BRILLIANT BREADS

These breads will help to stave off hunger and can be kept on hand to grab throughout the week. They are so tasty, you can just eat them on their own.


Banana scones
Makes 12 scones
Ingredients:DSC00435 (1)
500g wholemeal self-raising flour
Extra flour for rolling
½ tsp cinnamon
½ tsp nutmeg
1 very large banana or 2 small
50ml sunflower oil
300ml skimmed milk

Method:

  1. Set the oven to 200˚C and line 2 baking trays with parchment paper.
  2. Mix the flour and spices in a large bowl.
  3. Chop the banana into circles ½ cm thick and fold into the dry ingredients. Measure out the oil and milk together and add to the dry ingredients all at once. Stir thoroughly together until fully mixed (don’t worry if the bananas get a bit mashed).
  4. Place the mixture on to a floured surface and roll out to approx. 2cm thickness. Cut into 12 scones and cook for 15 minutes until just starting to turn golden brown.

Variation: Make peanut butter and banana scones by substituting peanut butter for the sunflower oil.


Cornbread with courgette and cheese
Courgette?! No, it’s not a mistake! The courgette makes this cornbread very moist and gives it a lighter texture (so it is more than just a sneaky way to get in more veg).
Makes 1 loaf
Ingredients:DSC00606 (1)
200g wholemeal flour
200g cornmeal (polenta)
1 tsp baking powder
50ml sunflower oil
250ml milk
2 large eggs, beaten
200g courgette, coarsely grated
4 tbsp grated cheese

Method:

  1. Preheat the oven to 200°C. Lightly grease a 20cm round cake tin or line with parchment paper.
  2. Mix the flour, cornmeal and baking powder together in a large bowl.
  3. In a separate bowl, beat the oil, milk and eggs together. Add the grated courgette and mix.
  4. Pour the wet ingredients into the dry and stir until just combined. Spoon the mixture into the prepared tin, level the top, and sprinkle with cheese. Cook for about 30-35 minutes, until risen and golden. Remove from the tin and leave to cool for 5 minutes.

Fougasse
A French classic that is great for eating on its own or used for dipping.  Fougasse (3)
Make 2 loaves
Ingredients:
1 tsp fast action dried yeast
500g wholemeal flour
½ tablespoon dried basil
½ tablespoon dried mint
½ tablespoon dried thyme
½ tablespoon dried rosemary
½ tsp salt
4 tbsp extra virgin olive oil
350ml warm water
2 tbsp coarse polenta

Method:

  1. Put yeast, ¼ the flour, half the herbs, salt and half the oil into a large bowl and mix. Add warm water and mix until well blended.  Add the rest of the flour, a little at a time, until a thick and somewhat sticky dough forms.
  2. Turn the dough out onto a lightly floured surface, and knead until smooth and elastic, about 5 min. Divide the dough in half and shape into a baguette or for a traditional fougasse, roll into a rectangle and make some diagonal slashes to form a shaft of wheat.
  3. Sprinkle polenta over 2 baking trays and place the loaves on top. Brush the dough with the remaining olive oil, and sprinkle the rest of the herbs on top. Cover the loaves loosely with cling film and let rise until double in size, for about 1 hour.
  4. Place baking trays into a preheated 220˚C oven. Quickly splash a small amount of water onto the bottom of the oven to create steam, and close the oven door. Bake until golden, about 20 minutes.

Blueberry ricotta scones Scones website
Makes 12-15 scones
Ingredients:
500g self-raising brown flour
½ tsp cinnamon
225g ricotta cheese
1 egg
240ml skimmed milk
300g fresh or defrosted blueberries

Method:

  1. Preheat oven to 200˚C and line a baking tray with parchment paper. Place the flour and cinnamon in a large bowl and mix together.
  2. In another bowl, beat the ricotta cheese until smooth. Beat in the egg and milk. Add the blueberries and stir through.
  3. Add the wet ingredients to the dry and mix until it forms a soft dough. Gently roll it out onto a floured surface and cut into scones. Don’t worry if the blueberries get slightly crushed. Place on the baking tray and bake for 20-25 min until golden. Remove from the oven and serve at once.

Mango muesli muffins exam website
These are muffins worth fighting for!
Ingredients:
500g wholewheat flour
200g large oats + extra for sprinkling
100g wheatgerm
50g bran
1½ tsp bicarbonate of soda
40g sugar
1 tsp cinnamon
2 medium mangos, chopped
100g raisins
500g plain fat-free yoghurt
550ml buttermilk
3 large eggs
50ml sunflower oil

Method:

  1. Preheat the oven to 190°C.
  2. Combine the flour, oats, wheatgerm, bran, bicarbonate of soda, sugar and cinnamon together in a large bowl. Add the mango and raisins and carefully mix through.
  3. In another bowl, add the yoghurt, buttermilk, eggs and sunflower oil and mix together.
  4. Pour the wet ingredients into the dry and stir until all of the ingredients are just combined. Add a little skimmed milk, if needed.
  5. Spoon into 24 muffin cups and sprinkle the tops with some extra oats. Bake for 20-25 min until golden brown. Leave in the tin for 2 minutes, then remove and serve.

