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In Britain, we spend over three-and-a-half billion pounds
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on bread every year.
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I come from a family of bakers,
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but I still want to encourage you to bake your own bread at home.
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Smell that is coming off that is...
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is fantastic!
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I think every home is improved by it,
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so I want to show you that making bread in your own kitchen
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is much more satisfying than buying a loaf...
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..because it's a feast for your family and for your senses!
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'The smell of it...
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'the feel of it...'
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Beautiful stuff!
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'..the look of it...'
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Not like the ones you buy in the shops. It's more special than that.
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'..the sound of it...'
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This is a beautiful loaf.
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..and the taste of it.'
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Wow!
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It just tastes so good. You've got to try it.
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I want to show you that making bread is simple, really.
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You mix...
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knead...
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prove...
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shape...
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prove again, then finally... bake.
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Some loaves I show you may seem complicated,
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but with time and focus you can grasp them all,
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as I will guide you every step of the way.
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Once you've mastered them, I'm going to reveal
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how bread can be much more than just a loaf.
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'It can be a meal in itself.'
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One of the only things that will keep my mouth shut!
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So, there's no excuses. Get baking!
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In this last programme of the series
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we are tackling more challenging types of bread -
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enriched doughs that use eggs, butter, milk and sugar
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and often involve chilling doughs in the fridge.
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There are some new techniques to practise, like layering.
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So, these may be breads to try
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when you have a little bit more time on your hands,
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but they taste absolutely fabulous
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so I know they are well worth the effort.
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Really good. >
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I'm going to show you how to make British Lardy Cake...
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Danish pastries with a savoury twist...
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a brioche crown stuffed with the best of the Med...
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and, first of all,
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an Italian-style loaf suitable for any special occasion.
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So, this dough is an enriched dough. And it's like
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a cross between an Easter bread and a Christmas bread.
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It's an enriched dough, full of fruit and full of flavour.
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You start this enriched lemon and orange sweet bread
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in the same way as a normal bread
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with a mix of strong flour, yeast and salt,
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'but then add the richness.'
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Four eggs now in there. This is where the enrichment comes from.
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You've got the sugar, you've got egg and your milk.
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They're the three ingredients that take a basic dough
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of salt, yeast, flour into the enriched world.
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You can see by the colour of that, it's enriched.
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It's lovely and yellow. Now I'm going to tip that onto the bench
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and work it in some flour.
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'An enriched dough often feels more sticky as you first knead it.'
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Just gently bring it together.
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And as it gets softer,
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become more vigorous with it.
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Lovely dough.
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Cultures all over the world have a variety of different breads
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to celebrate certain times of the year, whether Christmas or Easter.
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There's kulich in Russia, which is eaten around Christmas time,
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just topped with icing.
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When you look at British culture, you've got hot cross buns.
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Then of course, you've got your crossover into Easter,
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and you've got your simnel cakes.
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'And perhaps the closest relation to this
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'is an Italian Easter bread, Colomba or Easter Dove.'
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You mix that for ten minutes at least. Then it goes stringy.
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And place it in a bowl to rise for a couple of hours.
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And it'll at least double in size.
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Now, I'll add the ingredients to this.
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The fruit that makes it the celebration bread it's going to be.
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'I'm using dry cranberries for a little sourness,
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'mixed peel and flaked almonds.'
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The zest of two lemons...
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'..and some fragrant orange zest.
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'But do try to avoid the bitter white pith.'
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I'll just add the juice of half a lemon in there as well.
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Begin to fold the mixture into the middle.
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Just incorporate all those ingredients together into the dough.
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It's that heady smell
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of zest and the fruit inside it.
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I'm going to bake this in a tin like this, it's about a seven-inch tin.
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I've put a bit of butter on the side and the bottom
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and I've cut out a little cartouche.
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A cartouche is just basically a circle of silicone paper
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or baking parchment.
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Push that down at the bottom, get your loaf...
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..and pop it in there.
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Just press it down a little bit.
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And then you leave that now to rise.
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It'll take about an hour, hour-and-a-half,
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because there's so much stuff in there.
