The second week of the Great British Bake Off was all about bread. In the final ‘show stopper’ round, the contestants had to bake a decorative loaf which would really wow the judges in terms of creativity and flavour. A few of them opted for plaits of some sort; this is something I’ve wanted to do for a while now, because I quite like plaiting my hair for fun, and I don’t have little girls to do this on! So, inspired by this round of the GBBO, I decided to bake a simple plaited loaf, with 3 strands.
OK, I know, that’s not exactly showstopper material (though perhaps marginally more impressive than the tomato loaf that the contestant who lost baked!), but I also wanted Andrew to help and have a go at feeling the dough and shaping it into the ‘sausage’ shapes with me, just like he does with his play dough – anything more complicated would have likely ended in disaster! He enjoyed himself and was happy to help me with this relatively easy loaf. Joel also got involved after we’d finished and I was about to clear up – he wanted to play with the left over flour on the board, so I let him have this ‘sensory’ play time.
I also used something that wouldn’t be allowed on the bake off: our bread maker to mix the dough (though they are allowed general mixers, so it’s not much different 😉 ) Working with a toddler is one thing, but also hand mixing and kneading dough with him is another – he went straight to the dough handling and shaping stage with me. So it’s not exactly of bake off standard, but I like being inspired by the show each week.
For the flavour, I went for a sweet dough, based on the hot cross bun recipe in our bread maker’s recipe booklet, except I did half white and half wholemeal flour and left out the salt. That’s why it looks a bit darker than your average hot cross bun – we didn’t burn it, honest!
It came out very well; it was approved by the boys, especially Joel as it is so soft and easy to eat without teeth, and Andrew was impressed that he got to eat something that he helped make. I think it’s a good idea to get kids into handling food in the raw and cooked states, so they can learn about how food is made from scratch, rather than everything coming out of a packet.
Here are the ingredients that we put into the bread maker and then put it on the dough setting. Once the dough was made we took it out and cut it into 3 even parts, then shaped each part into a long strand (or sausage!), before plaiting them in a traditional ‘left over centre, right over centre’ method. We then left it to prove as a loaf for 30 minutes, before baking it for about 15 minutes at 180ºC.
1 cup = the 200ml cup that comes with the bread maker, but as long as you use the same size cup for all ingredients, it doesn’t really matter how big it is.
As regular readers will know, I like to have a good story behind why I bake something. This week’s offering is no exception; in fact there’s a few different strands to the story. So you might want to grab yourself a cuppa….
First, I was inspired by the Great British Bake Off (GBBO) again this week, and thought I’d have a go at making bagels, which were the third bake that the contestants had to do. I once made some using the recipe for bagels that came with my parents’ bread-maker, but that was a long time ago, whilst I was still living at home (when I think of how many years that must be, it’s quite scary – let’s just say at least 10). If I remember rightly, they came out fine – they were just plain, with some oatmeal on the bottom. I remember now that I had to scour many supermarkets and health food shops to finally find that oatmeal! This is an issue I still have today, though have finally found a lovely shop in Cambridge, The Daily Bread Cooperative, which sells oatmeal (and loads of other lovely things!) at very reasonable prices. Anyway, I digress.
When I was thinking about what flavour(s) I could put in my bagels, I’d not long ago been reading a book called The Breastfeeding Mother’s Guide to Making More Milk. When I first came across La Leche League when I was struggling to breastfeed Andrew, I borrowed this book from the LLL library, and found it a very useful resource. As I’ve been thinking about how I can increase my supply again this time, as I am likely to hit similar supply problems with this baby, I’ve bought my own copy of this book. There is a whole section on foods that are supposed to be galactagogues (i.e. substances that help produce more breast milk in the mum), including oats and various herbs. I took herbal supplements in the form of capsules when Andrew was a baby, and ate lots of oats – porridge most days, as well as copious amounts of flapjack and oaty goodies. As I was reading through the list of herbs, my eye was drawn to ‘caraway seeds’. This brought back fond memories of a cake that one of my Grandmas used to bake when I was younger – we called it ‘seed cake’, and it was basically a plain sponge loaf cake with caraway seeds in. I used to LOVE that cake, and would always get excited whenever Grandma told us that it was on offer for pudding. I knew that I had to try baking something with caraway seeds in, because, after all, I would have the excuse that whatever I baked would be helping with my milk production. The interesting thing about eating/taking herbs for breast milk increasing purposes is that it’s very hard to tell if they are actually working for a particular mum. As I’ve never been able to express much (some women just can’t as easily as others), I couldn’t say that the herbs were giving me a specific increase, like, say, 6oz more per day after taking them – it’s more a case of trusting that they are working, or resigning yourself to the fact that they might not be. But if what I’m eating tastes good, that’s a good enough excuse in itself.
So, as you might have guessed, I put these two ideas (bagels, caraway seeds) together and came up with (surprise, surprise!) caraway seed bagels. Handily I managed to buy a fairly large bag of caraway seeds from The Daily Bread Coop. I thought for quite a while as to whether I should add one more flavour to the mix, for example a dried fruit or another herb or spice, but in the end I decided that I wanted that pure, unadulterated taste of caraway, just how Grandma’s cake used to taste. Instead of just popping a sprinkling of seeds on top, like you often get with poppy seed or sesame seed bagels, I went for putting the seeds into the dough itself, because it annoys me when you lose half the seeds in the bag with those kinds of bagels, and I wanted a good taste of caraway in my mouth, not the storage container!
