BAKE YOUR OWN BREAD

Is baking your own bread worth it?

Definitely!

Making bread from scratch is one of those simple life pleasures that provides a great sense of satisfaction.  Your family and friends will be impressed, and more importantly you will be impressed. Let’s not forget the wonderful smell when you are baking it in the oven. Then…you get to slice into it, slather it with butter that melts on contact, and eat the entire loaf at one meal.

Why not give it a go with one of my bread recipes.

Soda Bread

My take on the traditional Irish soda bread, I add strong flour as it makes the bread slightly springier and easier to cut.

Method

1. Preheat the oven to 200°C/Gas Mark 6.
2. Put both flours, the butter, bicarbonate of soda, salt and cracked pepper in a large bowl.
3. Stir in the buttermilk and use your hands to mix together until a soft dough forms.
4. Divide the dough in half and pat into 2 loaves on a baking sheet.
5. Dust each loaf with a little extra flour and bake for 45–50 minutes until they are risen and golden brown.
6. Transfer to a wire rack and leave to cool completely.

Corn Bread

This is a very simple bread to make. It’s a little similar to soda bread in terms of ease and the fact that its an un-leavened bread. Mix the ingredients together and bake! Normally a savoury bread but it does work surprisingly well toasted and served with a red fruit jam.

Ingredients

– A knob of better for greasing the tin
– Caster sugar for dusting
– 200g plain flour
– 200g fine polenta
– 2tsp baking powder
– 1tsp bicarbonate of soda
– ½ tsp salt
– ½ tsp cracked black pepper
– 400ml buttermilk
– 75g melted butter
– 2 eggs, beaten
– 170g cooked sweetcorn kernels

Method

1. Pre-heat the oven to 190⁰C / Fan 170⁰C / Gas 5
2. Lightly butter a 20cm square loose-bottomed tin.
3. Mix together the flour, polenta, baking powder, bicarb, salt and pepper.
4. In a separate bowl, whisk together the buttermilk and eggs. Add the flour mixture along with the melted butter and stir to combine.  Finally fold in the sweetcorn kernels.
5. Pour the mixture into the greased baking tin and sprinkle the top with a small amount of caster sugar.
6. Bake for 45 minutes to 1 hour until lightly golden and spongy to touch.  A  skewer inserted in the middle of the loaf should come out clean if cooked.
7. Remove from the oven, cool on a rack.

Date and Nut Bread

This is a great soft and sweet bread. Its very easy to make and works on bicarbonate of soda bring the rising agent, not yeast. Play around with it once you’ve made it. Try toasting it, eating it with ice cream or even cheese.

Ingredients

– A knob of butter for greasing

– 200g pitted, chopped dates

– 90g chopped walnuts

– 1 ½ tsp bicarbonate of soda

– 225ml boiling water

– 2 eggs

– ½ tsp salt

– 200g caster sugar

– 220g strong white bread flour

Method

1. Pre-heat the oven to 180⁰C/ Fan 160⁰C/ Gas 4. Grease a 1kg loaf tin with butter and line the sides and base with grease proof paper.
2. In a large bowl, mix together the chopped dates, walnuts, bicarbonate of soda and hot water.
3. Mix thoroughly and leave to stand for 10 minutes.
4. In a separate bowl, beat the eggs and sugar.  Then add the flour and salt and mix with a wooden spoon.
5. Pour in the date and nut mixture and stir well to combine into a batter.
6. Pour into the greased loaf tin.
7. Bake for 50 minutes to 1 hour until golden brown.
8. Remove from the oven and leave to cool on a rack.

Treacle bread

Served at The Hand and Flowers restaurant with our Moules marinière. Takes a little more effort but definitely worth it!

Ingredients

– 450g wholemeal flour

– 170g ‘T45’ plain flour, plus extra for dusting

– 20g fresh yeast

– 250ml tepid water

– 2 tbsp honey

– 2 tbsp black treacle

– 3 tsp salt

– Spray oil

Method

1. Put both flours into a mixer fitted with the dough hook.
2. In a separate bowl, dissolve the yeast in the tepid water. Add to the flour mix with the honey, treacle and salt. Mix on a slow speed to combine.
3. Continue to work until you have a smooth, firm dough. Remove the dough hook from the mixer and cover the bowl with a damp, clean tea towel. Leave to rise in a warm place for about 45 minutes until doubled in size.
4. Once risen, turn the dough out onto a lightly floured surface and knock back, then divide into 50g balls.
5. Shape and roll to fit into silicone mini loaf moulds. Spray a sheet of cling film with one spray of oil, then lay it, oiled side down, over the tray of dough.
6. Leave to prove in a warm place for 25–30 minutes until the dough is risen and filling the loaf moulds.
7. Preheat the steam oven to 250ÆC/Fan 240ÆC/Gas 10 with 60% humidity.
8. Bake the loaves in the oven for 4 minutes, then lower the setting to 180ÆC/Fan 160ÆC/Gas 4. Bake for a further 4 minutes or until the loaves are brown and sound hollow when tapped on the base.
9. Turn out onto a wire rack and leave to cool.

Flat Bread

These are so easy to do and they work as a great base for so many things. Put a simple salad on top or spoon on some pulled pork, whatever way they are fantastic.

Method

• Mix the flour and salt together in a bowl and make a well in the centre. Add the olive oil, then slowly add the warm water, bringing the paste together to form a dough.
• Knead into a tight ball and leave to rest, covered with clingfilm, for 30 minutes.
• After the dough has rested, lightly flour the surface and divide the dough into 4 equal portions.
• Roll each portion into an oval shape about 1/2cm thick. Heat a large non-stick frying pan over a medium heat.
• Add as many flat breads as will fit and dry-fry for 2–3 minutes on each side until lightly toasted and crisp.
• Transfer the breads to a low oven to keep warm until they are all cooked and until you are ready to serve.