Cranberry Cashew Cinnamon Loaf

Buns and Breads

Hey Joe

this is a bit of a long one, hahahah pretty much a dissertation, not the recipe, the post. Maybe whack on some Pokémon vids in the background?

Hehehehheeh I love him SO MUCH!

It’s the last of our Breaduary adventure! A pretty momentous moment and so I’m ending with a pretty momentous bread. Really, this is the only fruit loaf you’ll ever need. The sweet cinnamon, creamy cashews and sharp cranberries come together in a symphony of peng. Yep, this bread is peng. This recipe came about from my attempt to recreate mums bread love, the Tesco cashew cranberry bloomer.

Dunno why, but you keep calling this bread a Stollen. It’s not a Stollen joe. But I see where your coming from, it does have some Christmassy vibes. Seeing we’re at the end of February, I think of this bread as a hint towards the Hot Cross Buns that come in Easter time (find my Hot Cross Bun recipe here). This bread takes a bit of time, but there is only about 20 mins where you are hands on doing things to the bread, it actually does most of the work itself. Great! I’m selling this well. Just make this bread, it won’t last a day, it’s that good.

What is a Half-Sponge Method? (Caitlin’s dissertation)

My recipe is adapted from Dan Leopards Farmhouse tin loaf, which uses the ‘half-sponge method’ to give the loaf it’s flavour. All the water is mixed with the yeast and half the flour the night before baking the bread. This allows the bread to develop it’s flavour and texture over night.

This method was used before we started to put lots of additives in breads, before bread making became a fast industrialised practice. Using the sponge method gives the dough time to develop naturally occurring enzymes (proteins) in your bread flour, that give the dough strength to rise. In modern day bread making these enzymes don’t occur naturally, and so have to be added in (in very small amounts). Wow, isn’t wikipedia a wealth of information!

Maybe I’ve lots you a bit… tbh I’m also a lost lol, I don’t know all the science behind it. But, you can taste the difference when using the sponge method. And even if you can’t taste the difference, there is something important, I think, in letting the chemicals in the bread do what they need to do, in the time that they need to do it. Sort of like a philosophy for life (hahaha), or very little, personal protest against our fast modern life.

Cool. So now I’ve written my dissertation on the half-sponge method, I’ll give you the recipe.

Note On Shape, There Are Endless Possibilities. You do not need to use a loaf tin for this bread. I’ve written this recipe to bake in a loaf tin because it’s the easiest way to shape bread. My preferred way to bake this bread, is a free form round shape that you stick on a baking tray. You can do this too by forming the dough into a ball shape after it’s first rest and continuing as the recipe instructs. Alternatively, you can make an elongated free form loaf without a tin by rolling the bread into a sausage, tucking in the ends and placing seam-side down on a lightly floured baking tray.

A round boy. No, it is not burnt, it is deep golden brown.
A loaf boy

Ingredients

For the Sponge, the night before

  • 230ml warm water
  • 1 teaspoon (a little less than a 7g sachet) dried instant yeast
  • 175g strong white bread flour
  • 130g dried cranberries
  • 70g roughly chopped cashew nuts

For the Dough, the next morning

  • 175g strong white bread flour
  • 20g unsalted butter
  • 1 teaspoon salt
  • 15g soft light brown sugar
  • 2 teaspoons cinnamon

Method

Just before bed, the night before you want bread, add the water and yeast to a mixing bowl, mix together. Add in the flour, cranberries and cashews and mix thoroughly. Scrape the sides of the bowl clean with a spatula. Cover the bowl with a tea towel or clingfilm and leave overnight.

The next morning, add the flour, and cubed butter to a bowl. Rub the butter through the flour with your fingertips until it vanishes into the flour. Add in the salt, sugar and cinnamon. Mix together. Add the flour to the yeast sponge you made the night before and mix everything together into a shaggy dough with a spoon. Scrape any bits off the spoon and cover the bowl with a tea towel, leave for 10 mins.

Give the dough three quick kneads over the next 30 mins (ish). By a quick knead I mean about 15 seconds of kneading (Roll. Squash. Fold. Repeat) on a very lightly oiled work surface before putting it back in your bowl and covering with a cloth. After the third and final knead, leave the dough on your worksurface while you wash the bowl. Dry it, lightly oil it, then place the dough back in the bowl to rise in a warm place (next to a radiator, maybe) for a further 30mins.

