Cheesy Sourdough Plait

Enriched sourdough bread, plaited and covered in meted cheddar cheese.

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This is probably the best bread I’ve made so far with my sourdough ferment. We managed to eat half the loaf between two people all in one evening!

Enriching the dough with the milk and egg made it really light and tasty, and robust enough to be eaten just on its own, fresh out of the oven.

Variations: you could use any cheese you want to cover the bread, or even mix some sun-dried tomatoes or herbs into the dough, to make it extra exciting!

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Ingredients: Makes one large loaf

  • 200g Sourdough Ferment
  • 500g Strong White Bread Flour
  • 10g Salt
  • 25g Honey
  • 250ml Milk
  • 1 Egg
  • Cheddar Cheese, grated

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To Make:

Combine the ferment, flour, salt, honey, milk and egg in a large bowl, and mix to form a rough dough. Turn out onto a work surface and knead for 10 minutes, until smooth and elastic. Return to the bowl and prove for 8 hours.

Turn out the proved dough, and knock out the air. Stretch out into a rectangle and cut 6-7 strips lengthways, then plait the strips to the end, to form a plaited loaf. Transfer to an oiled baking tray and leave to prove for a further eight hours.

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Preheat the oven to 200°C

Cover the plait in grated cheddar cheese and bake in the preheated oven for 30-40 minutes, until golden brown, and the loaf sounds hollow when tapped.

Leave to cool on a wire rack before serving.

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Garlic & Mozzerella Pizza Bread

Chewy, crunchy flatbread, smothered in garlic and parsley butter, and melted mozzarella cheese.

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What meal isn’t improved by a starter or side of freshly baked garlic pizza bread? I made this at the weekend as a side to a lovely bowl of pasta, but it was so tasty, we ended up eating more garlic bread than pasta!

I’ve used the same Richard Bertinet recipe for the dough that I used for my stone baked pizza but instead have made a simple garlic and parsley butter as a topping. I decided to include a layer of mozzarella cheese as well, just to make the bread a little but more indulgent.


Variations:
You could add some chilli flakes or sun-dried tomatoes for some extra flavour.

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Ingredients: Makes 6 Flatbreads

The Dough:

  • 500g Strong White Bread Four
  • 50ml Olive Oil
  • 10g Salt
  • 320ml Luke Warm Water
  • 15g Yeast
  • Semolina for dusting

Garlic Butter:

  • 100g Salted Butter
  • 6 Cloves of Garlic
  • 1 Bunch of fresh Parsley

Topping:

  •  2 Balls of Mozzarella Cheese

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To Make:

The Dough:

Combine all ingredients in a large bowl and mix to incorporate.

Turn out onto a work surface and knead for 5-10 minutes, until smooth and elastic. (This is quite a wet dough, but try not to add extra flour, as it will become more difficult to work with later on).

Once you think the dough is ready, coat your hands and the dough in olive oil and knead for a further few minutes, test that it is ready by poking the dough, it should spring back when it has been worked enough.

Leave to rest for 1-2 hours at room temperature.

Divide the dough into 6 pieces, each weighing around 150g. Form into tight balls and leave to rest while you prepare the rest of the ingredients.

The Garlic Butter:

Finely chop the garlic and parsley, and add to a small pan with the butter. Cook over a medium heat until the butter is completely melted, set aside.

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Assembling:

Put a pizza stone in the middle of the oven, and pre-heat to 200-220°C.

Roll out one ball of dough with a rolling pin, and then stretch to the right shape with your hands and transfer to a chopping board liberally coated in semolina.

Use a pasty brush to liberally coat the dough in a layer of the garlic butter, then top with the sliced mozzarella cheese.

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Slide into the oven, onto the pizza stone, and bake for 8-10 minutes.

Slice and serve!

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Home-Made Bacon Cheese Burgers

Homemade, juicy beef burgers, topped with creamy cheddar cheese, and crispy, smoky bacon, in a home-made fluffy brioche bun.

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A really good burger is one of the most satisfying, tasty meals you can have. While they can be hit and miss at restaurants, when you make them at home, they are always fantastic, because you can make them exactly as you like!

I decided to make my own burger buns, because I think the bun is a really underrated component of a good burger. The buns I have made are great, as they are soft and fluffy, but don’t completely fall apart when piled high with  the juicy burger and sauces!

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Variations: Lamb mince could be used instead of beef to make a lamb burger.The toppings can be changed to absolutely anything you like,I think I might try mozzarella cheese, pesto and fresh tomatoes next time!

