Category Archives: Baking

Italian Soda Bread

ITS SUNNY….. and this means picnics! Do you know what picnics mean? Tear-off sharing bread – so here is an easy recipe for summery Italian soda bread – no time for prooving needed! Super quick, easy and healthy!

Makes 8 triangles.

INGREDIENTS:

  • 450g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 50g oil
  • 225ml milk
  • 1/4 tsp pepper
  • 2 tbsp yoghurt
  • 4-5 sun-dried tomatoes, chopped
  • 125g low-fat mozzarella, chopped
  • 2 tbsp dried basil or a few sprigs of fresh basil, chopped

METHOD:

  1. Preheat the oven to 180/4
  2. Mix the self-raising flour, bicarbonate of soda and salt in a large bowl.
  3. Make a deep well.
  4. Add the pepper, then yoghurt, then oil to the well. Then slowly pour in 3/4 of the milk.FullSizeRender 3.jpg
  5. Combine the ingredients from the outside in – bring the flour mix round the inside into the wet ingredients with clean hands.FullSizeRender 2.jpg
  6. Add any extra necessary milk until you have a firm dough.
  7. Add the tomatoes, mozzarella and basil and combine with the dough in a kneading-line action (there is no actual need for kneading in this dough, it is just an easy way to combine the ingredients).IMG_2290.jpg
  8. Form into a ball in a floured surface and place on a floured baking tray.
  9. Cut 4-6 long deep slits in the dough – these should be 3/4 deep, so nearly cutting the dough in half.IMG_2293.jpg
  10. Bake for 30-35minutes.
  11. Enjoy!

NUTRITION

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One serving = one triangle.

Pesto Bread Roll-Ups

Yummy yummy yummy – a picnic tear-off bread roll bunch for enjoying those sunny park lunches!

INGREDIENTS:

  • 2 tbsp green or red pesto
  • 1 tsp dried yeast
  • 500g bread/ spelt flour
  • 1 tsp salt
  • 50g oil
  • 300ml tepid water

METHOD:

  1. Sieve flour into a large bowl. Add yeast and salt, and mix with fingers.
  2. Make a deep well in the middle of the dry ingredients.
  3. Put the oil in the well.
  4. Add most of the water to the well.
  5. To combine, mix the flour which is around the oil/water mix into the well – you are combining the ingredients outside in. Add the rest of the water until a firm dough has formed.
  6. On a floured surface, knead the dough for 15 minutes – until it becomes less sticky and more resilient (stretchy not breaking).
  7. Leave somewhere warm in a bowl (covered by greaseproof paper and then a tea towel on top) for 1-2 hours until it doubles in size.
  8. Once proved, roll out into a large thin rectangle – a similar thickness to an Italian pizza base, and spread on the pesto. Other ingredients can be added at this stage – cheese or parma ham is a tasty addition to roll in.
  9. Now it is time to roll – this is done by rolling the longest edge towards the other longest edge so that we get a longer rolled sausage shape at the end (so we have even more rolls!). Start by curling the edge around to start the roll, and slowly tease the dough so it is curling in on itself.IMG_2268.jpg
  10. Cut into 12 equal pieces, and place in a greased tin with space for them to grow.IMG_2277.jpg
  11. Leave somewhere warm (covered by greaseproof paper and then a tea towel on top) for 1-2 hours until the rolls fill the tin.
  12. Heat oven to 180/4, and bake the rolls for 25-30 minutes.
  13. Enjoy!

NUTRITION

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Gluten Free Artisan Bread Rolls

Makes 4 rolls

INGREDIENTS

  • 190g GF flour
  • 4g dried fast action yeast
  • 1tbsp sugar
  • 1tsp baking powder (make sure this is gluten free – some isn’t)
  • 180ml boiled water
  • Pinch of salt

METHOD

  1. Preheat the oven to 220/8, put a baking tray in to heat up.
  2. Mix the water, sugar and yeast (check instructions on back of yeast pack as sometimes this step isn’t needed) until the yeast has bubbled which shows it is fresh.
  3. Mix the baking powder, salt and flour together.
  4. Make a well in the middle of the dry ingredients, and slowly pour in the water mix, mixing as it goes along.
  5. This will make a wet dough, kind of like paper mâché – scrape it off to form a rough ball and leave for 30minutes in a warm dry place.
  6. Split the dough into four, and place each ball on a surface and cover in flour.
  7. Place them on baking parchment on the preheated tray, and cut two slits across the make a cross.
  8. Bake for 15-20minutes until they sound hollow when tapped.
  9. Leave to cool – as they are gluten free they will be tacky when hot.
  10. Enjoy!

NUTRITION

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