Bread and Better

Bread and Better

Monday, 26 September 2016

Spelt Frying-Pan Pizzas


I've seen a lot 'frying pan' pizza recipes knocking around online lately, and I thought it was probably about time I tried to make my own. I am always in search of the best way to get the most authentic pizza experience at home (thin burnished crust, simple yet tasty toppings) and I feel like the high heat you get from the stove top/grill really helps to achieve that. I have used spelt flour here, for something a little different (I like the slight nuttiness that it gives), but a strong white flour would work just as well too.



Makes 4 medium pizzas.




For the pizzas:
400g white spelt flour
7g dried yeast
1 teaspoon salt
300ml water
2 tablespoons olive oil (plus more for greasing)
semolina, for dusting

4 the toppings:
150g tomato passata
200g cheese (I used cheddar because that was all I had in), grated/broken into small pieces
4 teaspoons dried basil/handfull of fresh basil
red onion/anchovies/chilli/whatever else you fancy





Place the flour into a large bowl and rub in the yeast.
Add the salt, oil and most of the water and mix to form a dough (adding more water if it feels a little dry).
Tip the dough onto a lightly oiled surface and knead for around 5 minutes, or until it feels smooth and elastic.
When the dough is smooth, return 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.
Meanwhile, prepare an oven-proof frying pan by greasing it with olive oil and sprinkling it with semolina.
When the dough has risen, divide it into 4 equal pieces.
Place one of the pieces into the prepared frying pan, stretching it out so it covers the base and the sides.
Spread a couple of tablespoons of the passata over the dough in the frying pan, and then sprinkle over 1/4 of the cheese and 1/4 of the basil.
Pre-heat the grill, to a high heat.
Place the frying pan pizza on the hob on a medium-high heat.
Cook the pizza for around 5 minutes, or until the topping starts to bubble and the base feels firm.
Take off the heat and then place the frying pan under the grill, for around 5 minutes, or until the pizza crust is a deep golden brown.
When the pizza is cooked, remove it from the pan.
Repeat the process until you have used up all of the dough (any finished pizzas can be placed in a medium oven to keep warm until the rest are done).
Served warm with a cold beer.

Friday, 16 September 2016

One Cup Spelt Pancakes


I am absolutely RUBBISH at making pancakes. Doesn't matter if I'm making big fluffy American style ones, or thin crepes for shrove Tuesday, they always seem to turn out wonky, a little burnished and never looking like the 'perfect' ones I see all over Instagram. That's why I love these really simple one cup pancakes, because they are so quick and really hard to mess up.  I have used spelt flour in my recipe, for an added nutty flavour. These pancakes are a great carrier for both sweet and savoury flavours, I served mine with a sprinkling of granola and a greedy splodge of peanut butter. I just used a regular American cup measure to make my batter, but a builder's mug would work fine too (you just need the flour and the milk to be the same measure).






Makes 6-8 medium-large pancakes.

For the pancakes:
1 cup white spelt flour
1/2 teaspoon baking powder
pinch of salt
1 cup milk
l medium egg
rapeseed oil for frying




Place all the ingredients (except for the oil) into a large jug and whisk together until you get a smooth batter.
Add a small amount of oil to a large frying pan and place on to a medium-high heat.
Once the oil has heated up, add a ladle full of the batter (I made my pancakes quite large so just did one at a time) and fry the pancake for 2 minutes on each side.
Repeat until you have used all of your mixture.
These pancakes taste best served warm, straight from the pan.
Any unused batter will keep well in the fridge, for a day or so (just make sure to give it a good whisk before using). 

Saturday, 10 September 2016

Honey and Spelt Teacakes


My first memory of the beloved teacake is greedily chomping on one during a break time at school (you used to be able to buy them at a little tuck-shop they ran in the P.E corridor). They were absolutely huge things (or at least they felt like that to tiny hands), often tasted a little stale and were always dripping with butter.  I created this recipe in honour of those school day treats, however these ones are slightly more refined and not in the least bit stale-tasting.  I have used spelt flour and honey  in this bake, for added flavour and sweetness. You could add 200g of currants if you wanted, after the first rise, for something a little fruiter.




Makes 8 large teacakes.

For the teacakes:
450g white spelt flour
7g dried yeast
60g butter, plus a little more for melting.
1 teaspoon salt
2 tablespoons runny honey
200ml semi-skimmed milk (fridge cold is fine)


Place the flour into a large bowl and rub in the butter with your fingertips, until the mixture resembles fine breadcrumbs.
Rub the yeast into the flour and butter.
Add the salt, honey and milk and mix until it forms a dough (adding more milk 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 soft but not sticky.
Return the dough to the bowl, cover with a tea towel and leave to rise for about an hour and a half, or until it has doubled in size.
When the dough has risen, divide it into 8 equal pieces and then roll each piece into a ball.
Place the balls onto a lined baking tray, leaving an inch gap between each one, and cover with a tea towel.
Leave the balls to rise for around 30 minutes, or until they have noticeably puffed up and are almost touching.
Pre-heat the oven to 180 degrees c.
When the teacakes have risen, bake them for around 15 minutes, or until they have turned a light golden brown.
When the teacakes are out of the oven, leave them on the baking tray and brush them with a little melted/softened butter and cover them with a tea towel until they have cooled (this will help keep them soft).
These teacakes taste best on the day they are made, but will keep well for a couple of days in a re-sealable food bag.
Best served toasted with lots of butter.