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Posted by on 15 Mar 2016 in Baking, Featured, Kamado Joe | 0 comments

Hot Cross Buns

Hot Cross Buns

I do so enjoy making bread, and to celebrate this warm, sunny day I thought I’d go all seasonal and get a batch of hot cross buns on Kamado Joe, writes Sandra Tate… Stage one – the sweet bread dough In a large bowl, lightly mix together 500g strong white bread flour with 75g unrefined caster sugar and 2 tsp salt. Make a well in the centre and sprinkle in 10g of dried yeast. Mix 125ml of tepid water with 125ml tepid full fat milk and pour over the yeast. Leave to stand for 5 minutes until bubbling on the surface then add 2 large eggs, beaten. Bring the mixture together then turn out onto a clean surface and knead to a smooth, elastic dough (about 8-10 minutes). Form into a ball and return to the bowl, cover with cling film and leave to rise in a warm place for 1-2 hours or until doubled in size. Stage two – the sweet fruit bread dough In a small bowl...

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Posted by on 8 Oct 2015 in Baking, Featured, Kamado Joe | 0 comments

Big Bread Bake Off

Big Bread Bake Off

So everyone’s into baking now, or so it seems. Can’t say as I’m a cake lover but I sure do like my homemade bread writes Sandra Tate…You just can’t beat the smell of homemade bread, so today I lit up the Kamado Joe to bake a couple of hefty loaves of sourdough and tantalise the neighbours. It takes a long while to make, but the effort required is minimal, sour dough is just a waiting game. For sour you must, of course, have to have the mother substance, the starter which will be your substitute for bakers yeast. This is mine, fed every time I take from it; it has now given about 6 years’ service, kept in the fridge and ready for my twice weekly bake. It would take a post all of its own to describe how to make your starter in the first instance so I suggest that you consult the experts – like Richard Bertinet, or Dan Lepard. Start the proceedings the night before by...

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Posted by on 16 Apr 2014 in Baking, Fornetto, Meat | 0 comments

Fornetto Wood Fired Oven: Four Cheese Deep Pan Chicago Pizza

Fornetto Wood Fired Oven: Four Cheese Deep Pan Chicago Pizza

  For those who think barbecuing is a step too far but still want to cook outdoors  a Fornetto Wood Fired Oven is the perfect choice. Incredibly easy to use and brilliant temperature control, I really enjoy cooking on my Fornetto. This recipe is for a super large sized Chicago-style pizza with 4 cheeses and 3 meats (I had to feed quite a few teenagers)  so to make normal 9″ deep pan pizza just reduce the recipe by half. My Recipe: Dough: 3¼ cups plain, or pizza, flour, ½ cup cornmeal, 1½ tsp salt, 2 tsp sugar, 2¼ tsp rapid rise dry yeast, 1¼ cups water (room temp) 4 tbsp soft butter and 5 tbsp olive oil. Sauce: 2 tbsp unsalted butter; a glug of olive oil; 6 large chestnut mushrooms (peeled and sliced); 1 medium red onion peeled and sliced; 1 medium white onion peeled and sliced; ½ tsp dried oregano; 4 garlic cloves minced; ½ tsp dried basil; ½ tsp sugar; 3 crushed bay leaves; 3 tins chopped tomatoes...

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Posted by on 10 Mar 2014 in Baking, Featured, Fish, Kamado Joe, Vegetable | 0 comments

Pizzafest

Pizzafest

How to make the most of a sunny, breeze-free weekend; by cracking out some pizza with the help of hungry offspring of course writes Sandra Tate… I’m an incorrigible bread maker, making all our bread and brioche for as many years as I can remember. Most of our bread is now sourdough and  is perfect for making a Kamado Joe pizza as it gives a resilient crust and base. If you don’t happen to keep a pet sourdough starter in your fridge it’s probably a step too far for you to start now, so I’m giving you a very good alternative dough recipe. As for toppings – we all have our favourites, but a good homemade tomato sauce is the bedrock of any pizza so I’m giving you my version. Over that we enjoyed a simple mushroom, basil & mozzarella version; a tuna, red onion & spinach; and my personal favourite of spinach and goats’ cheese with sun-blush tomato. We also have bowls of olives, rocket and basil leaves, and...

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Posted by on 29 Jan 2014 in Baking, Kamado Joe | 0 comments

Kamado Joe: Six Grain Bread

Kamado Joe: Six Grain Bread

Ceramic barbecues are brilliant as outdoor ovens and I find my Kamado Joe bakes like a traditional wood fired oven, giving the satisfaction of producing home made bread with a crispy outer crust. That’s what I love about ceramic barbecues – whatever I decide to cook that day my Kamado Joe has the versatility to do it. Remember to only use lump wood charcoal when baking, this is what gives the wood fired flavour to your food. I use my bread machine for mixing the dough, a much cheaper option than buying a good quality mixer, still surprised how expensive they can be ! I  gently warm the milk and water till it reaches room temp, put into the bread pan and sprinkle over the flour. Follow this by adding the sugar, salt and butter into each corner  with the yeast in the middle. On my machine I have setting to just make dough, it takes a good 90 minutes to knead and prove the bread. I then work the dough...

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