My Bread Making Course

CIMG2305I saw a 2 hours bread making course on Wowcher and decided to go for that offer as I paid £30 instead of £59 which I thought is a bargain! It was held at the Open Kitchen in Hoxton, which is a training restaurant for London City Hospitality Centre, all of the money goes back into running the centre and sponsoring the students. Click here for more information as they offer other food courses as well.

All of my bread from the course! :)

All of my bread from the course! 🙂

There were 10 of us in a group, we were all given a receipe sheet with instructions and our own work station area. The teacher ran through the basics of bread making and showed us how we can use different techniques for kneading, rolling the breads into different shapes and toppings to use. After the demonstration, we were left to get on with making our own breads and going round to see if anybody needed help! For this course, we were learning to make brown bread and focaccia. It was my 1st time using fresh yeast as I always buy the dried yeast in the packets. I did initially thought, how is this course only going to be 2 hours because when I have baked a white loaf previously, it took a couple of hours for it to prove etc. But, as this was a training centre, they had specialist ovens to prove the dough in under 10 minutes!!! I really enjoyed the course and it gave me an idea of using different toppings for bread such as herbs and chocolates etc.

Work Stations

Work Stations

My brown bread - Ready for the oven

My brown bread – Ready for the oven

Mine bread is at the bottom left side and the one with the sesame seeds

My bread is at the bottom left side and the one with the sesame seeds

All of the brown bread baked from the class

All of the brown bread baked from the class

White bread - ready for baking

My White bread – ready for baking

My white bread is on the left hand side!

My white bread is on the left hand side!

All of the white bread baked from the class

All of the white bread baked from the class

 

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Hot Cross Buns – Easter!

My Hot Cross Buns! :)

My Hot Cross Buns! 🙂

It is coming up to Easter this week and I thought I will have a go at making my own hot cross buns!! 🙂 I took the recipe from BBC GoodFood website – click here. Although, my piping skills were not that great with the ‘crosses!’ as the flour paste just seem to spread everywhere on the bun! 🙂

The hot cross buns turned out to be bigger than I thought! But, they do taste lovely with some butter! 🙂

Dough mixture

Dough mixture

Mixed into a dough ball

Mixed into a dough ball

Scoring with the knife

Scoring with the knife

Piping the Crosses

Piping the Crosses

My entry for Jo’s comp – Flatbreads

My entry pic for Jo's flatbread competition!

My entry pic for Jo’s flatbread competition!

As Jo’s competition deadline is on Monday 11th Feb, I thought I better get a crack on making the halloumi and chilli flake flatbreads! I did make them a couple of weeks ago but couldn’t work out why they were very sticky!! This time round, they were better, thinner but still very sticky! My kitchen was an absolute mess as the dough was sticking to the work top, my hands…everywhere!!! In the receipe, it would say to roll the dough into a disc like the size of a saucer, mine were not quite that size as I felt when I rolled them out, it was sticking to my work top and then I wouldn’t be able to lift them off!!

Once on the griddle pan, they fried quite nicely, they had the texture of a pitta bread as it puffs up. I made a mixed bean bake and brought some dips to go with this and it was delicious!! I did worry that my hubby wouldn’t like today’s dinner as it didn’t contain any meat but he really enjoyed the food so I was very pleased! 🙂

Here’s the receipe if you are interested in making these flatbreads and if you can solve the issue of the ‘stickiness’ please let me know!!!

  • 300g Self Raising Flour, plus extra for kneading
  • 1 tsp baking powder
  • 1 tsp salt
  • 300g greek yoghurt
  • 1 tbsp chilli flakes
  • 80g halloumi, crumbled
  • Chilli – infused oil to fry

Tip the flour, baking powder and salt into a food processor. Then add the greek yoghurt and chilli flakes and whizz until the dough comes together.

Please bear in mind that when I made this, my dough felt wet and sticky which I don’t think is right?! Turn the dough onto a lightly floured work surface and knead until smooth. I had to use a fair bit of flour to make the mixture not so sticky! Mix the crumbled halloumi into the dough and divide into 8 pieces. Roll out each piece to a size of a saucer. Heat your griddle pan over a medium heat and brush with the chilli oil and the fry the flatbreads for 3 – 5 minutes so that each side is golden brown.

Sticky dough!

Sticky dough!

Dough

Rolling them out

Rolling them out

Frying the flatbreads on the griddle pan

Frying the flatbreads on the griddle pan