This bread started out as a little baking experiment, as I have a real thing about flavoured breads. I’ve tried making tomato bread before but it was very dense so this time I tried a very wet dough, so the bread was filled with air bubbles and the tomato puree gave it a lovely red-ish tinge. I couldn’t decide whether to make a flatbread or a loaf, so this one is halfway between! Have a go with some different herbs – I tried oregano but I’m not sure I would again, maybe rosemary would be good? Let me know if you try it!
TOMATO HERB BREAD (Makes 4 mini-loaves)
20 oz strong white bread flour
14 oz water
10g instant yeast (sorry for switching units, I find this easier but if you’re working in oz’s it’s 0.35oz)
1 teaspoon sugar
glug of olive oil
2 teaspoons salt
5-6 sun-dried tomatoes, chopped up small
other herbs of your choice
1 heaped teaspoon tomato puree
- Put the flour, yeast, salt and sugar in the bowl and mix together. Add a glug of olive oil followed by the tomato puree and water and mix it up.
- Put a little oil on the counter and turn the dough out onto it. With a little oil on your hands too, start kneading the dough. The dough might be a little difficult to knead because it should be fairly wet, but don’t be tempted to flour the counter; a wetter dough will help make the final product light and bubbly. Keep kneading for around ten minutes, until the dough is smooth and elastic.
- Put it back in the bowl, cover, and leave it for a couple of hours in a warm- ish place, until it has doubled in size.
- When the dough has risen, take it back out of the bowl and divide into four. Flatten out each one and put a quarter of the sun-dried tomatoes and herbs in each. Then, make the dough into a ball. You want the tomato and the herbs to be evenly spaced throughout the ball so you might have to roll it around and fold it a bit first.
- Get two baking sheets and put two dough balls on each. sprinkle some flour on top, then roll each ball out and flatten it a bit so they make flattish oval shapes. Cover the sheets with a tea towel and leave the dough for about half an hour.
- Preheat your oven to about 230C (mine is a fan oven and I baked them at 220C).
- After half an hour, uncover the dough. Beat an egg and brush it over the dough. Put your dough in the oven for about ten minutes, or until your bread is golden brown.
Today I made some cupcakes. I used the recipe in the brilliant Hummingbird bakery book, and went for three different colours of icing. Unfortunately, the yellow icing tasted like pure poison so really those ones are just to look at (and I dropped the middle one on the floor so the icing got all squashed)
Just a couple of pictures from a sunny day.
This is a paper cut I did for my friend Hannah’s birthday. Since a few people couldn’t work it out (including Hannah), I will tell you that the thing she is sitting on is a roof, and the tree spells out her name.
It was my friend Hannah’s birthday a few weeks ago and she is a big fan of The Great Gatsby, so I thought I’d do a twenties inspired cake for her. After trawling through millions of pictures for inspiration, this is what I came up with.
Happy Saturday one and all.
I have been forced to depart from my arty one-word titles so I can tell you about my very exciting new cookie recipe. If there is one thing I will not stand for it is a crunchy cookie. After following a few too many crunchy cookie recipes I decided it was time to make a recipe for glorious gooey cookies, and using a Hummingbird recipe as a base, and after several attempts (look, a picture of every attempt!), I came up with this. If you make them a bit thicker they sort of turn into cookie brownies (brookies? or cownies?) which is alright too.
Happy Cookie-Making and Happy Friday.
RECIPE: DOUBLE CHOCOLATE ORANGE COOKIES (Makes 8 large cookies)
- 45g unsalted butter
- 400g dark chocolate
- 3 eggs
- 140g brown sugar
- 2 tablespoons golden syrup
- 1/4 teaspoon vanilla extract
- 75g plain flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- juice and zest from 1/2 a large orange
- splash of cointreau
- 100g of white chocolate
Preheat the oven to 220C and line 2 baking sheets.
Melt the butter and chocolate over a pan of simmering water.
Meanwhile, whisk together the eggs, sugar, vanilla extract and syrup, and when the chocolate is melted, add it to the mix.
Add the orange zest and juice into the bowl and mix in. Add flour, salt and baking powder, then mix until it’s all smooth and lovely.
Mix in the splash of Cointreau and mix in the chocolate chips.
Distribute mix on the baking sheets (it might help to put it in the fridge for a little bit first). To make nice even cookies I made rings out of foil about 12cm wide and put the mixture in there.
Bake in the oven for 7-10 minutes (a shorter time makes softer cookies).
I decided it was time to practice cooking meat because I’m a bit rubbish at it, and I really fancied something Indian tonight. So I did lamb leg steaks with a rogan josh sauce and vegetable biryani (which wasn’t amazing due to a yoghurt-based misunderstanding). I spent ages doing a lovely spicy dry rub for the lamb which you literally couldn’t taste at all when I put the sauce over it. Anyway it was alright really and I feel a teensy bit proud of it actually. Who knows, I might even try it again and get a recipe up.