A Basket of Bread Rolls

After watching this week's episode of The Great British Bake Off (which I am seriously addicted to already by the way!), I suddenly developed an urge to make bread. I wasn't particularly fussed which sort to be honest, I just knew I wanted to make some. Mainly because I was salivating at the thought of being drawn into the kitchen by the smell of fresh bread cooking away in the oven and being able to eat it afterwards. You just can't beat fresh bread straight from the oven spread with a layer of butter that melts the moment it touches the bread. I should know, having lived across the road from a boulangerie for a year where I could pick up a baguette that was sometimes still warm virtually whenever I wanted to. In hindsight, I was probably a bit spoilt and I wish I hadn't taken it for granted so much, because living in England (or where I live anyway) it is near-on impossible to pick up a loaf as fresh as that. Well certainly not within walking distance.

But the thing is, making bread at home, especially if you just want to make a basic loaf or roll, is ridiculously easy. I don't understand why more people don't do it! Plus, you will not be able to get bread any fresher, as you literally have to travel to your kitchen to pick it up. On top of that, it hardly needs any ingredients: flour, water, yeast, salt, a bit of sugar and you're there. So if you ever hear anything about the struggles of making bread, dismiss them straight away! 

I suppose the only slight downside of making bread is that it can be a bit fiddly and time-consuming, what with all the kneading and proving, but it's really not that horrendous! These rolls I made only needed kneading (!) for ten minutes, which is nothing really. And just think of all those calories you're burning while your arms are hard at work. As for the proving, these proved for just over an hour, and as long as you know right from the start that they've got to rest for that long, then you can get on with something else whilst they're busy doubling in size. 

And that's basically all there is to it. Bread really can be that simple to make. It's certainly a staple part of my diet, because when I think about it I probably eat some type of bread pretty much every day. So why not learn how to make it for yourself, then it can be there whenever you want it, fresher than bread from a bakery! I came across this particular recipe in Lorraine Pascale's recipe book, Home Cooking Made Easy, although I changed the white bread flour to brown. She names them after her Home Economics teacher, because that's when she first made them, and in actual fact, as I was making these, I was transported back to my Food Technology room at school when I made bread for the first time. I remember being given the option of creating whatever shape we wanted, but my favourites have to be the twists with two strands. Although it doesn't really matter what shape you form them into, because they taste delicious whether they're a round roll or a spiral. As long as they're hollow on the bottom, golden on top and soft on the inside you've made a pretty decent bread roll that is just asking to be eaten!

Brown Bread Rolls       makes 12 mini rolls

Ingredients:

280g Strong Brown Bread Flour

1tsp Salt

11/2tsp Fast-action Dried Yeast

1tsp Soft Light Brown Sugar

190ml Warm Water

1 Egg, lightly beaten 

3tbsp Poppy Seeds

Method:

1. Put the flour, salt, yeast and sugar in a bowl.
2. Make a well in the centre and pour in the water.
3. Use a wooden spoon to stir it all together and once it starts getting stiff, replace the spoon with hands and bring it altogether into a ball.
4. If it's too stiff, add a couple more teaspoons of water.
5. Knead for ten minutes.
6. Weigh it and divide the number by 12 to create 12 rolls of an even size.
7. Roll each one into a ball or a shape of your choice.
8. Place the rolls on a large baking tray and cover with oiled cling film so it's airtight but not taut.
9. Leave the rolls in a warm place for about an hour or until they have doubled in size.
10. Preheat the oven to 200 degrees.
11. Brush the rolls with the beaten egg and sprinkle with poppy seeds.
12. To create a steamy atmosphere in the oven, either spray a few squirts of water inside or place a bowl of water on the bottom shelf.
13. Place the rolls in the oven and bake for about 15-20 minutes, until they are golden brown and sound hollow when they are tapped on the bottom.
14. Enjoy (preferably with a good layer of butter straight from the oven!).

Gooseberry and Elderflower Cheesecake

I thought I was going to be spending my summer blogging away to my heart's content with nothing to do but bake and blog. Time has just been disappearing though, because for some reason I seem to have been far busier than I intended. Not that I'm complaining by any means, as being busy and having a full diary is what I like!  But I've missed baking! Anyway, the other day I finally found my way back to the kitchen and set myself the challenge of cooking up something with gooseberries. Why gooseberries, I hear you ask? I have asked my Dad this same question on several occasions, because he is the one to blame for the influx of gooseberries we have growing in our garden. And the task seems to have fallen on me to come up with a dish that can be made from them. Personally, I would have probably chosen to grow anything but these odd little berries if I had the choice, but apparently they are easy to grow as we just keep finding more and more in the garden every summer. Sour, unattractive and often forgotten about, this fruit doesn't really have a lot going for it, but after a bit of searching I eventually came upon this rather wonderful recipe for a gooseberry and elderflower cheesecake. It is even low in fat (if a cheesecake can ever be low in fat that is!). Bonus. And perhaps my opinion has been swayed so I can in fact thank my Dad for making the decision to grow these odd little berries. Because when put with the right ingredients and given something sweet, gooseberries can possibly be made into the perfect desserts.  

Speaking of desserts, I came across this quote the other day in a café which made me smile.

"Desserts is stressed in reverse...coincidence?"

I am utterly convinced that this is no coincidence at all and desserts were invented purely to take away our stresses! How brilliant would it be if all it took was a dessert to make us feel relaxed and stress-free?! If only... Although actually, as I'm sure I've mentioned before, baking and eating is enough to put me in a better mood instantly. So on that note, get baking and try this delicious gooseberry and elderflower cheesecake!

Gooseberry and Elderflower Cheesecake (serves 6-8)

Ingredients:

10 Digestive Biscuits

60g Melted Butter

250g Quark

250g Light Cream Cheese

150g Icing Sugar

1tsp Vanilla Extract

3tbsp Elderflower Cordial

1 Sachet Powdered Gelatine

350g Gooseberries (topped and tailed)

2dsp Sugar (or to taste)

2tbsp Elderflower Cordial

Method:

1. Crush the biscuits in a blender until they resemble fine bread crumbs.
2. Mix with the melted butter.
3. Spoon into a greased and lined cake tin and place in the fridge for an hour to chill. 
4. Whisk together the quark, cream cheese, icing sugar and vanilla. 
5. Put the cordial in a heat-proof bowl and heat in the microwave until hot it starts to bubble. 
6. Sprinkle the powdered gelatine over the top, leave for a minute or so and stir until it dissolves.
7. Add this to the cheese mixture and stir thoroughly.
8. Pour into the cake tin and place in the fridge to set for a couple of hours or overnight.
9. For the gooseberries, place the berries in a small pan with the sugar.
10. Heat until they start to burst and release juice.
11. If there is too much excess liquid, drain it off as it doesn't want to be too watery.
12. Stir the berries so they are a bit squashed and not whole.
13. Add the elderflower cordial and taste - it should still be sharp but not too sour.
14. Leave to cool, then chill the mixture in the fridge.
15. When ready to serve, spoon the berries over the cheesecake mixture, sprinkling some flaked almonds over if you like and enjoy!