Bread and Better

Bread and Better

Wednesday, 26 April 2017

Peanut Butter Caramel Brownies



Makes 15 medium brownies.

For the brownies:
30g self raising flour
40g cocoa powder
220g sugar
3 large eggs
100g dark chocolate
150g unsalted butter

For the peanut butter caramel:
1 397g tin condensed milk
300g crunchy peanut butter

















Make the peanut butter caramel by mixing together the condensed milk and peanut butter until they are well combined. Place to one side for later.
Line a medium rectangle baking tin (around 20cm x 30cm) with some grease proof paper.
Pre-heat the oven to 165 degrees c.
Melt the butter and chocolate together, in the microwave or over a pan of simmering water. Leave to one side to cool slightly.
In a large bowl mix together the flour, cocoa and sugar.
Beat the eggs into the cocoa mixture and then fold through the slightly cooled chocolate and butter.
Decant the brownie batter into the prepared tin, spreading it out as you go so that it fills the entire space.
Blob large spoonfuls of the peanut butter caramel on top of the brownie mixture, making sure to leave a slight gap between each one, so that you can still see some of the glossy chocolate batter underneath.
Swirl the caramel and brownie together slightly, using the tip of a knife.
Bake the brownie for about 20 minutes, or until the outside has firmed up but the middle is still a little wobbly.
Leave the brownie to cool in the tin completely before slicing and serving.

Monday, 17 April 2017

Cheese and Chive Rolls

























Makes 10 small rolls.

For the rolls:

350g strong white flour
7g dried yeast/14g fresh yeast
1 teaspoon salt
2 tablespoons olive oil, plus a little more for greasing
75g cheddar cheese, grated
Large handful of chives, finely chopped
275ml water

Place the flour into a large bowl and rub in the yeast with your fingertips.
Add the chives and cheese into the flour (keeping back a little of each, for sprinkling on the top later) and give everything a good stir.
Add the salt, oil and water and combine until the mixture forms a dough, adding more water if it feels a little dry.
Tip the dough out onto a lightly oiled surface and knead for a couple of minutes, or until it feels smoother and more elastic.
Return the dough to the bowl, cover with a tea towel and leave to rise for about an hour, or until it has doubled in size.
When the dough has risen, divide it into 10 equal pieces and then roll each piece into a ball.
Place the balls onto a lined baking tray (making sure to leave a small gap between each one), cover with a tea towel and leave to rise for about an hour, or until the balls have really puffed up and are pretty much touching.
Pre-heat the oven to 200 degrees c.
When the rolls have risen, sprinkle over the remaining cheese and chives.
Bake the rolls in the oven, for about 15 minutes, or until the crust has turned a light golden brown and the cheese is melted and burnished.
Leave the rolls to cool on the baking tray for a couple of minutes before tucking in.


Little tip: Different flours will absorb different amounts of liquid, so I would add ¾ of the suggested liquid to the mixture at first and then if the dough feels a little dry, you can always add some more.

Thursday, 6 April 2017

Spelt, Garlic and Oregano Rolls
























Makes 8 rolls.

For the rolls:
350g white spelt flour, plus a little more for dusting
7g dried yeast/14g fresh yeast
1 teaspoon salt
2 tablespoons dried oregano
250ml water
Olive/rapeseed oil, for greasing

For the garlic butter:
100g unsalted butter, softened
1 teaspoon dried chilli flakes
2 cloves garlic, crushed or finely chopped


Make the garlic butter by mixing together the butter, garlic cloves and chilli flakes.
Take 1/3 of the garlic butter mixture, wrap it up well in some clingfilm and place it into the freezer, to firm up.
Melt the rest of the garlic butter, either in the microwave or in a pan over a low heat, and then leave to one side to cool slightly.
Place the flour into a large bowl and rub in the yeast with your fingertips.
Add the salt, oregano, melted butter and water and combine until the mixture forms a dough (adding more water if it feels a little dry).
Tip the dough out onto a lightly floured surface and knead for a couple of minutes, until it feels soft but not sticky.
Return the dough to the bowl, cover with a tea towel and leave to rise for about an hour, or until it has doubled in size.
Grease a 20cm round cake tin with a little oil.
When the dough has risen, divide it into 8 equal (ish) pieces and then roll each piece into a ball.
Place the dough balls into the greased cake tin.
Cover the tin with a tea towel and leave the balls to rise, for around 40 minutes, or until they have noticeably puffed up.
Pre-heat the oven to 180 degrees c.
Take the remaining garlic butter out of the freezer, slice into small chunks and then leave to one side.
When the rolls have risen, place them in the oven for 10 minutes.
When the 10 minutes are up, take the rolls out of the oven and scatter over the remaining garlic butter.
Place the rolls back in the oven, for a further 10 minutes, or until they have turned a nice golden brown colour and the garlic butter has completely melted.
Leave the rolls to cool for a couple of minutes in the tin, before serving.