While the dough rises, butter and lightly dust with flour a 2lb loaf tin (about 21cm long and 11cm wide). When the dough is ready, tip it onto a lightly floured work surface. Flatten into a rectangle that measures, from left to right, slightly less than the length of your loaf tin. Roll the dough up tightly and put it, seam-side down, into the tin. Cover the tin with a tea towel and leave in your warm place until it has doubled in size, about an hour and a half. Don’t worry about the time this takes, when you think it has doubled it will be ready.

Heat the oven to 220 / 200 fan oven. lightly Dust the top of the loaf with flour and, if you want to, use a sharp knife to slash the loaf diagonally a couple of times. Bake for 25 mins. With out opening the oven door, reduce the heat to 200 / 180 fan oven and bake for a further 20 mins, until dark golden brown. Take the bread out the tin and allow to cool for 30 mins before slicing.

Happy Breaduary Boiiiii. Love Caitlin x

Any Nut Any Cheese Loaf

Buns and Breads

You alright Joe?

I’ve been feeling a bit rough the last couple weeks. Breaduary, though, has been a bit of a saviour. So here comes the 3rd addition of this bready adventure. Pictured in this post is a Walnut, Cheddar and Stilton loaf, but really, this recipe comes alive when you add in whatever combination of nuts and cheese you have at home.

You know Breaduary is actually takin off a bit on Instagram, there are some really cool bakers that have been doing it along with me, and there’s a handful of other bakers that saw our invitation to get involved…and they did! Been posting their contributions with #breaduary.

look very closely and you’ll see I’ve cropped out the end half of this loaf because it had been eaten by the time I got my camera out

I feel like we should introduce ourselves again for newcomers to Cake On My Face. My name’s Caitlin, I’m a student in Glasgow. Joe, the one I’m chatting to in this post, is my brother. He’s a published poet currently working in London. Have a lil look at my About page for a bit more info on Joe’s poetry.

Ok. Bread! Really, this loaf is for Dad. He kept asking me for a walnut loaf and he always seems to have 4 Tesco three cheese bloomers on the go at once so I thought I combine the two. This recipe is adapted from Paul Hollywood’s cheese loaf and Dan Leopards Walnut Loaf. I’ve designed it to be able to incorporate any combination of nuts and cheese, so go wild. Red Leicester, Jarlsberg, Cheddar, Stilton all work really well. Maybe leave out the cottage cheese? Really, any nuts work in this. For those that are allergic to nuts whack in some (very very expensive) pine nuts. Pine nuts are Kernels NOT nuts. Give it a google.

ello there swirly mate

Ingredients

  • 500g strong white bread flour
  • 7g (1 sachet) dried yeast
  • 7g salt
  • 25g unsalted butter, softened
  • 320ml warm water (you may not need all of this)
  • 100g walnuts, chopped roughly into decent sized chunks (you can use any nuts here. Hazelnuts, cashews and pine nuts work well)
  • 80g, cheddar cheese, crumbled
  • 50g blue cheese, like stilton, crumbled (substitute the cheddar and/or stilton with any cheese you like. For this bread you want 130g cheese in total)
  • Oil, any kind, to knead

Method

Combine the flour and yeast in a bowl. Add in the salt, butter and mix again. Pour in 300ml of the water. Give everything a mix with a spoon, forming a shaggy ball of dough. If there is still some dry flour in the bowl, gradually add more water from the remaining 20ml until all flour is hydrated. This dough drinks up water with a passion, so don’t don’t be afraid to add water until it’s a little on the sticky side. The water will incorporate as you knead and you’ll end with a lovely soft bread.

Tip the dough onto a lightly oiled work surface. Knead for about 10 mins until the dough is smooth, elastic and tacky (so, not very sticky). Knead any way you like: roll, fold, pummel, squash. Just really get it moving. When the dough is kneaded whack it in a lightly oiled bowl, cover with a tea towel or cling film and set it in a warm place to prove (rise) until it’s doubled in size. This will take about an hour.

When the dough has risen, tip out into a worksurface, flatten out and tip over half of the nuts and cheese. Fold the dough around the nuts and cheese, so you have a little parcel. Flatten this again and tip the other half of the nuts and cheese over the flattened parcel. Press the inclusions into the dough with your palms and then give the dough a short knead for as long as it takes for the nuts and cheese to be incorporated into the dough. It will feel like there is too much nuts and cheese, but it will eventually incorporate together. Some little bits may just not want to stay in the dough, let them stay out.

Flatten out the nutty cheesy dough into a wide rectangle, and roll it up tightly into a sausage. With the seam of the dough sausage on the work surface, tuck in the ends gently to seal them together. Roll the dough a couple of times with your hands on the ends of the susage to tapper the ends slightly, light an elongated lemon. This is only to make the dough into a pleasing shape, you don’t have to do it if your happy with the sausage shape.

