The holidays so far have been a bit of a wash out, with days reminiscent of Autumn rather than Summer. I have been putting the blog post about entertaining the kids in the rain to good use, that’s for sure. Yesterday we had a movie day, which started off with us watching ourselves on BBC Breakfast television, which was very surreal, Chase thought it was great.
We had loads of fun filming with Jayne and Phil and the feature turned out great. For those of you who missed it, it was a feature on how often you should have your children’s feet measured, not my own cooking show as some of you thought – who knows eh? Maybe one day.
The wet days have held people hostage all over the country. Children using the word bored like it’s going out of fashion, adults tearing their hair out wondering how long it will last, the barbeques and paddling pools sitting poised, ready for a glimpse of the sun so they can be put to good use.
We have already had a couple of baking days, and apart from making your house smell warm and inviting, it’s a great way to occupy- and feed- the children when your cooped up indoors. We did lots of baking one day and took the finished products to my dad’s house for afternoon tea. In amongst other delicious items, were my teenage daughter Olivia’s bread buns.
There’s nothing that beats the smell of freshly baked bread I don’t think. If you are stressed then this recipe is a great way of getting rid of it, by kneading the dough. If you are lucky enough to have a mixer with a kneading attachment, then it takes a lot less time to prepare but the stress relieving won’t be as effective!
This recipe will make roughly 12 bread buns.
Ingredients: Optional extras:
500gm strong plain flour white or wholemeal Herbs
1 sachet easy bake yeast Sundried tomatoes
2 tsp. sugar Garlic
1 tsp. salt Dried fruit
2 tbsp. olive oil Seeds
300ml warm water
To glaze: beaten egg or milk
Pre-heat oven to 210 and line two baking trays with grease-proof paper
In a large bowl, sieve the flour, sugar and salt and stir in the yeast and olive oil – any added ingredients go in at this point too
Add the warm water and stir to form a soft dough
Knead this dough for at least 5 minutes until smooth and elastic – if using a mixer, it won’t take long at all
Pull small amounts from the dough and roll into little balls – roughly the size of a large golf ball – and place onto the grease-proof lined trays
Cover with cling film and place in a warm place to rise – if your oven has a top section above where you will cook the buns, this is a great place to put them for around 30 minutes until they have risen
Brush the surface with the egg or milk wash and if you’re using seeds sprinkle them on top now
Bake for 15 minutes
To test if they are cooked, they should make a hollow sound when you tap on the bottom of them