Tag Archives: sunday

Bread Baking Sunday: Wholemeal Loaf

There is nothing more yummy than a house full with the smell of freshly baked bread. The best thing about your own bread is that you have created it yourself, you know what’s in it and a feeling of accomplishment. ┬áBread is one of my biggest vices, I remember when I was a student in Manchester there was a really great German bakery nearby and I would go there a buy a different type of bread each time and make a big chunky soup. However the bread was so delicious on many occasions I would seem to eat the whole loaf in one sitting (^-^)

What You need:

15g yeast, 570g wholemeal flour, 600ml warm water, 2 tablespoons of sea salt, 1 tablespoon of caster sugar.

First place your flour in a container in the oven on a low heat for 5 minutes and let it warm up. Prepare your yeast if it is a dried yeast at this time. Now take the warm flour and add it to a mixing bowl, stir in the sugar and the salt evenly and then the yeast, followed by the water. Mix with a wooden spoon until combined well and transfer onto a floured surface. Spread the dough into a rectangle and then fold one side into the centre and the other side over. Now in a lightly oiled loaf tin place the dough inside and press down around the edges and then dust with flour. Cover over the loaf with a damp tea towel and leave in a warm place for 40mins.

Preheat the oven to 200c.

Once the dough has risen, place the loaf tin on the middle tray of the oven and bake for 40mins. Then turn out the bread and place back into the oven for 5 minutes upside down to crisp up the bottom and the sides. Cool on a rack and the serve.

Lashings of butter.

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Sunday Classic: Yorkshire Pudding

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Today is Sunday and the best thing about this day is Sunday dinner, yummy slow cooked beef joints, sage stuffing, assorted roasted vegetables, thick gravy, plump suet dumplings and my all time favourite Yorkshire Puddings.

Today I want to share with you my recipe to making, what I think, the perfect Sunday treat. I remember my great grandma making these for us and how she liberally seasoned with black pepper.

For this recipe I don’t work in measurements just by eye but I will give you some idea of the weights as I go. Ok firstly take 3 eggs and crack into a mixing bowl, whisking the eggs lightly together to form an orange mixture, (I found in many recipes they recommend using 2 eggs, however I find if you want a dramatic, crispy risen pud use 3).

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Now with the egg mixture add a drop of milk (50ml), a pinch of salt and a liberal grind of black pepper. Then sieve in around 100g of Plain Flour and whisk quickly, trapping air and forming a light froth on the top. Now keep adding flour and water in parts and whisking until you get a nice slightly thick and heavy batter mixture. You want it the same consistency of a Shrove Tuesday Pancake, or slightly thicker.

Now set the mixture aside in room temperature for around 2 hours. I find this helps the rising process and the secret to a good Yorkshire is how big they rise.

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When ready to bake, preheat the over to the highest temperature (around 300C) and in a Yorkshire Tin (If you don’t have one don’t worry use a cake sandwich tin instead) add enough oil to fill the bottom, around 0.5cm and heat until the oil is very hot and smoking (2-5mins) take out and spoon the Yorkshire batter in evenly and return to the oven for the next 10-15mins, or until nice and high, golden brown and crispy.

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There you have it the perfect Yorkshire Pudding, and if you have any left over eat for dessert cold with a spoon of jam in the centre.

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