That's Cheesy!

Bread has to be my favourite savory piece of food, I love brown, granary, poppy seed, white, tiger bread, bread bread glorious bread! I could eat all day everyday! Anyway, you are looking for a recipe so here it is...

OMG!!! So Yummy!!!

 Makes 1 loaf

What You Will Need- 

• 1 loaf tin (9x5in 23x13cm)
• 1 tsp Active dried yeast (most of mine ended up on the floor, oops)
• 250ml Lukewarm milk
• 30g butter
• 420g strong flour
• 2 tsp salt
• 200g cheddar cheese

What Do I Do?

• Grease the loaf tin.
• Combine the yeast and milk, stir and leave for 15 minutes to dissolve.
• Melt the butter, let it cool then add the yeast mixture. 
• Sieve the flour and add the salt together in a large bowl. Add in the cheese and mix to ensure the cheese is evenly spread throughout.  Make a well in the centre and pour in the yeast mixture.
• Starting from the centre combine the mixture together until a dough has been formed. If it's too dry add 2-3 tsp of water. If it's too wet add some flour.
• Knead the dough on a floured surface until smooth and elastic. Return the dough back to the bowl, cover with cling film and leave in a warm place to prove until it's doubled in size. 
• Preheat the oven to 200c.
• Knead the bread again and then place in grease loaf tin and place in a warm place to allow it to rise to the rim of the tin. 
• Bake for 15 minutes then lower the temperature to 190c for 30 minutes or until the bottom is hollow and the loaf is golden brown. 

 

This tasted so good, I managed to eat the half of the loaf  *guilty face* I hope you enjoy baking this bread and a bonus is that your house smells soooo good! Leave comments below to let me know what you think. 

Brownies and Oreos?!

Sounds like a great combination, right? This has to be one of my favourite brownie recipes. I've done this recipe with and without the oreos and they have both turned out amazing! This recipe is originally from Lorraine Pascle, I love her recipes!

Makes 16

What You Need

• 20cm/8in square baking tin
• Baking paper
• 165g Butter, plus extra for greasing
• 200g Dark chocolate finely chopped, (I used 70% cocoa)
• 3 Eggs
• 2 Egg yolks
• 2 tsp Vanilla extract
• 165g Light soft brown sugar
• 2 tbsp Plain flour
• 1 tbsp Cocoa powder
• Pinch of salt
• 154g Oreos chopped into quarters
• Icing sugar for dusting (optional)

What You Need To You

• Preheat the oven to 180C/350F/Gas 4. Grease the baking tin with butter, then line with baking paper with the paper overlapping the sides a little.
• Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the chopped chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together.
• Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out.
• Add the flour, cocoa powder, salt and half of the biscuits and stir until fully combined, then pour the mixture into the baking tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake in the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little.
• Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar (optional)

I hope you enjoyed making these as much as I did, they taste soooo good. Leave comments below to let me know what you think!

Vanilla Ice Cream!!!

So recently Britain has had a heat wave and it feels like being abroad...yay! I thought it would be a good idea to make some ice cream!! I've used this recipe before and it worked really well. This recipe is really simple to follow, it just takes a bit of time to make.

Serves 4-6

You will need

• Saucepan
• Sieve 
• Glass bowl
• Whisk ( hand or electric)
• Wooden spoon
• 300ml single cream
• 300ml double cream
• 1 vanilla pod (you can buy these from most supermarkets or your local health store) 
• 4 large egg yolks
• 115g caster sugar

How to make it

• Put the single cream and double cream into a saucepan. Open the vanilla pod and scrape the seeds out and add them to the saucepan along with the whole pod. Heat the mixture up to almost the boil. Don't let it boil otherwise it will curdle.
• Leave to allow the vanilla to infuse the cream for 30 minutes. Whisk together the egg yolks and caster sugar together until the mixture is pale and leaves a trails when the whisk is lifted. Add the cream slowly whilst stirring into the egg mixture.
• Strain the mixture back into the saucepan and return to the heat for 10-15 minutes until the mixture has thicken and covers the back of  a wooden spoon. Remove from heat and allow to cool for at least 1 hour, stirring occasionally to prevent a skin from forming. 
• Pour into a container and freeze for 1-2 hours then mix the mixture to ensure it's smooth. Freeze the mixture overnight. Then Ta Da! You've made your very own ice cream!!

This ice cream is really creamy and best of all it's homemade!! Enjoy making and eating (the best bit of course) your ice cream. Leave comments below to let me know how you found this recipe. 

Monkey Business...

Today it's all about monkeying around! Banana muffins! I've tried many banana muffin recipes and this has to be my favourite! 

 Makes 12- 

To make these you will need:

• 12 cases; muffin or cupcake (I used cupcake cases)
• Baking tray/muffin tin
• 200g plain flour
• 1/2 tsp baking powder
• 1 tsp bicarbonate of soda
• 1/2 tsp salt
• 3 mashed bananas
• 150g caster sugar
• 75g melted butter
• 1 egg

What To Do-

• Preheat the oven to 180c and place the cases on the baking tray/in the muffin tin.
• Sift together the flour, baking powder, bicarbonate of soda and salt then set aside.
• Combine the mashed bananas, sugar, egg and melted butter. 
• Then fold the wet mixture into the flour mixture and mix until the mixture is smooth. 
• Spoon evenly into baking cases.
• Bake in the oven for 25 - 30  minutes or until the muffins spring back when lightly tapped.
• Volia! Enjoy eating your creation!

These were delicious and were really popular with everyone, I will definitely be using this recipe again. 

Happy Baking!