Archive of ‘Bread, Buns and Rolls’ category

Vegetarian Red Lentil Koftas With Homemade Flatbreads & Harissa Yoghurt Sauce

Vegetarian red lentil koftas with flatbreads & harissa youghurt sauce - Domestic GothessNow that the weather has warmed up a little and the evenings are lighter I have been craving summery food and meals outside, problem being that my garden is an absolute state…completely overgrown and chock full of weeds. Even my poor dog struggles to get to the bottom of the garden; it is going to take some serious, backbreaking work to get it into any kind of fit state for enjoying a meal in (and I don’t even have any outdoor furniture…). If I did have a nice garden to eat in though, these vegetarian red lentil koftas with flatbreads and harissa yoghurt are exactly the kind of thing I would make. They are the perfect summer sharing food, just lay everything out on the table and let people pile up their own flatbreads. (more…)

Pain A La Crème – Double Cream Bread Rolls

Pain au crème - double cream bread rolls - Domestic Gothess I had a bit of leftover cream sitting in the fridge about to pass it’s use by date and couldn’t for the life of me think what to do with it; I had been planning on baking some pain au lait and then I had a thought – why not use cream in place of the milk? I wasn’t entirely sure how well it would work, whether the cream would make the bread too heavy, but I gave it a go regardless and was incredibly pleased by the result. (more…)

Mini Chocolate Stuffed Vanilla Bean Brioche À Tête

Mini chocolate stuffed vanilla bean brioche a tete - Domestic Gothess I think that brioche has got to be just about my favourite thing to come out of France…I’m not talking about the mass-produced stuff that you get in supermarkets that has the texture (and flavour…) of cotton wool; I’m talking about proper brioche, heavily enriched with butter and eggs and yet seemingly impossibly light. (more…)

Sea Salt & Rosemary Focaccia

For the month of April Rachael of pizzarossa and Sawsan of Chef in Disguise took us on a trip to Italy. They challenged us to try our hands at making focaccia from scratch

sea salt and rosemary focacciaThis months Daring Bakers challenge was an easy one for me – focaccia, which is one of my favourite breads and one I have made many times. Focaccia is a traditional Italian flatbread made with olive oil; it should be tender and chewy with a crisp crust and an open crumb – lots of little holes inside. It is infinitely customiseable, you can top it with pretty much whatever you want – olives, cheese, tomatoes, onions, nuts, herbs, grapes, roasted peppers etc. but I prefer it with a simple topping of herbs and sea salt. I like to serve it with a selection of dips and antipasti, it also makes fantastic sandwiches, mozzarella and avocado being my favourite. (more…)

Almond Vanilla Twisted Bread

vanilla almond twisted breadI love experimenting with new ways of shaping bread and was very pleased with the results of this particular experiment. It is a messy affair to shape – I got almond filling everywhere, but the end result is very attractive. You start by rolling out the dough into a large rectangle and spreading the filling all over, leaving a small border around the edge, then roll it up, like making cinnamon rolls, slice the log in half lengthways, leaving about 3cm at the top attached; then, this is the messy bit – you twist the length of dough all the way along so that it resembles a coil, then place it in a cake tin in a spiral shape. Don’t worry if none of that made sense to you – I’ve included some photos of each step under the recipe. (more…)

Siopao (Asian Pork Buns)

The February Daring Bakers’ challenge is hosted by Julie of One-Wall Kitchen. She challenged us to an easy, simple filled bun using no-knead dough.

siopao - baked pork bunsThis months Daring Bakers challenge was to make Siopao – Asian filled buns. We could fill them with any sweet or savoury filling we wanted, but the filling recipe given with the challenge was for pork. Being vegetarian, I was initially planning on making a veggie filling for mine, but after hearing that the challenge was for pork buns, my not-remotely-vegetarian fiance gave me puppy-dog eyes and pleaded with me to make pork ones for him (I may be exaggerating slightly about the pleading…). I relented as the poor man is forced to eat a vegetarian diet roughly 90% of the time as I do most of the cooking (he doesn’t complain). I don’t mind cooking a bit of meat for him every now and again and will occasionally make a batch of meat pies to store in the freezer for when he gets a craving. I figured I could do the same with the buns (I doubt he’d be able to eat twelve of them within a couple of days!). (more…)

Chocolate Cherry Challah

chocolate cherry challah braided bread

I had a whole load of egg yolks left over from making meringue kisses the other day and obviously didn’t want to throw them away, so had to come up with something to make with them. The obvious choice was ice cream but I already had a freezer full so didn’t really want to add any more to it, and wasn’t in the mood for any kind of custard based desserts, I was kind of in the mood to bake some bread though. Challah is a traditional Jewish enriched bread made with eggs or egg yolks so was the perfect recipe to use them up. I always prefer to make some soft of flavoured bread rather than a plain loaf though, so I had a rifle through my baking supplies cupboard (which I am trying to clear out a bit, it has become slightly overflowing…) and came across a jar of morello cherries which I had bought a while ago as they were on offer and subsequently forgotten about. I figured that they would work well in a loaf of bread and decided that as “chocolate cherry challah” had a nice ring to it that is what I would go for. (more…)

Spiced Plum & Marzipan Braid

spiced plum & marzipan braid

I spent a good portion of this week taking apart a couple of wooden pallets (which is bloody hard work!), sanding the boards down and staining and painting them to make a couple of new photography backdrops. The process wasn’t helped by the fact that my belt sander died a death whilst sanding the very first board so I was forced to do the rest using a detail sander, which wasn’t quite up to the job. It took me hours and I didn’t manage to get them quite as smooth as I would have liked. However, I am happy with the ones that I have painted so I needed to bake something to try them out! (more…)

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