices.

    hot cross buns easter baking

    They are filled with spice and fruit and are delicious fresh with slabs of butter and drizzled honey.  I am not a huge fan of dried peel, so have omitted it in my recipe, replacing it with fresh orange zest. If you love peel, of course add it in, replacing some of the weight of the sultanas and currants.

    These hot cross buns are undoubtedly best on the first day, as with all breads, but toasted on the second and third with lashings of butter is also delicious. A few days on, make a hot cross bun bread and butter pudding! Yum. Now where is that bunny???

     

    HOT CROSS BUNS

    Makes 16-17 buns

    Ingredients

    30g fresh yeast

    80g caster sugar

    450g strong white flour (bread flour)

    1/2 teaspoon salt

    80g salted butter

    225-300g milk, warmed to blood temprature

    2 eggs, whisked

    1/2 teaspoon ground cinnamon

    1/4 teaspoon fresh grated nutmeg

    2 teaspoons mixed spice

    50g dried currants

    75g golden raisins

    Zest of two oranges

    For the Egg Wash

    Mix together 1 egg yolk, 50g milk and 1 teaspoon caster sugar,and pass through a sieve.

    For the Flour Paste 

    Mix together 1oog flour and 1tsp sugar with enough water to make a paste the consistency of toothpaste.

    Method

    Preheat the oven to 220ºc/425°f.

    Mix the yeast together with a tablespoon of the sugar until it turns to liquid – quite a good science trick! It happens by osmosis. Sift the flour and salt into a bowl or stand mixing bowl and rub the butter in with your fingers until it resembles sand. Add in the spices and the rest of the sugar, make a well in the centre and pour in the yeast. Swirl a bit of the milk in the yeast pot and pour it in to get everything you can then pour in all but about 50mls of the milk. Don’t be tempted to add it all in at first, you might not need it and could end up with a sloppy dough. Mix everything together until combined, it should be quite a wet dough but not sloppy at all like batter – if there are any dry patches or bits of flour left in the bowl add in the milk in increments until you have a uniformly wet dough. Then leave it for 10 minutes to allow the flour to absorb the liquid fully.

    Knead the dough for 10 minutes on a lightly floured surface or in a stand mixer for 5 minutes. The dough should look smooth and elastic and feel springy, which is a sign the gluten has developed nicely. Add in the fruits and the orange zest and knead together, then cover loosely with cling film and leave to rise until doubled in size. It should take about and hour to an hour and a half if its warm in your kitchen, longer if it’s cool.

    Hot Cross Bun Dough

    Knock back the dough and portion it out into 70g pieces. Shape into buns and place on a baking sheet.

    Hot Cross Buns Shaping Dough

    Lightly wash them with the egg wash and then pipe a cross on each using the flour paste.

     

    Hot Cross Buns Crosses

    Allow the buns to double in size, glaze them again carefully with the egg mixture on the dough only, avoiding the crosses, and then bake on the top shelf at 220ºc/425°f for 5 minutes. They should puff up beautifully. Turn down the heat to 200ºc/400°f and bake for another 10-15 minutes. Check regularly and if they start to go too brown too quickly, turn down the oven another 10º or so and continue baking. A little hint – if you have a conventional oven and your baking two sheets at once, like I did. Bake them for the first 5 minutes and then very carefully, without bumping them, switch their spots in the oven. Continue baking as normal.

    hot cross buns baking

    The buns are done when they are a dark golden colour and feel light for their size. Be careful not to get too much colour on them or they will be dry.

    Share among family and friends with lashings of butter and honey.

     

    [SHARE]
  2. Pizza Dough

    Pizza dough is a fantastically easy bread to make at home. It’s versatile and freezes beautifully. Make pizza, calzones, rolls or breadsticks. Do use ’00’ flour, which is very finely milled and high in gluten to give your bread a deliciously chewy texture. Simply shape, allow to prove for about 20 minutes and then cook in a high heat oven, around 220ºc/420ºf for the recommended time for whatever you are making.

    The classics are always nice, but try to go a little wild with flavours! I, for example, love it with a little rosemary, topped with gorgonzola and pears. The sky is the limit! Well, maybe not anchovies and chocolate…

    Pizza Dough

    PIZZA DOUGH

    Prep time: 20mins plus 1 hour for rising

    INGREDIENTS

    500g ’00’ flour

    500g plain, all purpose flour

    1tsp fine sea salt

    1.5tbs quick yeast

    650ml water, warm to touch

    1tbsp sugar, caster or granulated

    4tbsp extra virgin olive oil

    METHOD

    Whisk the flours and salt together in a large bowl – the largest in your kitchen, big enough for the whole mixture to double in size.

    Fill a jug with the water and add the yeast, sugar and oil. Allow the yeast to bloom out and activate by leaving it for at least 5 minutes. It should foam vigorously.

    Make a well in the bottom of the flour, pour in the liquid and stir with a large fork from the centre to the outside, slowly bringing in all the flour until a smooth, sticky dough forms. When it starts to get to difficult to use the fork, reach in with a clean, floured hand and work the dough together.

    Tip the dough out onto a clean, lightly floured surface – a countertop is usually the best – and knead for 5 to 10 minutes until the dough becomes silky and springy. There should be some resistance as the gluten starts to develop, which will give it a wonderful chewy texture.

    Lightly flour the bowl you used to mix the dough in and lay the dough in the bottom, dust the top with flour and cover the bowl with a damp tea towel. Leave it in a warm place to rise until it has doubled in size – it should take about an hour.

    Once risen, scrape the dough out of the bowl onto a floured countertop and knock back, removing much of the air but not all. Using a scraper or a butter knife, portion the dough into 6 portions for medium pizzas, 8 portions for small.

    Either use immediately or wrap the portions in clingfilm for the fridge or freezer. If freezing, wrap double.

    [SHARE]
  3. Pre-made Pancake Mix

    Those of you readers from the USA will know how wonderful pre-made pancake mix is. Snoqualmie is my favorite – not too sweet, nice and fluffy, just the perfect pancake every time. Now, it’s not as if making pancakes is difficult or all that time consuming, but when it’s Saturday morning and you’ve had a bit of a long night you simply can’t wait any longer for breakfast. Every second counts between you and those delicious fluffy bites! So, I thought I’d let you in on a little secret…. you can make up your own pre-made mix at home!

    [READ MORE]

    [SHARE]