Take your Bank Holiday baking to the next level this weekend with these Rhubarb and Blood Orange Crumble Bars from the team at Harrogate based farm shop Fodder.
Pairing local grown rhubarb with delicious blood oranges creates a temptingly moreish treat and a perfect project for little bakers this Easter holiday
For more recipe inspiration visit www.fodder.co.uk
This simple and delicious tear and share bread recipe from the team at Side Oven Bakery at Foston on the Wolds in East Yorkshire is a wonderfully light dough and perfect for plunging into soup or, now the sun has returned, dunking into dipping oils in the garden with a glass of something fizzy!
For more recipe inspiration and to buy their range of award-winning products online visit www.sideoven.com
Get your Easter baking underway early with this delicious and sweet celebration bread from the team at the Side Oven Bakery in Foston on the Wolds.
With crunchy undertones of hazelnut this stunning bread makes a great centre piece and is perfect with a cup of a coffee.
For more recipe inspiration and to buy their award winning range of flours, granolas and more online visit www.sideoven.com
Give your weekend baking a boozy kick with these Spiced Orange Sponges with Whisky Buttercream from Yorkshire Rapeseed Oil.
Using their Cold Pressed Oil these simple sponges are filled with winter spice flavours and
make the perfect teatime treat.
For more recipe inspiration and to buy online visit www.yorkshirerapeseedoil.co.uk
Celebrate the very best of Great British produce with this Cheesey Parnip bread recipe from the team at award winning East Yorkshire based Side Oven Bakery.
A firm favourite during the winter months with the Side Oven team, this recipe creates a delicious savoury bread – perfect for tear and share, dipping in soup or even for an extra special sandwich.
For more recipe inspiration and to buy their products online visit www.sideoven.com
If your lockdown baking is now in full swing why not give this deliciously zesty lemon and poppy seed cake a try from the team at Jervaulx Abbey Tearooms.
Taken from their book In Their Footsteps which features a collection of the award winning tearooms favourite recipes, this is a classic teatime treat and a real crowd pleaser!
For more information and to buy online visit www.jervaulxabbey.com
For the cake
If baking your own bread has become something of the norm for you then this simple sour dough leaven recipe from the team at the Side Oven Bakery is definitely worth a try.
Once established the starter leaven is very resilient and if fed and nurtured will last for years and can be used as a base for traditional sourdough bread. This recipe uses no yeast but can be used to create a delicious loaf a wonderful crust and a dense chewy dough.
For more recipe inspiration visit www.sideoven.com
Ingredients and method
Give your traditional Easter baking a delicious twist with this hot cross brioche scroll from Rosa Fothergill at Yorkshire Tea Time, a new North Yorkshire based business providing bespoke afternoon tea parties throughout Yorkshire.
Perfect for cold January days with a cup of Yorkshire Tea, this fruit loaf has no added fat, so is perfect for the January diet! (if you don't serve with cheese, that is!) This recipe uses Wold Top Ale, but you could use any good bottled Yorkshire ale from your local brewery.
To make the Sponge
Disperse the pinch yeast in tepid milk (around 20°C)
In a bowl mix the milk and yeast with the flour until the dough comes together.
Cover the bowl with cling film & ferment in a warm place (18 to 20°C) for 16 to 20 hours
Soften the butter until very soft but not melted
Warm the milk until tepid then crumble the yeast into the milk & mix until dissolved – Place the milk/yeast mixture in a large mixing bowl
Add flour and the pre prepared sponge to the mixing bowl
Bring ingredients together & knead for around 3 minutes, then add the salt.
Knead for a further 5 minutes until gluten is well developed
Add butter & knead until incorporated then add the honey & knead again until incorporated.
Ferment the mixture in a warm place (around 24°C) for 2 hours. Fold the dough twqice throughout this period, leaving at least a 45 minute interval between each fold.
Once fermented divide the dough into 2x 500 gram pieces and shape each one into your desired shape
If you are baking a tin loaf, oil the tin lightly first before placing your dough in it
If you would prefer to make a boule (round) or batard (oblong) loaf, dust your banneton (proving basket) prior to placing your dough in it
Finally prove for a further 45 minutes or until ready in a warm place (24° C), ensuring your dough is covered to prevent skinning over.
When proved, brush an egg wash with a mixture of 1 egg to 2 egg yolks & a pinch of salt over the dough.
Slash the surface of the dough & bake on a baking tray at 230°C for 30 minutes or until a rich golden colour is achieved
Turn out of tin (if necessary) & cool on wire racks.
Mix together the dried fruit and sugar and soak in the hot tea. Cover and leave overnight so the fruit becomes plump. Add the egg to the mixture and beat well. Stir in the flour. Line a ½ kg/1lb loaf tin. Put the mixture into the tin and bake in a preheated oven 160 C, 325 F, Mark 3 for about 1½ to 1¾ hours.