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It'll just struggle to come up a little bit. But leave it to come up
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until it sits above the level of the ring
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and it'll be ready to go into the oven.
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This is a great basic enriched dough.
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You don't have to stick to this choice of nuts or fruit.
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For a more Christmassy flavour, try tangerine and clementine zest,
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or spices like cinnamon and ground cloves.
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That'll go straight in the oven now - 200 degrees for 20 minutes.
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Now, while that's baking, when it gets to the brown stage
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what we're going to do is put a topping on it.
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We've got two egg whites in here, to which I'll add
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ground almonds, caster sugar
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and just mix all this together. And it forms a little paste.
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It will create a nice shine and on top of that we'll put
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flaked almonds and it gives a nice crispy top to your bread.
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Coated with its sweet, nut-crammed, crunchy topping,
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it goes back in the oven for another 15 minutes.
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Let's have a try of this.
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You can tell it's a bread
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because you've got that slight bit of chew to it,
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that little bit of tautness that you feel on the crumb.
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Perfect.
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It's a great bread.
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I'll have another piece.
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Absolutely delicious.
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'Recently, people have been getting into baking in a big way,
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'with more and more groups coming together to share recipes,
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'tips and their best bakes.
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'From the Band of Bakers Baking Club in South East London,
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'I'm being joined by Naomi, John and Gemma.
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'They're all pretty confident about making cakes and biscuits
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'but the idea of enriched breads is more testing
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'so I'm going to show them how to make one that anyone can manage.'
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Today I'm going to show you how to make a very classic British dish.
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A classic lardy cake.
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Now, this has been around in this country for a long, long time
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and it's a celebration dish.
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It's normally eaten around harvest time.
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- I know you're part of a baking club...
- Yes.
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You make cakes, breads?
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It's a mix, really. A lot of cakes,
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a few savouries, pastries, things like that.
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So you're going to be all right at bread, then, aren't you? Especially with me!
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To start with you need to make a base dough.
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'Again, it's a standard bread dough of flour, yeast and salt,
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'but this time it's not suitable for vegetarians.'
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Lard is fantastic, actually, in a bread,
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and it does have an inherent flavour.
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We're using the butter and lard together.
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Just use all the water up and then it should all disappear.
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Get your hands in there now, pick up the residue
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and push it into the dough.
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It's all about incorporating your ingredients.
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'Now to the kneading.'
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Flatten the dough down onto the table.
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'And everyone has an opinion on how vigorous to be.'
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Come on!
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Argh!
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'Well, I do.'
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Someone's just stood you up and you're left there in the rain
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and you're thinking, "I'll kill him."
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That's how you do it, how you get the energy that you need to do this.
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That's all you do to someone that's stood you up? Is that it?
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Is that the worst you can do?
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Roll it up...
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and then tuck it under.
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Beautiful and smooth, isn't it?
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- Mine's got a funny dimple in the middle.
- That's OK. That's fine.
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What we'll do is get your bowls back again.
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Cover it up
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and we'll leave this until it's grown a bit.
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'Once it's been proved for an hour, it's time to layer the lardy cake.'
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What I want you to do is roll it
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roughly to the length of the rolling pin.
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Maybe a little bit longer.
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Take a third of the lard
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and then just spread it equally over the dough.
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The same with the butter.
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Break up your sugar a little bit,
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spread that over the top.
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And then a third of the fruit.
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Push them into the dough itself.
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Now, you want to fold this over a third.
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Then you grab this bit here and fold that over the top as well.
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Then what you want to do is roll it out to exactly the same shape again.
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- How's that? Sort of a rectangle.
- OK.
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So you've got a layer of dough, fruit, dough, fruit, dough.
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"Dey do, dough, don't dey, dough?" OK?
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So, what you then need to do is then build another layer.
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'Historically, when ovens were only fired once a week... '
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Fold it again.
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'..any dough not used for making the daily bread was transformed
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'into richer products, like lardy cake,
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'earning their alternative slightly-less-appetising name -
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'scrap cakes.'
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Now you're beginning to see the fruit coming through.
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'After folding three times, roll out to the size
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'and shape of your baking tin.'
