Bread making whilst Babywearing!

As he left for work this morning, I stupidly asked the hubby what he fancied for dinner tonight, the only stipulation was that it needs to use up some of the random vegetables we seem to have in the fridge today, his casual response was “Just make a loaf of bread and some soup.” The soup is easy enough, bread, until today, I hadn’t tried since having the wee one. I have now kneaded, one handed a batch of dough, possibly the worst ever kneaded dough I’ve made! I just now need to dice a load of vegetables, knock the dough back, shape, rise it again, bake it and cook the soup, all whilst attempting to pack for a weekend away, and feeding the teeny one, keeping the house clean etc. Today will feel like a success if the loaf of bread happens, if not, a late dinner with bread the hubby picks up on his way home is on the cards!!

I wore her in her sling, on my hip, this definitely made it easier but I still only had one hand to mix and knead! We opted for a simple white loaf as there is the least that can go wrong with that! I hope….

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Scrabble biscuits

For Christmas we aim to only buy useful or edible things, this year, one of my presents was a scrabble biscuits cutter set. I haven’t managed to bake much since having the teeny one, but she happily sat in her highchair with a couple of time while I rolled out and printed the biscuits. Granted, I had made the dough the day before and hadn’t managed to find time to roll it out and make them.

They are crunchy and nice, the recipe is simple, the cutting out and printing is the thing that took time, but they are fun and the boy is happy to practice spellings with them!

Ingredients 

90g butter

140g caster sugar

1 egg

200g plain flour

1 tsp vanilla extract
Method

1. Clean together the butter and sugar.

2. Beat in the egg and vanilla, then stir in the flour until it’s all combined.

3. Chill the dough in cling film in the fridge for an hour.

4. Preheat oven to 200c.

5. Roll out the dough to 5-10mm thick then cut out using cookie cutters. Bake for 10-12 minutes.
I was hoping to make a new heading picture for this blog, but my son has nabbed all the useful letters! Maybe next time.

Bread Bowls (Step 2)

After baking the bread, you have to let them cool completely. Next cut a circle in the top, pull the inside out and make it into breadcrumbs or something.

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Next make a soup to go in it! I made a corn and cheese chowder type thing and it was completely yummy!

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This was a mixture of onion, potato, pepper, sweetcorn, stock, grated cheddar , milk and flour along with some ground pepper and mixed herbs.
The boy loved this, as did I! The husband hasn’t had his yet but I’m pretty sure there will be no complaints!

Bread Bowls (Step 1 – The Bread)

I ranted this morning about having to make bread today, so I decided that if I was going to have to make bread, I may as well make it a part of dinner tonight. So, dinner will be a cream corn chowder in a bread bowl.

 

Ingredients

14g quick action yeast

530ml warm water (perhaps more, I did add extra as it was an incredibly dry dough)

30ml oil

15g sugar

880g bread flour

66og plain flour

10g salt

Method

1. Mix together all ingredients and mix to a dough, knead for about 5 minutes. Cover and leave to rise for around an hour.

2. Knock back the dough, split into six and shape into balls, place on a baking tray, cover and leave to rise for another 30 minutes.

3. Heat the oven to 200c. Put a tray in the bottom of the oven to heat up. Brush the loaves with egg white whisked with a little water. Put them in the oven, add a cup of water to the tray, close the oven quickly and bake for around 30 minutes.

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Once they are cool I will make them into bowls, another post to follow!

Knackerbröd

This is a Swedish crispbread, again I am trying to use up the rye flour, they taste very strongly of rye, this is no surprise as they are simply rye flour, yeast, water, butter, salt and wheat bran. However, they are tasty and I can imagine if I had the patience to make some soft cheese, or if the boy had the energy to wander and get some, they would go brilliantly with it. My husband has taken some to work today with Pâté and the very end of the tomato and chilli jam I made for our wedding just over 10 months ago! He seems to like them, so at least I know they will get eaten by him. (He is my dustbin though, I can’t think of anything I’ve made that he wouldn’t eat, so we are doing well so far)

Ingredients

450g Rye flour

1tsp Salt

50g Butter

20g Fresh yeast

275mn Lukewarm water

75g Wheat bran

Method

1. Preheat the oven to 230c. Mix together the salt and flour and then rub in the butter. Grease a couple of baking trays, (personally I don’t do this, I have a Le Creuset silicone sheet that I adore and use constantly).

2. Cream the yeast with some water, add the rest and then mix it into the flour to form a dough. Knead for only around 5 minutes until it is elastic and smooth.

3. Divide the dough into 8 and roll out on a lightly floured surface until they are around 20cm in diameter.

4. Place on the baking trays, cut a hole in the centre if you want to be traditional, I didn’t bother. Bake for 15 to 20 minutes until crisp. Repeat until you’ve used all your dough.

Light Rye Bread

I am not a massive fan of rye in all honesty, it is just a bit of a strong taste, however, I have a random bag of rye flour in my cupboard for some reason, so waste not want not, I found a loaf to make that I hoped wouldn’t be too strong! This loaf was made as many other are, in a simple way, dry ingredients, wet ingredients, mix, knead, prove, knock back, prove, bake, most simple loaves are made like this, it’s just a case of quantities really!

Ingredients

300ml Water

2tsp Lemon juice

1 1/2tbsp Sunflower oil

125g Rye flour

375g White bread flour

1 1/2tsp Salt

1tbsp Light muscovado sugar

1tsp Easy blend yeast

Method

1. Put the flours into a bowl add the sugar at one side, the salt at another and the yeast at another.

3. Add the water, lemon juice and oil and mix with your hand, to combine. Use the dough to collect all of the dry flour around the bowl.

4. Knead the dough for at least 10 minutes until it is stretchy.

5. Put the dough back into the bowl, cover with a damp tea towel and leave to rise for an hour or so, until it is doubled in size.

6. Knock back the dough, shape into whatever shape you want, I used my Lékué Silicone Bread Maker, and then leave to rise again for around an hour.

7. Heat the oven to 180c and bake the bread until it sounds hollow when tapped underneath.

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My loaf didn’t rise wonderfully, the kitchen was a tad cold and I was a tad impatient, it happens to us all! However, it is still yummy, the boy and I had it toasted with homemade greengage jam and grandma-made marmalade for our lunch and it was tasty, the rye flavour added to the loaf rather than overpowering.

 

Griddle Scones

happiness is homemade

My husband actually has a bank holiday Monday off for once! Unfortunately the boy is still on cub camp until tonight so we couldn’t have a family breakfast, this did however mean that we could have a lie in, not that it was much for me, I was awake and up by 8.30, an hour and a half later than normal so I guess I can’t really complain. However, we have no bread, I really need to make some, I just haven’t been in a bread making mood, so we made griddle scones to go with out bacon, eggs and beans this morning. I’d never made them before as I’ve always just made normal scones and chucked them in the oven. However, these are pretty nice, and don’t involve an oven, and all in all were pretty simple!

It’s a be-ro recipe, I love my be-ro book, my mum bought me, my sister and my brother each one as we left home, mine now looks very sad and is completely over used! Anyway, the recipe is here, I feel they may become a quick fix when there is no bread made in the house!

They made a perfect start to our day filled with wall drilling, yet more box moving and finally taking the final few random cleaning bits from our old house, just your average bank holiday Monday I guess!