what? bread?

a blog about making bread at home

Archive for the tag “short and sweet”

Cinnamon cake with blackberries

A Dan Lepard recipe from Short and Sweet, but also available on the Guardian website. It’s a whisked fat-free sponge made of eggs, sugar and golden syrup, with a little milk in it, only half a teaspoon of baking powder, wholemeal flour and cinnamon. The cinnamon mixes with the wholemeal flour to give an agreeable pinky-brown colour. For the flour I used some standard supermarket wholemeal plus some from our local windmill. The mill doesn’t sieve the flour before sending it out, so it has some ‘nuggets’ of barely ground wheat in it for extra texture. I also drizzled some Chambord raspberry over the fruit to make it a bit more adult. My mother-in-law has a glut of blackberries so in they went, and some double cream was easily whipped to fill the cake. Over the top goes the icing sugar to hide the cracks that appear as the cake cools. Result!

Cinnamon cake with balackberries

Cinnamon cake with balackberries

 

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Poppy-seed walnut strudel

Last week I asked Dan if he had a recipe for mohnplunder, something I ate more than half a life time ago when I took a trip round some museums in Europe looking for Celtic objects. The ones I ate in Germany were pastries stuffed with poppy seeds. Dan didn’t have a recipe for pastries, but pointed out this recipe which is in Short and Sweet and also published here.

You need about 5 hours to make this sweet yeasted dough epic. So it’s not something to rush into, but can be done in stages with a bit of preparation in between. There’s no picture in Short and Sweet, but there is one on the Guardian website, so at least we know what it should look like.

The dough is made in two stages. First a sponge stage with yeast and flour mixed into milk that has been boiled and cooled, and left to rest for about an hour. Then butter is rubbed into more flour and mixed with the sponge and rested. Meanwhile you make the filling. I’m a bit scared of the filling because it is quite runny, but it tastes quite nice. I don’t think my food mixer can grind the walnuts small enough. The only change I made was to use brandy instead of rum.

Here’s some pictures so you can see what happened. A fair amount of filling spilled from the top down the side. The result wasn’t particularly elegant-looking, but it tastes OK!

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Sticky lemon and poppy seed cake

I have made this before, but haven’t blogged it, so I am typing away while it is in the oven.

I’m following the recipe in Short and Sweet, but you can also find it here. The differences are minor – Short and Sweet uses slightly less sugar, more flour and an extra egg in the cake mix. Which suggests it’s all good and you can tweak if you haven’t got quite what the recipe suggests. The main differences compared to a standard lemon drizzle cake, for example by Mary Berry, is the use of some sunflower oil in the mixture, the substitution of some of the flour with fine oatmeal plus some extra liquid, and the addition of poppy seeds. So the results are slightly chewier – a good thing, cake you don’t have to chew is not a good thing in my book. And I like the poppy seeds. Cranks also has a great recipe for lemon, lime and poppy seed drizzle cake which I must do sometime.

I do wish Dan was back with the Guardian, I have to say I haven’t cooked anything by Ruby, sorry.

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Top Tea Cakes – Dan Lepard recipe

Hello again! I’ve been away as I had an accident in June that kept me off my feet for two months and I’ve only just got my baking mojo back. You’ve missed the tomato, parmesan and basil bread, some fruit cake and a huge home-made Jaffa cake I’m afraid, but today I’ve made Dan Lepard’s Top Tea Cakes from Short and Sweet. There’s a recipe from the Guardian over here, the main differences are in the kneading and resting times and the number of tea cakes you make.

This is an enriched recipe with lots of fruit, sugar, syrup, eggs and, instead of butter, white chocolate. So what’s not to like? I’ve not used white chocolate for the fat before, but the recipe says it will stay softer than using butter.

I used fresh yeast instead of packet dried yeast. The recipe calls for ingredients to be added to hot milk one after the other which cools the mix down to a usable temperature within the 15 minutes that you leave the yeast to bubble in some water with some flour. Pictures below show the various stages of working the dough. And I went for a tray of 12 tea cakes, not the 9 or 14 suggested by the two recipes. Going for 9 would make them humungous!

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Chocolate and almond fudge cake

Recipe from Dan’ Lepard’s Short and Sweet, also available here, but use 3 eggs not 4. A flour free recipe,

A cake that is mostly made in a saucepan goes slightly against the grain, but makes it all pretty easy. You don’t need an electric mixer for the egg white whipping bit, a firm arm with a hand whisk will do the job quite nicely.

I found it took a lot longer to bake than the 40 minutes suggested, and I gave it 55 in the end, but it might have needed a bit more. My eggs were from a mixed box, not the medium ones stated, so maybe that affected the cooking time.

It does shrink down quite a bit after baking and I didn’t use the cream topping suggested. Here’s some pics, and it was rather tasty.

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I only like exotic bread – corn oil flour tortillas

The Offspring was moaning of course that he doesn’t like ‘healthy bread’ aka my 50:50 wholemeal and white as discussed previously, but only ‘exotic bread like baguettes and flat bread’. I have a Hairy Biker’s recipe for baguettes that takes 36 hours so that’s going to have to wait for a less hectic time for me to have a run up at it, but Dan Lepard has an easy peasy tortilla recipe that doesn’t take forever to make. You’ll find it in Short and Sweet and it makes 5 or 6. Ingredients are plain flour, baking powder, salt, milk or water, boiling water, corn or sunflower oil. I used milk and sunflower oil for the things where there was a choice.

Easy enough to make, mix the dry goods, then mix the wet goods separately, add together, leave for 10 mins, knead briefly, leave for an hour or so, divide up, roll out and then just before frying in a hot dry frying pan, roll them out a bit more. Like making pancakes you live and learn with this, so the first one or two in the pictures below came out a bit thick, and I rolled the next ones a bit more thinly. Delicious warm with ham in and juicily slobbery with jam!

I would definitely do these again and they don’t come out all pappy and chewy like shop-bought flat breads. The Offspring also managed to eat two of them, so I reckon that was pretty successful. Dan says you can freeze them. I had two leftover and have kept them overnight in a plastic bag in the bread bin. I think they were left out a bit too long in the tea-towel yesterday as we rushed off out in the evening and were a tad dry today.

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