what? bread?

a blog about making bread at home

Archive for the month “January, 2014”

Saffron loaf

A work colleague brought in a fruited saffron loaf she’d been given as a present and no-one at home wanted to eat (wouldn’t happen in my house but there you are). I think it was one of these from Warren’s Bakery. Very nice it was too, but a bit on the yellow side, so I thought I search out a recipe and see what I could do.

In Dan Lepard’s Hand Made Loaf I found one that didn’t look too taxing. It starts with a sponge of plain flour, milk and yeast, and then in go some saffron threads soaked in hot water, strong white flour, caster sugar, sea salt, butter, more milk and currants. Only a couple of quick kneads and two proving stages. Baking was started at 210 deg C and then turned down, I had to turn it down earlier than the recipe said as it looked like it was going to burn, and I turned it even lower for the last 10 minutes. Result – very nice – fruit loaf without spice but with a definite flavour of saffron. I’ll be doing this again!

Sponge just mixed

Sponge just mixed

Sponge after an hour

Sponge after an hour

Ingredients all mixed

Ingredients all mixed

After kneading

After kneading

After forming and resting

After forming and resting

Shaped

Shaped

Brushed with egg

Brushed with egg

Baked

Baked

Cooled and cut

Cooled and cut

 

Doughnuts – River Cottage recipe

New Year, and finally, new baking. Having had my fill of lovely Christmas things I didn’t fancy anything with dried fruit in today, which is most unlike me because I love my dried fruit. So, taking some inspiration from the celebrity Sport Relief Bake-off programme which featured doughnuts as a recipe, I’m trying them for the first time. The easiest-looking recipe I had to hand was from the River Cottage handbook 3, and which also handily appears on the Telegraph website (sssshhh, don’t tell the Guardian I’ve gone off-piste, but it isn’t the same without Dan Lepard). You can try Paul Hollywood’s recipe over here too.

As I often do with recipes when trying them for the first time, I’ve only done a half measure of all the ingredients, and I’ve used fresh yeast, not dried. I don’t have a mixer so I’ve adapted the River Cottage recipe to the Dan Lepard method.

I mixed all the ingredients, left it for 10 minutes, kneaded lightly and then repeated two more times. In between I left the bowl cuddled up to the big pan I have boiling oranges for marmalade (I use Delia’s recipe for that, and there’s a blog over here about it from last year, nothing new to say on that subject this year) as the kitchen is heading for Baltic conditions again – currently 18.7 C.

Then I left the bowl to allow the dough to prove for about 45 minutes before making it into balls and rings. My son doesn’t much like jam doughnuts, but he does like the ring ones. I just poked my finger through like I would for bagels. I’m also making pizza so need to fit it all in together. They got to rest for about an hour before being fried.

Some time later…. Results are in. Not bad for a first attempt, but a bit stodgy. Next time I might let it prove a bit more the first time, fry them with a bit more oil, or make them smaller or make them all ring doughnuts. The ball ones expanded a bit, then split, but the outer surface was cooked before the inside had finished expanding. Here are some pictures of what went on! I’ll definitely be needing a good long run tomorrow.

All mixed up

All mixed up

After kneading

After kneading

All shaped

All shaped

After rising

After rising

First two

First two

Three balls

Three balls

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