I woke up to bright sunshine and time on my hands today, which meant that I felt the need to put my solar panels to good use and harvest the free energy and burn the oven. I used a simple enough recipe. I say recipe but I kind of just eyeballed the ingredients. Sorry, I know that can be frustrating for most who are looking for a definitive measure. I will try and be as accurate as possible but please go with your instincts which will guide you to a smooth,supple and slightly tacky dough at the end (add more flour / water if you feel the need)
Wholemeal flour – 500g
Water (tepid)- 350ml
Sugar – 2 tblsp – I used agave syrup but any sugar will do including honey.
Yeast (dried) – 7g packet
Salt – 1 tsp
Melted Butter – 50g
Cheddar cheese (grated) – 150g or to taste (add after 1st proove)
Combine all ingredients except for the cheese in a mixer or on a worktop and knead until you have a smooth, supple and slightly tacky dough. Work it for at least 10 minutes. Adjust flour and water if necessary as you go (sorry but you will get better at it I promise).
Leave to rise until it has doubled in size then knock it back (punch the air out) and flatten it out into a rough oblong shape. This is so that you can sprinkle most of the cheddar (or other) cheese onto it. Leave about 40g of cheese to sprinkle on top later.
Fold and knead the cheese that you have sprinkled on so that it becomes incorporated in the dough then divide into nine equal portions. Roll out into smooth balls with your palms – I have begun to use the claw/cage technique with my hands with some success.
Then place dough balls onto a greased / buttered baking tray and space them out evenly so that they will rise and touch together for that batch baked effect. Now just place a generous pinch of cheese on top of each roll. Don’t worry if cheese spills onto the tray as this will give the bottoms a nice cheesy crunch.
Cover with oiled cling film and let rolls rise again until they are almost doubled and touching each other (30-40 mins approx.). Careful how you remove the cling film as it may catch on the dough and cause it to tear and collapse.
Finally bake in the oven for 15-20 minutes at 200 Celsius until golden brown. Remove from oven and transfer to a cooling rack. The challenge now will be to see if you can resist eating less than one while they are still warm.
Well the year has whizzed by once again and arrived back at the annual bake off. I am still not convinced that the birthday person should provide the treats. Ho hum! Reading and maths assessments marked for the evening left me a little time to craft these bad boys. Bon apetit tout le monde (I may have a sliver too).
Same old Vicky sponge with cream and fruit followed by Granny’s chocolate fudge cake.
While going through the motions of my standard banana cake (bread) routine, came up with the idea for this delicious offering (I am sure someone else has done the same before). Using blackened bananas and other end of life fruit bowl items, I set about the task.
Ingredients used today (next week may be different)
4 oz butter + some for greasing
4 oz white sugar
6 oz SR flour
3 old bananas
2 old eating apples
1 tsp baking powder
2 tsp vanilla extract
3-6 tsp Ground cinnamon or to taste
Demarara sugar – 5 sachets from Starbucks (other coffee houses are as helpful)
Brownie tin / large loaf tin
Oven heated to 160 deg c (fan)
Melt butter in pan and add sugar to dissolve it. Add flour, baking powder and 2 tsp cinnamon to melted butter and sugar. Mix thoroughly until you get a thick paste.
Then smush the bananas in a separate bowl and add the eggs and vanilla, mixing well.
Combine the wet mix with the thick paste. I stick it in the same pan to save washing up.
It may look a bit wet, but that’s fine. It is meant to be a moist cake. Just make sure all the flour lumps are well dispersed.
Meanwhile, grease the baking tin liberally with butter. Sprinkle the remaining cinnamon evenly over the base then do the same with the demarara sugar. Once that is done lay out the finely diced apple as evenly as possible. As you can see I like cinnamon and went for another cheeky little dusting on top of the apple. 🙂
Then pour the banana mix evenly over the apples tapping gently to release any trapped air.
Bake in th lower part of the oven for 45-50 minutes until brown, clean skewer evident and coming away from the sides. Comme ca…
Leave to cool for 10 minutes then flip out onto your serving plate.
Today I received a call from my daughter, who is at University in Glasgow, requesting the recipe for her Great Grandmother Sybil’s rock buns. I have posted the recipe before so you can have a go if you wish. Here is a picture of Melissa’s efforts. Look scrummy.
Another year has zipped by and the staff room tradition pervades. I dutifully created these two offerings so that my work colleagues could celebrate with me. The first is my Grandma Sybil’s chocolate cake recipe in a bundt tin with added orange zest and a few dark chocolate chips.Victoria sponge topped and filled with whipped cream (jam in the middle) and adorned with fresh fruit. Well it was my birthday after all. Both were deliciously moist as I watched the baking time closely and went close to under just to make sure. Nom Nom!