Put the shaped loaf, seam side down, on a lightly flour baking tray. Cover with a tea towel or cling film and leave in the warm spot until doubled in size again (about 45 mins). Pre heat the oven to 220 / 200 (fan oven).

Dust the dough with flour and scour it with a very sharp knife, making criss-cross cuts across the top of the loaf. Bake for 35 – 40 mins until it is the colour you like. Allow the bread to cool down a bit before cutting into it.

Have a good bread! The last bread of Breaduary is out next week, and she is a fruity one, yummmm. Speak then xx

Soft Crust White Bread

Buns and Breads

Yo Joe

Breaduary number 2 boiiiiiiiii. If you’re not joe an haven’t a clue what Breaduary is, click here. This is my everyday white loaf. I’ve messed around with this recipe quite a bit and what I’ve ended with is just right. It’s a really soft bread with a crust that holds its own but isn’t too chewy. There’s no fat in this bread, I wanted it to be the most simple ingredients list I could make without compromising the texture and taste of the bread (lol it’s food critic Caitlin). Because there’s no butter, the crust needs some help to keep from becoming chewy and tough. The help is a tea towel. Wrapped around the bread as soon as it comes out the oven, it keeps in the steam given off by the bread as it cools and softens the crust. The only addition to flour, water, yeast and salt is 10g of sugar, you can leave it out but it gives it a beautiful slightly sweet taste and helps the bread last longer.

I make this bread in a 2lb / 9 x 5 x 2.5 inch loaf tin because I like the shape. You don’t need to use a loaf tin for this recipe, put the shaped dough onto a flour dusted baking tray and bake as stated in the recipe.

Ingredients

  • 450g white bread flour
  • 7g salt
  • 7g (1 sachet) instant dried yeast
  • 10g brown sugar, any kind
  • 310ml warm water
  • A little oil, any kind
hahah ‘ello little bum

Method

Mix the flour and salt in a large bowl. Add the yeast and sugar and mix again. Pour in the water and mix together with a metal spoon to form a shaggy ball of dough with no dry flour at the bottom of the bowl.

Smear about half a teaspoon of oil onto your worksurface. Clearing the sides of the bowl, tip/scrape the dough out onto the lightly oiled surface. The dough will be lumpy and sticky, but hold off from adding any more flour.

Knead the dough for at least 10 mins until it is smooth, elastic and tacky (not sticky). Because the dough is quite a wet one you want to keep any contact you have with it firm and quick to avoid getting dough spread all over the counter and your hands. The best way to knead this dough is by picking it up and flipping it over so it lands with hard slap on the counter, folding it over itself (in half roughly) then turning it 90 degrees. Repeat this motion quickly. No need to be too precious about the exact movement, all you want to do is get the dough moving. Alternate this with whatever kind of kneading you like, but when the dough gets too sticky, go back to the slapping/folding motion and you’ll find the dough will become much easier to work with.

Very lightly oil the bowl used earlier. Put the kneaded dough in it. Cover the bowl with a tea towel or cling film. Place in a warm place for about an hour, until the dough has doubled in size.

Grease your loaf tin or flour your baking tray and set aside. Tip the risen dough out onto a lightly floured surface and flatten into a rectangle about the length of your loaf tin, (if your not using a loaf tin, make it any size you like). Roll up the dough tightly, tuck the ends slightly and place on the tray or in the tin. Cover with cling film or a tea towel and place back in the warm place until doubled in size again, about 45 mins. Pre heat the oven to 180 (fan oven) / 200 (non fan oven).

When the bread is doubled in size dust it with a little flour and bake for 35 – 40 mins, until the crust is a light golden brown.

When the bread comes out the oven take it out the tin/off the baking tray straight away and wrap it up in a tea towel (maybe use a clean one…?). Let it cool a little for 30 mins before cutting your slice. As I said this bread (and any bread) keeps much better wrapped in its tea towel.

the dough whale for u joe x slow, steady and underground(loaf tin)

Thanks Sue, Jess and Tiger for eating all of my experiment breads xoxoxo Caitlin x

Daily Wholemeal Bread

Buns and Breads

Hey Joe,

Its pretty funny that you’ve given up bread this month. Thought I’d use it as an opportunity to launch Breaduary! I’m posting one new bread for each week of Feb. These breads, with a bit of adapting deepening on what’s in your cupboard or fridge, are the only breads you’ll ever need. Baking with yeast is addictive – really – it’s magic and has been made to sound a lot harder than it is. All bread follows the same basic steps; mix, kneed, prove (rest), shape, prove, bake. Even if it burns, bulges, or deflates, it’ll still taste like bread. You don’t need a bread machine, stand mixer or 00 triple artisan Italian flour.

hello there mate

Bread number one, The Every Day One. It’s a light wholemeal loaf, sweet and nutty. It’s so soft and got the crustiest crust on it. If I had to pick one bread to have everyday it would be this. Because this doesn’t have much water in it, it’s a really easy one to knead and shape.