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Use your fingers, just to neaten it off.
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'Once its risen for a further half-an-hour, it goes into the oven
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'at 220 degrees for about 35 minutes.'
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'I just hope our lardy cakes will be the toast of the baking club's members
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'who've assembled with their celebration breads.'
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Hi, we just wanted to say thanks for coming.
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It's nice to see you all again.
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And thanks for bringing so many of your breads. They look delicious.
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Dig in and enjoy and have a good time.
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Leave some space for the lardy cakes as well
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which these guys have been making.
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'It seems rude not to offer some...judgments.'
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It's a little tanned.
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A little tanned?!
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It's a lovely shape.
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They taste great.
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It's like doughnuts in South Africa.
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They really do taste good.
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They do look like my garden
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after we haven't cleaned it after the dog...
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LAUGHTER
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Just put a bit of coconut on it!
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'Having done my bit to encourage some enthusiastic bakers,
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'it's time for us all to taste the lardy cakes.'
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That's really good.
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That's very nice, isn't it? It's very rich.
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It's so light. That's really tasty. They're all very good.
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- They'd pass the test with me.
- I don't know if it was doing it all together,
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but it was a lot easier than I would have expected.
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- It's simpler than you expected?
- Yeah.
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Now you've all got to try it.
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You've got to eat it all.
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'Lardy cake, as the name suggests,
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'skirts the border between bread and cake.
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'My next recipe is the Danish pastry.
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'Though, tellingly, in Denmark it is known as wienerbrod, or Viennese bread.'
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'Chilling in the fridge for one hour,
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'my basic bread dough has been enriched with one egg,
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'milk and sugar.'
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Rolling pin in the middle.
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Roll up and roll down.
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'The enrichment, however, doesn't end there.'
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Over here are the magic ingredients.
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Good quality unsalted butter...
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which is very cold.
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Bang out your butter.
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'I'm going to fold this butter into the dough, just like the lardy cake,
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'and it'll give my Danish pastry its characteristic flakiness.'
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Perfect. Move the butter to the dough.
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Grab the ends, fold it over half the butter...
252
00:14:03,360 --> 00:14:06,960
..like so. So, you have the basics of a pastry.
253
00:14:06,960 --> 00:14:08,800
Dough, butter, dough, butter, dough.
254
00:14:08,800 --> 00:14:11,840
Knock it out from the middle up.
255
00:14:11,840 --> 00:14:13,520
Middle down.
256
00:14:13,520 --> 00:14:15,600
If you go from the top all the way up,
257
00:14:15,600 --> 00:14:18,760
you're just pushing all the butter up, all the way up to the top.
258
00:14:18,760 --> 00:14:20,800
You roll up.
259
00:14:20,800 --> 00:14:22,640
Roll down.
260
00:14:23,680 --> 00:14:25,000
Fold it over.
261
00:14:25,000 --> 00:14:27,080
Fold it over again.
262
00:14:27,080 --> 00:14:29,080
Now you need to chill this down
263
00:14:29,080 --> 00:14:34,280
and the only reason being is that butter is now soft
264
00:14:34,280 --> 00:14:35,760
and I want to harden it up again.
265
00:14:35,760 --> 00:14:37,680
Then we roll it again, fold it again.
266
00:14:37,680 --> 00:14:40,720
You need to fold it three times. Then it's ready to use.
267
00:14:44,640 --> 00:14:48,280
'When you've done that the dough is ready to be rolled out.'
268
00:14:48,280 --> 00:14:51,920
Quite thin, so about 5mm in thickness.
269
00:14:54,640 --> 00:14:57,760
Tack one side down to the bench. You'll see why later.
270
00:15:00,200 --> 00:15:03,200
'It's now ready for the filling of caramelised onions,
271
00:15:03,200 --> 00:15:06,760
'mushrooms and a good grating of Emmenthal cheese.
272
00:15:08,800 --> 00:15:12,920
'Neatly fold over the front edge and begin to roll up towards you.'
273
00:15:12,920 --> 00:15:16,720
Now you understand why we've got the tension.
