Tootmanik s Gotovo Testo

It’s been a while since I made bread, a very long time but today was the day. It’s been a very rainy Bank Holiday Monday, literally all day, like come on, not just a couple of hours THE WHOLE DAY!!! but I shouldn’t really complain as the Saturday and Sunday have been really sunny and I have enjoyed it.

As I’ve had such a busy weekend I thought I would spend the Monday baking something a bit different and savoury, which is unlike me. Bread is the best thing to make when you have a lot of time on your hands. A while ago I bought a book called ‘the book of buns’, it’s an incredible book all relating to bread around the world. It has so many amazing recipes I want to try but it will probably happen on yet another rainy day!

The Tootmanik (I’ve shortened it sorry if I’m not supposed to be, really it a mouthful!) This was the first recipe I tried from the book, this recipe really intrigued and fascinated me. I really liked the abundance of feta cheese being used as I love feta and it was something I definitely wanted to try. Also this isn’t like your usual bread recipe, it’s more like flat bread, stuffed, layered kidnaof thing so completely different to the norm! which made me what to try it, even more, to find out the outcome.

The lathering of the butter on each layer and the top made the bread really soft, but it also is really chewy, and with the addition of the feta cheese and herbs it makes it so tasty. Something I would really enjoy eating on a beautiful day at a picnic.

Tootmanik s Gotovo Testo
Yields 24
A salty, buttery, layered feta cheese pastry
Write a review
Print
Prep Time
3 hr 20 min
Cook Time
30 min
Prep Time
3 hr 20 min
Cook Time
30 min
Ingredients
  1. 200g - Plain Flour
  2. 250g - Wholemeal Flour
  3. 2g - instant yeast
  4. 250g - milk, boiled then cooled to room temp
  5. 21/4 - salt
  6. Freshly ground pepper to taste
  7. 100g - butter melted
Feta filling
  1. 200g - Feta Cheese
  2. Good amount of pepper
  3. 2 - cloves of garlic, finely minced
  4. 1 - egg
  5. 50g - butter melted and cooled
  6. Fresh handful of herbs - I used parsley
  7. 1 tsp - Paprika
  8. 50g
Instructions
  1. 1. In the saucepan add the milk and heat until it's nearly boiled, leave to cool until it's at room temperature. Once it's cooled you can start making the dough.
  2. 2. In a stand mixer using the dough hook, add the flour, salt, pepper, yeast and melted butter, slowly blend and pour in the warm temperature milk.
  3. 3. Knead the dough for at least 10 minutes, starting with a slow speed then change to the faster speed, making sure the dough all comes together.
  4. 4. Pull the dough together into a ball and place in a clean bowl, cover for at least 2 hours.
  5. 5. In a medium bowl add the egg and whisk, then add the crumbled feta, cooled butter, pepper, garlic, paprika and mix until combined, don't overmix.
  6. 6. Once the dough has had enough time to prove, shape the dough into a sausage and cut into 9 equal parts. On a floured surface, take three of the balls and roll them into 4x4" rectangle. Brush the top of two of them with the melted butter. Then place one on top of each other. Roll them out together until it reaches 12" (approx 30cm). Place this onto a baking try lined with baking paper. Add half the feta cheese mixture and spread it evenly over the layer, repeat with the other layer.
  7. 10. On the last layer make sure you roll the dough out so it's bigger then the other layer. This needs to be tucked under and rest of the layers. This needs to be secure as you don't want the filling to fall out.
  8. 11. Cover with a tea towel and let it rest for 1 hour.
  9. 12. Preheat the oven to 200°C, brush the pastry with butter and sprinkle with paprika bake for 30mins.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
Continue Reading

Pesto pull apart bread

It’s been a long while since I have posted anything savoury, so I thought why not?. I’m always inventive in the kitchen, for dinner, I don’t take any photos of it as the time it takes the photos all the food turns cold :( so I just stick mainly to baking.

