This is a traditional French bread, flat and leaf-shaped, very much like the focaccia of Italy. It’s eaten with cheese and salads. There are many flavours that go well in this style of bread – try peppers, ham, Cheddar cheese or plain basil – c’est bon!
1onionpeeled, finely chopped and fried until translucent
3rashersof back bacon, finely chopped and fried
Instructies
Line three baking trays.
Put 200 g/7 oz of the flour with all the yeast and about 175 ml/6 fl oz of water into a bowl and beat together for about 3 minutes into a thick batter.
Leave to rise and fall – this should take 3–4 hours.
Add the rest of the flour and water along with the salt, 60 ml/2 fl oz of the oil, the fried onions and bacon and knead well for 5 minutes.
Put back in the bowl and leave to rise for 1 hour.
Divide the dough into three pieces.
Using a rolling pin, flatten each piece to about 2.
5 cm/1 inch high, then shape each roughly into a circle.
Using your knife, cut two diagonal slashes down the middle of each circle and three diagonal slashes on each side.
Brush lightly with the remaining olive oil, place on the baking trays and leave to rise for 1 hour.
Preheat the oven to 230°C/450°F/gas mark 8.
Bake the bread for 15 minutes until golden brown, then transfer to a wire rack to cool.
The French are passionate about their bread – historically, the shaving of bakers’ heads for selling underweight bread was not uncommon. This loaf typifies French bread – a big, bold, hearty loaf full of flavour. Serve toasted or with cheese, it’s a must try!
Put all the ingredients except the water into a bowl, then slowly add the water and mix in with your hands until all the flour on the sides of the bowl has been incorporated.
Tip the dough out onto a lightly floured surface and knead for 6 minutes.
Put the dough back in the bowl and leave for 2 hours.
Line a baking tray.
Tip the dough out onto your floured surface and shape into a ball, then slightly flatten with your hands and dust with flour.
Using a knife, mark out a square shape on top of the dough, put on the baking tray and leave to rise for 1 hour.
Preheat the oven to 220°C/425°F/gas mark 7.
Bake for 30 minutes until golden brown, then transfer to a wire rack to cool.
2eggsbeaten together, plus 1 egg, beaten, for eggwash
240mlmilk
100gCheddar cheesegrated
Instructies
Line a baking tray.
Put the flour, sugar, baking powder, butter, the 2 beaten eggs and the milk into a bowl and bring together gently with your hands.
When the dough has formed, add most of the cheese (reserving a little for sprinkling) and mix again for 5 minutes.
Tip the dough out onto a lightly floured surface and knead gently for 4 minutes until the dough is smooth.
Roll out the dough to 4 cm/ 11⁄2 inches thick and, using a cutter size of your choice, cut out the scones.
Put the scones on the baking tray, brush the tops with the eggwash and put in the fridge for 30 minutes (this helps the scone to rise up straight).
Preheat the oven to 220°C/425°F/gas mark 7.
Remove the scones from the fridge and brush the tops again with eggwash, being careful not to let it dribble down the sides as this will hinder their rise in the oven.
Sprinkle a little cheese onto each scone and bake for 15 minutes until golden brown.
These are a particular favourite of a friend of mine, Chris Davies, who insisted I put the recipe in the book. If preferred you may add 50 g/ 2 oz sultanas to the dough when it has been formed.
2mediumeggsbeaten, plus 1 egg, beaten, for eggwash
270mlmilk
Instructies
Preheat the oven to 200°C/400°F/gas mark 6.
Line a baking tray.
Put the flours, sugar and baking powder into a large bowl and mix together.
Add the butter, eggs and milk and, using your hands, mix together thoroughly for 6 minutes.
Turn the dough out onto a lightly floured surface and, using a rolling pin, flatten it to about 5 cm/2 inches thick.
Using a round cutter (any size you like – I prefer to use 5–7.
5 cm/2–3 inch cutters), cut out the scones.
Put the scones on the baking tray and brush with the eggwash.
If you’ve the time, chill the eggwashed scones in the fridge for 30 minutes before baking to help with a straight rise.
Remove the scones from the fridge and brush the tops again with eggwash, being careful not to let it dribble down the sides as this will hinder their rise in the oven.
Bake for 15–20 minutes until golden brown, then transfer to a wire rack to cool a little.
A traditional afternoon tea favourite, served with clotted cream and strawberry jam. I’ve worked in several five-star hotels and, as far as I‘m concerned, afternoon tea is the best snack of the day – especially at Cliveden.
2mediumeggsbeaten, plus 1 egg, beaten, for eggwash
75gcaster sugar
30gbaking powder
75gbuttersoftened
230mlmilk
100gsultanas
Instructies
Preheat the oven to 220°C/425°F/gas mark 7.
Line a baking tray.
Put all the ingredients except the eggwash and sultanas into a food mixer and, using a paddle blade, mix for about 2 minutes on slow speed.
If mixing by hand this will take about 5 minutes.
Incorporate the sultanas into the dough and tip out onto a lightly floured surface.
Using a rolling pin, roll out the dough to about 5 cm/2 inches thick, then, using a round cutter, cut out the scones.
(I normally use a 5–7. 5 cm/ 2–3 inch cutter for the hotel-size scone.)
Put the scones on the baking tray and brush with the eggwash.
If you’ve the time, chill the eggwashed scones in the fridge for 30 minutes before baking to help with a straight rise.
Remove the scones from the fridge and brush the tops again with eggwash, being careful not to let it dribble down the sides as this will hinder their rise in the oven.
Bake for 15 minutes, then transfer to a wire rack to cool a little.