Bread and Better

Bread and Better

Tuesday, 30 May 2017

Marmalade Madeleines

Makes 18

For the Madeleines:
60ml milk
3 tablespoons marmalade
2 large eggs
100g plain flour
80g sugar
1 teaspoon baking powder
Zest of one orange
100g butter, plus a little more for greasing
Icing sugar, for dusting

For the Filling:
2 tablespoons marmalade

Melt the butter, then leave it to one side to cool slightly.
Place the eggs and the sugar into the bowl of a large free-standing mixer (or you could use a hand-held electric whisk) and whisk for around 5 minutes, or until they are pale and fluffy.
Mix together the milk and marmalade with the slightly cooled butter.
Pour the buttery marmalade into the eggs and sugar, and whisk again until everything is well combined.
Take the bowl off the mixer, and carefully fold in the flour, baking powder and orange zest.
Cover the bowl with clingfilm and place into the fridge to chill, for about an hour.
Place the remaining marmalade into a disposable piping bag, and cut a medium sized hole into the end.
Grease a couple of Madeleine tins with a little butter.
Pre-heat the oven to 180 degrees c.
When the batter has chilled, take it out of the fridge and place a heaped tablespoon into each shell in your Madeleine tins (you don’t want to fill them all the way to the top).
Place the cut end of the piping bag into the middle of each batter shell and pipe for a couple of seconds, or until a pool of marmalade appears on the surface.
Place the Madeleines into the oven and bake for 5 minutes, before turning the temperature down to 160 and baking for a further 5 minutes, or until the madeleines have turned a light golden brown, and have a slight peak on top.
Leave the Madeleines to cool slightly in the tins, before dusting with icing sugar and serving.

Sunday, 14 May 2017

Honey, Lemon and Thyme Focaccia

For the dough:
400g strong white flour
7g dried yeast/14g fresh yeast
1 teaspoon salt
Zest of one lemon
2 Teaspoons dried thyme
2 tablespoons honey
2 tablespoons olive oil, plus a little more for greasing
300ml water

For the topping:
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon dried thyme

Place the flour into a large bowl and rub in the yeast with your fingertips.
Add the salt, oil, lemon zest, honey, dried thyme 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 around 5 minutes, until the dough feels soft, but not sticky.
Return the dough to the bowl, cover with a tea towel, and leave to rise for around an hour, or until it has doubled in size.
Grease a rectangle baking tray (around 20cm x30cm) with a little oil.
When the dough has risen, place it into the baking tray, pushing it out so that it fills the entire tin.
Cover the baking tray with a tea towel, and leave the dough to rise again, for about half an hour, or until it has noticeably puffed up.
Pre-heat the oven to 200 degrees c.
When the dough has risen, make a few indents in the surface with your knuckles and sprinkle over the thyme and sea salt.
Drizzle over the honey and the oil and then bake the focaccia for 20 minutes, or until the crust has turned a rich golden brown. 
Leave the loaf to cool slightly in the tin, before cutting into chunks and serving.