Showing Tag: "olives" (Show all posts)

Stuffed bread with antipasto

Posted by Bake Club on Wednesday, October 13, 2021, In : bread 


As an antidote to all these sweet cakes I've been baking, I wanted to make a substantial bread stuffed with choice antipasto flavours. Jamie Oliver's basic bread recipe is easy, and you can fill with whatever vegetables or meat you fancy. He uses 1 kg of flour and it makes a huge loaf! So you can halve the recipe if you don't need to feed a crowd.


1 kg flour

625 ml tepid water

3 x 7 g sachets dried yeast / 30 g fresh yeast

2 Tbsp salt

2 Tbsp sugar


Filling:

8 boiled eggs

300 g cheese, grated (I used P...


Continue reading ...
 

Frances’s gluten-free focaccia

Posted by Bake Club on Friday, December 3, 2010, In : bread 


I was inspired by Birg (see previous post) and Alessandra (from her own blog) to make a gluten-free olive focaccia. This was the first time I had used GF flour to make bread – my favourite recipe is usually spelt bread. I decided to use Healtheries GF bread mix and the result looks good but is quite firm throughout. After I baked it I realised the yeast I used was best before 2008! We’ve been enjoying it as toasted slices with pesto.

450 ml warm water
3 tsp yeast
3...


Continue reading ...
 

Focaccia by Birg

Posted by Bake Club on Friday, November 19, 2010, In : bread 

Another treat Birg brought into the office to share.

2 tsp dry yeast (specifically for handmade breads, not bread machines)
1 tsp sugar 
and dissolve in 1/3 cup of lukewarm water for 15 minutes til frothy

mix in 2 cups of white bread flour, i also use 2 tblsp of a gluten mix from healtheries (not sure what its called)
and 1/3 cup olive oil, 1/3 cup cold water to get a doughy consistency (just add a little of each as you go, you may need more).

then knead for 5 minutes til soft and smooth and put ba...

Continue reading ...
 

Ginny's olive bread

Posted by Bake Club on Tuesday, November 9, 2010, In : bread 

Ginny writes: "This is from 'My Bread' - by Jim Lahey, founder of Sullivan St Bakery in Manhattan, which makes the most incredible olive bread. Bakery is a bit of a mission, but worth a trip if you're in NYC. Go hungry.
He claims a revolutionary method. There's no kneading, and it rises for about 18 hours. It's very simple, but there are lots of steps.
Here's one I made. This loaf was nice and moist, not quite as delightful as his."

3 cups (4...


Continue reading ...
 
 

WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.


Tags

"sugar free"` agar agar alessandra alex m alex w alice waters almond almond butter almonds amy andrea anna anzac apple apples apricot apricots aquafaba avocado banana bananas banoffee barbara beans beer beetroot ben berries birg birthday biscotti blueberries bran brandy brazil nuts brazils brown butter brownies buckinis buckwheat buns buttercream butterscotch cacao caper caramel caraway cardamom carly carrot carrots cashews cauliflower chai cheese cheesecake cherries chestnuts chia chia seeds chickpeas chickpeas. chilli chocolate choux christmas christoph cinnamon cloves coconut coconut cream coconut oil coffee corn cornflakes cottage cheese courgette cranberries cream cream cheese cream puffs crepes cronuts croquettes cupcakes curd currants custard dairy free dates eggplant eleni feijoa feijoas fennel fig figs fish flaxseed flaxseeds focaccia frances frittata ganache gertrud ginger ginny gluten fre gluten free goji goji berries gojis goldenberries granola grapefruit grapes guavas halloween hanover hazelnut hazelnuts hollywood honey hong kong huevos rancheros ice ice cream icing jam japanese jelly jenny john jordan kale kara katrina kiwifruit kumara la lavender lemon lemon curd lemons lentils lime limes linseed macadamias macaron mama chan mama maria mandarins mango marmalade marshmallow marshmallows marzipan match melbourne meringue mexican millet mint miso mixed peel molasses muesli muffins mushroom mushrooms myles nectarine nectarines nerida new york nicola nigella nougat novelty nutmeg oats olives onion orange orange. pancakes parmesan parsley passionfruit pastry peaches peanut butter peanuts pear pears pecans penny peppermint peter pie pine nuts pineapple pirzad pistachios pizza plum plums polenta pomegranate popcorn poppy seeds poppyseeds potatoes praline prawns pretzels prunes pumpkin pumpkin seeds quince paste quinoa rachael rainbow raisins raspberries raspberry raw rhubarb rice ricotta rose rosemary rosewater rosie rum ruth b ruth h rye san francisco sarah scones seaweed semolina sesame sesame seeds shortbread singapore slow food sophie souffle soup sour cream sourdough spaghetti spelt spinach sponge spring roll steve & emily stevia strawberries strawberry sugar free sultanas sunflower seeds sunflowers seeds sweet nz tacos tahini tamarillo tamarind tash toffee tofu tomato treacle tricia turmeric vanilla vegan vegemite walnuts wine xmas yoghurt zucchini

CAKE — THE FINAL FRONTIER

Special thanks to Kat Wade of 6twenty.com for our Bake Club cake monster logo.
 

Make a free website with Yola