Craft Bakers’ Week Recipes

To celebrate Craft Bakers’ Week here are some great recipes for you to try at home.

Classic White Loaf (image above)

The foundation stone for great home-baking.
Ingredients:
• 560g strong white flour
• 10g sea salt
• 5g dried yeast (or 10g of fresh yeast if you can get it)
• 300ml tepid water
• 20ml rapeseed oil

Method:
• Weigh the flour and salt into a big bowl. Add the oil. Measure the water into a jug. With a fork, stir the yeast into the warm water. Empty the jug into the bowl and stir all the ingredients together.
• Knead the dough for 20 minutes (or 10 minutes in an electric mixer). Once you have a smooth and elastic dough nestle it back into the bowl and cover in cling film with no air gaps. Leave it in a warm place to grow to twice its size or for 1 hour, whichever is first.
• By hand, shape your dough so it fits evenly into a well-oiled large loaf tin, seal-side down. Dust the top of your loaf with a bit of flour and then cover the tin and leave it in a warm place to double in size or for 1 hour (whichever is first).
• Preheat the oven to 240°C/gas mark 9. Slash the top of your loaf and place on a baking sheet or a baking stone in the preheated oven. Throw a cupful of water onto the baking sheet for the perfect crust.
• Check it after 10 minutes and turn the oven down a notch (210°C/gas mark 6½). Take it out after 30 minutes when it's baked and beautifully golden all over. It should sound hollow when tapped underneath.
• Turn the loaf out and cool it for at least 10 minutes on a wire rack.

Classic Bread & Butter Pudding

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Ingredients:
• 5 Slices of brioche
• 20g Raisins
• 3 Egg yolks
• 1 Vanilla pod, split
• 300ml Milk
• 50g Soft butter
• 3 Eggs
• 50g Sugar
• 300ml Cream

Method:
1. Butter the bread both sides.
2. Scatter the raisins into a dish.
3. Place the slices on top. Mix the remaining ingredients and pour over the bread.
4. Dunk the bread a few times to drown them.
5. Let the pudding sit for 20 minutes before baking.
6. Place into oven at 120°c for 30 minutes or until the custard has set.
7. Serve while still warm.

Visit www.craftbakersweek.co.uk for more information.