Cakes & Bakes: Halloumi herb bread

Home-made halloumi herb bread | H is for Home

We’re making an unusual real bread recipe this time, for our weekly Cakes & Bakes feature; Halloumi herb bread.

Cubed halloumi and extra virgin olive oil | H is for Home Halloumi mixed with chopped basil and extra virgin olive oil | H is for Home

Classic Halloumi is made with mint, and the original recipe called for 2 tablespoons of finely chopped fresh mint leaves and 4 tablespoons of finely chopped fresh parsley leaves. I bought a pack of Halloumi from Lidl which was made with basil, so I tweaked the recipe accordingly.

Rolling the halloumi herb bread dough | H is for Home

Bakery Bits baked their Halloumi herb bread in a Pullman loaf pan, a bit of kit which I don’t own, so I just used a common or garden loaf tin.

Rolled Halloumi herb loaf proving in its tin | H is for Home

A delicious, hearty, intense flavoured loaf was the result. A suitable accompaniment for an endless number of dishes… meat, fish or vegetable based – rice, pasta, couscous or salad.

Baked Halloumi herb bread loaf on bread board | H is for Home

I had it again the following day, toasted on both sides under the grill – very satisfactory leftovers.

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Halloumi herb bread
Yields 1
Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 5g/0.2oz dry yeast
  2. 175ml/6 fl oz warm water
  3. ¼tsp caster sugar
  4. 250g/9oz strong white bread flour, plus extra for dusting
  5. 25g/1oz strong wholemeal bread flour
  6. 4g/0.15oz salt
  7. 250g/9oz Halloumi cheese, cut into 1cm chunks
  8. 1 tbsp extra virgin olive oil
  9. 2 tbs finely chopped fresh basil leaves
  10. 3 spring onions, peeled and sliced fairly finely
  11. pinch of sea salt
  12. pinch of freshly ground black pepperHalloumi herb bread ingredients
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Instructions
  1. In a small bowl, mix the yeast with 15ml/½ fl oz of the water at 30°C/86ºF and the caster sugar
  2. Allow to stand for about 15 minutes, until it has developed a slight froth on the surface
  3. Place the flour and salt in a large mixing bowl and stir to combine
  4. Add the yeast mixture and the rest of the water and use your hand or a dough whisk to mix everything together until there's no dry flour left and you have a shaggy dough
  5. Tip the dough out onto the work surface and knead for 10 minutes. By this stage the dough should be smooth and elastic
  6. Form the dough into a ball and place it back in the mixing bowl. Cover the bowl with a clean, damp cloth and leave at room temperature for 1-1½ hours
  7. While the dough is rising, put the Halloumi into a medium bowl with the olive oil, basil leaves and spring onions
  8. Season with salt and black pepper. Stir, then cover and leave for at least 30 minutes
  9. Prepare a 500g/1lb loaf tin by lightly greasing the sides and base with butter and dusting lightly with flour
  10. When the dough has almost doubled in size, gently tip it onto the work surface and press it out to form a rectangle three times the length and slightly wider than your loaf tin
  11. Spread the Halloumi and herb mixture evenly over the top of the dough
  12. Working from one of the long sides, roll the dough up like a Swiss roll. Press gently on the seam with your fingers to seal
  13. Place the roll of dough in the prepared loaf tin, cover and leave to prove for about 30 minutes
  14. Preheat the oven to 190°C /375°F /Gas mark 5
  15. Bake for 1 hour or until the top of the loaf develops a golden brown crust and the base makes a hollow sound when tapped
  16. Remove the loaf from the tin and place on a cooling rack
Notes
  1. Serve with tomato salad
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Adapted from Bakery Bits
Adapted from Bakery Bits
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Beetroot loaf

Home-made beetroot loaf | H is for Home

My Pinterest stream is always full of food photos – predominately cake, fudge, biscuits and bread. One in particular caught my eye last week… a beetroot loaf. The colour is amazing and I love beetroot anyway.

Grated beetroot, yeast mixture and mixing bowl of strong bread flour | H is for Home

I had a search through many of my cook books and finally found a beetroot loaf recipe in Bread. The recipe is designed for electric bread-makers (there’s a whole section of bread-maker recipes in the book if that’s your preferred way of making bread!) but it’s fine to use if you’re making it by hand.