Peanut butter and banana muffins
Another great combination of flavours that also makes these a perfect after sport snack.
Makes 18-20 pbb-website
Ingredients:
400g wholemeal flour
150g rolled porridge oats
3 tsp baking powder
40g sugar
1 tsp ground cinnamon
2 very ripe bananas
450ml skimmed milk
150g crunchy peanut butter
2 medium eggs, beaten
Method:

  1. Preheat the oven to 190°C. Combine the flour, oats, baking powder, sugar and cinnamon together in a large bowl. Add the bananas and use a fork to mash them into the dry ingredients.
  2. In another bowl, mix the milk, peanut butter and eggs. Pour the wet ingredients into the dry and stir until all of the ingredients are just combined.
  3. Spoon into muffin cups and bake for 20-25 minutes until golden brown. Leave for 2 minutes before removing.

Banana apple bread
This makes a great breakfast or snack at any time of the day.
Makes 1 large loaf website-2
Ingredients:
300g wholemeal self-raising flour (or wholemeal flour+1½ tsp baking powder)
300g rolled porridge oats, plus extra for topping
150g wheatgerm
1 tsp bicarbonate of soda
1 tsp ground cinnamon
100g sultanas
2 apples, unpeeled and chopped
100g walnuts, chopped
2 ripe bananas
700ml buttermilk
2 medium eggs, beaten
50ml sunflower oil

Method:

  1. Preheat the oven to 190°C and line a loaf pan.
  2. Combine the flour, oats, wheatgerm, bicarbonate of soda and cinnamon together in a large bowl. Add the sultanas, chopped apple, walnuts and mix until coated with the dry ingredients.
  3. Add the bananas to the large bowl and mash them completely with a fork. Don’t worry about mixing them with the rest of the ingredients.
  4. In another bowl, mix the buttermilk, eggs and sunflower oil. Pour the wet ingredients into the dry and stir until all of the ingredients are just combined.
  5. Pour into the loaf pan and sprinkle the top with some extra oats. Bake for 45-55 min until golden brown. Leave in the tin for 5 minutes, then remove and cool until room temperature before slicing.

Roasted nut and nectarine buttermilk scones
Roasted nut scones 1 Makes 22-24 scones

Ingredients:
650g seeded wholewheat flour
2½ tsp baking powder
1 tsp bicarbonate of soda
1 tsp cinnamon
400g nectarines or peaches, chopped (around 4)
200g roasted mixed nuts, roughly chopped
500ml buttermilk
40ml sunflower oil

Method:

  1. Set the oven to 200˚C and line 2 baking trays with parchment paper.
  2. Mix the flour, baking powder, bicarbonate of soda and cinnamon in a large bowl.
  3. Add the fruit and nuts and fold into the dry ingredients. Add the buttermilk and oil all at once and stir until just mixed. If you find that the dough is too sticky to handle due to some extra juicy fruit, simply add a little more flour to the mix.
  4. Place the dough onto a floured surface and pat out to approx. 2cm thickness. Cut into scones and bake for 18-20 minutes until they are just starting to turn golden brown.

Oatmeal soda bread Oatmeal soda bread web
This easy bread is slightly addictive and is perfect to eat with a soup or salad but it is more often munched as soon as it is sliced.
Makes 1 round loaf
Ingredients:
450g wholewheat flour
115g stoneground oatmeal, medium or fine
1 ½ tsp cream of tartar
1 tsp bicarbonate of soda
½ tsp salt
25g butter
425ml buttermilk

Method:

  1. Set an oven to 180˚C and line a baking tray with parchment paper. Place the dry ingredients in a large bowl and mix together. Rub in the butter until blended and the mixture resembles fine breadcrumbs.
  2. Add the buttermilk and mix to form a slightly sticky dough. Knead a couple of times gently on a floured surface to form the dough into a round loaf. Score the top of the dough with a knife to make a cross and place on the baking tray. Bake 35-40 minutes until golden and cooked through. Let it rest 15min before slicing into wedges.

Olive bread  Bread web (2)
This bread can be stuffed with just about anything but one of my favourite versions is with olives. Green or black olives work equally well.
Makes 1 large baguette
Ingredients:
500g strong wholewheat flour
10g easy bake yeast
½ tbsp sugar
1 tsp salt
300ml tepid water
80g pitted olives
1 garlic clove, crushed
Extra virgin olive oil for greasing

Method:

  1. Place the flour, yeast, sugar and salt into a large bowl and mix together. Add the tepid water and stir in to form a dough. If the dough is too dry, you can add a little water.
  2. Knead for 5-10min until the dough is elastic. Add the olives and garlic and knead lightly to distribute evenly. Use the olive oil to grease a large bowl and place the dough inside. Cover with cling film and let rise for an hour until doubled in size.
  3. Heat an oven to 200˚C and line a baking sheet with parchment paper. Turn the dough out onto a lightly floured countertop and knead lightly. Form the dough into a wide baguette and place onto the baking sheet. Bake for 45min or until golden and cooked through. Let rest for 5 min before slicing.