Tag Archives: bread making

Harvest Bread

On Sunday we had a little trip out to Acton Scott Historic Farm. It’s a wonderful place, not least because the Bailiff’s Cottage has the traditional bread oven still in place and still in use. They were having their harvest festival on Sunday and using the oven to bake their harvest loaves. I was very excited to talk to the Bailiff about his use of faggots to get the oven up to temperature and to find out that you can cook up to 18 loaves in the capacious oven.  Whilst I was in heaven talking to the Bailiff about his oven, our 11 year old was doing what 11 year old’s do best; muttering under her breath wondering how her mother could possibly find any of this interesting. One day, she will understand. The nearly 9 year old though still has a year or so before the proper disdain for her mother’s interests sets in, so she was quite interested. On Monday she asked me to make a dough the following day so that she could make a harvest loaf when she got home. I was more than happy to oblige. I have always been a bit put off from making one as they look like you might need an artistic eye and patience, neither of which describe me. But in we ploughed.

It took us about an hour and a half to put together. I was ridiculously pleased with the result of our work and kept taking pictures and telling the youngest how brilliant it was.

For the instructions on how to a make the harvest loaf take a look at Daniel’s brilliant blog Bread, Cakes and Ale. He has made one too and has given detailed instructions as to its construction. Even if you don’t want to make the loaf pop over to his blog anyway for a good read.

And here is a picture of the loaf I was so proud of.

Harvest Loaf

Butter Buns

Butter buns

These are the buns that I dream of. I do actually dream about them. When I was young you could buy these from an Italian family bakery that had shops in Shrewsbury and other local towns. They were my all time favourite cake and one that I would choose every time I saw them on their stainless steel platter. The memory of the taste has stayed with me and when the café doors were closed for the final time, it remained just that, a memory. Many times in recent years I have thought about how I might go about making them, but I couldn’t get my head around how you might layer the bun and enclose all that buttery goodness.

A few weeks ago a lady contacted me asking if I had the recipe for the Shrewsbury Butter Bun. Before she contacted me it never occurred to me that  the butter bun was a local phenomenon. Of course, now I realise it is.  A few weeks prior to this I found out that a friend’s husband had family connections with the café and I was considering whether she might think I was mad if I asked her if he knew the secret to the butter bun. The two things happening so close together felt like fate and I knew that it was time I got my act together and found out how I could go about making the butter bun.

I haven’t asked my friend’s husband. I thought it best not to ask him to reveal family secrets. But I did find an entry for butter buns on the internet which revealed the folding technique. At last, the answer to all my dreams. I can’t find the link again, which is frustrating, but if I do I will post it here. I have used the recipe that I teach for all my enriched dough recipes on the bread making course. It’s a recipe that can be adapted for a fruit bun, chelsea bun, iced finger etc.

I have trialled these twice now, with success each time. I was frustrated with the first batch that all the sugary butteriness oozed out during the baking. With the second batch I tried sealing the bun with a little milk to prevent the leakage. I now realise that you just can’t seal them, and this is the point. All that sugary, butteriness gathers in the tray and encrusts the bottom of the butter bun. May it ooze for all its worth, enough of the filling manages to stay in to create the delicious buttery layers.

These little beauties are now going to be one of the choices for students to make during the enriched dough part of the bread making course so that I can share the butter bun love with as many people as possible. I urge you to get out your flour and make some as soon as you possibly can.

Makes 10 buns

Lightly grease two baking trays. Oven temperature, 220°c, gas mark 7 or the floor of the roasting oven of the Aga.

For the buns
300g strong white flour (bread flour)
250g plain white flour
10g fine salt
7g easy bake yeast (instant yeast) or 10g fresh yeast (the fresh yeast can be dissolved in a little of the warm water that you will be using for the recipe)
50g caster sugar
150ml warm milk
150ml warm water ( I add boiling water to cold milk and that way both get warm, just make sure that the liquid is only hand hot or you will kill the yeast)
50g butter
1 egg

For the filling
100g softened butter
150g caster sugar
½ tsp vanilla paste or extract

For the glaze
50 ml milk
50g caster sugar

Method

In a large bowl mix together the flours, salt, yeast and sugar. Pour in the water, milk, egg and add the cubed butter. Mix together well ( I use my hands like a claw) and then tip out onto a work surface (no extra flour needed) and knead for about 10 minutes until feeling smooth and elastic. You can of course use a free standing mixer to do all of this for you. The dough will be sticky during the kneading process, which is fine. Better sticky than dry.

Form the dough into a ball, and place into a bowl and leave to rise until double the original size, covered with a large bag or lightly oiled clingfilm. With all of the sugar, milk, egg and butter this dough will take longer to rise than a bread dough. In a cool kitchen expect this to be about two hours, less in a warm kitchen.

In a bowl mix together the softened butter, caster sugar and vanilla paste for the filling.

Place the sugar and milk for the glaze in a small pan and heat gently to dissolve the sugar. Increase the heat to medium and bring to the boil. Set aside.

Once the dough has doubled in volume, take it carefully out of the bowl onto a lightly floured surface. Roll into a sausage shape and cut into ten equal pieces. Roll each piece into a ball. Take one ball and roll out thinly into a circle. Place a teaspoon of the filling mixture in the middle of the circle. Fold over the circle to create a semi-circle. Flatten the dough over the butter and press the seam down well. Place a second teaspoon of the filling in the middle of the semi-circle. Fold the dough over to create a triangle. Flatten again and press the seam well (See pics below). Place onto a lightly greased tray and repeat with the other balls of dough. Leave to rise for 20 -30 minutes. Place on the floor of the roasting oven of the Aga, or onto the middle shelf of an oven preheated to 220°c, gas mark 7 for 15 minutes until golden.  Glaze the buns whilst hot with the sugar and milk using a pastry brush. Leave to settle on the tray for ten minutes, in this time they will have sucked back up some of the sugary butteriness that has oozed out, and then lift onto a wire rack to cool completely.

Butter bun fold, stage 1

Butter bun fold, stage 1

Butter bun fold, stage 2

Butter bun fold, stage 2

Butter bun fold, stage 3

Butter bun fold, stage 3

Peshwari Naan

I made some of these last night to go with a roast chicken and spiced potatoes.  I made the recipe up so it might actually bear no relation to an authentic Peshwari Naan.

350g strong white bread flour
1 tsp salt
1 tsp fast action yeast
1 tsp honey
25g softened butter
25g ground almonds
100ml water
80ml milk
50g sultanas
25g flaked almonds

Method

Place the flour, yeast, honey, salt and ground almonds in a large bowl. Cut the butter into cubes and add this.  Heat the milk and water until hand hot and pour over the   flour mixture.  Mix well until it forms a soft dough. Place onto a lightly floured board and knead for about ten minutes until smooth and elastic.

Place the dough back into the bowl, cover with a plastic bin liner and leave to rise in a warm place for about 1 hour.  Knock the air out of the dough and divide into four pieces. Roll each piece into an oblong and then scatter with one quarter of the sultanas.  Roll up from the longest edge.  Seal the joins well using your fingertips and then roll into an oblong again.  Scatter with one quarter of the almonds and gently roll these in using the rolling pin.

Cover with a cloth and leave to rise for fifteen minutes.

Preheat the oven to 230°c, gas mark 8 or use the Roasting Oven of the Aga.  Place a baking tray in the oven to heat up.

Put the naan onto the hot baking tray sprinkle with a little water and bake for 10 minutes until golden.  Serve straight from the oven.