National Picnic Week pt1 - Leek, Bacon and Mushroom Gruyere Quiche
It is National Picnic Week and I hope the sun is shining for you in your part of the...
I think I could write a recipe book on Juvela bread alone!
Whether it’s brioche, baguette, bread rolls, rustic, breadsticks, or just a normal white loaf, it always works with Juvela White Mix.
For a picnic, I decided on a baguette recipe as it reminds me of relaxing holidays in the French Countryside and I experimented with some little breadsticks which are a hit with the kids! You can make the Juvela bread dough into a runnier mixture and it pipes so well. You can make all sort of shapes from the mix, straight or round for little hands to hold as they’re running about exploring. They’re great for snacks too and you can dip them in chocolate for a real treat or healthier alternatives like sesame or poppy seeds. The possibilities are endless!
Olive Oil for greasing
250g Juvela White Mix
5g Dried Yeast
160mls cool water
Mix the Juvela White Mix, salt and yeast together with a dough hook, slowly adding the water until the mixture comes together. It is a very sticky dough!
Keep mixing for about 5 to 7 minutes to get as much air into the mixture as possible.
Grease a square container (I used a plastic lunch box) with olive oil and carefully put the dough into the container.
Cover and leave to prove for an hour.
Preheat the oven to 210’C and prepare an oven tray with a non-stick oven proof work mat or baking paper.
Lightly flour the work mat or baking paper with gluten free mix.
Carefully tip the dough out onto the mix, trying not to knock any of the air out of the dough and keeping it in its square shape.
Carefully fold the edges of the dough up to meet in the middle and then turn the loaf over so the join is along the bottom length of the loaf and the top is smooth. Carefully shape into a baguette shape if it isn’t already. Using a sharp knife, quickly slash 3 across the dough.
Bake in the oven for about 20 minutes until golden and baked through.
To stop myself from eating the whole thing, I like to slice this baguette and freeze. You can mix butter with some garlic and herbs, spread it on the slices before freezing and it makes great garlic bread too.
250g Juvela White Mix
1/2 tsp salt
1/2 tsp sugar
1 tbs vegetable oil
2 tsp Dried Yeast
300mls warm water
Vegetable oil for basting
Sesame seeds, poppy seeds for sprinkling
Milk chocolate for dipping (I used Cadburys Milk Chocolate Buttons)
Mix together the Juvela White Mix, salt, sugar, oil and yeast.
Slowly add the warm water, until it is completely mixed in and there are no lumps.
Too make sure there is nothing to clog up the piping bag, I put the mixture through a sieve.
Put the mixture into a piping bag. I used a half inch nozzle but it is easy enough to use a smaller one and pipe double or triple lines of dough.
Pipe the mix into lines or rounds on a baking sheet. Sprinkle with sesame seeds or poppy seeds.
Leave to prove for 30 minutes
Preheat the oven to 200’C
Bake in the oven for 5 minutes.
Baste with the vegetable oil and bake for a further 5 minutes until golden and baked through.
Leave to cool.
If you are using the chocolate, melt in a heat proof bowl over a pan of simmering water.
Dip half the bread stick into the melted chocolate and leave to cool on rack.
Keep in the fridge to prevent melting.