GBBO Bake along - Week 2

I have to say the idea of making bread feels me with yeast based dread and trepidation. I've never had much success with any bread based recipes and while I watched episode 2 of the Great British Bake Off I genuinely couldn't decide what to try myself.

Then when I watched it back again during the week, while researching recipes, I began actually taking in how easy it is to make breadsticks. Time-consuming, as all recipes that include yeast are, but fundamentally easy. 

And so I braved the technical challenge, the kneading and came up with my own breadstick recipe. These breadsticks are light, tangy and go perfectly with a beer and a film!

Lime and Coriander Breadsticks

Ingredients

300ml lukewarm water

2 teaspoons caster sugar

1 x 6g sachet dried yeast

260g wholemeal bread flour

260g plain flour

2 tablespoons sunflower oil

1 tsp salt

Grated zest of 2 limes

2 tablespoons of coriander

2 tablespoons of sesame seeds

Mix the water and sugar in a large bowl until the sugar has dissolved. Add the yeast and leave to stand for 10 minutes.

In another bowl mix together the wholemeal flour, plain flour, oil, salt, grated lime zest and coriander. Then add the yeast mixture and stir until combined. Then turn out on to a lightly floured surface. Knead until smooth and elastic (for about 5 minutes).

Lightly oil a bowl and place the dough inside, turning the dough until it is covered with oil. Cover and leave to rise for 1 1/2 - 2 hours.

Pre-heat  the oven to 190C/375F and lightly oil 2 baking trays.

Roll the dough out and cut with a pizza cutter to make 24, 12 inch long breadsticks. Twist by holding each end and place on the baking trays 1/2 inch apart.

Finally brush with oil and sprinkle with sesame seeds. To ensure you know when they are done add a breadstick that you intend to sacrifice for snapping tests. 

Bake on a middle shelf for 20 minutes.

Allow to cool on a wire rack and hopefully you'll be left with the classic snap Mr Hollywood is always looking for! 

Enjoy!

Katie

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Travel Buns!

I'm off on holiday to the beautiful city of Bath tomorrow, and what better way to avoid packing than making Chelsea Buns for the long car journey!

Sweet buns are one of my favourite things to eat. If it was socially acceptable I would eat the classic treat of hot cross buns, tea cakes and chelsea buns every day, for every meal.

That being said, I decided to shake up the usual cinnamon (my favourite spice) and raisin buns, and instead make them chocolate, lime & ginger flavour. The basic dough recipe for this comes from the silver fox that is Mr Hollywood.

Chocolate, Lime & Ginger Chelsea Buns

Ingredients - Dough
500g strong white bread flour
1 teaspoon salt
1 x 7g sachet dried yeast
300ml milk
40g unsalted butter
1 egg
vegetable oil

Put the flour and salt into a large bowl. Making a well in the centre add the yeast. Melt the butter on the hob with the milk until the mixture is lukewarm. Stir this into the flour mixture with the egg until the it comes together in the bowl.
Then tip the dough on to a floured surface and knead for 5 minutes until it is smooth and elastic. 
Lightly grease the washed mixing bowl with the vegetable oil and place the dough inside, turning until it is covered in the oil. Cover the bowl with clingfilm and leave in a warm place to rise for an hour, or until it has doubled in size. 
Once risen punch down the dough to it's original size and then turn out onto a floured work surface. Roll out to a large rectangle shape, approx 40cm long and 5mm thick, ready for the filling.

Ingredients - Filling
25g unsalted butter
grated zest of 1 lime
75g soft brown sugar
150g broken up dark chocolate
100g chopped crystallized ginger

Melt the butter in a pan and then brush all over the dough surface. Then evenly sprinkle over the lime zest, sugar, chocolate and ginger. 
After tacking down the long side of the dough (closest to you) begin to roll the opposite side towards you, taking care to keep the roll tight. Once rolled into a length, cut into 10 pieces, about 4cm wide and place in a baking tray, leaving a little space around each slice. 
Cover with a tea towel and leave in a warm place for 30 minutes for the final rise. 

Bake the buns at 190C/375F for 20-25mins until they are golden brown (cover with foil if needed). 

To finish, once buns are cool, glaze with melted orange marmalade (or any other jam you have in the fridge!) and drizzle with icing. 

I have one more word to say about these buns......delicious!

Enjoy!

Katie 

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