Bread and Better

Bread and Better

Friday, 22 July 2016

Chocolate and Marmalade tart


This tart is one of those puddings that people would describe as a real 'adult' treat. The bitterness of the marmalade really compliments the sweet chocolate ganache and crumbly biscuit base. This tart tastes great on it's own, but you could serve it will a dollop of Creme fraiche, if you really wanted.





Makes 1 medium tart. Serves 8.

For the base:
400g milk chocolate digestives
100g unsalted butter melted (plus more for greasing)

For the filling:
300ml double cream
200g milk chocolate, broken into small chunks
100g dark chocolate, broken into small chunks
5 tablespoons marmalade (the good, chunky kind)

Grease a 20cm loose bottomed tart tin with butter.
Place the biscuits into a food processor and blitz until they resemble bread crumbs.
Add the melted butter to this biscuits, and blitz again, until the biscuit crumbs start to clump together.
Place the biscuit mixture into the greased tart tin.
Press down the mixture, with the back of a spoon, so that it evenly compacts in the tin and up the sides.
Place the base in the fridge to set, for at least an hour.
Once the base is set, spoon in 4 tablespoons of the marmalade, and evenly spread out.
Place the chocolate into a large, heat- proof bowl.
Place the cream into a pan and put on a medium heat.
Cook until the cream starts to bubble.
When the cream is bubbling, remove it from the heat and pour it gently and slowly over the chocolate.
Whisk the cream and chocolate mixture, until all the chocolate has melted, and the mixture comes together.
Pour the mixture on top of the tart base, spooning over the last tablespoon of marmalade when you are done.
Place the tart in the fridge to set, for at least 3 hours, before slicing and serving.
Keeps well in the fridge for 2-3 days.



Thursday, 14 July 2016

Spelt, Oat and Honey Loaf

The honey in this loaf adds a subtle sweetness, whilst the oats create a lovely crumbly texture. This bake makes amazing toast, just simply slather with salted butter.



Makes 1 medium loaf.


For the loaf:
400g white spelt flour (plus a little more for dusting)
100g rolled/porridge oats
7g dried yeast
1 teaspoon salt
3 tablespoons honey
300ml water


Place the flour into a large bowl and rub in the yeast.
Add the salt, honey, oats and water and mix to form a dough (adding more water if it feels a little dry).
Place the dough onto a lightly floured surface and knead for around 10 minutes, or until the dough feels elastic.
Place the dough back into the bowl and cover with a tea-towel.
Leave the dough to rise, for at least an hour, or until it has doubled in size.
When the dough has risen, place it onto a lightly floured surface and shape into a ball.
Place the ball onto a lined baking tray, cover with a tea-towel and leave to rise for at least 30 minutes, or until it has noticeably puffed up.
Pre-heat the oven to 200 degrees c.
When the dough has risen, make a 'x' shape in the top with a sharp knife and sprinkle over a little flour and/or oats.
Bake the loaf for around 25 minutes or until the surface is a deep golden brown and the bottom sounds hollow when tapped.
Cool a little on a wire rack before serving.

Saturday, 2 July 2016

'Pizza' Focaccia

This bake has all the favourite flavours of a classic Margherita pizza, encased in a fluffy, light focaccia. This bread is perfect for a picnic or simply served alongside a salad, for a summer dinner.






Makes 1 medium focaccia, serves 4-6.


For the focaccia:
300g strong white flour.
7g dried yeast
200ml water
2 tablepsoons olive oil.
2 teaspoons dried basil
1 teaspoon salt

For the topping:
1 teaspoon dried basil
150g mozzarella (cut into chunks)
1 large tomato (thinly sliced)
1 tablespoon sea salt

Place the flour into a large bowl and rub in the yeast.
Add the basil, oil, salt and water and mix to form a dough (adding more water if it feels a little dry).
Place the dough onto a lightly oiled surface and knead for around 10 minutes, or until it feels smooth and elastic.
Return the dough to the bowl and cover with a tea towel.
Leave the dough to rise, for around an hour, or until it has doubled in size.
When the dough has risen, place it into a lightly greased 20cm cake tin, gently pushing it into the sides so it fills the tin.
Cover again with a tea towel and leave to rise for 30 minutes, or until it has noticeably puffed up.
Pre-heat the oven to 200 degrees c.
When the focaccia has risen, make indents all over the surface with your knuckles and sprinkle over the basil, tomato, cheese and salt.
Drizzle over the oil and place the cake tin onto a baking tray (incase the cheese spills over).
Bake for around 20 minutes, or until the cheese is deliciously burnished.
Cool a little in the tin before serving.