Hello Homebaker!
Looks like you had plenty of fun with last months Pane Carasau and Mushroom Stromboli!
If you haven’t joined the club already there couldn’t be a better time with more than 30 bread recipes, plenty more accompaniments and educational content too.
In this latest update I’d like to show you haw to make exceptional new breads with just a little tweak upon traditional processes.
Both of these new recipes celebrate simplicity, creating two new recipes in the “easy bread” category that have already become firm favourites in the Bake with Jack household.
Enjoy :-)
Hot Milk Floured Baps
A good floured bap is one of the most pleasing breads to eat, certainly in the UK. Sadly though, a “good” floured bap is hard to find. So, we must make our own!
This recipe breaks all the rules (that I made) by starting with hot liquid. Milk, water, honey and butter warmed up and poured directly over our yeast and flour. It feels wrong in the moment, but the resulting additional bounce inside of our dough allows us to create the lightest, softest of floured baps that keep well too. Warm dough has the potential to cause problems for us as home bakers, so we’ll need to tweak things along the way to make sure everything comes out just right.
Shallot, Chive and Sour Cream Loaf
This has been a first for me and with good reason. The idea of incorporating raw onions into bread dough has never appealed to me. But eating this bread has changed all that. It’s deeply savoury and satisfying. Enhanced with a touch of rye flour, this bread has almost two dimensions of flavour from the browned off, brushed-with-butter, toasty onion top crust to the soft sour cream crumb. It’s a real pleasure to eat and it’s easy to make and we shape it into a tearable, shareable bobble top loaf.
Smoked Chilli and Fennel Meatball Sandwich
I can’t help but pair chilli and fennel together, especially in a pork dish like this. Meatballs for a sandwich need to be intensely (though not overpoweringly) flavoured. They need to pack a punch to cut through all that bun as you eat them and this is exactly what these do. We make use of leftover frozen breadcrumbs to help keep them super juicy, and simmer them gently in a rich tomato sauce.
Soft boiled egg and smoked mackarel salad
Lunch in the time it take to boil an egg. Now you’re talking. This salad is Caesar inspired; we make a tasty and creamy sour cream dressing to gently coat crunchy romaine, carrot and fennel. Then, we top it all off with a soft boiled egg and flaked smoked mackerel. Using flavours inspired by our shallot, chive and sour cream loaf mean that this dish pairs perfectly.
See you in class :-)