Videos
Ho ho ho! MERRY CHRISTMAS!
Ok so it's a bit early, but this video should give you PLENTY of time to practice your Christmas wreaths for the big day. This bread is a savoury dough with a little sweetness from dried cranberries which for me is just perfect for a cheeseboard or a GIANT turkey and stuffing sandwich for everybody to share :-)
Make your own Christmas Wreath Bread
Sticking seeds to bread dough isn't as easy as just sprinkling them on the top and hoping for the best. Sure they may stick for a bit but chances are they will fall off after baking. Here are five different ways to get them to stick and stay put!
500g Strong White Bread Flour
310g Room Temperature Water
12g Fresh Yeast (7g dry)
10g Olive Oil
8 g Salt
Sesame
Poppy
Linseeds
Sunflower
Pumpkin
Dissolve yeast in water, mix all ingredients together.
8 Minutes kneading on an UNFLOURED surface
1 hour rest
Divide and preshape into five balls
15 minutes rest
SHAPE and SEED
1 hour rest/final rise
20 minutes bake at 180C Fan/356F/Gas Mark 5
Thank you for being here with me because WITHOUT your input the channel wouldn't be half of what it is today! I feel it's time for an update, time to reflect upon what's happened here over the past six months and time to plan for the next chapter...
Ok, I know we've been here before BUT that was ages ago, like years ago! The last video I made about shaping up a tinned loaf is now SUPER old, painfully slow and more than a little bit awkward let's be honest. So now, in the spirit of the Back to Basics Trilogy we did a while ago I have refilmed this one bigger and better than before.
I hope you don't mind but I felt it was time :-)
2lb Tin:
Base 10cm x 16.5cm
Top 13cm x 20cm
Height 8.5cm
1lb Tin:
Base 7.5cm x 13cm
Top 10.5cm x 16cm
Height 7cm
LONG 2lb Tin:
Base 8cm x 27cm
Top 11cm x 30cm
Height 7cm
400g Strong White Bread Flour
100g Wholemeal Flour
340g Room Temperature Water
10g Olive Oil
12g Fresh Yeast (7g dry)
8g Salt
Dissolve yeast in water, mix all ingredients together.
8 Minutes kneading on an UNFLOURED surface
1 hour rest
Divide and preshape into balls
15 minutes rest
SHAPE
1 hour rest/final rise
40 minutes bake at 190C Fan/338F/Gas Mark 6
This might apply to you, and it might not. It's a thought that crosses my mind a lot as I'm scrolling instagram or checking my inbox. I see time and time again people getting down in the dumps over the tiniest of imperfections that I wouldn't even consider an imperfection in the first place. If tackling those is where the hook is for you and you love it then good luck to you, I'm happy for you! But if things get a little negative because of them then maybe this video is for you.