274
00:15:16,720 --> 00:15:18,920
'By tacking it down to the work surface,
275
00:15:18,920 --> 00:15:20,800
'you're able to roll it up tightly.
276
00:15:21,960 --> 00:15:25,080
'Take off the ends, which will have next-to-no filling.
277
00:15:26,480 --> 00:15:28,560
'Divide the roll up evenly.'
278
00:15:30,720 --> 00:15:32,160
There we have it.
279
00:15:32,160 --> 00:15:36,000
Beautiful mushroom and onion and Emmenthal pastries ready to rise.
280
00:15:36,000 --> 00:15:38,400
So they're going to be left to prove now in a bag.
281
00:15:42,280 --> 00:15:45,720
'After proving for a couple of hours, brush with egg wash
282
00:15:45,720 --> 00:15:47,640
'and top with more Emmenthal.'
283
00:15:50,520 --> 00:15:54,200
These are going to be baked at 200 degrees for 20 minutes.
284
00:16:10,160 --> 00:16:11,560
Buttery.
285
00:16:12,680 --> 00:16:14,040
Ah, it's gorgeous.
286
00:16:15,600 --> 00:16:20,400
For this and other recipes in the series go to the BBC food website.
287
00:16:23,240 --> 00:16:27,000
'It's not surprising something so delicious is eaten all over the world.
288
00:16:28,680 --> 00:16:31,560
'But there's another Scandinavian country now putting
289
00:16:31,560 --> 00:16:34,680
'their enriched breads on the British baking map.'
290
00:16:35,680 --> 00:16:37,920
- Hello, Daniel.
- Hello, Paul.
- Nice to meet you.
291
00:16:37,920 --> 00:16:40,400
'I'm in north London to meet Daniel Carlson,
292
00:16:40,400 --> 00:16:42,880
'a baker from Gothenburg in Sweden.
293
00:16:42,880 --> 00:16:47,480
'He's going to show me a classic Swedish celebration bread - semla.'
294
00:16:47,480 --> 00:16:51,560
I've heard all about semla. I know a little bit, its name,
295
00:16:51,560 --> 00:16:54,680
- and that's it.
- Its supposed to be eaten on Shrove Tuesday.
296
00:16:54,680 --> 00:16:58,680
So you're supposed to eat yourself fat before Lent so you could fast.
297
00:16:58,680 --> 00:17:01,000
Yeah, I've done that a few times, to be honest.
298
00:17:01,000 --> 00:17:03,160
So where does the name semla come from?
299
00:17:03,160 --> 00:17:06,240
The name comes from the Latin semilia, I think,
300
00:17:06,240 --> 00:17:07,920
which means fine flour.
301
00:17:07,920 --> 00:17:12,320
OK. Now, I see a load of ingredients in here. Is this cardamom?
302
00:17:12,320 --> 00:17:15,000
That's cardamom. Whole cardamom and ground.
303
00:17:15,000 --> 00:17:19,560
Cardamom is really popular in sweet stuff in Sweden.
304
00:17:19,560 --> 00:17:23,720
'The basic bread mix is strong white flour, yeast, salt,
305
00:17:23,720 --> 00:17:26,520
'a little sugar and a little bit of butter.'
306
00:17:26,520 --> 00:17:29,840
- Is that the whole lot goes in there?
- Uh-huh.
- That's a lot.
- Yes.
307
00:17:29,840 --> 00:17:32,880
If I break this up first... Have you ever done this by hand before?
308
00:17:32,880 --> 00:17:35,520
- In school. A long time ago
- In school?!
- Yeah.
309
00:17:35,520 --> 00:17:38,440
'Further enrichment comes from a couple of eggs
310
00:17:38,440 --> 00:17:40,400
'and some full-fat milk.'
311
00:17:40,400 --> 00:17:43,360
Is it normally quite a dry mix or a wet mix?
312
00:17:43,360 --> 00:17:47,280
I want the dough to be a little bit wetter for these ones.
313
00:17:47,280 --> 00:17:49,400
I like doing things by hand.