I have made this pull apart bread before but the original version, which is so delicious.I like pull apart bread it’s all about sharing and fun. I like that there is a lot of flavours. I changed the version a pesto bread. We had a jar of vegi pesto (organic sacla) and I thought I would use this. I do find their pesto slightly salty so I wasn’t sure how much to use in the dough. As it was all an experiment if it didn’t turn out then I wasn’t too bothered. This however did work out but I still prefer the original spicy bread, I think there was a lot more stronger flavour. The bread turned out pillowy soft, moist and crunchy side. 

pesto pullapart pesto pullapart2 pesto pullapart3 pesto pullapart4 pesto pullapart5 pesto pullapart6 pesto pullapart7 pesto pullapart8 pesto pullapart9pesto pullapart10pesto pullapart11pesto pullapart12

Pesto pull apart bread
Serves 8
A pull apart bread using pesto
Write a review
Print
Prep Time
25 min
Cook Time
35 min
Prep Time
25 min
Cook Time
35 min
For the Dough
  1. 1/2 cup - warm milk
  2. 1 tsp - sugar
  3. 2 tsp - active dry yeast
  4. 1 cup - whole wheat flour
  5. 13/4 - 2 cups - plain flour
  6. 3/4 - salt*
  7. 2 tbsp - unsalted butter, soft at room temperature
  8. 1 tbsp - pesto
  9. 3/4 cup milk (+ a tablespoon to brush over the bread)
For the Filling
  1. 3 tbsp - melted butter
  2. 1 jar - pesto
  3. grated cheese
Instructions
  1. To make the dough
  2. 1. In a small bowl, dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast mixture bubbles up.
  3. 2. In a stand mixer put the whole wheat flour, 13/4 cup of plain flour, salt, softened butter, and tomato paste and mix until combined through. Then add the yeast mixture and the ¾ cup of milk and knead till you have a soft, smooth and elastic/ pliable dough which is not sticky. If the dough is sticky add a little extra flour.
  4. 3. Shape the dough into a ball and place it in a well-oiled bowl, turning the dough to coat it completely with oil. Cover and let it rise for about 1 to 11/2 hours or until almost double in volume.
  5. Once the the dough has risen it's time to start to make the filling.
  6. 4. Lightly dust your work surface with flour. Deflate the dough, shape it into a square and roll the dough out into a larger square that is about 12″ by 12”. Brush the surface of the square with the melted butter.
  7. 5. Spread the pesto evenly across the square. Then grate cheese over as much or as little as you want. Using a rolling pin, very lightly press the topping into the dough to ensure that it doesn’t fall off when you are stacking the strips.
  8. 6. Using a pizza cutter, slice the dough from top to bottom into 6 long and even strips, don't worry they do not have to be perfect. Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips. Then cut the strip into 6 other strips.
  9. 7. Grease a loaf tin well with Butter and lightly flour a 9″ x 5″ loaf pan. Place the square stacks vertically, cut sides down, into the loaf tin, nestling them in as you like, to fit the pan.
  10. 8. Cover the dough with greased plastic wrap and allow the loaf to rise for an hour. Lightly brush some milk over the top of the loaf.
  11. 9.Bake the loaf at 180°C for about 35 to 40 minutes. Run a knife along the sides and then turn it out onto a cooling rack. Allow the bread to cool slightly before pulling it apart.
Notes
  1. *I changed the salt in my recipe as 1 tsp I found was slightly too much as I added cheese as well.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/

 

 

Continue Reading

Hot Cross Goodies part 2

Hot cross buns are apparently traditionally eaten on Easter Sunday, I didn’t  know that. I actually made these for Good Friday lol tradition went totally out the window then!…I would love to eat them throughout the year as they’re amazing!

I have already tried a recipe for Hot Cross Buns last year it was a Paul Hollywood’s recipe check it out. This year I thought I would try Nigella’s I really like Nigella Lawson her recipes generally work out and they are easy to make and straight forward, she also doesn’t skimp on the fat and butter!!! but once in a while is all good. 