Ball of beetrot loaf dough | H is for Home

Just mix the yeast and sugar in the water using a small measuring jug or cup, combine the flour and salt in a large mixing bowl making a well in the centre, pour in the yeast mixture and bring together roughly. Chuck in the beetroot, spring onions and butter (I omitted the last two ingredients) then knead well for about 10 minutes. Cover the mixing bowl in cling film (or put it inside a big clear [reusable] plastic bag like I do). Allow it to rise in a warm place until doubled in size. Remove the dough from the mixing bowl, punch down and put it into a loaf tin or well-floured banneton. Allow to double in size again before (transferring from the banneton to a greased oven tray) baking in a preheated oven at 220ºC/425ºF/Gas mark 7 for 30-40 minutes or until it sounds hollow when knocked on the base.

Home-made beetroot loaf with wooden handled bread knife | H is for Home

It was beautiful and absolutely delicious! Slightly sweet with a slightly earthy flavour. I had it with goats cheese and horseradish and Justin had the same in addition to a char-grilled sirloin steak.

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Home-made beetroot loaf | H is for Home

Beetroot loaf
SMALL
  1. 150ml/5fl oz/⅔ cup water
  2. 140g/5oz/1 cup grated raw beetroot
  3. 2 spring onions, chopped
  4. 375g/13oz/3¼ cups unbleached white bread flour
  5. 15g/½oz/1tbsp butter
  6. 1½tsp salt
  7. 1tsp granulated sugar
  8. 1tsp easy-blend (rapid-rise) dried yeast
MEDIUM
  1. 170ml/6fl oz/¾ cup water
  2. 225g/8oz/1½ cup grated raw beetroot
  3. 3 spring onions, chopped
  4. 500g/1lb 2oz/4½ cups unbleached white bread flour
  5. 25g/1oz/2tbsp butter
  6. 2tsp salt
  7. 1tsp granulated sugar
  8. 1tsp easy-blend (rapid-rise) dried yeast
LARGE
  1. 280ml/1ofl oz/1¼ cup water
  2. 280g/10oz/2 cups grated raw beetroot
  3. 4 spring onions, chopped
  4. 675g/1 ½lbs/6 cups unbleached white bread flour
  5. 40g/1½oz/3tbsp butter
  6. 2tsp salt
  7. 1½tsp granulated sugar
  8. 1½tsp easy-blend (rapid-rise) dried yeast
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Instructions
  1. Pour the water into the bread pan. Sprinkle over the grated beetroot. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid mixture and dry ingredients
  2. Add the chopped spring onions. However, if your bread machine offers you the option of adding any extra ingredients during the kneading cycle, set the spring onions aside so that you may add them later on
  3. Sprinkle the flour over the beetroot and water, ensuring it covers them both. Add the butter, salt and sugar in separate corners. Make a small indent in the centre of the flour (but not down as far as the liquid) and add the yeast
  4. Set the bread machine to the basic/normal setting, medium crust. Press start. If you like, slash the top of the loaf with diagonal slashes just before the baking cycle starts
  5. Remove at the end of the baking cycle and turn out on to a wire rack
Notes
  1. If you prefer an all-over red loaf rather than speckled, purée the raw beetroot in a mini-food processor instead of grating it
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Adapted from Bread
Adapted from Bread
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Walnut and sultana loaf

Sliced, home-made walnut and sultana loaf | H is for Home

I’ve decided to make a walnut and sultana loaf this week by tweaking a basic white bread recipe that I regularly use. I didn’t have enough white flour in store so I substituted a quarter with wholemeal. It was a good decision as it added to the nuttiness of the finished loaf.

Home-made walnut and sultana loaf dough in a mixing bowl with cane banneton | H is for Home

Sliced or torn pieces of this bread will go amazingly well with a mild, creamy blue cheese such as Dolcelatte, Saint Agur or Roquefort.

Home-made walnut and sultana loaf dough profing in a cane banneton | H is for Home Home-made walnut and sultana loaf dough profing in a cane banneton | H is for Home

Another good option would be a couple of dipping bowls of good quality olive oil and balsamic vinegar. Once the loaf’s a couple of days old, have it toasted and spread with butter and honey.

