If you have a recipe you would like to
share we would love to hear from you.
The Secret Bakery – bread loaf
400g cold water
600g flour (unfortified if possible)
- Mix the dry ingredients together. When adding them to the bowl add the flour first, then the yeast on one side and the salt on the other. Ensure they do not touch until combined with the flour
- Add the water and mix. When the ingredients have combined, cover the bowl and leave for 10 minutes.
- Put water on your hands and the surface you are to knead on to repel the dough (you can use flour if you prefer). Knead the bread. Stretch the bread up and fold over, then turn the bread a quarter turn. Repeat this process 10 times. Put the bread in the bowl. Then cover the bowl and leave for 10 minutes
- Knead the bread again, 10 times or until it starts to break or crack. Cover and leave for 10 minutes
- Repeat this process twice more, so that it has had four kneads in total.
3. Shaping and prooving
- Shape the bread. Lay the dough out and take the
top corners of the dough and fold them in towards you. Flour the bread and put it in a proofing basket (recommended to keep the shape) or on baking tray and prove in a fridge for a few hours until either you see air bubble or until it has expanded to one and a half to 2 times its size (1-4 hours)
- Knock it back to get the air out of it and shape it again.
- Prove slowing in the fridge overnight
- Remove/flip bread from basket, brush with a small amount of vegetable oil and slit with a knife. Place on baking tray.
- Warm the oven 240 degrees then reduce to 200 degrees once the temperature has been reached. Put a cup of water in the bottom of the oven to create steam.
- Cook for 35-40 minutes ntil it sounds hollow when you tap the bottom.
- You will soon be able to buy unfortified flour from the Secret Bakery in the next few weeks.
- Cold water is used in the recipe to slow down the yeast to create deeper flavours, this is also the reason a fridge is used to prove. If you need to make the bread quickly, use warm water and prove in a warmer place until the loaf nearly doubles.
For more information about The Secret Bakery visit their website.
225g unsalted butter
100g milk chocolate
50g plain flour
50g cocoa powder
Oven on 160 C
- Melt the butter and chocolate together over a low heat. Stir frequently and put aside to cool.
- Whisk the sugar and eggs in a large bowl until combined (use a hand whisk)
- Add the chocolate mix to the bowl and whisk to combine.
- Sieve in the flour and cocoa powder. Mix together.
- Put into a 20cm square tin and bang on the worktop to bring the bubbles to the surface.
- Cook for 20-25 mins.
- Cool in the tin before cutting into small squares.
Gin (the best quality you can afford)
1. Pick as many sloes as you can.
2. Wash and freeze.
3. Fill a clean jar 2/3 full of sloes.
4. Add 1/3 of sugar and fill up with gin.
Leave for 2-3 months, turning occasionally.
Strain off the sloes and enjoy.
No Churn Ice cream
300 ml double cream
175g sweetened condensed milk
(Possible flavours: vanilla essence, pureed raspberries or other fruit, lemon curd, chocolate chips)
1. Whisk the cream and condensed milk together with the flavouring of your choice until the whisk holds a trail in the bowl.
2. Freeze for at least 6 hours before eating.
Gin and Tonic Cake
Inspired by Spa Sweetheart Sue’s class winning cake from the Great Yorkshire Show, this month’s recipe is the Pudding Lane Gin and Tonic Cake.
50g muscavado sugar
5 tablespoons syrup
225g plain flour
¾ teaspoon bicarb of soda
2 teaspoons ginger
Preheat oven on 170c
1. Melt butter, sugar and syrup together
2. Mix flour bicarb and ginger and then add the syrup mixture and give it a good stir.
3. Place on a piece of clingfilm. Roll up and chill in the fridge for 1 hour.
4. Sprinkle some flour and roll out the dough. Use a heart cutter to cut out the shape and place on a greased baking tray.
5. Bake for 10-15 mins then cool a little before removing from the tray.
Honey and Ginger Cakes
75g light soft brown sugar
140g runny honey
225g Self Raising Flour
1 tsp ground ginger
125g icing sugar
Grease 2 cupcake tins with butter. Oven on 160 C gas 4
1. Beat the butter and sugar until light then add honey and mix again.
2. Beat the eggs and slowly add to the mix stirring all the time.
3. Divide between the buttered moulds filling each hole about ¾ full.
4. Bake for 15 to 20 mins until risen and springy. Cool on wire rack.
For the honey glaze:
1. Melt the butter and remove from heat.
2. Stir in the icing sugar and honey with a whisk.
3. Drizzle over the cooled cakes and leave to set.
100g milk chocolate
50g golden syrup
100g rice crispies
20 bun cases
A packet of mini eggs
1. In a large bowl melt the chocolate and sugar (in the microwave). Be careful not to burn it. Give it a good stir.
2. In another bowl melt the butter and syrup ( again in the microwave). Add this to the chocolate mix in the large bowl and give it another good mix.
3. Add the rice crispies and stir until well coated.
4. Put a tablespoonful into each bun case and top with one or two mini eggs.
This is great one to make with the children.
Any cereal can be substituted and if you don’t have the other ingredients you can just use melted chocolate.