I slightly changed the method Nigella’s used to create the buns. I find the American style of making bread to work out much better, they usually had hot water/milk to the yeast and leave it for 5mins. This method for bread making has worked out better for me. 
hotcross-bunshotcross-buns2hotcross-buns3 hotcross-buns4 hotcross-buns5 hotcross-buns6 hotcross-buns7

Hot Cross Goodies part 2
Yields 12
Write a review
Print
Prep Time
25 min
Prep Time
25 min
For the dough
  1. 150ml - milk
  2. 50g - butter
  3. zest - 1 orange
  4. 1 clove (didn't use)
  5. 2 cardamom pods (didn't use)
  6. 400g - bread flour
  7. 1 x 7g - packet easy-blend yeast (or 21/4 tsp)
  8. 125g - mixed dried fruit
  9. 11/2 tsp - cinnamon
  10. 1/2 tsp - ground nutmeg
  11. 1/4 tsp - ground ginger
  12. 1 - large egg
I added
  1. 3 tbsp - sugar
  2. 2 tbsp - apricot jam
  3. 1/2 tsp - ground cardamon
  4. 1/2 tsp - mixed spice
  5. 1 tsp - vanilla extract
For the egg wash
  1. 1 large egg (beaten with a little milk) ((I used just milk)
For the cross
  1. 3 tbsp - plain flour
  2. 1/2 tbsp - caster sugar (I used 1tbsp)
  3. 2 tbsp - water
For the sugar glaze
  1. 1 tablespoon caster sugar
  2. 1 tablespoon boiling water
  3. (I just used slightly less then 1tbsp apricot jam and a bit of hot water warmed in the micro for 10 sec)
Instructions
  1. 1. Take out three medium bowls. In bowl one add the milk to a microwave safe heat for 30 seconds, make sure it's lukewarm not boiling or hot. Add the yeast, stir and leave for 5 mins.
  2. 2. In bowl two grate the zest.
  3. 3. In bowl three whisk an egg and add vanilla and sugar.
  4. 4. In a large mixing bowl sift the flour, spices, zest. Mix so it's combined.
  5. 5. In the same bowl the zest was in add the butter and melt in the microwave and leave to cool.
  6. 6. In the large bowl add the melted butter, zest, mixed fruit, whisked egg mixture, milk and yeast mixture and using the dough hook in mixer (or you can knead the dough by hand will take longer) mix until combined.
  7. 7. In a large clean bowl slightly grease it with oil and add the dough mixture.
  8. 8. Leave to prove in a warm place until double. Take the dough out and knead again and form into 12 balls. Place on a greased baking tray that can fit in your fridge or on a plate.
  9. 9. Brush each bun with either milk or egg and milk mix.
  10. 10. Mix the 'cross' mixture together you may need to add slightly more flour. Using a piping bag pipe across the buns.
  11. 10. Leave in the fridge overnight.
  12. 11. Take the dough out the fridge and let it come to room temperature. Once it's nearly at room temperature preheat the oven at 220°C. Bake for 15-20mins. Keep an eye on the buns, they might look like they are burning at the top so adjust the temperature to 200°C.
  13. 12. Once the buns are out the oven brush them with the apricot jam, leave to cool and brush again.
Notes
  1. Please note this recipe is an overnight recipe.
  2. I felt it lacked sweetness so next time I will add more sugar.
Adapted from Nigella Lawson
Adapted from Nigella Lawson
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
Continue Reading

Quick cheese and jalapeno pretzels

Pretzel arereally popular nowadays and you always see them stalls in shopping centres. 

I really like the cinnamon ones nom nom nom sooooooooo yummy!!!! ♥

So these particular ones are not like the soft cinnamon ones you get, these are them ones which are slightly harder, I’ve had them in the fresh baked section in the supermarket, they generally have a plain one with corse salt or a load of grated cheese and have that chewy, dough texture. Well these one’s don’t have a chewy texture like that but this one wasn’t as hard as those. 