Home-made walnut and sultana loaf | H is for Home

Walnut and sultana loaf
Ingredients
  1. 7g/¼oz fast action yeast
  2. 1tsp sugar
  3. 300ml/10½fl oz warm water
  4. 500g/18oz strong bread flour
  5. 1tsp salt
  6. 50g/1¾oz chopped walnuts
  7. 50g/1¾oz sultanasHome-made walnut and sultana loaf ingredients
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Instructions
  1. In a measuring jug, stir the yeast and sugar into the warm water. Leave for 10 minutes for the yeast to begin working
  2. In a large mixing bowl add the flour. Make a well in the centre
  3. Add the liquid and knead until a smooth ball of dough is formed (I used my Kenwood mixer with dough hook attachment on a low speed for about 10 minutes, but you can do it by hand on a floured work surface for about 20 minutes)
  4. Cover the mixing bowl with cling film or put it into a large, clear plastic bag and leave in a warm place until the dough has doubled in size.
  5. Add the salt, chopped walnuts and sultanas and knead lightly until the fruit & nuts are evenly distributed through the dough
  6. Place in a greased loaf tin (or in a well-floured banneton like I did) and re-cover and allow to prove again until doubled in size
  7. Preheat the oven to 260ºC/500ºF/Gas mark 10, put an empty roasting dish on the bottom shelf of the oven and fill a cup with cold water and set aside
  8. Once the loaf has risen, if using a banneton, grease a baking sheet and gently decant the loaf on to it, trying not to knock any air out of it
  9. Quickly & carefully pour the cup of water into the roasting dish before putting the loaf into the oven
  10. After 10 minutes, turn the oven down to 200ºC/ 400ºF/Gas mark 6
  11. Bake for a further 20-25 minutes before taking it out of the oven
  12. Leave to cool on a wire rack for at least half an hour before use
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H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Cornmeal loaf

Home-made cornmeal loaf | H is for Home

Dan Lepard is probably my favourite bread & pastry baker. I’ve cut out and kept some of his recipes that were published in his long-running (now sadly ended) column in the Guardian Weekend Magazine. Luckily, they’re all still available in the Guardian’s online archive.

Whisked wet cornmeal | H is dfor Home

I’ve had his tasty cornmeal baps recipe bookmarked for a few weeks, planning to give them a go. Instead of baps,I decided to turn them into a cornmeal loaf instead.

Mixing cornmeal, egg, honey, yoghurt and cold water | H is for Home

The recipe makes two, 500g/1lb loaves. I found the dough a little on the wet side and the cooked loaf a bit too sweet so I’ve ever so slightly tweaked the recipe below. Saying that, this is one of the best loaves I’ve ever baked.

Mixing cornmeal loaf dough by hand | H is for Home

It has a great, slightly springy crumb and crisp crust.

Cornmeal loaf dough in a mixing bowl | H is for Home

Lepard recommends pairing it with fried chicken – building your own (probably far superior) McChicken Sandwich or KFC Fillet Burger. Justin also likes the idea of slicing it for a smoked bacon sandwich.

Two cornmeal loaves having a final proofing in loaf tins | H is for Home

Being a vegetarian, I might pair it with my home-made hummus or grilled Halloumi for its tangy saltiness.

Two risen, uncooked cornmeal loaves sprinkled with cornmeal before going in the oven | H is for Home

What would you pair it with?

Two cornmeal loaves cooling in their tins on a wire rack | H is for Home

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Cakes & Bakes: Ginger loaf

Slice of home-made ginger loaf and cup of tea | H is for Home

This week’s Cakes & Bakes recipe is a low effort to high reward ginger loaf cake. There are quite a few ingredients, but its a simple case of combining the dry, the wet, then mixing them together – and popping it in the oven.

Tins of Lyle's Golden Syrup and Black Treacle | H is for Home

The aromas emanating from the kitchen as it baked were amazing.

Pouring ginger loaf batter into lined cake tin | H is for Home

And after less than an hour a moist, very flavoursome loaf cake emerged.

Sliced home-made ginger loaf | H is for Home

It’s a perfect afternoon cake. A cup of tea and slice of this will satisfy the most extreme 4 o’clock peckishness. And it keeps very well too, so there’ll be plenty of days to enjoy it – unless you actually let someone else have some too!

Cakes & Bakes: Hot cross loaf

Home-made hot cross loaf | H is for Home

Easter has come around again. I can’t believe I’ve never made hot cross buns, one of the most the traditional foods of this time of year. I almost never eat them, they traditionally contain orange and lemon peel and zest which my digestive system doesn’t seem to enjoy.

Spiced syrup for glazing hot cross loaf

batter for making cross on hot cross loaf

Baking my own means that I can omit those ingredients and making a hot cross loaf means it’s much easier to toast – the best way to eat it! I bought three, what look to be original Victorian, loaf tins this week. I’ve been looking forward to trying them out on something.

