Prep Time : 15 + 10 Minutes | Cook Time : 40 Minutes | Total Time : 3 hours | Difficulty : Easy
Hello my lovelies! Here we are again. Making delicious interesting breads. Getting over our fear of yeast. We are using the “no-knead” method popularised by Jim Lahey. Which is made up of techniques that have been used for years. It requires very little effort. And the results are fabulous. This recipe is visually striking and delicious. The dough is deep red while it’s raw and when it bakes it ends up quite golden and studded with pink spots where the grated beetroot pieces are. Beets are awesome. Such a great colour. And so good for you. Love them. They give this loaf an unexpected sweetness and depth. The method below uses a cast iron casserole. If you don’t have one you can still make this bread. There are baking instructions in the notes. I prove this dough in a cane basket specifically for this purpose. But I’m a bread nerd who has all the bits and pieces. There are a lots of tricks to shape and prove without one so don’t worry. If you want to get a proving basket for a reasonable price head to eBay. This recipe has only 5 ingredients. All it really needs is a bit of patience.
Prep Time : 5 + 30 Minutes | Cook Time : 40 + 20 Minutes | Total Time : 4 hours | Difficulty : Bread
Hello my lovelies! In case you were not convinced that my love of vegetables knows no bounds, here is a recipe for bread rolls that are packed with golden winter pumpkin. Moist and tender, these rolls are the perfect accompaniment to dinner. Or as a fabulous snack spread with salted butter. Roasting the pumpkin is key to intensifying the flavour. Sesame adds a hint of nuttiness. I know the times look intimidating. But most if it is waiting. Pumpkin roasting. Dough proving. Rolls rising. Active duty is intermittent and light. If you have pumpkin left over from a previous meal, then it knocks off a whole hour. Your house will smell amazing. And your belly will be full of goodness. I used a smallish butternut to make this recipe. It will seem like too much when it’s raw but it loses some moisture as it roasts and will shrink down.
Prep Time : 30 Minutes | Cook Time : 25 Minutes | Total Time : 4 hours | Difficulty : Fiddly
Hello my lovelies! I’ve been going on about it enough. So here is a delicious buttery, spicy version of my new favourite thing. I am here to help you get over a fear of yeast. And show you it makes more than just bread. It takes a bit of planning. NBD. But the results are delicious and easy on the sugar. 1/4 cup is the extent of the damage. This makes a small cake. I haven’t tested a double recipe in a larger pan or cupcakes yet. I will get onto it. This cake will serve 8 people a slice. Serve it on it’s own with a cuppa or dress it up with raspberries and a little yoghurt or whipped cream for dessert. The only raspberries around here are frozen so it’s coulis for me. You lucky northern hemisphere people can go for fresh. A standing mixer is the recommended tool. A food processor can do the job so long as the bowl isn’t too big. You can opt to do it by hand but be prepared to mix for a bit. Get some children *coughslavelabourcough* to help. Mixing is key. Lumps are the enemy. It’s easier than you think. And totally worth it.
Hello my lovelies! This bread. It is delicious but it still has some problems. I’ve made it twice more this week. The first time it still needed a few tweaks. Yesterday I thought I had nailed it. Pictures taken. Post written up. Then I cut into it. And now I’m out of time. I was up in the night trying to figure out what happened. I am 99% sure that it’s all mistakes I made because I was rushing and a bit distracted. But I need to be sure. I always feel guilty when I don’t have recipes ready on time but I don’t want to post recipes that I’m not sure of. It’s not fair or helpful. Especially with breads. The time it takes is an investment and you should be confident that it will turn out beautifully.
I will keep working on it. It will be with you soon. It will be worth the wait. I promise.
Get some fresh air. Eat something delicious. Look after each other.
Prep Time : 30 + 20 Minutes | Cook Time : 50 Minutes | Total Time : 4 Hours | Difficulty : Moderate
Hello my lovelies! If you were looking for New Year smoothie bowls or things with kale in them, move along. That’s not how we roll. It’s been a bit grey here this week. Distinctly un-summery until today. Something warm and spiced and comforting was in order. No reason why it can’t be elegant too. This bread falls squarely into the category of ‘looks really fancy and impressive but isn’t that hard to make’. Can you roll things out with a rolling pin? Of course you can. Can you roll it up like a sausage? No problems. Do you remember how to plait? Hell yeah. Then you can make this loaf. This fluffy, buttery, golden, spiced loaf. It takes a bit of time for sure. But when the smell fills the house as it bakes, you’ll know it was worth it.
Prep Time : 30 + 15 Minutes | Cook Time : 20 Minutes | Total Time : 4 hours | Difficulty : Moderate
Hello my lovelies! I was experimenting with bits and pieces from the asian supermarket a few weeks ago and came up with these rolls and they are too good not to share. The Karengo in the name is an edible NZ seaweed available in health food shops here that I happened to have on hand. Any dried edible seaweed would be lovely including shredded nori sheets. They have a subtly savoury and nutty flavour and go perfectly with any dinner that needs bread. I had a bit of a ‘mare bringing these to you this week! I’ve been practicing creating recipe videos of different lengths (working my way up to longer ‘tv show’ style episodes eek) and when I was working on these it was a comedy of errors. I was trying to shoot the blog photos at the same time and running back and forth between spots in my kitchen and dining room. My camera battery went flat. My tripod jammed and when I got it moving again a bit fell out that I haven’t been able to find – I am assuming it’s not an important piece… while I was shooting the video the salt stuck in its dish and when I tried to knock it out I spilt salt all over the floor. At this point a cup of tea was required to stave off tears of frustration. Its good for literally everything. And then I took a deep breath and decided to try again the next day.
And here we are with the promise of delicious bread only a few hours away. Filling your house with its comforting scent and your belly with its carby goodness. Hold on to your salt and let’s get started.
Prep Time : 30 + 20 Minutes | Cook Time : 15 Minutes | Total Time : 3 hours | Difficulty : Moderate
Hello my lovelies! Turned out nice again today… The weather at the start of spring is all over the place here and right now it’s in a very very rainy place. Not to worry – rainy weekends are perfect for baking! Every cloud has a silver lining. If you have a whole grey day ahead then it’s the perfect time to try something that takes a bit more time but gives impressive results. And at the end you get to smugly curl on the couch with a cup of tea and a warm, fluffy, jammy roll that you made yourself. This is a great foundation recipe that you can fill with whatever takes your fancy. It’s not quite as rich as a brioche dough and is much easier to handle so it’s great for practicing being fancy with a yeasted dough. I know it’s a lot of instructions, but it’s all good helpful stuff!