The extra good thing about this recipe is NO PROVING! wohoooo get in!!! so it’s quite quick and you can get baking as soon as.

Instead of making the plain pretzels(like the original recipe) I thought by adding cheese and jalapenos would be a nice explosion in your mouth…I chopped quite a few jalapenos but you can adjust it to your heat buds.

cheese-jalpeno-pretzelscheese-jalpeno-pretzels2cheese-jalpeno-pretzels3cheese-jalpeno-pretzels4cheese-jalpeno-pretzels5cheese-jalpeno-pretzels6

Quick cheese and jalapeno pretzels
Yields 8
Write a review
Print
Prep Time
45 min
Cook Time
18 min
Prep Time
45 min
Cook Time
18 min
Ingredients
  1. 11/2 cups - luke warm water
  2. 1 packet - yeast (7g or 21/4 tsp)
  3. 1 tsp - salt
  4. 1 tbsp - sugar
  5. 4 cups - plain flour
  6. 1 - egg
I added
  1. some chopped jalapenos(I used jar) as may as you like, but make sure they are finely chopped
  2. extra 1 tsp salt
  3. freshly ground pepper
  4. 1/2 tsp - chilli powder
  5. 1/2 tsp - mustard powder
  6. Garnish
  7. Grated cheese
Instructions
  1. 1. Preheat the oven to 220°C and line a tray with parchment paper.
  2. 2. In a large bowl, pour in the warm water and yeast, sugar stir with a spoon until the yeast is dissolved, about 5 minute. Add in the salt and stir until incorporated.
  3. 3. Meanwhile cut the jalapenos.
  4. 4. Slowly add in the flour about 1 cup at a time, mix with a wooden spoon until it gets sticky, continue to add in all your flour and then add the jalapenos, extra salt, chilli powder, mustard powder, then use your hands to finish mixing the dough. The dough should no longer be sticky.
  5. 5. Place the dough on a floured surface and knead the dough for about 5 minutes on a lightly when you finished kneading shape into a ball. Separate the dough into 8-10 balls, depending on how large you want your pretzels.
  6. 6. Roll the dough into a long rope about 20 inches long and form the pretzel shape and place on your parchment paper.
  7. 7. In a shallow bowl beat your egg and dip the pretzel (both sides) into the egg wash and place back onto your parchment paper and sprinkle with grated cheese.
  8. 8. Bake for 15-18 minutes and grill for the last 3-4 minutes until the tops of the pretzel are golden brown, be careful to keep an eye on the pretzels as they can burn quickly.
Notes
  1. The original recipe called for corse salt but I didn't have any so I added more salt in the dough and also to balance the chilli.
Adapted from Oishii treats
Adapted from Oishii treats
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
Continue Reading

Hot Cross Goodies

OOOOOoooooooooooo how I love it when Easter comes and do you know why eh eh eh? It’s all down to those little soft, spiced hot cross buns! I love them and of course the other reason why I like Easter is the Easter eggs, I don’t know what it about Easter egg chocolate that makes it taste so nice but it’s just sooooooooo nice!

So this year I thought I have to make my own batch of hot cross buns and I got really inspired and even more tempted to make my own after watching the Mr-good-old-Paul Hollywood baking program, he’s an amazing at baker oooooo yeh! I know that my hot cross buns wouldn’t be even close to Mr. Hollywood, but I wanted to give it a try. I liked how in this recipe he used an apple, I think with using the apple it would give the buns more moisture. 

hot-cross-buns hot-cross-buns2 hot-cross-buns3 hot-cross-buns5 hot-cross-buns4 hot-cross-buns6

