A delicious tear and share bread oozing with olive oil, this focaccia recipe from Side Oven Bakery in Foston on the Wolds is perfect for dips and dunking!
Visit the award-winning bakery yourself this month as part of their Blackcurrant Open Day on Sunday 24th July.
The annual PYO Organic Blackcurrant & Bakery Open Day will include farm nature trails and woodland walks as well as the opportunity to visit the bakery and enjoy a range of freshly baked breads, croissant, cakes and refreshments.
Open 10am - 3pm, entry is free entry, and bookings can be made by emailing email@example.com. For more recipe inspiration and further details about the event visit www.sideoven.com
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
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
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.
# Put the milk, double cream, coffee and opened vanilla pod into a sauce pan and bring to the boil.
# Whisk the eggs, yolks and caster sugar together.
# Slice the croissants in half lengthwise.
# Use 1oz butter to grease an ovenproof dish.
# Using 3oz butter, spread this on the cut sides of the croissants.
# Lay half of them on the base of the dish, butter side up.
# Sprinkle with raisins and lay croissants on top.
# Let the boiled cream cool a little, pour onto the egg mixture while stirring all the time.
# Put back onto heat and stir to start to thicken, take off immediately.
# Strain half over the croissants mixture and allow to soak in for 15 minutes gradually straining over the rest of the mix until all is in the dish.
# Cook until set.
# Take out and allow to cool for 10 minutes.
# Pipe a line of whipped cream up the middle of the pudding, sprinkle the grated chocolate over the cream and dust the whole thing with icing sugar, serve.
# Place dry ingredients in a large bowl.
# Add liquid ingredients.
# Mix with a dough hook for 5 minutes or knead by hand for 10 minutes until it forms a doughy ball.
# Put dough back into bowl and cover bowl with a damp tea towel.
# Leave to rise in a warm place until doubled in size.
# Once doubled in size take out of bowl and knock down the dough with your fist to let the air out.
# Once this is done put into your loaf tin and cover again. Leave to rise a second time for about half an hour.
# Cook in a hot oven for about half an hour.
# To check if done turn out of tin and knock on the bottom of the loaf if it sounds hollow, its done. Leave to cool on a rack.
# Before baking you can sprinkle with water and dust with porridge oats or flour.
# You can also add herbs, grated cheese or seeds for different flavours.
# Preheat the oven to 200ºC, gas mark 6.
# Mix the bread mix with 140ml warm water (or according to the pack instructions) and knead into a smooth dough. Allow to rest for 5 minutes. Knead again and roll out to a 28cm circle. Place on a lightly greased baking tray and cover with clingfilm. Leave in a warm place for 30-40 minutes.
# Spread the tomato puree over the pizza base and top with the tomatoes. Scatter over the mushrooms and cheese. Make 4 wells in the topping and crack in the eggs. Scatter over the bacon.
# Bake for 20 minutes until golden.
Place the eggs in a small saucepan and cover with cold water, bring to the boil and simmer for 3 minutes for soft centres.
Meanwhile, mix the cheese, mayonnaise and cress, reserving a little to sprinkle over. Spread over the toast and cut into soldiers. Serve with the boiled eggs.
Try scooping out the egg and spreading it on top of the cheese for a quick sandwich.
To make the bread sauce; bring the milk to the boil with the onion in it and let it infuse for approximately 20 minutes. Remove the onion and add the remaining ingredients. The sauce should be of a loose, dropping consistency. Set aside and keep warm.
To make the game chips; peel the potato and slice thinly. Remove as much starch as possible by rinsing in cold water, then pat dry. Heat the oil and deep fry for two to three minutes until golden brown.
To cook the grouse; Preheat the oven to 200°C/400°F/Gas Mark 6. Season and put the juniper berries inside the cavities of the birds. Tuck a sprig of thyme under each leg and lay two rashers of bacon over each breast.
Heat the fat in a roasting tin and sear on each side. Roast for 16 to 20 minutes, depending on size, then remove from the tray and keep warm. Add the root vegetables, any juices, stock, sloe gin and red wine and simmer gently for approximately six minutes. Sieve into a saucepan and check the seasoning.
Serve with the game chips, vegetables, bread sauce and a pot of redcurrant jelly.