(The name of the book not bragging!)
I love the Great British Bake Off so when my mother-in-law asked what I wanted for my birthday I asked for a book I’d been thinking of buying for a while. Brilliant Bread by James Morton, he was in the 2012 series.
I assumed I’d make the odd loaf, probably on a weekend once a month maybe. I hadn’t counted on how easy James’ recipes would be. I now name about 3 loaves a week. His basic loaf requires no kneading, so this is the one I make on a regular basis. With a dairy intolerant child I’m more aware now about reading the ingredients in things and I love that this basic recipe is just flour, salt, yeast and water. I have to say that the recipe has quite a lot of salt in and I don’t use as much, but that’s just a taste thing!
After a few weeks of making just the basic white or wholemeal loaves I thought I ought to branch out. I’ve now done the focaccia recipe a few times, with tomatoes on top and with olives – again a very simple recipe. This one I start the day before and leave to prove in the fridge overnight and then again for a second prove during the day if I’m baking it in the evening. Other bread recipes I’ve tried I’ve used last milk instead of milk and dairy free spread instead of butter and there been no noticeable difference!
To begin with I tiptoed around the beginning of the book as a lot of the recipes use a sour dough starter or are a bit more involved, but as my confidence has increased I’ve started reading further into the book. Last Sunday I set up my sourdough starter – I had no idea what one was before searching Great British Bake Off and even now am not entirely sure, but Wikipedia knows! It worked a treat and by Friday I had a jar of bubbly dough that I used to make brioche.
I made it as a loaf, replacing the butter with dairy free spread, and we ate it with butter and jam on Saturday and toasted on Sunday. Yummmmm
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