{"id":3480,"date":"2019-09-10T10:59:55","date_gmt":"2019-09-10T10:59:55","guid":{"rendered":"\/flatmate-HQ\/?p=3480"},"modified":"2019-09-10T10:59:56","modified_gmt":"2019-09-10T10:59:56","slug":"gbbo-bread-week","status":"publish","type":"post","link":"\/flatmate-HQ\/gbbo-bread-week\/","title":{"rendered":"Great British Bake Off | 5 Bread Week Recipes"},"content":{"rendered":"\n

It’s Bread Week tonight (10th September) on Bake Off, which means there’ll be plenty of puns about ‘kneading’ to get through this week, and ‘proving’ themselves as great bakers… but also a mouthwatering selection of freshly baked breads which you can almost smell through the TV.<\/p>\n\n\n\n

As usual, we’ve put together some delicious bread recipes for you to try, so you can fill your home with the doughy scent of bread while you cosy up on the sofa to enjoy the show.<\/p>\n\n\n\n

There’s a selection of sweet and savoury to suit all tastes – so tuck in!<\/p>\n\n\n\n

Ciabatta ><\/a><\/p>\n\n\n\n\n\n\n\n

Ciabatta<\/h2>\n\n\n\n

This Italian classic is a delicious accompaniment to any meal: served warm with soup or salad, made into a decadent sandwich with prosciutto or salami, or my favourite – served with a selection of oils and olives.<\/p>\n\n\n\n

It’s also relatively easy to make, but it’s important to use an electric mixer to ensure the correct dough consistency.<\/p>\n\n\n\n

Ingredients<\/strong>
500g strong white bread flour, plus extra for dusting
10g salt
10g instant yeast
40ml olive oil
400 ml tepid water
Fine semolina for dusting (optional)
Makes 4 loaves<\/strong><\/p>\n\n\n\n

\"Ciabatta\"<\/figure>\n\n\n\n

Method<\/strong>
1.<\/strong> Lightly oil a 2-3 litre square plastic container
2.<\/strong> Put the flour, salt and yeast into a mixer fitted with a dough hook. Add the olive oil, and three-quarters of the water and start to mix on a slow speed
3.<\/strong> As the dough starts to come together, slowly add the remaining water. Then mix for a further 5-8 minutes on a medium speed, until the dough is smooth and stretchy
4.<\/strong> Tip the dough into the prepared plastic container, cover with a tea towel and leave to rise until it’s at least doubled in size – 1-2 hours or longer
5. <\/strong>Meanwhile, heat your oven to 220\u00b0C and line two baking trays with baking paper
6.<\/strong> Dust your work surface with flour, and semolina if you have some. Tip out the dough (it will be very wet), taking care to keep a rough square shape
7.<\/strong> Coat the top of the dough with more flour, then cut in half lengthways and divide each half into two strips to make 4 pieces of dough. Stretch each piece of dough lengthways a bit and place on prepared baking trays
8.<\/strong> Leave the dough to rest for a further 10 mins, then bake for 25 minutes – until the loaves are golden brown and sound hollow when tapped on the base
9. <\/strong>Cool on a wire rack.<\/p>\n\n\n\n

Olive Bread Swirls ><\/strong><\/a><\/p>\n\n\n\n\n\n\n\n

Olive Bread Swirls<\/h2>\n\n\n\n

These little buns are ideal for lunch, or as a side to a pasta dish or a salad. They’re full of flavour and have a lovely doughy texture, plus they’re pretty easy to make!<\/p>\n\n\n\n

Ingredients<\/strong>
500g strong white\u00a0flour<\/a>, plus extra for rolling
1 tsp salt
7g sachet easy-blend dried\u00a0yeast
6 tbsp extra-virgin olive oil, plus a little for brushing
Small bunch of\u00a0basil
<\/a>170g pitted black olives
1 garlic clove, crushed
4 tinned\u00a0anchovies<\/a>\u00a0(optional)
50g pitted green olives<\/p>\n\n\n\n

