Caramelised Onion, Rosemary & Cheddar Quick Bread

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Here’s to my third Great British Bake Off inspired challenge – Quick Bread! I have made quick breads in the past and just never really knew they were called quick breads. I understood them more as a ‘lazy bread’ because when I first started baking I saw ingredients such as yeast as ‘effort’ – something I would need to go out and buy and have a stock of in my so called ‘larder’.  A few years later I have plentiful amounts of yeast in my cupboard and see myself as a fundamentally lazy baker back then. Turns out I was lazy, rather than the bread. So! This is my take on the third challenge from GBBO – I got the basic bread recipe online and added my favourtire flavours as taken from John Whaite’s caramelised onion and rosemary fougasse recipe – (click here to see my bake of this) It was utterly scrummy taken straight from the oven and slathered with butter. It’s safe to say that the entire loaf had disappeared by lunchtime the next day!

I hope you enjoy and please tag me if you make any of my bakes 🙂

Happy Baking! x

Ingredients:

  • 3 cups of strong bread flour
  • 4 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1 & 1/2 cups of milk
  • 1/4 cup melted margarine or olive oil
  • 1 white onion
  • 2 teaspoons of dried rosemary (or even better – fresh if you have it! Mine died in the garden a few weeks ago)
  • Cheddar (use as much as you like – I used a size about as big as a door wedge – specific as ever!)
  • 2 Tablespoons of brown sugar
  • 1 Tablespoon of balsamic vinegar

Method:

  1. Chop your onion into small pieces and fry off on a medium heat with some olive oil
  2. Add the brown sugar and vinegar and cook until translucent – around 10 minutes
  3. Mix together the dried ingredients
  4. Mix together the wet ingredients
  5. Add wet to dry including the herbs, onion mix and cheese
  6. Bake for 40 minutes in a 200C oven

Enjoy hot from the oven slathered in butter and in front of the telly – I would recommend something like University Challenge 🙂 x

 

Hazelnut & Chocolate Biscotti

My second GBBO recipe challenge was the beautifully scrumptious Italian Biscotti! This was surprisingly easy to make and is so yummy with a tea or coffee whilst snuggled on the sofa. I went for a hazelnut and chocolate flavoured recipe but for my next batch I think I’m going to try a coffee and walnut flavour. I didn’t have any oranges so I didn’t add the orange zest but I made up for it with a little vanilla extract to add an extra oomph. My jazzy camera is still out of action I’m afraid, so the photos aren’t as good as I would have liked, but none the less here are my biscotti! Recipe is taken from BBC Good Food.

Enjoy! xx

Ingredients

  • 2 medium eggs
  • 100g caster sugar
  • 250g plain flour, plus extra for dusting
  • ½ tsp bicarbonate of soda
  • zest 1 orange
  • 25g toasted hazelnuts, roughly chopped
  • 25g chocolate chips

Method

  1. Heat oven to 180C/160C fan/gas 4 and line a large baking sheet with baking paper. Whisk together the eggs and sugar until light and fluffy. Sift the flour and bicarbonate of soda into a bowl, then add the orange zest, hazelnuts and chocolate chips. Fold into the egg mix to make a soft dough. Tip onto a lightly floured surface, shape into a 25cm sausage shape with lightly floured hands, then transfer to baking sheet. Flatten to a 3cm thickness, then bake for 30 mins until lightly browned on top.
  2. Remove and slide onto a chopping board, then reduce the oven to 160C/140C fan/gas 3. Cut the log into 1cm thick slices and return to the baking sheet, cut-sides up. Bake for 10-15 mins until crisp, then cool on a wire rack. Will keep in a tin for 3 weeks.