314
00:17:49,400 --> 00:17:52,360
If you get a problem with your electric in any way at all,
315
00:17:52,360 --> 00:17:55,280
you know you've always got your hands to fall back on.
316
00:17:55,280 --> 00:17:59,240
'Being hands-on has its limits... when you're getting on a bit.'
317
00:17:59,240 --> 00:18:02,520
- How long would you normally mix this in a mixer?
- Ten minutes.
318
00:18:02,520 --> 00:18:06,520
Ten minutes in a mixer?! Right. OK. There's your dough.
319
00:18:06,520 --> 00:18:07,760
Stick that in a mixer.
320
00:18:18,120 --> 00:18:21,680
'Once proved, baked and cooled,
321
00:18:21,680 --> 00:18:24,600
'the buns are ready for the next stage...'
322
00:18:24,600 --> 00:18:27,280
You mustn't get the lid too thin
323
00:18:27,280 --> 00:18:30,160
because then they will dry out.
324
00:18:30,160 --> 00:18:35,560
'In Sweden, Shrove Tuesday is know as Fettisdagen or Fat Tuesday
325
00:18:35,560 --> 00:18:38,720
'and, preparing for it, Daniel will personally fill
326
00:18:38,720 --> 00:18:40,640
'a couple of thousand of these.'
327
00:18:41,800 --> 00:18:43,200
What's in there exactly?
328
00:18:43,200 --> 00:18:46,360
Most bakeries have their own secret recipe for the cream
329
00:18:46,360 --> 00:18:49,240
because that's our competition in Sweden -
330
00:18:49,240 --> 00:18:50,920
the best semla in the city.
331
00:18:50,920 --> 00:18:53,640
You can't tell me the exact recipe, but rough ingredients?
332
00:18:53,640 --> 00:18:59,680
Marzipan or almond paste, and some put custard inside as well.
333
00:18:59,680 --> 00:19:01,480
The cream.
334
00:19:02,960 --> 00:19:07,400
- Not many calories in this, then, Daniel, is there?
- No, none at all.
335
00:19:07,400 --> 00:19:10,520
Eat yourself slim, that's what I say.
336
00:19:10,520 --> 00:19:13,320
- We need to do one more thing.
- OK.
- Icing sugar.
337
00:19:13,320 --> 00:19:16,080
- And that's it?
- And then that's your semla.
338
00:19:16,080 --> 00:19:18,840
Wow. I wouldn't have expected that from Sweden
339
00:19:18,840 --> 00:19:22,560
because it's got a little bit of Britishness to it as well.
340
00:19:22,560 --> 00:19:26,280
'Even with my big mouth, this might be a challenge.'
341
00:19:26,280 --> 00:19:27,600
Where to start?!
342
00:19:30,880 --> 00:19:33,160
Now, most people take the lid off first.
343
00:19:33,160 --> 00:19:35,720
Well, thanks for telling me that now!
344
00:19:39,440 --> 00:19:43,480
That cardamom with that sweetness coming through from the marzipan
345
00:19:43,480 --> 00:19:46,440
- and the cream...
- It's delicious, isn't it?
- Delicious.
346
00:19:46,440 --> 00:19:50,080
'The more traditional way to serve it at home is with warm milk
347
00:19:50,080 --> 00:19:51,840
'infused with a stick of cinnamon.'
348
00:19:51,840 --> 00:19:55,000
- It almost turns into a pudding, doesn't it?
- Yes.
349
00:19:55,000 --> 00:19:57,680
When was the last time you had it like this?
350
00:19:57,680 --> 00:19:59,840
Last Pancake Day.
351
00:20:03,360 --> 00:20:06,600
- Good, isn't it?
- I really enjoy that.
352
00:20:06,600 --> 00:20:09,280
I think the marzipan and then you get the coolness of the cream
353
00:20:09,280 --> 00:20:12,280
and then the hot coming from the milk...
354
00:20:12,280 --> 00:20:14,640
I think the hot milk is a fantastic idea.
355
00:20:14,640 --> 00:20:16,880
When you were a boy, was this one of your favourites?
356
00:20:16,880 --> 00:20:19,320
I think it's everyone's favourite in Sweden.