\"Olives\"<\/figure>\n\n\n\n

Method<\/strong>
1. <\/strong>In a large bowl, mix the flour, salt, yeast, 1 tbsp olive oil and 300ml warm water, to make a soft dough
2.<\/strong> Knead by hand for 10 mins, or with the dough hook in a food processor or mixer for 5 mins
3.<\/strong> Put the dough back in the cleaned out mixing bowl, then cover the bowl with oiled cling film
4.<\/strong> Leave to rise for an hour in a warm place, until doubled in size
5.<\/strong> To make the filling: removing the tough stalks, blitz the basil in a food processor or with a hand blender with the black olives. Add 4 tbsp olive oil, garlic and anchovies (if you want), and make a rough paste
6. <\/strong>Heat oven to 220\u00b0C \/ 200\u00b0C fan \/ gas mark 7. Line a shallow baking tin about 30 x 20cm with non-stick paper
7. <\/strong>On a floured worktop, roll out the dough to a rectangle roughly 30 x 40cm. Spread the olive paste all over and arrange the whole green olives in a line down one of the short edges
8.<\/strong> Roll up the dough like a Swiss roll, starting at the short olive-encrusted end to make a sausage shape
9.<\/strong> Cut the dough into 12 slices, then carefully lift each one into the tin, to make 4 rows of 3 swirl shapes
10. <\/strong>Lightly brush all over with the remaining olive oil. Loosely cover with cling film, then leave to rise for 20 mins or so, until slightly puffed up and filling the tin
11. <\/strong>Cook for 20-25 minutes until golden, then leave to cool in the tin.<\/p>\n\n\n\n

< Ciabatta<\/a><\/strong><\/p>\n\n\n\n

Vegan Banana & Walnut Bread ><\/a><\/strong><\/p>\n\n\n\n\n\n\n\n

Vegan Banana & Walnut Bread<\/h2>\n\n\n\n

Banana bread is one of my all-time favourite things on the planet (no exaggeration), and this vegan banana and walnut bread really hits the spot. It’s great as a pretty healthy breakfast with some fresh berries, or as a treat with a cup of tea. And since it’s vegan, it’s also guilt-free!<\/p>\n\n\n\n

Ingredients<\/strong>
50g coconut oil or sunflower oil, plus extra for the tin
200g self-raising flour
25g ground almonds
1 tsp\u00a0baking powder
<\/a>75g light muscovado sugar
4 dates, finely chopped
3-4 very ripe\u00a0bananas<\/a>, mashed
3 tbsp soya milk
75g\u00a0walnut<\/a>\u00a0pieces, toasted<\/p>\n\n\n\n

\"Banana<\/figure>\n\n\n\n

Method<\/strong>
1. <\/strong>Heat oven to 200\u00b0C \/ 180\u00b0C fan \/ gas mark 6
2. <\/strong>Brush a 450g loaf tin with oil, then line with baking paper
3.<\/strong> Mix the flour, almonds, baking powder, sugar and dates
4.<\/strong> Beat together the mashed banana and oil, then combine it with the flour mixture
5.<\/strong> Add the soya milk to loosen the mixture, fold in the walnuts and scrape the mixture into the tin
6. <\/strong>Bake for an hour or so, covering the top if it starts to get too brown
7.<\/strong> Cool for 15 minutes before removing from tin.<\/p>\n\n\n\n

< Olive Bread Swirls<\/a><\/strong><\/p>\n\n\n\n

New Potato and Rosemary Focaccia ><\/a><\/strong><\/p>\n\n\n\n\n\n\n\n

New Potato & Rosemary Focaccia<\/h2>\n\n\n\n

Focaccia is such a versatile bread – you can add so many different flavours and it always tastes delicious. This new potato and rosemary combination is fragrant and filling, making it the perfect accompaniment to soup.<\/p>\n\n\n\n

Ingredients<\/strong>
250g\u00a0new potatoes
7g sachet fast-action dried yeast
8 tbsp\u00a0olive oil<\/a>, plus extra for greasing
500g strong white bread flour, plus extra for kneading and dusting
small pack\u00a0rosemary<\/p>\n\n\n\n

\"Focaccia\"<\/figure>\n\n\n\n

Method<\/strong>
1.<\/strong> Boil the potatoes for 15 minutes, then drain and leave to cool completely
2.<\/strong> Pour 175ml boiling water and 100ml cold water into a large bowl. Sprinkle over the yeast, 1 tsp salt and 2 tbsp olive oil
3. <\/strong>Mix well, then stir in the flour, adding a bit more water if the mixture feels too dry
4.<\/strong> Turn out the dough onto a clean work surface and knead for 15 minutes until smooth and elastic, then shape into a ball
5. <\/strong>Grease the inside of a large bowl with olive oil, then add the dough to the bowl and turn a few times to coat in the oil
6. <\/strong>Cover with cling film and leave in a warm place for an hour until doubled in size
7.<\/strong> Grease a large roasting tin (about 26cm x 35cm) with olive oil and dust with a little flour
8. <\/strong>Heat oven to 200\u00b0C \/ 180\u00b0C fan \/ gas mark 6
9.<\/strong> Carefully stretch out the dough to fit the tin, pressing it into the corners
10.<\/strong> Cut the cooked potatoes into wedges and tuck them into the dough regularly spaced out, along with sprigs of rosemary – then scatter a few sprigs over the top
11.<\/strong> Cover the tin with cling film and leave to prove for another 45 minutes
12.<\/strong> Remove the cling film, pour over 3 tbsp olive oil and sprinkle over some salt
13.<\/strong> Bake for 30-35 minutes or until the bread is golden
14.<\/strong> Remove the bread from the oven and quickly drizzle over another 3 tbsp while it’s still hot. Leave to cool for 10 mins then turn out onto a board, slice and serve.<\/p>\n\n\n\n

