Crusty Homemade Bread

Ingredients

  • 1-1/2 teaspoons active dry yeast
  • 1-3/4 cups water (70° to 75°)
  • 3-1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 2 teaspoons salt
  • 1 tablespoon cornmeal or additional flour

Directions

  1. In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour.
  2. Punch down dough. Turn onto a lightly floured surface; pat into a 9-in. square. Fold square into thirds, forming a 9×3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover and let rise at room temperature until almost doubled, about 1 hour.
  3. Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.
  4. Dust bottom of a disposable foil roasting pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place in prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours.
  5. Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.
  6. Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.
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Glow Water

Ingredients

  • 3 cans seltzer water
CUCUMBER MINT:
  • 1 cucumber, cut into 1/2″ rounds
  • 3 sprigs mint
  • 1 lemon, thinly sliced
PEACH GINGER:
  • 1 peach, sliced
  • Ginger, skin removed and sliced into rounds
  • 1 cinnamon stick
STRAWBERRY LIME:
  • 3 strawberries, halved
  • 1 lime, thinly sliced

Directions

  1. Combine seltzer water with the ingredients of your choice. Stir (and muddle, if desired) your ingredients to release more flavor. Serve immediately or chill in the refrigerator until ready to drink.

Sattu Cooler

Ingredients

  • 50 Gram Sattu Powder
  • 15 Gram Sugar
  • 10 Ml Lemon Juice
  • 100 Ml Water
  • 5-6 Ice cubes
  • 2-3 Gram Cumin Powder, roasted

Directions

  1. Take a vessel and pour water. Add sattu powder, sugar and fresh lemon juice in the water.
  2. Stir constantly to mix the ingredients properly.
  3. Take a tall glass and pour this mixture slightly below the rim.
  4. Now add a couple of ice cubes to make the drink chilled.
  5. Garnish the drink with a pinch of roasted cumin powder. It will enhance the flavour of your soothing sattu drink.

Groomsman Cake

Ingredients

For the Cake
  • 125g Self Raising White Flour
  • 125g Plain White Flour
  • ½ tsp Bicarbonate of Soda
  • 40g Cocoa Powder
  • 425g Unrefined Dark Muscovado Sugar
  • 240g Dark Chocolate (Broken Into Pieces )
  • 240g Butter (Unsalted, Softened)
  • 145ml Water
  • 4 Eggs (Free Range, Medium)
  • 95ml Buttermilk
For the Buttercream
  • 160g Butter (Unsalted, Softened)
  • 300g Icing Sugar
  • 200g Nutella
  • 1-2 tbsp Milk
For the Decoration
  • 1kg Black Sugar Paste Icing
  • 500g White Sugar Paste Icing

Hot Ginger Coffee

Ingredients

  • 6 tablespoons ground coffee (not instant)
  • 1 tablespoon grated orange zest
  • 1 tablespoon chopped crystallized ginger
  • 1/2 teaspoon ground cinnamon
  • 6 cups cold water
  • Whipped cream, cinnamon sticks and/or additional orange zest, optional

Directions

  1. Combine the coffee, orange zest, ginger and cinnamon; pour into a coffee filter. Brew according to manufacturer’s directions.
  2. Pour into mugs; if desired, garnish with whipped cream, cinnamon sticks and orange zest.

Classic Baguettes

Ingredients

STARTER (POOLISH)
  • 1/2 cup cool water
  • 1/16 teaspoon active dry yeast or instant yeast
  • 1 cup King Arthur Unbleached All-Purpose Flour*
DOUGH
  • 1 1/2 teaspoons active dry yeast or instant yeast
  • 1 cup + 2 tablespoons lukewarm water
  • All of the starter
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour*
  • 2 teaspoons salt

Homemade Flatbreads

Ingredients

  • 250 g cornmeal
  • 250 g plain flour , plus extra for dusting
  • 1 x 7 g sachet of dried yeast
  • Olive oil

Directions

  1. Mix the cornmeal, flour and a good pinch of sea salt in a large bowl. Stir the yeast into 275ml of warm water, then add to the bowl and mix to form a pliable sticky dough, adding a splash more water, if needed.
  2. On a clean flour-dusted surface, divide into 6 balls, then flatten each into a 10cm round, pushing your fingers into the top to give you a ripple effect. Place on a lightly oiled tray, cover with a clean damp tea towel and leave to prove for 45 minutes.
  3. Working in batches, drizzle a little oil into a large non-stick frying pan on a medium heat. Once hot, cook a few dough rounds for 2 to 3 minutes on each side, or until golden and perfectly charred, then repeat, topping up the oil between batches, if needed.