Savoury Multi-Flavoured Monkey Bread

600g Strong Flour

4 tsp Baking Powder

400g Plain Yogurt

200ml Olive Oil

2 tsp Salt

1tsp Caster Sugar

Flavours:

20g Green Pesto

30ml Rapeseed Oil

20g Pine Nuts, finely chopped

2 Garlic Cloves, minced

60g Butter, melted 6g

Fresh Parsley, chopped

60g Butter (melted)

15g Spring Onion (finely sliced)

15g Vegetarian Cheddar, finely grated

20g Tomato Purée

30ml Olive Oil

5g Chilli Flakes

 

20cm Bundt Tin (lightly greased with butter)

1. Make up the flavours and put into small bowls:

- Mix the pesto with the rapeseed oil

- Mix the garlic and melted butter

- Mix spring onion with the melted butter

- Mix the tomato purée with the olive oil.

2. Pre-heat the oven to 180°C/Gas Mark 4.

3. In a large mixing bowl, mix together the yogurt, baking powder, olive oil, salt and sugar.

4. Add the flour and mix into a dough.

5. Turn out dough onto a floured board and knead for 10 minutes until the dough is smooth and elastic.

6. Divide the dough into quarters, then cut each quarter into 12 and roll into small balls.

7. Brush 12 of the dough balls with the pesto mix and sprinkle with the pine nuts.

8. Brush 12 balls with the garlic butter and sprinkle with the parsley.

9. Brush 12 dough balls with the melted butter and spring onion then sprinkle over the cheddar.

10. Brush 12 dough balls with the tomato mix and sprinkle with the chilli flakes.

11. Put the balls into the prepared tin, alternating the flavours.

12. Bake in the oven for 30-40 minutes until risen and golden.

13. Leave in the pan for 10 minutes, then remove and serve warm.

ONION,THYME & RAPESEED OIL FOCACCIA

MAKES 1 LOAF
1tbsp dried yeast
600g strong white flour
1tsp salt
1tbsp caster sugar
100ml rapeseed oil,plus extra for greasing
300ml warm water
FOR THE TOPPING
4tbsp rapeseed oil
3 large onions,peeled and sliced
2tsp caster sugar
1tbsp balsamic vinegar
2tsp thyme leaves and a few sprigs
sea salt and black pepper
1 baking sheet

Preheat the oven 200c/400f/gas 6.To make the focaccia,combine all of the loaf ingredients with the exception of the oil in a bowl,make a well in the centre and add the oil and water,stir until you have a soft dough.If the dough is dry,add a little more liquid,if its to wet,add more flour.Turn the dough onto a lightly floured surface and knead for 10 mins or until dough is smooth.Put the dough into a lightly oiled bowl,cover with clingfilm and leave in a warm place to rise for an hour or until doubled in size.To make the topping for your focaccia,prepare the onions.Heat 2 tbsp rapeseed oil in a large pan over a low heat and cook the onions for 20 mins,stirring until soft and golden.Add the sugar and vinegar and cook for a few mor mins,season and set aside.Take the dough and knock it back to its original size and knead for 1 min.Place onto a lightly oiled baking sheet and stretct out to 28cm square.Cover and leave to rise for 30 mins.Make small imprints in the dough with your thumb.Spread the onions,thyme leaves and sprigs,the remaining rapeseed oil and a little sea salt on top of the dough and bake in the oven for 25-30 mins or until golden

Bread pudding

Tear 500g bread into piecces and put in a bowl with 375g mixed dried fruit and 1 level tsp mixed spice.Add 600ml milk,2 lightly beaten large eggs and 150g sugar.Mix well and soak for 30 mins.Preaheat the oven to 160c/140c fan/gas 3.Add 125g melted butter.Put in a greased tin and sprinkle on sugar.Bake for 1 hour 30 mins.Serve.

Irish soda bread

500g plain white flour
1 tsp salt
1 1/2 tsp bicarbonate of soda
100ml milk
300ml natural yoghurt
Preheat oven to 200c/180c fan/gas 6.Grease a baking tin and dust lightly with a little flour.Sift flour into bowl with salt and bicarb and make a well in the middle.Mix milk and yoghurt and set aside 3 tbsp.Add rest to flour and mix with hands to make a nice sticky dough use the yoghurt and milk mix you put aside if you need it,the less you handle the lighter the dough.Shape and put into a baking tin and make a cross on top with a knife.Bake for 40-45 min.