< Vegan Banana & Walnut Bread<\/a><\/strong><\/p>\n\n\n\n

Apricot Couronne ><\/a><\/strong><\/p>\n\n\n\n\n\n\n\n

Apricot Couronne<\/h2>\n\n\n\n

A couronne, or ‘crown’, is a traditional French Christmas loaf – they’re stuffed with fruit and marzipan, making them a deliciously rich and decadent dessert.<\/p>\n\n\n\n

Ingredients<\/strong>
250g strong white bread flour, plus extra for dusting
5g salt
8g instant yeast
50g unsalted butter, softened, plus extra for greasing
135ml warm full-fat milk
1 medium egg, lightly beaten<\/p>\n\n\n\n

For the filling<\/em>
120g ready-to-eat dried apricots, chopped
150ml orange juice (freshly squeezed or from a carton)
90g unsalted butter, softened
70g light muscovado sugar
35g plain flour
60g raisins
65g chopped walnuts
Finely grated zest of 1 orange
200g marzipan<\/p>\n\n\n\n

To finish<\/em>
50g apricot jam
100g icing sugar
50g flaked almonds<\/p>\n\n\n\n

\"Apricot\"<\/figure>\n\n\n\n

Method<\/strong>
1. <\/strong>This recipe needs to start the night before: for the filling, put the apricots in the bowl, pour on the orange juice, and set aside
2. <\/strong>The next day, tip the flour into a large mixing bowl, and add the yeast to one side of the bowl and the salt to the other
3. <\/strong>Add the butter, milk and egg then turn the mixture around with your fingers, continuing to mix until you’ve picked up all the flour from the sides of the bowl. Use the mixture to clean the inside of the bowl and keep going until you have a soft dough
4. <\/strong>Tip the dough onto a lightly floured surface and knead for six minutes, until the dough starts to form a soft, smooth skin
5.<\/strong> When your dough feels smooth and silky, put it into a lightly oiled bowl. Cover with a tea towel and leave it to rise until at least doubled in size – at least an hour
6. <\/strong>While the dough is rising, make the filling. Drain the apricots from last night, cream the butter and muscovado sugar together in a bowl until light and fluffy. Mix in the apricots, flour, raisins, walnuts and orange zest
7.<\/strong> Turn the risen dough onto a lightly floured surface, and roll out into a rectangle about 33cm x 25cm
8. <\/strong>Spread the apricot mixture evenly over the dough
9.<\/strong> On a floured surface, roll the marzipan thinly and lay it over the apricot mixture, then roll up the dough tightly like a Swiss roll
10.<\/strong> Roll it slightly to seal, then cut it almost in half lengthways leaving it joined at one end
11. <\/strong>Twist the two dough lengths together, then join the ends to form a circular ‘crown’. Transfer to the baking tray.
12.<\/strong> Put the tray into a clean plastic bag and leave to prove for an hour, or until the dough is at least doubled in size and springs back when touched
13.<\/strong> Meanwhile, preheat the oven to 200\u00b0C
14.<\/strong> Bake the couronne for 25 minutes, until risen and golden, then place on a wire rack. Glaze with the apricot jam, drizzle a thin icing over the loaf, and sprinkle with flaked almonds. Leave to cool.<\/p>\n","protected":false},"excerpt":{"rendered":"

It’s Bread Week tonight (10th September) on Bake Off, which means there’ll be plenty of puns about ‘kneading’ to get through this week, and ‘proving’ themselves as great bakers… but also a mouthwatering selection of freshly baked breads which you can almost smell through the TV. As usual, we’ve put together some delicious bread recipes … <\/p>\n

Continue reading “Great British Bake Off | 5 Bread Week Recipes”<\/span><\/a><\/p>\n

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