Hot cross goodies
Hot cross buns
Write a review
Print
Ingredients
  1. Dough
  2. 300ml - full-fat milk , plus 2 tbsp more
  3. 50g - butter
  4. 500g - strong bread flour
  5. 1tsp - salt
  6. 75g - caster sugar
  7. 1tbsp - sunflower oil
  8. 7g - sachet fast-action or easy-blend yeast
  9. 1 egg - beaten
  10. 75g - sultanas
  11. 50g - mixed peel
  12. zest - 1 orange
  13. 1 apple - peeled, cored and finely chopped
  14. 1tsp - ground cinnamon (I used 1/2 tsp extra)
  15. Cross
  16. 75g - plain flour , plus extra for dusting
  17. Glaze
  18. 3tbsp - apricot jam (I used apricot conserve, thats what I had in)
Instructions
  1. 1. Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Put the flour, salt, sugar and yeast (see Tip, below) into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
  2. 2. Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
  3. 3. With the dough still in the bowl, tip in the sultanas, mixed peel, orange zest, apple and cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
  4. 4. Divide the dough into 15 even pieces (about 75g per piece – see Tip below). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand.
  5. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.
  6. 5. Heat oven to 220°C/200°C fan/gas 7. Mix the flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
  7. 6. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.
Notes
  1. Keep an eye on the buns as mine did slightly over cook :(
  2. I also added some mixed spice
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
Continue Reading

Awesome cheese and beer bread no kneading, no proving – easy peasy

cheese and beer bread1

I’m in ♥ with this bread. Like really ♥.

This is the third time I’ve made it and it’s never let me down.

Sorry for all the people who don’t drink, you do need beer – actually you could use non alcoholic beer I’ve not tried it but I think it’s worth having a go.

When I seen this recipe I liked the sound of beer and cheese together to make a bread. I had to try it, I was surprised at how quick and easy it was to make.

cheese and beer breadcheese and beer bread2

Awesome cheese and beer bread no kneading, no proving – easy peasy
Yields 10
Write a review
Print
Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
Ingredients
  1. 2 1/2 cups – plain flour
  2. 1 cup – chedder cheese
  3. 4 tsp – baking powder
  4. 1 tsp – salt
  5. lots of fresh cracked black pepper :)
  6. 1 – 330ml of any beer (I’m not sponsoring Heineken, I just had this bottle lying around)
  7. 75g – melted butter and cooled
  8. Extras/optional
  9. chilli flakes 1/2 tsp – 1tsp depending on how hot you can take it
  10. - two sun dried tomatoes chopped
  11. - couple of olives chopped
  12. - Jalpenos chopped
Instructions
  1. 1. Adjust an oven rack to the middle position and preheat the oven to 190°C. Grease an 8 1/2-by-4 1/2-inch loaf tin.
  2. 2. First melt the butter in the microwave for 15-20 secs make sure it’s all melted and let it cool.
  3. 3. In a large bowl combine the flour, cheese, baking powder, salt and pepper. Stir in the beer and 4 tablespoons of the butter. Be careful not to overmix.
  4. 4. Place the mixture into the loaf tin and smooth the surface. Brush lightly with the remaining 1 tablespoon of butter. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 40 to 45 minutes, rotating the loaf pan halfway through baking.
  5. 5. Let the loaf cool in the pan for 10 minutes before turning the loaf out onto a wire rack to cool.
Notes
  1. *I made a few minor adjustments to the recipe. I didn’t add any sugar or gruyere cheese as it’s not vegetarian. On this occasion I added jalpenos, sun dried tomatoes and olives it does change the texture slightly but not a great deal. I’m sure you can add whatever ingredients you want to have a go!
  2. This bread has an amazing soft texture in the inside and there is a mild taste of beer, I just love it and I’m glad I came across the recipe (thank you handle the heat, your the best) it will be one I will use time and time again.
  3. It’s important to let the bread cool for a while, don’t be a miss piggy and eat it straight away like I did but, but my reason was genuine, isn’t fresh warm bread the best thing? it is though isn’t it?…but with this bread it needs to settle a while so it’s easier to cut and it doesn’t crumble.
  4. I’m sure this bread will be a hit if you made it, enjoy.
Adapted from handle the heat
Adapted from handle the heat
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
Continue Reading