This is purely to show how with a second attempt at scoring the top of the bread you can make it look so much better! Also, the loaf from the oblong tin had no lid and came out beautifully so that would seem to be an optional part of the recipe I gave in my previous post (correct me if I’m wrong, people who know more about bread making!)…
So proud of myself – 2 better looking sourdough loaves August 15, 2010
‘Jacques’ (in multiseed sourdough loaf form) August 11, 2010
This won’t be the prettiest loaf you’ve ever seen, but it is my first successful loaf using a natural starter and I wanted to record the achievement.
Not only does it mean that I haven’t killed ‘Jacques’ (my starter, apparently it’s good luck to name it and mine is of french origin so it seemed appropriate) but it also means that Clotilde of the fantastic Chocolate and Zuchini blog has provided such a fool-proof set of instructions that anyone can give it a try. I’d recommend it, the feeling is great.
I used a multiseed wholemeal flour and doubted that the texture was right all the way through but the resulting bread is quite light (especially in comparison to any sourdough I’ve had a hand in in the past!), with a chewy crust and a mild sour taste behind the initial seedy hit.
Next stop, some sort of nutty sourdough bread… maybe walnut… I wonder if you can make garlic bread with sourdough…
Bread and butter pudding – version 2… chocolate :) July 14, 2010
I freestyled the chocolate bread and butter pudding a bit because using up bits of various slightly old loaves is what this pudding is all about, it seems a waste to cut crusts off, I like a breadier pudding than the original recipe and I didn’t have the cash on me for the rum!
I don’t know if this would have been even better if I’d followed the original recipe, but it is (I’m eating a slice now!) delicious. Like a brownie, but somehow feels better for you… I don’t know if that’s actually the case but I’m not going to look it up for fear of bursting my bubble!
The crusts provide a chewy interlude to the squidy chocolatey goodness and the various breads can’t be told from each other so no need for all white bread really. Really really good, you could serve this to friends over for dinner, supply a bit of cream to pour over it and voila, new favourite.
Extra useful that you can (and should) prepare it 2 days in advance to increase the soakage of chocolate through the bread. Click here for the original recipe and my version…
Bread and butter pudding – version 1 July 13, 2010
I’m probably one of the few people who gets excited waking up to a dreary drizzly day,
to me it shouts “cook something warm!”. Many thanks to Delia for teaching me to make bread and butter pudding, these days it has developed a little into the recipe below, although it changes every time depending on my mood and what I have in the cupboard.
15 slices bread (from a small loaf), crusts on
Enough butter for the slices of bread and to grease the pan (approx. 50-100g depending on how heavy a knife hand you have)
4 chopped dried apricots, or 10g candied orange peel, or a bit of marmalade on each slice
60ml double cream (or just use more milk)
50g caster sugar
Grated zest ½ small lemon
A sprinkling of nutmeg or cinnamon Click here for the method…
Super simple onion bread rolls July 5, 2010
Just a quick post today, a friend’s fantastically simple recipe for onion rolls. Not only are they ridiculously easy to make, but we made them Sunday night and they were still delicious on the Wednesday, and probably would have toasted well right to the end of the week (although I can’t say for definite as mine were gone before then).
500g plain flour
2 tsp salt
7g dried yeast
1 tsp sugar
1tbsp olive oil
2 onions, diced finely
1 egg, beaten
1 tbsp sesame seeds