357
00:20:19,320 --> 00:20:22,480
You won't just have one semla. You'll try and eat as many as possible.
358
00:20:22,480 --> 00:20:25,520
You want to eat as many as possible!
359
00:20:25,520 --> 00:20:28,760
'I feel my family will be getting these lovely, comforting buns,
360
00:20:28,760 --> 00:20:31,760
'as well as pancakes, next Shrove Tuesday.
361
00:20:34,200 --> 00:20:38,120
'I've saved something till last that will test even the keenest baker.
362
00:20:38,120 --> 00:20:40,720
'It's a table-topping celebration bread,
363
00:20:40,720 --> 00:20:44,280
'inspired by six years I spent working in the Mediterranean.'
364
00:20:44,280 --> 00:20:48,480
I'm going to make a savoury brioche crown
365
00:20:48,480 --> 00:20:50,920
which is going to be filled with mozzarella, Parma ham
366
00:20:50,920 --> 00:20:52,840
and a little bit of Parmesan cheese.
367
00:20:56,880 --> 00:21:00,800
'I'm enriching the basic dough of strong white flour, salt and yeast
368
00:21:00,800 --> 00:21:02,320
'with eggs and milk.
369
00:21:05,000 --> 00:21:08,400
'I'm using a mixer for speed, as this wet dough takes a long time
370
00:21:08,400 --> 00:21:09,960
'to work by hand.'
371
00:21:09,960 --> 00:21:12,080
What I'm using is the hook.
372
00:21:13,880 --> 00:21:15,640
And let that mix together.
373
00:21:17,880 --> 00:21:21,360
What you're doing is fully developing a dough by mixing it properly,
374
00:21:21,360 --> 00:21:24,760
making it glutinous, even with the eggs in.
375
00:21:24,760 --> 00:21:28,960
'To create the glorious yellow brioche dough, start adding butter.'
376
00:21:28,960 --> 00:21:32,520
And that will soften down the mix. You won't be able to work with it
377
00:21:32,520 --> 00:21:34,640
so you have to chill it down before you use it.
378
00:21:34,640 --> 00:21:36,400
It's a classic way of making a brioche.
379
00:21:44,680 --> 00:21:47,160
A beautiful, soft, sticky dough.
380
00:21:47,160 --> 00:21:49,960
The butter's gone into the already glutinous bread
381
00:21:49,960 --> 00:21:51,640
and made it shiny.
382
00:21:51,640 --> 00:21:55,200
It's in there. It's a beautiful glossy mixture
383
00:21:55,200 --> 00:21:57,760
and that's exactly how it should be.
384
00:21:57,760 --> 00:22:00,280
You need to bring out your food wrap.
385
00:22:00,280 --> 00:22:04,040
When you've chilled it down, the butter solidifies in the dough
386
00:22:04,040 --> 00:22:05,440
and then you can work with it.
387
00:22:06,800 --> 00:22:09,720
So, grab your brioche, it comes out in one lump.
388
00:22:11,520 --> 00:22:14,440
Pop this straight in the fridge.
389
00:22:17,520 --> 00:22:20,160
'After a couple of hours in the fridge,
390
00:22:20,160 --> 00:22:24,840
'make sure your ingredients are lined up and get ready to rumble.
391
00:22:24,840 --> 00:22:28,480
'You have to work fast with this dough before the butter melts.'
392
00:22:28,480 --> 00:22:32,080
What I'm going to do is roll this out to a big rectangle.
393
00:22:33,760 --> 00:22:36,880
I'm going to tack one bit down to the table here.
394
00:22:37,960 --> 00:22:40,440
'Just like the savoury Danish pastry,
395
00:22:40,440 --> 00:22:43,720
'tack this down at the end nearest to you.'
396
00:22:46,600 --> 00:22:49,720
Start with your Parma ham.
397
00:22:49,720 --> 00:22:52,200
Lay them all over the top of the dough.
398
00:22:53,840 --> 00:22:57,400
I love Parma ham. I'm only putting things in that I like.
399
00:22:57,400 --> 00:23:00,480
I think the Parma ham really adds to this recipe.