Trio of Victorian loaf tin

Adding starter to flour

I adjusted a hot cross buns recipe from Emmanuel Hadjiandreou’s How to Make Bread. It’s probably the favourite of all my bread-making books because of all the great photos… and the fact that he has a bread-making method where there’s minimal kneading involved.

mixing dried fruit with dried spices

Mixing dried fruit into hot cross loaf dough

There are three main stages – the first two can be done a day or more in advance, allowing you to pace your bread-making and get other things done in between if you’re busy.

hot cross loaf dough in vintage tins

piping on to the top of hot cross loaf

The recipe made two medium-sized loaves, the best hot cross bread I’ve ever eaten. A gorgeous flavour and texture, toasted and slathered in butter… yum!

Hot cross loaf
Yields 2
For the glaze
  1. 225ml water
  2. 75g sugar
  3. 1 cinnamon stick
  4. 3 cloves
  5. 2 star anise
For the crosses
  1. 45ml water
  2. 20ml vegetable oil
  3. 40g plain flour
  4. ¼tsp salt
For the dough
  1. 10g fresh yeast or 5g active dry yeast
  2. 40g sugar
  3. 200ml warm water
  4. 200g plain flour
  5. 150g sultanas
  6. 150g currants
  7. 1tsp ground ginger
  8. 1tsp ground cinnamon
  9. ¼tsp ground cloves
  10. 200g strong bread flour
  11. ¼tsp salt
  12. 90g butter, softened
  13. 1 egg, beatenHome-made hot cross loaf ingredients
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For the glaze
  1. Put the water, sugar, cinnamon, cloves and star anise in a small saucepan.
  2. Heat and bring up to a boil
  3. Take off the heat and set aside in a cool place to allow the the spices to infuse. This glaze can be made a day in advance and stored in the fridge to use repeatedly for this recipe
For the crosses
  1. In a measuring jug, combine the water and oil
  2. In a small bowl, mix the flour and salt
  3. Add the oil mixture to the flour & salt mixture and combine well until you get a soft, smooth paste
  4. Cove and set aside in a cool place until needed
For the dough
  1. Grease two 450g/1lb loaf tins
  2. In a (larger) mixing bowl, weigh out the yeast. Add the sugar and water and stir until dissolved
  3. Add the plain flour and combine until well mixed. This is the pre-ferment
  4. Cover the bowl and let ferment in a warm place until doubled in size - about half an hour
  5. While the pre-ferment rises, weigh out the dried fruit and spices, mix together and set aside
  6. In another (smaller) mixing bowl, mix together the strong bread flor and salt. This is the dry mixture
  7. Pull small pieces off the butter and lightly rub into the dry mixture using your fingertips until there are no more big lumps of butter
  8. Add the egg and risen pre-ferment to the flour mixture and combine with your hands until it comes together
  9. Cover and let stand for 10 minutes
  10. After the 10 minutes, with the dough remaining in the bowl, pull a portion of the dough up from the side ans press it in the middle. Turn the bowl slightly and repeat this process with another portion of the dough
  11. Cover the bowl again and let stand for 10 minutes
  12. Repeat steps 9 & 10 three times
  13. Add the reserved dried fruit mixture to the dough and knead gently until thoroughly mixed in
  14. Cover and let rise for half an hour
  15. Lightly dust a clean work surface with flour
  16. Transfer the dough to the floured work surface and divide into 2 equal pieces
  17. Form each piece into rounded oblongs and place into the two greased loaf tins
  18. Cover and allow to rise until doubled in size
  19. About 20 minutes before baking, preheat the oven to 220ºC/425ºF/Gas mark 7. Place a roasting tin at the bottom of the oven to preheat. Fill a cup with water and set aside
  20. Fill a piping bag with the reserved mixture for the crosses. Pipe a cross across the top of each loaf
  21. Put the loaf tins into the oven, pour the reserved cupful of water onto the hot roasting tin and lower the temperature to 180ºC/350ºF/Gas mark 4
  22. Bake for 35-40 minutes or until golden brown
  23. Remove from the oven, brush lightly with the reserved glaze
  24. Allow to cool before slicing (toasting) and serving
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Adapted from How to Make Bread
Adapted from How to Make Bread
H is for Home Harbinger http://hisforhomeblog.com/