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Another Foodie Thursday with Nigel Barden

Simon and the team welcome resident chef, Nigel Barden, to the studio to wow us with another culinary delight. We'll also play your oldie suggestions, help you with your homework and unleash a new Confession onto our Collective.

Plus, Matt Williams will have the latest sport and Rebecca Pike brings us the money news.

Release date:

1 hour, 55 minutes

Last on

Thu 9 May 2013 17:05

This week's recipe

This week's recipe

No-fuss White Loaf

By Lindsey Bareham from The Trifle Bowl (Bantam Press)

 

Makes 2 x 500g loaves

 

Prep time: 20 mins

Rising time: 1½- 2hrs

Baking time: 25-35 mins

 

Ingredients

10g butter

650g strong white bread flour

1 sachet easy-blend yeast

1 tsp salt

1 tsp sugar

1 tbsp olive oil, plus extra splash

400ml warm water

flour, for dusting

 

KitchenAid stand mixer with dough hook.

2 x 500g standard loaf tins.

 

  

Method

1.    Boil the kettle.

2.    Butter 2 x 500g loaf tins.

3.    Dust with flour & shake out excess.

4.    Rinse the mixer bowl with boiling water & quickly dry.

5.    Place 650g of flour in the warm bowl with the yeast, salt & sugar.

6.    Fit the flat beater & mix briefly on speed 2.

7.    Stop the machine & change to the dough hook.

8.    Add 1tbsp of olive oil to the water.

9.    Turn the machine to speed 1, add the water gradually at the edge, then change to speed 2 & continue for 5-6 mins, until the mixture has formed into soft & elastic dough.

10. Use the extra splash of olive oil to smear a mixing bowl.

11. Place the dough in the bowl, cover with a stretch of clingfilm & place somewhere warm for 1-1½hrs to double in size.

12. Punch the dough down with your fist & knead a few times.

13. Cut the dough in half & shape into loaves, pushing the dough down into the tins.

14. Cover with clingfilm again leave for about 30 mins, or until doubled in size.

15. Heat the oven to 220C/gas mark 7.

16. Make 2 or 3 quick slashes with a sharp knife across the width of the dough or one long slash down the length, dust with flour & bake on a middle shelf for 25-35 mins until risen & golden.

17. Turn out & tap the bottom – it should sound hollow.  If not, return it to the oven for a few more mins.

18. Cool on a cake rack before slicing.

 

 

Very Easy Brown Loaf / Doris Grant Loaf

By Lindsey Bareham from The Trifle Bowl (Bantam Press)

 

Makes 1 loaf

 

Prep time: 20 mins

Rising time: 15-30 mins

Baking time: 50-60 mins

 

Ingredients

1 tbsp sunflower oil

1 tsp black treacle, molasses or golden syrup

425ml tepid water

2 x 7g sachets of dried yeast

450g stone-ground plain wholemeal flour

50g strong white bread flour

1 tsp salt

 

13 x 20cm loaf tin

 

 

Method

1.    Heat the oven to 230C/gas mark 8.

2.    Lavishly smear the loaf tin with sunflower oil.

3.    Dissolve the treacle in 150ml of the given water in a small bowl or jug, then stir in the yeast.

4.    Leave somewhere warm for a few mins until frothy & creamy & smelling yeasty.

5.    Mix the flours & salt in a large mixing bowl.

6.    Make a well in the centre, add both lots of water & stir quickly to make a loose dough; it will be too wet to knead.

7.    Scrape into the prepared loaf tin.

8.    Place somewhere warm, cover with a tea towel & leave for 15-30 mins, depending on the temperature of the kitchen, unti the dough has risen almost to the top of the tin.

9.    Bake in the preheated oven for 50-60 mins, until dark brown & risen to the top of the tin.

10. Tip the loaf out of the tin, tap the base & if it sounds hollow it is done.

11. If not, return to the oven for a few more mins.

12. Cool on a wire rack before slicing.

 

Nigel’s Top Tips

•       With the No-fuss White Loaf, when you think it's cooked sufficiently turn it out of the tin & tap the bottom.  If it's sounds hollow, great; if not then return it to the oven for a few more mins cooking.

•       For a sweeter, softer No-fuss White Loaf use milk instead of water.

•       & for a mixed seed version, add 1 tbsp each of sesame, linseed, poppy & sunflower seeds.

•       Try different oils – rapeseed is a good choice – or melted butter.

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