By Justin Gellatly
'This ebook is pretty much as good for slavering over because it is to cook dinner from' - Nigella Lawson Justin Gellatly is one in all Britain's most sensible bakers. Head Baker and Pastry Chef at St John for twelve years, Justin created the St John Bakery and eating places' mythical sourdough bread and doughnuts. In Bread, Cake, Doughnut, Pudding, Justin indicates you the way to make mouth-watering treats starting from the classics (madeleines, croquembouche, sourdough starter and bread), to classics with a twist (banana sticky toffee pudding, salted caramel custard doughnuts, blood orange possets, deep fried jam sandwiches) to the uniquely unique (fennel blossom ice cream, crunch within the mouth, courgette and carrot backyard cake). With over one hundred fifty recipes overlaying bread, biscuits, buns and muffins, scorching, hot and chilly puddings, ice cream, these doughnuts, savoury baking and shop cabinet necessities, Bread, Cake, Doughnut, Pudding, is stuffed with recipes you might want to make repeatedly. 'I have continually enjoyed consuming his bread and truffles, and his the doughnuts are the easiest on this planet. really good e-book' Angela Hartnett 'Having continually highly loved consuming the possible never-ending, singular delights of this proficient and intensely reliable baker, it's a boon and a part to grasp finally how Justin makes those so very, very scrumptious issues' Jeremy Lee Head Baker and Pastry Chef at St John for twelve years, Justin created the St John Bakery and eating places' mythical sourdough bread and doughnuts, and has simply opened a brand new bakery, Bread forward, in Borough marketplace. Justin Gellatly is the co-author, with Fergus Henderson, of past nostril to Tail: one of those British Cooking.
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Extra info for Bread Cake Doughnut Pudding: Sweet And Savoury Recipes From Britain’s Best Baker
But it was only when I joined Fergus Henderson at St John Restaurant that I really fell in love with baking. Even in my early days as a chef, I always liked cooking ‘nose to tail’, so when an opportunity came along to work at St John I dived in. Those were the most amazing thirteen years: I found my calling in pastry and baking in the first few months. One of the turning points was when I did my first bake at St John and took my first loaf of bread out of the oven. The bread and the crackling of the crust just didn’t stop singing to me.
Makes about 12 large squares or 24 small ones Not suitable for freezing Preparation time: 10 minutes Cooking time: 20 minutes 300g jumbo oats a pinch of fine sea salt 165g butter, cut into big cubes 100g golden syrup 100g soft light brown sugar 180g stoned chopped prunes 50g chopped whole almonds Preheat the oven to 180°C/fan 160°C/gas 4 and line a baking tray (24cm × 34cm × 2cm) with baking paper. Put the oats and salt into a large bowl. Put the butter, golden syrup and light brown sugar into a heavy-based saucepan and melt together over a low heat, stirring constantly.
Put the yeast and water into a bowl and whisk until dissolved. Pour this into the flour, then, using the dough hook attachment, mix on a medium speed for 6–8 minutes, or until it starts coming away from the sides. Turn off the mixer, sprinkle the dough with a little flour and let it rest in the bowl for 10 minutes – you can leave it uncovered. Start the mixer up again on a medium speed and slowly add the butter to the dough. Once the butter is incorporated, mix on a high speed for 1 minute, then cover the bowl with clingfilm and let it rest for 10 minutes.