A great Good Friday

Happy Good Friday! I hope everyone’s had a good one. The weather here has been pretty good which always makes me feel more productive.

My friend Holly came over today and we got our Easter bake on. I’d been meaning to make the cinnamon breakfast loaf since Monday, but a lack of eggs had prevented this…until today!

The following recipe comes forms The Great British Bake Off How to Turn Everyday Bakes into Showstoppers
500g strong white bread flour
1 1/2 teaspoons crushed sea salt flakes
2 tablespoons caster sugar
7g of fresh yeast or 15g dried yeast
125ml milk
50g butter
1 large, room temperature egg
125ml water

For the filling
50g caster sugar
1 teaspoon plain or bread flour
1 tablespoon ground cinnamon

The how to
1) Mix the flour, salt and sugar and then add the yeast according to the instructions (if dry) or with 7 tablespoons of milk if fresh.
2) Warm the milk with the water and the butter until the butter is melted.
3) Add the egg and beat with a fork.
4) Add to the flour mixture and work together with your hands.
5) Turn out the dough onto a lightly floured surface and knead for 10 minutes before leaving in a warm place, covered with cling film, for 1 hour.
6) Place baking parchment into the tin whilst waiting for the dough to increase in size.
7) Get the dough and punch it down before rolling it into a rectangle about 2cm thick and as wide as the length of the tin.
8) Brush the dough liberally with milk and sprinkle with the cinnamon mixture.
9) Roll up the dough and then pinch the seams together and place in the tin ensuring there are now open ends.
10) Place the tin with the dough into a bag and tie the ends, leave some air inside the bag and then place somewhere warm.
11) After about an hour, brush with more milk and bake at 180 for 35 minutes until it is golden brown and sounds hollow when tapped.
12) Leave to cool and then serve toasted, as it is or with a little butter.
The ingredients.

Sieving the flour.

About to knead the dough.

Holly with our well kneaded dough.

Cinnamon and milk.

Into the tin.

After the second rising.

Just out of the oven.


The inside.

We also made Creme Egg flapjacks using the following recipe Creme Egg Flapjacks

We used 10 large Creme Eggs and scooped the fondant out and spread it over the top of the cooled flapjack before pouring over the melted ‘shells’ of the Creme Eggs.

The flapjack mixture.

Just out of the oven.

Scooping out the fondant.

Spreading the fondant after about 10 seconds in the microwave to make it easier to spread.

The finished product.

Have a very happy Easter weekend.