Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts

Wednesday, 16 March 2011

White Soda Focaccia With Cheese and Herbs

This recipe is from Rachel Allen,as you know I have posted  some of her recipes especially baking recipes..This is one of them,I have made little changes to this recipe..Foccacia is a italian flat  oven baked bread flavoured with olives,olive oil and herbs,similar to pizza but not consider to be the same.It is very ideal for breakfast or as snack with tea or coffee..
Olive Oil for greasing and to sprinkle on top
Plain flour-450gms
Bicorbonate of soda-1tsp
Grated cheddar cheese-1/4cup
Buttermilk-400 ml
Black olives,chopped-1tbsp
Sundried tomatoes,chopped-1tbsp
Crystal sea salt -1/2tsp
Garlic,finely chopped-1tbsp
Rosemary-1/2tsp(i used dried one you can use fresh)

Preheat an oven to 230c.
Brush a swiss roll tin or baking tray generously with olive oil.
Sieve the plain flour and the soda into a big bowl.
Add the salt,1/4cup of grated cheese and mix with your hands.
Make a well in the centre, pour in most of the buttermilk, and with one hand stiff and
your fingers spread out like a claw, start mixing in a full circle once the butter milk has
gone in. Keep mixing like this until you have a soft dough
Do not knead it but work it very gently to bring it together.

Transfer to a floured surface and roll it out and transfer it to the oiled tray.
Brush the top with some more oil and sprinkle the sea salt ,dried herb,olives,garlic and sundried tomatoes.
Put it in the oven and cook for 18-25 mins, depending on how thick it is.
Turn the oven down to 200c after 10 mins.
When cooked, it should feel firm in the centre and become golden brown.
Transfer it to a wire rack and cool for a couple of mins, then cut it into squares and serve..

Wednesday, 23 February 2011

Asparagus, Sundried Tomato & Olive Loaf

This bread recipe is from Mary Cadogan,She is one of the best cooks in U.K..I made little changes to her recipe,This savoury bread is very moist and perfect to have for breakfast with any butter or spread.Because of asparagus this will be little moist,you can slice them and toast it for more flavour and crunchyness.It will be better to eat fresh. 

50ml olive oil , plus extra for greasing
10 asparagus spears , each cut into 3 pieces
100g self-raising flour
1 tsp thyme leaves(i used dried) or mixed herb will do
2 large eggs , lightly beaten
50ml milk
Handful pitted black olives
2tbsp sundried tomatoes , roughly chopped
50g cheddar cheese, grated


1.Heat oven to 190C/fan 170C/gas 5. Oil and line the base of a loaf tin with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
2.Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.
3.Reserve 5 asparagus tips and a few olives. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese. Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.
Preparing and cooking asparagus
Rinse spears. Hold one at each end, then bend - it will break where the tough woody stem meets the edible tip. the best way to cook the spears is in boiling water in a wide, deep sauté pan. Green asparagus will take 3-5 minutes, depending on its thickness. Test by piercing a spear with the point of a knife - when cooked it will just slide in easily. White asparagus takes much longer to cook as it has a woodier texture. It needs 12-15 minutes - test as above.

Sunday, 3 January 2010

Brown Soda Bread

225g (8oz) wholemeal flour
225g (8oz) plain flour
1 tsp salt
1 tsp bicarbonate of soda
50g (2oz) mixed seeds, such as sesame, pumpkin or sunflower, or golden linseeds (optional)
25g (1oz) butter (optional)
1 egg
375-400ml (13-14fl oz) Buttermilk

1. Preheat the oven to 220°C (425°F), Gas mark 7.
2. Sift together the flours, salt and bicarbonate of soda in a large bowl and mix with the seeds (if using). Add the butter (if using), and rub into the flour mixture with your fingertips until it resembles breadcrumbs. Make a well in the centre.
3. In another bowl, whisk the egg with the buttermilk and pour most of the liquid into the flour mixture. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk if necessary. The dough should be quite soft, but not too sticky.
4. Turn onto a floured work surface, and gently bring it together into a round about 4cm (1½in) deep. Cut a deep cross on top
5. Place on a baking tray and bake in the preheated oven for 15 minutes, then turn down the heat to 200°C (400°F), Gas mark 6 and cook for 30 minutes more. When cooked, the loaf will sound slightly hollow when tapped on the base. Allow to cool on a wire rack.