Tag: Loaf

Dill Garlic Bread Loaf by Gordon Ramsay

This wonderful, aromatic dill garlic loaf is great to serve with salad, soup or pasta. It also makes amazing sandwiches. I used fresh dill and minced garlic, half the quantity if you choose to use dried one. I love how it turned out—with a nicely golden crust but still soft, tender and satisfyingly chewy.

2 Large eggs, at room-temperature
260 ml Buttermilk, at room-temperature
2 tbsp Olive oil
1 tbsp Honey
1 tsp Garlic salt
350 g Plain flour
1 tbsp Fresh dill weed, chopped
2 Garlic cloves, minced
1 tsp Dry yeast

Put all of the ingredients in the bread pan in the order listed in the INGREDIENTS and select the dough setting.
After your bread machine beeps that the cycle is complete and the dough ready, using a rubber spatula, remove the dough from the machine and drop it out onto a lightly oiled work surface.
Punch the dough down and knead briefly to release the air. Pat the dough into a 1cm thick rectangle and roll it up like a jelly roll. Place the dough roll in a 22cm, parchment lined loaf pan with the seam side down.
Lightly spray the top of the loaf with olive oil to prevent sticking when it rises. Cover it with a piece of plastic film. Allow it to rise in a warm space for about an hour or until it is doubled in size.
Preheat the oven to 190C/375F about 10 minutes before the bread will finish its rise. Once the bread has risen, carefully remove the plastic wrap.
Brush the top of the loaf with a bit of egg wash. Bake the bread in the middle of the hot oven for about 30 minutes until golden brown.
Remove the bread from the oven and tip the loaf out of the pan onto a wire rack to cool completely before slicing.

Mascarpone Raisin Loaf with Sesame Seeds by Gordon Ramsay

With a combination of creamy, decadent Mascarpone cheese and full fat Greek yoghurt, you can easily imagine how rich, tender and delicious this raisins studded loaf cake would taste. It is very moist and has just the right amount of sweetness from the naturally sweet raisins. You certainly can add some sugar to the batter if you have a sweeter teeth. Or apply a coat of icing over the top after baking which would do the trick too.

150 g Refined spelt flour
100 g Wholegrain spelt flour
2 tsp Baking powder
1/4 tsp Baking soda
Large pinch of salt
200 g Mascarpone
150 g Greek yoghurt, full fat
2 Eggs, medium
1 tsp Vanilla
250 g Raisins, soaked in port, drained
2 tsp Sesame seeds for topping

Preheat the oven to 190C/375F. Line a small cake tin with baking paper.
In a bowl, combine spelt flours, baking powder, baking soda, and salt. In a separate large bowl, beat the mascapone, Greek yoghurt, eggs and vanilla together until smooth.
Fold the dry ingredients through the mascarpone mixture until just combined. Add in raisins and fold until just combined.
Pour the batter into the prepared cake tin. Sprinkle the top with sesame seeds. Bake in the middle of the hot oven for 40 minutes until golden-brown. Remove and set aside for 5 minutes to cool before turning out onto a wire rack to cool completely.

Cookie Butter Raisin Loaf by Gordon Ramsay

This sweet yeast bread roll is flavourful, super moist, and so delicious. The cookie butter raisin filling give the bread a decadent depth of flavour and taste.There are many different types of cookie butters. The one I am using for this recipe has a mix of holiday spices (cinnamon, nutmeg, cloves, ginger) and tastes just like speculoos cookie spread. I use smooth one, but crunchy would work too!

20 g Fresh yeast, crumbled
50 g Coconut sugar
250 ml Full fat milk, luke warm
500 g Plain flour (German #550)
1/2 tsp Black salt (or regular)
80 g Beef dripping (or butter, softened)
2 Eggs, medium, room-temperature
125 g Raisins
150 g Cookie butter

Crumble the fresh yeast in the bowl of your stand mixer fixed with a dough hook. Add in coconut sugar and lukewarm milk. Stir together and set aside for 5 minutes.
Add in flour, salt, beef dripping or butter, and one egg. Mix for 5 minutes until the dough is elastic and smooth. Add in raisins and knead briefly.
Place dough in a large bowl and loosely cover with plastic wrap or a clean tea towel. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Grease and line a 30cm loaf pan with parchment paper.
Gently punch dough down. Knead until smooth. Roll dough into a 24cm x 30cm rectangle. Spread the cookie butter over dough. Starting from the short end closest to you, roll up like a Swiss roll. Place in the prepared pan.
Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size. Meanwhile, preheat oven to 200C/400F.
Use a knife to score the loaf and brush the top with egg. Bake for 30 to 35 minutes. Turn bread, top side up, onto a wire rack to cool. Serve at room temperature.