400
00:23:00,480 --> 00:23:03,080
On top of that, I'm going to put some buffalo mozzarella.
401
00:23:03,080 --> 00:23:06,800
Just rip pieces and put it all over the top.
402
00:23:06,800 --> 00:23:10,040
It'll take at least three. You want plenty of cheese in here.
403
00:23:11,560 --> 00:23:13,440
Add some basil to this.
404
00:23:13,440 --> 00:23:15,640
Just roughly tear it up.
405
00:23:15,640 --> 00:23:18,480
I mean, basil and mozzarella, what's there not to like?
406
00:23:18,480 --> 00:23:21,360
And then finally, get some good Parmesan.
407
00:23:22,800 --> 00:23:25,640
This is the bit where you roll it up.
408
00:23:25,640 --> 00:23:27,760
Fold over the top bit
409
00:23:27,760 --> 00:23:30,480
and then you begin to roll up.
410
00:23:30,480 --> 00:23:31,840
As you roll it,
411
00:23:31,840 --> 00:23:35,120
just pull it back to give you that tension that you need.
412
00:23:36,280 --> 00:23:38,920
Taking off some of that excess flour...
413
00:23:40,320 --> 00:23:43,040
..and then you need to seal it. There.
414
00:23:47,120 --> 00:23:49,560
Put a little bit of flour on the bench...
415
00:23:51,480 --> 00:23:53,080
..and then roll it out.
416
00:23:54,120 --> 00:23:56,280
Start in the middle and then gently...
417
00:23:56,280 --> 00:23:58,600
don't force it out, you don't want to rip it,
418
00:23:58,600 --> 00:24:02,000
just nice and gently roll it. Trim off the ends.
419
00:24:02,000 --> 00:24:04,440
'Well, that was the easy part.'
420
00:24:05,720 --> 00:24:09,640
And now what you want to do is cut it down the middle.
421
00:24:12,320 --> 00:24:15,320
Do this carefully as you need to make both halves
422
00:24:15,320 --> 00:24:17,880
as close to the same size as you can.
423
00:24:23,440 --> 00:24:26,840
Now you've got to bring these two twists together.
424
00:24:28,000 --> 00:24:29,800
Hand in a bit of flour.
425
00:24:29,800 --> 00:24:32,920
One goes clockwise and the other hand goes anti-clockwise.
426
00:24:32,920 --> 00:24:36,280
Twist. Twist. Twist.
427
00:24:36,280 --> 00:24:38,080
Twist.
428
00:24:40,160 --> 00:24:43,800
'It's important to do it quickly to keep the filling inside.'
429
00:24:49,600 --> 00:24:52,320
Pinch the ends slightly, just to taper them off
430
00:24:52,320 --> 00:24:54,760
and then turn it into a circle
431
00:24:54,760 --> 00:24:57,760
and then join it together by pushing it together.
432
00:24:57,760 --> 00:25:00,760
And there you have your basic couronne.
433
00:25:00,760 --> 00:25:03,000
Crown is what it means.
434
00:25:03,000 --> 00:25:05,920
Now I'm going to pop that onto a baking tray.
435
00:25:05,920 --> 00:25:08,000
Lift it off quickly, pop it on.
436
00:25:10,880 --> 00:25:13,080
Add a little bit of flour to that.
437
00:25:14,520 --> 00:25:16,880
And that's it.
438
00:25:16,880 --> 00:25:20,560
To get to that stage, you should feel very proud of yourselves.
439
00:25:23,520 --> 00:25:27,160
'After rising for half-an-hour, coat with egg wash...
440
00:25:29,240 --> 00:25:30,760
'..and a bit of Parmesan.
441
00:25:34,160 --> 00:25:37,640
'That goes in the oven at 200 degrees.'
442
00:25:46,000 --> 00:25:49,760
To go with the couronne, I decided to do a spicy salad
443
00:25:49,760 --> 00:25:51,920
with the main addition of...
444
00:25:51,920 --> 00:25:53,160
pumpkin.
