Hello Homebaker!

This month’s recipes are here a little earlier than normal while I work on a Sourdough September Special!

That’s right, my no faff sourdough is coming to the HomeBaker’s Club this September from your starter all the way to the finished loaf, with plenty of techniques to pick up along the way.

For now though, two breads absolutely jam packed with flavour for you!

Cheesy Garlic Bread Plait

When you’re making garlic bread you need to almost make the butter too garlicky to carry the flavour through the bread. And if you’re making cheesy garlic bread the same rule applies; maximum cheese!

This is the ultimate cheesy garlic bread; we fold the butter and cheese through the dough before cutting and plaiting the loaf exposing all those delicious layers. Bare to the wind of the oven those layers become bubbly cheesy eruptions, creating a golden and crunchy top hiding soft, warm, tear-able and shareable deliciousness beneath.

It’s a straight forward dough to make suitable for all abilities, fun to shape up, and a stunning table topper.

Teacakes

This is an enriched bun but possibly not as you know them. Luxurious milk and egg laden doughs have their place in the brioches of this world, and despite the existence of this kind of “premium” bun the humble teacake has stood the test of time; holding its own as a Great British favourite, and for good reason.

It’s a soft, lightly spiced bun speckled with currants and sultanas to be served split, toasted and buttered with a giant pot of tea. Another one that’s easy to make, and perfect for freezing for when you need them the most.

Spring Vegetable and Parmesan Liguini

This is a standard in my house; my go-to one pot one bowl pasta dish. It’s a triumph of leftover green vegetables of all kinds, my choice being cabbage, peas and broccoli. The silky, cheesy sauce is made from seasoned egg and parmesan thickened by the heat of the pasta.

Dishes like these bridge the gap between resourcefulness and luxuriousness, both practical and delicious, all done in no more than 15 minutes.

Hot Caramel Apple Teacake with Chantilly and Nutmeg

Desserts made from what we have are often the most memorable. As teacakes enter your recipe rotation you may find yourself with leftovers and in need of an after dinner dessert. With just an apple from the bowl and sugar from the cupboard you can make hot syrupy caramel apples just asking for a dollop of melty whipped cream.

It’s another quick one that everyone will love. Keep it at the tips of your fingers for when the opportunity arrives.

 There’s plenty to learn from this months HomeBaker’s Club recipes, have fun with them and I’ll see you in class :-)