Baking - bread and cake

I really LOVE our new loaf tins and it seems that our customers do too.  This set was a Valentine's day present.

And this one was photographed by Nigella Lawson as soon as she unpacked it!

We've asked the folk who posted these amazing photos on Twitter to send us their recipes and as soon as we've compiled them all, we will share them with you.

In the meantime, you'll have to make do with mine - although if you buy one of these lovely tins, you will get 2 recipes from master baker, Robert Swift, the fifth generation of the Swift baking dynasty.

In our house, we have genes running back to Eastern Europe and I think that's where our love of  "bread with substance" comes from.  These are not light, airy breads, but seriously tasty breads with a bit of "chew".
There are 2 for you to try - the first one is a delicious brown bread, which goes just as well with a strong cheese as it does with butter and honey and the second is a really easy, food processor loaf, which takes virtually no effort and is great for sandwiches.

Brown bread, seriously brown bread
1lb strong white flour, unbleached if possible
1lb wholemeal bread flour
3 tsp dried yeast

2 tsp salt

1 pt tepid water
1 dessertspoon malt extract
1 dessertspoon black treacle

Put 5 fl oz of the water into a large mixing bowl and add the yeast.  Sprinkle over 2 tblsp of  the white flour and set aside for around 15 minutes, until the yeast has dissolved and is beginning to froth.

Dissolve the salt, malt extract and treacle in the remaining water.

Tip both flours into the mixing bowl and add the water mix.

Bring the mixture together with a fork or wooden spoon.

Tip the dough out on to the worktop and knead well for around 10 minutes. You should have a smooth, elastic dough that doesn't stick to your fingers.

Place in a clean bowl and cover - use oiled cling film, a large plastic bag or, preferably a damp tea towel (we are minimising our use of plastic) - essentially, you don't want the surface of the dough to dry out.
Leave to prove until doubled in size.

Turn out again and give it a quick knead.

Grease 2 x 2lb loaf tins with butter or oil.

Divide the dough in half and put each half into one of the greased tins.

Cover, as before and leave until doubled in size

Pre-heat the oven to 200ºC
Place the tins into the centre of the oven and bake for 30 - 40 minutes.

To check that the loaf is cooked, turn it out and tap the underside.  If it sounds hollow, it's cooked.  If it doesn't, stick it back in the oven, or you'll find you have a stodgy middle :-)

Leave to cool on a wire rack and serve in thick slices

Easy white bread
1lb strong white bread flour, unbleached if possible
10 fl oz tepid water
1 tsp dried yeast
1 tsp salt
1 tblsp olive or rapeseed oil

Dissolve the yeast in the water.
Tip all the ingredients into a food processor and mix for 30 seconds.
Cover any exposed surface of the processor bowl to prevent the dough drying out.

Leave to prove until the dough has doubled in size - I have been known to leave this all day, while I've been out at the workshops or overnight at the weekend.

Grease a 2lb loaf tin with butter or oil.

Put the dough into the greased tin.
Cover, as above while you pre-heat the oven to 200ºC
Place the tin into the centre of the oven and bake for 30 minutes.

To check that the loaf is cooked, turn it out and tap the underside.  If it sounds hollow, it's cooked.  If it doesn't stick it back in the oven, or you'll find you have a soggy middle :-)

Leave to cool on a wire rack.

And because we also like CAKE ..............

Cherry loaf
Personally, I can't stand glace cherries - they have the texture of plastic and taste of nothing more than syrup - but I do love dried cherries, so here is a new version of an old favourite.

125 g butter
125g sugar
2 eggs, at room temperature
50g ground almonds
75g self raising flour
100g dried cherries
2 tsp grated lemon rind (optional)

Pre-heat the oven to 170ºC
Cream the butter and sugar until light and fluffy.
Add the eggs and lemon rind and beat again.
Fold in the flour, almonds and cherries.

Grease a 1lb loaf tin or line with a butter paper, greaseproof paper or a loaf liner.
Transfer the cake mixture to the tin, level the surface and place in the oven.

Bake for approximately 25 minutes - please remember that ovens vary, so it's worth keeping an eye on your cake the first time you bake it.
Check that the cake is cooked through - insert a skewer into the centre of the cake and if it comes out clean your cake is cooked.
If the cake is not cooked through, but the top is golden, cover with a loose sheet of greaseproof paper or foil - I use a butter paper - to prevent the top from burning, while the middle cooks.

© Netherton Foundry Shropshire 2015

www.netherton-foundry.co.uk