Obsession

Whilst I'm a fan of the sourdough-like texture artisan no-knead bread has, the extremely long proves are somewhat irritating and sometimes you just want the machine to do the work. I also had this love for an onion bloomer M&S used to do before they took it off the shelves. Enter this recipe from a soon to be defunct Great British Chefs website . I sent in my list of comments including the excess amount of salt in the recipe, but just in case they take it off the site, here it is below with my adjustments. It fits nicely into the rather large IKEA loaf tin (29x10x7cm), but any tin would do really. Texture wise it's like a soft farmhouse loaf thanks to the inclusion of oil. It also lends itself to making a picture bread (see pictures below where I sectioned off the dough, coloured with various natural food powders and baked off.) Ingredients 1 onion, finely chopped and dried in the oven for 20 mins at 170ºC 500g Strong bread flour 50ml Oil (sunflower/vegetable) 10...

This one I got from a friend's mum a long time ago when I saw the picture. This was like inception of facebook, pre Instagram and I've never seen anything as good since. Here are mine, packaged up and ready to go to friends before I consume far too much. They're pretty angerous, especially when warm. My own skills being limited, but every time I want to go back and try egg tarts I search for this recipe. I've expanded some on the original recipe although it is as flexible as old school recipes seem to be. Lard can be replaced with shortening. Cake flour can be used instead of Plain flour. Eggs are medium or large. Where it says liquids as ounces, I literally weigh ounces of liquid out rather than fluid ounces. No idea if they're any different. I'll update the pictures when I make nicer ones. Trimming the pastry would probably make it nicer to look at, but I'll take the extra depth of filling any time. Ingredients: Oil Pastry: 150g Plain fl...