This weeks signature bake was one of my favourites. I really love bread making and believe it’s a skill out on it’s own. Bread is so different to delicate pastry and yeasts are so volatile and alive. I was surprised that most of the bakers had never used fresh yeast. It’s actually very easy to use, it’s just that it’s not always available.
I couldn’t wait to see what the bakers had planned. Their ideas were all fantastic but it’s a different thing being able to actually produce the end result. Sandra’s breakfast roll really stood out for me, I loved that she makes this for her sons and that they had enjoyed all of her practice loaves! It was a fantastic idea.
Emer’s was amazing. She brought Limerick Milk Market to the tent and I love how passionate she is about local produce. Even though her loaf leaked and was a bit messy it was really delicious and definitely something I would love on a picnic. I was worried about the cumin with the salmon in Cathy’s loaf and to be honest I was dreading tasting it but she got her flavours just right, if not a little fiery.
It was funny how over the weeks we got to know the bakers distinctive styles. Even though the technicals are blind judged I could tell with some who baked what. The plaited vanilla bean had Cathy’s creative stamp all over it. I was amazed that Clare went from star baker to tenth place with her technical. It really does show that even great bakers have their good and bad days.
White Chocolate, Cranberry and Macadamia Panettone
A loaf of this enriched bread wrapped in cellophane and tied with a ribbon makes a perfect gift and any leftovers can be used to make a luxurious bread and butter pudding.
350g strong bread flour
1/2 tsp salt
1 sachet (7g) fast action yeast
50g golden caster sugar
60g dried cranberries
60g macadamia nuts, toasted and chopped
100g butter, soft
3 eggs, beaten
4 tbsp milk, warm
85 white chocolate, chopped
25g melted butter, to finish
Directions
Grease and line the tin with greaseproof paper.
Sift the flour and salt into a large bowl.
Stir in the yeast, sugar, cranberries and nuts
Make a well in the centre. Add the eggs, butter and milk. Mix well. Turn out onto your work surface.
Knead for 5-10 minutes until smooth and elastic. This can also be done in a mixer using a dough hook.
Place into a large greased bowl and cover with cling film. Leave to double in size for an hour in a warm place.
Once risen punch down the dough with your fist, knead for 5 minutes. Gradually knead in the chopped chocolate. Shape and place into the prepared tin.
Preheat the oven to 180C. Leave the dough to rise for 30 minutes. Carefully brush the top with melted butter. Bake for 35-40 minutes until golden. I remove mine from the tin for the final five minutes to give it an overall golden colour.
Once the base sounds hollow when tapped the loaf can be removed from the oven and left to cool on a rack. Duct with icing sugar once cooled and wrap.
Lilly Higgins can be seen every Sunday on The Great Irish Bake Off on TV3