445
00:25:54,800 --> 00:25:58,000
'To a base of spinach leaves, add pitted black olives
446
00:25:58,000 --> 00:25:59,320
'and goat's cheese.
447
00:26:02,080 --> 00:26:05,280
'Add pumpkin which has been roasted in olive oil, chilli flakes
448
00:26:05,280 --> 00:26:06,720
'and cumin...
449
00:26:08,960 --> 00:26:11,440
'..and some gently wilted pak choi.
450
00:26:14,960 --> 00:26:18,320
'The simple dressing is made with chopped spring onions,
451
00:26:18,320 --> 00:26:20,520
'red wine vinegar and olive oil.'
452
00:26:25,120 --> 00:26:28,360
That goat's cheese is melting now with the warm pumpkin.
453
00:26:30,520 --> 00:26:34,240
'After about 25 minutes in the oven, the crown is ready.
454
00:26:36,520 --> 00:26:40,160
'Hopefully, my lunch guests Gemma, Naomi and Charlie
455
00:26:40,160 --> 00:26:44,120
'from the Band of Bakers Baking Club will enjoy my crowning glory.'
456
00:26:44,120 --> 00:26:48,960
- Here you are. Let me grab you a slice. Look at that.
- Wow.
457
00:26:48,960 --> 00:26:52,120
What did they say about your lardy cakes for real?
458
00:26:52,120 --> 00:26:54,040
LAUGHTER
459
00:26:54,040 --> 00:26:56,120
- Did they like them?
- I think they did, yeah.
460
00:26:56,120 --> 00:26:58,520
I took some to my neighbours and they really liked them.
461
00:26:58,520 --> 00:27:01,000
Tuck in, guys. Haven't had a piece myself yet.
462
00:27:02,240 --> 00:27:06,120
- Is that basil running through the bottom?
- Yes. Yeah, it is.
463
00:27:06,120 --> 00:27:10,360
- Mmmm. It's very good.
- Raise your glass to baking bread...
464
00:27:10,360 --> 00:27:12,360
and, of course, your baking club.
465
00:27:12,360 --> 00:27:15,160
- Cheers.
- Cheers.
- Cheers.
466
00:27:15,160 --> 00:27:19,240
'In this series, I hope I've inspired you to try your hand
467
00:27:19,240 --> 00:27:21,680
'at baking bread at home.
468
00:27:21,680 --> 00:27:25,760
'I've taken you on a journey through bread, from classic British loaves
469
00:27:25,760 --> 00:27:28,440
'to international flatbreads...'
470
00:27:28,440 --> 00:27:30,400
Oh, no. That's a disaster.
471
00:27:30,400 --> 00:27:34,320
'..sophisticated sourdoughs to simple soda breads...'
472
00:27:34,320 --> 00:27:36,160
Don't you like it?
473
00:27:36,160 --> 00:27:38,720
'You will have learnt how to mix,
474
00:27:38,720 --> 00:27:40,200
'knead and prove,
475
00:27:40,200 --> 00:27:42,080
'how to bake the perfect crust,
476
00:27:42,080 --> 00:27:44,680
'achieve chewy, airy textures
477
00:27:44,680 --> 00:27:46,680
'and the richest flavours.'
478
00:27:46,680 --> 00:27:48,520
That's the fella.
479
00:27:48,520 --> 00:27:51,760
'I've also shown you how to transform those breads into meals
480
00:27:51,760 --> 00:27:54,360
'suitable for any time of day or night.'
481
00:27:54,360 --> 00:27:57,200
I used to have this for lunch. And dinner, actually.
482
00:27:57,200 --> 00:28:00,360
And if I could have it, I'd have it for breakfast as well.
483
00:28:03,000 --> 00:28:06,400
'I reckon baking a loaf is one of the most satisfying things
484
00:28:06,400 --> 00:28:07,520
'you'll ever do
485
00:28:07,520 --> 00:28:10,400
'and I believe that making bread for your friends and family
486
00:28:10,400 --> 00:28:14,680
'is fundamentally just a way of saying, "This is home."
487
00:28:16,680 --> 00:28:18,400
'Happy baking.'
488
00:28:40,480 --> 00:28:43,640
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