Ingredients: Makes 4 Burgers

The Burgers:

  • 500g Beef Mince
  • 1 Egg
  • 1/2 an Onion
  • 2 Cloves of Garlic
  • 1-2tbsp Bread Crumbs
  • 1tbsp Wholegrain Mustard
  • 8 Rashers of Streaky Smoked Bacon
  • 4 Slices of Cheddar Cheese
  • Lettuce
  • Sauces; Salsa, Sour cream, guacamole, mayonnaise etc.

For the Brioche Buns

  • 550g Strong White Bread Flour
  • 60g Butter
  • 10g Salt
  • 10g Fast Action Yeast
  • 300ml Milk (Warm)
  • 1tbsp Caster Sugar
  • 2 Eggs

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To Make:

The Brioche Buns:

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Combine all ingredients for the dough in a large bowl, and mix until they form a rough ball.

Turn out onto a clean work surface and knead for 5-10 minutes until smooth and elastic.

Form into a ball, return to the bowl and cover. Leave to prove for at least 1 hour.

Turn the proved dough out onto a clean work surface. Knock out the air, and divide into 5-6 200g chunks of dough.

Form each piece of dough into a tight ball and transfer to a baking tray.

Cover the top of each ball with a little oil and scatter over sesame or poppy seeds. Make a series of radial cuts in the tops of the buns, and leave to rest for 1 hour, until doubled in size.

Pre-heat the oven to 180°C.

Bake the rolls, in the pre-heated oven for 25-30 minutes, until lightly browned, and sound hollow when tapped.

Leave to cool on a wire rack before serving.

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The Burgers:

Fry the onions over  low heat for around 5 minutes, until translucent. Then add the garlic and cook for a further few minutes until the garlic starts to caramelise. Remove from the heat and set aside.

Combine the mince, egg, bred crumbs, salt mustard and fried onions in a large bowl and mix thoroughly, into a homogenous mixture.

Form the mixture into 4 patties, and leave to set in the fridge for about 1 hour.

Fry the patties in a pan over a medium heat for about 4 minutes either side.

After the first flip, place the slabs of cheddar cheese on top of the burgers, and continue to fry with the lid on. The cheese will have melted by the end of the cooking time.

Meanwhile fry the bacon over a high heat until crispy. Set Aside.

Assembling:

Slice the bred rolls in half, cover the bottom bun with sauces of your choice. I used sour cream and salsa.

Place the burger on top, then squeeze over some more sauce, add the shredded lettuce, then the crispy bacon, and finally the top of the brioche bun.

Serve with some sweet potato fries or potato chips, and enjoy!

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Cheese and Chutney Roll Ups

Bread swirls, filled with chutney, slices of camembert cheese and a generous grating of cheddar cheese. 

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I made these rolls on Sunday, when I realised I had a lot of leftover dough from my naan breads, and a big slab of Camembert in the fridge that I didn’t have any plans for!  However these are delicious, so there is no need to reserve them only for using up leftovers, they are worth making up a batch of dough for! I’ve used my pear and ginger chutney in this recipe, because I though it would go well with some camembert cheese, and it did!

These make a really good, all in one lunch, and are great to take into work on weekdays, I have been taking mine in all week and have only just run out. So I would recommend making up a batch on a sunday afternoon and adding them as an exciting treat to lunch boxes.

Variations: Literally anything can go in these rolls. I think some sort of cheese combination works best though! Goats cheese and caramelised onion would be tasty.

Ingredients: Makes about 12 Rolls:

  • Leftover dough – 2/3 of a batch OR make up a batch of your own, use the same recipe as for my naan breads. (Use after first proving)
  • 2 heaped tbsp of chutney
  • 1/2 a wheel of camembert cheese
  • Cheddar Cheese, grated to finish

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To Make:

Preheat the oven to 180C, grease a few baking trays.

Roll out the dough into a large rectangle, until the dough is about 1cm thick.

Spread over the chutney, until the dough is evenly covered, right up to the edges.

Scatter over the camembert and cheddar, so the dough is evenly covered.

Roll up the dough lengthways, into a long sausage shape.

Slice the roll into around 12 evenly sized chunks.

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Place the rolls, swirl side down, on a baking tray, cover with cling film and leave to prove for 45 minutes, until the dough has started to expand.

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Bake in the pre-heated oven for 15-20 minutes, until golden brown and sound hollow when tapped.

Leave to cool on a wire rack before serving.

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