You can easily turn this into a white bloomer loaf by replacing the wholemeal flour with the same weight of strong white bread flour, leaving out the Vitamin C and halving the weight of sugar.

Ingredients.

  • 250g Strong white bread flour
  • 250g Wholemeal bread flour
  • 20g brown sugar, any kind
  • ½ 500mg Vitamin C tablet, crushed into a powder (Yes, really! Google ‘why put vitamin c in bread’. Mine are orange flavour because that’s all they had in the shop. You can’t taste the orange so get whatever they have.)
  • 7g (1 sachet) dried yeast
  • 1 teaspoon salt
  • 30g butter, very softened
  • 320ml warm water, you might need a drop more

Method.

Put the flours, sugar, and vitamin c in a bowl, add the yeast on one side and salt on the other side (salt can kill yeast if in direct contact. Lol how dramatic). Mix together. Add the very soft butter, rub this into the flour until it disappears. Pour in the water and mix with a spoon until a shaggy mass of dough forms cleaning the side of the bowl. If there is still some dry flour in the bowl, add a drop (just a drop!) more water.  

Pour about half a teaspoon olive oil onto your work surface and smear it out. Tip the dough onto it and knead until the dough is smooth and elastic (10mins ish). Kneading is easy to do but hard to write. Use your hands to stretch, fold and roll the dough back on itself, if you do it quickly, you are kneading.

Put the dough into a very lightly oiled bowl and cover with cling film. Set it in a warm place – on a chair next to the radiator is great – until doubled in size (1 hour ish).

Lightly flour a baking tray. Tip the dough onto your work surface and flatten it out into a wide rectangle, then roll it up tightly. Rotate it 90 degrees and repeat the first step, flattening to a rectangle, narrower this time, and rolling up, ending with the seam of the roll on the work surface. Tuck each end of the bread under itself slightly and place on the baking tray. Cover with cling film and put back in the warm spot until doubled in size (30mins ish). Pre heat the oven to 220 ready for the bread.

Dust the top of the loaf with flour and slash with diagonal lines using a very sharp knife. You don’t have to do this; it just helps the loaf keep its shape. Bake for 15 mins, then turn down the oven to 200 and bake for a further 25 mins.

Let the bread cool for 15 mins until you cut into it, or you’ll squash your bread! I like mine with lots of butter and jam. Try it. You’ll never look back.

Caitlin X

Blood Orange Madeira Cake

Cakes

Yo Joe

A Maderia is the best kind of cake. It’s sweet and dense but so moist, it keeps for ages and you can slice and eat it like bread. It’s the thick sugar icing that makes me want to eat this cake all of everyday. Coloured pink from the blood oranges, its sweet but sour enough to be able to eat it on it’s own with a spoon. Paired with the mellow and buttery orange cake its peng. A traditional Madeira cake has equal parts butter and sugar, I’ve put more butter in which makes the cake hold together better when sliced and makes it stay moist for longer.

This is a really easy cake, it’ll make your kitchen smell of sweet orange and it’s pink. Great!

Ingredients

  • 200g softened butter
  • 175g caster sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Zest of 2 small blood oranges
  • 225g self raising flour

For the icing

  • 100g icing sugar
  • Juice of blood orange and a splash of milk, added to the consistency you like.

Method

Pre heat the oven to 170, 150 for a fan oven. Butter and line a loaf tin, I use a 1lb loaf tin, 20 cm x 10cm x 6cm.

Cream the butter and sugar together until light, fluffy and pale in colour. Add the eggs, vanilla, salt, and orange zest. Cream until fluffy and pale in colour again.

Sift and then fold in the flour, pour into the loaf tin and bake for 55 mins to an hour, or until a knife inserted into the cake comes out clean.

While the cake is cooling make the icing. Sift the icing sugar into a bowl, add a small splash of milk and a squeeze of the blood orange juice and give it a mix. Keep adding very small amounts at a time of the orange juice until you get the thickness you like.

Once the cake has cooled, pour over the icing and eat cake!

hahah lil bit lopsided there

Caitlin X