Tag Archives: The Great British Bake Off

GBBO Week 3 – Bread week

It’s the day of the forth week’s episode and I know I am so late with keeping up with the GBBO bake along, but better late than never?!  I was planning to make such exciting things for Bread week but this week was particularly busy and I had a rubbish bake with a Cinnamon Couronne – those of you who follow me on Instagram and Twitter will know all about this already! 🙂 So I only really had time to make these bread rolls, which in fact was the best thing I could have done from Bread week.

On top of all of that, the shocking news that the GBBO production team will be moving to Channel 4 for the next series! Whaaaaaat!!!!! And the presenters Mel & Sue are also making an exit! Disaster. I am not sure how the show is going to keep it’s ratings as it is a Household name now and I feel the success is due to no advert breaks and brilliant presenters. Oh well, I hope this doesn’t put off any budding bakers out there and hope these easy 50/50 bread rolls gives some inspiration 🙂

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These are one of the first things I baked when I was learning to make bread, and it’s always been a favourite. I have just tweaked it slightly using Spelt flour and milk which gives it a tastier flavour (in my opinion)  and hence the name ’50/50 bread rolls’ . They have the lovely texture and nuttiness from both white and brown flour and are perfect just by themselves with butter or margarine or with some yummy soup or you can even stuff them with your favourite sandwich ingredients!

Makes approx 10 small rolls

What you need:

  • strong white organic bread flour, plus extra for dusting – 250g
  • Spelt flour – 250g
  •  Salt – 1 tsp
  • dried Yeast – 2 tsp
  • Warm milk – approx 75ml (you can use Almond or Soya milk if you are vegan)
  • Warm water – approx 225ml
  • Sugar – 1/2 tsp
  • Oil, for greasing
  • Rice flour, for dusting

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How to make it:

  1. Add the warm milk, warm water  & sugar to a bowl and then add the dried yeast.Mix well and cover and leave aside for about 15 mins to wake up the yeast 🙂 Ensure water and milk are not too hot and can be touched with your finger comfortably. If it’s too hot then it may kill the yeast – I have done this before and ended up with dough that never rose and tasted horrible! 

  2. In another large bowl, mix the white & spelt flour with the salt so they are combined.

  3. Add the milk mixture to the flour mixture and mix together with your hands until the dough is well combined. Bring the dough together into a ball.

  4. Knead the dough on a clean surface for 20-25 minutes, or until the dough is elastic and smooth. You can add a little more warm water to loosen the dough if needed.

  5. Return the dough to a bowl, lined with olive oil, and cover with a clean damp tea towel or cling film. Set aside for 1-1½ hours in a warm place until the dough has doubled in size.

  6. When the dough has risen, return it to a floured work surface and knock it back.

  7. Separate the mixture into 10 parts and roll each into a ball. Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray, placing them close together. At this point you can add different toppings to your rolls e.g. sesame seeds, poppy seeds, oats, herbs, chilli flakes etc.

  8. Cover the tray with cling film and set aside for another hour, or until the rolls have doubled in size again.

  9. Preheat the oven to 200 deg C

  10. When the rolls have expanded, dust them with the rice flour and transfer them to the oven. Bake for 8-10 minutes, or until golden-brown and cooked through.

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September 14, 2016 · 3:56 pm

GBBO is back! It’s CAKE WEEK!

Many of you UK peeps who love baking or love watching baking programmes, must be excited that The Great British Bake Off is back!  Yipppeeee!! I am definitely one of those people who have set the whole series on record and has told the whole household that Wednesdays from 8.00 – 9.00pm are booked out for GBBO excitement! 🙂

All the contestants this year look very interesting but I am liking Rav Bansal already how likes Vegan Baking. Yeyyy!

Well the first week’s theme is just simply cakes and this year I thought I would try and bake along and also contribute to the themes with my own versions.  So to start here is my recipe for eggless Lemon Drizzle cakes/muffins. I love this recipe, especially during these summer months as they are light and refreshing and easy to take on days out and picnics.  

Love Suji x

#CookEatInspire #sujiskitchen

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Sometimes it’s just easier making smaller portions to ensure everyone has a piece or if you are short on time (the latter is usually what happens with me!). So muffins are an easy way to make your favourite cake in a cute package and this lemon drizzle flavour is a really simple one!

These can be Vegan if you are using Soya Milk, but you need to keep these in an air tight container to keep them soft and moist.

Makes 10 – 12 standard size muffins

What you need:

  • Plain Flour – 280g  / 2.5 cups (you can use Self raising flour but leave out the baking powder)
  • Baking powder – 2 teaspoons
  • Bicarb of soda – 1/2 teaspoons
  • Salt – 1/4 teaspoon
  • Caster sugar – 110g /1 cup
  • Finely grated zest of 1 large lemon
  • Lemon juice – 2 tablespoons
  • Soya milk (or any other milk you prefer) – 150ml / 3/4 cup
  • Water – 90ml / 1/2 cup water
  • Vegetable oil – 90ml / 1/2 cup

For the drizzle:

  • Icing sugar – 60g / 1/2 cup
  • Lemon juice – 3 teaspoons
  • Grated lemon zest – 1/2 teaspoon

Optional: poppy seeds/chocolate chips

How to make it:

  1. Line your muffin tin with cases or oil & pre-heat oven to 180 C.
  2. Sift all the dry ingredients into a bowl and add the poppy seeds or chocolate chips if using
  3. In a separate bowl whisk together all the wet ingredients adding the lemon juice & zest at the end.
  4. Pour all of the wet ingredients in with the dry and combine well with wooden spoon. The batter should have a loose dropping consistency and you can add more milk if needed and don’t worry about any lumps in the batter.
  5. Fill the muffin cups 3/4’s full and bake for about 20 minutes or until the tops are slightly brown and spring back when pressed gently. Stir glaze ingredients together and drizzle over the hot muffins.

I’m drooling as I type out this recipe…..no joke!

lemon muffin

Next week’s theme is Biscuits, so happy baking until then!

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Filed under Baking, Desi, Food, GBBO, recipe, Snack, vegan, vegetarian