May in the HomeBaker’s Club…
Hello Homebaker!
It’s been a whole month since the drop of last month’s deliciously moreish roasted onion focaccia rolls and overnight seeded baguettes, this month I’ve got two more cracking bread recipes for you!
Sourdough Sun-dried Tomato Bread
Keeping a sourdough starter in tip-top condition requires us baking regularly and this recipe is designed to be an easy one to have in your arsenal. It’s a no knead, wet dough creating a suitably rustic ciabatta style bread that you can make and bake in the same day. You get all the practice that comes with a sourdough recipe and use your starter (nice!) without the pressure to shape up perfectly and rest overnight.
Raspberry and Lemon Iced Buns
Iced buns are a nostalgic trip for me, light and fluffy with a layer of thick icing on top. In this recipe I’ve used a single lemon and very few raspberries to create a tasty bright pink bun with zero food colouring added. As simple as it may seem, this recipe is perfect for honing you enriched dough skills.
And in the “with bread” section
Crispy fried fennel with a citrus mayo dip to help you use your leftover bread and a lemon ricotta with minted courgettes and garlic chilli crisps.
I’ve loved putting these recipes together for you and I do hope you enjoy them and learn something too. And as a final note… fried fennel really is a must try.
See you in class :-)