This Sunday I decided to bake two things, I had a meeting at work where I'd promised to bake something and I fancied making some easy biscuits. Currently I'm feeling that my collection of Rachel Allen books are being neglected so after a quick browse though Bake I settled on the Vanilla and Oat Shortbread. I found the recipe really easy to follow although my shortbread dough ended up too wet (even after chilling for an hour instead of 30 mins) this could be because my butter was really soft (I used stork instead of butter which I know won't be as nice but I'm counting calories!). The recipe also says it will make 40 - I managed about 25 - maybe I'm just really greedy?!
The review was very positive they were buttery, rich and crumbly, just like shortbread and the oats gave them a lovely texture. Vanilla is always a winner for me!
I also thought I'd try a recipe from one of my Xmas present books; Home Cooking Made Easy by Lorraine Pascale. I had been flicking though it whilst making a cup of tea for M last week when I spotted a recipe which looked like the ideal introduction to the world of bread-making, which was on my list to try this year.I had all the ingredients in stock so I decided to try "21st Century Bread with Ham, Cheese and Chive". It isn't your traditional bread recipe, there is no yeast or proving involved and it's more or less an all-in-one which was really appealing for my first go at making "bread". You mix self-raising flour, grated cheese, mustard powder, paprika, chopped honey roast ham, chopped chives, baking powder, salt and seasoning and then add water until it forms a dough and then sprinkle with some more cheese and bake in the oven until golden brown.
For a beginner, this recipe was ideal, as it was just mixing the ingredients together and then making the dough and baking the bread! For someone who isn't used to the texture or techniques of bread-making I found it quite useful as I didn't have to worry too much about messing up! Hopefully when I try proper bread this practise will help as I've had a go at making dough and the importance of adding water gradually to the dry ingredients.
It was very quick and easy and the smell that drifted out of the oven and throughout the house was divine. Baking with cheese is always a pleasure and savoury food being my weakness I think I managed to have the bread out of the oven about 5 minutes before I had to cut myself a large (very warm) slice to give it a try. Wow, it was delicious! Personally I felt it was more scone-like than bread but very tasty. M liked the chives as it gave in an "oniony" taste but without over powering the other flavours. M had some slices with a large bowl of tomato soup and I enjoyed mine on it's on with lashings of butter - scrummy!
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