As I set to and got the ingredients out, I stopped for a minute to contemplate whether I would used the bread-maker (dough maker setting) or mix by hand. I knew which would be easier, but in the end I decided on my own fair hands, because that was more authentically like the GBBO. As I started to knead the dough, I realised that my energy level at the time was not really up for hardcore kneading. It’s been a tiring week, and my baking session was supposed to be some relaxing me-time whilst my boys were out in town. After about 10 minutes of (admittedly half-hearted) kneading, I decided to leave the dough to prove. The worst that could happen is that it would’t rise as much. And that’s exactly what happened! The dough did double in size in about an hour’s worth of proving, but as I came to shape the dough, I could tell that is wasn’t as elastic and springy with lots of air bubbles trapped inside like it should be, so it just lost the air as I shaped it and the rings I made didn’t puff up. So my hand-made batch of bagels look like they’ve been on some kind of crash diet! Incidentally, another memory from my childhood springs to mind here. The science behind bread used to fascinate me as a child, as my Dad would bake bread with my brother and me, and explain how it worked: as you knead the dough thoroughly, the gluten in the flour reacts with the water and the dough goes all elastic; the yeast feeds on the sugar and produces gas bubbles in the process, which get trapped in the elasticity of the dough, causing it to rise.
Even though my bagels are skinny, I think, as always with baking, that the taste and texture of the finished bake is more important than the look of it. I actually like the texture of my less-risen bagels – they’re a kind of cross between a soft pretzel and a bagel, both of which I love. The flavour is amazing, very strong caraway, which is just what I wanted. So it’s by no means a waste – I’ve put these in the freezer, to save for when baby is born (if I don’t get to them before). I should say that I put no salt in, because I don’t add salt to anything, not even our homemade bread, as I don’t particularly like the taste of salt and it’s not good for Andrew (or us) to have lots. I’d probably get marked down for seasoning if this was a competition, but that’s just the way my tastes are.
The scientist within me was curious to test whether it really was my pathetic attempt at kneading, and therefore not making the dough elastic enough to hold the air bubbles produced by the yeast, that caused the skinny bagel look. So my experiment for the afternoon (whilst Andrew was napping) was to use exactly the same ingredients in the bread-maker, and compare the results with my hand-made batch of bagels. This was a test of (wo)man against machine. As I got the dough out of the bread-maker, it was immediately clear that it was much more elastic than my hand-kneaded dough, and it was much easier to shape into rings as it just stretched into shape rather than being prone to breaking like my first attempt did. In the end, though, the finished bagels weren’t as different as I thought they might turn out to be: they rose more than my first batch, but they’re still not as big as I thought they might be. I deliberately made the hole in the centre quite large, so that it didn’t close up and end up like a bread roll for each bagel. I knew I wanted to make smaller bagels than those you buy in the shops, because they would be a handy size for Andrew to have as a snack, so I guess the small quantity of dough for each one was never going to rise to be massive! I was erring on the cautious side. Again, they taste great, and more like a shop bought bagel in texture than my first batch, even if smaller in size.
Well done if you’ve managed to stay with me throughout this intro: your reward is the recipe itself. If you don’t have a bread maker or some other electronic gadget for making dough, I’d suggest baking these when you’re feeling particularly strong and energetic. Maybe eat some spinach (Popeye style)? Or down a bottle of Lucozade? (Actually, I wouldn’t recommend the latter, it’s disgusting – but depends how much you want the bagels!) Ironically, I felt more energetic after going for a swim directly after I’d baked the hand-mixed bagels, but nevermind…. here’s the recipe.
450g strong white bread flour
30g carraway seeds
1 tbsp fast-action yeast (the kind you don’t need to dissolve in water first, often marketed as ‘for breadmakers’)
2 tbsp white sugar
2 tbsp brown sugar
Line a few baking sheets with greaseproof paper, and preheat the oven to 200ºC (fan).
Mix the flour, caraway seeds, sugars and yeast into a large bowl until evenly distributed.
Slowly add the water, little by little, stirring first with a spoon and then with your hands as the mixture gets more and more dough-like.
When the water is well mixed in and you have a ball of dough, transfer it to a surface lightly dusted with flour.
Knead the dough for as long as it takes to have a nice and elastic texture – so you can stretch it and it doesn’t break up (this is where I didn’t stick it out for long enough). The elasticity helps the gas bubbles that the yeast produces to get trapped in the dough.
Place the elastic dough back in the bowl and cover with cling film. Leave to prove in a warm (not hot) place for about an hour, or however long it takes to double (at least) in size. I learnt from the GBBO (don’t let anyone tell you TV can’t be educational!) that ‘proving’ in this sense is so called because it proves the yeast is working – fascinating fact of the day.
Split the dough into small blobs, roll into balls, flatten them, and then make a hole in the middle with your index finger.
Gradually make the hole bigger by working the dough around your finger, using the rest of your hand (this technique is pretty hard to explain without video – watch the GBBO on iPlayer if this isn’t clear).
In a large pan of boiling water, place 3 or 4 bagels (or however many will fit without touching each other). They should rise to the surface. Boil them for about 2 minutes, until a skin if formed and they puff up a little.
Take out of the water with a slotted spoon to drain the excess water.
Place on a baking sheet, spread quite far apart (I got between 4 and 6 on a sheet, depending on the size of the sheet).
Bake in the oven for about 15-20 minutes, until lightly golden. They will probably brown quite quickly towards the end of that time, so keep an eye on them.
Remove from the oven, let cool on the tray, and then eat (or freeze).
The tasters’ verdict: My boys were keen to try a freshly baked bagel, and both of them approved, especially Andrew who kept asking for more! Tom had never had caraway before, and wasn’t sure at first what he thought of the slightly unusual taste, but decided that he quite liked them. I have to say, both batches were lovely fresh out of the oven, and I’m glad I liked the smell because baking smells had been a problem in pregnancy until recently. It seems I can handle the smell of baked products (bread, cakes) but as soon as I smell frying or roasting of any food, especially meat, it makes me nauseous.