I am pleased to start off the new year of bread baking by hosting January’s fresh from the oven challenge. The challenge is to make flatbreads. I made the ones below from The River Cottage bread handbook but you are free to use any recipe you like and get as creative as you want. If you do want a recipe this one from Nigel Slater looks very similar and I love the sound of his aubergine and thyme flat breads. I served my flat breads alongside a roast chicken stuffed with chorizo and beans which you can read more about here but I have also served them with mousakka and a lamb tagine.
The round up will be published by Michelle at the end of the month and please see here for full information on how to take part. Also don’t forget to check out our facebook page. Feel free to share your challenge posts on there throughout the month.
December’s fresh from the oven was hosted by Tina and she chose savoury chilli buns. You can find the recipe here if you want to give it a try. December is a busy month and consequently we only had one entry which was from Tandy at Lavender and Lime.We are still looking for hosts for 2013 so please email me if you would like to host. January’s challenge is hosted by me and will be posted later today. You can find out how to take part here. Michelle will be publishing the round up at the end of the month. Also don’t forget to check out our facebook page. Feel free to share your challenge posts on there throughout the month.
October’s fresh from the oven challenge was hosted by Dear love blog and the full post and recipe can be found here. Alex shared a recipe with us for using up leftover part bags of flour, mixed flour, seeded loaf. Thank you to Alex for hosting and to everyone who took part this month.
Fuss free flavours
Lavender and lime
November’s challenge is being hosted by Helen of fuss free flavours and will be announced on her blog on 1st November.
This months fresh from the oven challenge was hosted by Sally who blogs at my custard pie. She chose a traditional saffron buns recipe. Thank you Sally for hosting and for everyone who has taken part this month. Unfortunately September’s host has dropped out so we are urgently looking for someone to host September’s challenge. If you are interested please get in touch. I will update before the 1st September with details of the new host.
Lavender and lime
Coffee, cakes and running
Working London mum
Food and tools
This months fresh from the oven was hosted by slice of my life. The challenge set was to bake pita breads. Thank you Anita for hosting and to everyone who took part this month. Below are the photos of all this months entries. Next months challenge will be announced on 1st July on lavender and lime. Next month’s round up will be published by utterly scrummy food for families.
Lavender and lime
Fika and more
My custard pie
Things we make
Confessions of a courious cuisiniere
This month’s Fresh from the oven challenge was to bake hot cross buns. The challenge was hosted by the little loaf, who kindly shared her own recipe with us. I think you’ll agree that all the entries look and sound delicious. It was great to see so many entries and a nice mix of the traditional with some interesting new twists such as hot cross loaves and muffins as well as different flavour combinations. Next months challenge will be hosted by La cuisine de Sarah and will be announced on the 1st May. Utterly scrummy food for families will be publishing the round up at the end of the month.The little loaf Continue reading
Thank you to everyone who has taken part in the first month of the new style fresh from the oven. It is great to see a good mixture of old members supporting us in this new direction and new members joining in too. The record for the quickest up take of a recipe has to go to Claire of Things we make who start baking bagels within an hour of the announcement post going up!
Next months challenge is being hosted by Lavender and lovage so please visit her blog on March 1st to see what challenge she has set. The round up for March will be on utterly scrummy food for families.
Things we make
the little loaf. pink recipe diary Signor biscotti.Mimi’s kingdom
Photographic yearCurious cuisiniere
My custard pieValentinaSlice of my life
Sweet samsationsLavender and limeDelicio8Pippi u kuhinji
Fresh from the oven has been baking bread as a group since June 2009. In that time we have baked a lot of bread and the members have changed a lot too. For our first challenge in this new format I wanted a recipe that even our longest standing members wouldn’t have baked as part of the group but also something that was straight forward enough to inspire new bakers to join in. I also wanted a recipe that allowed bakers to get creative if they wished. So with this in mind I have settled on bagels and hope that you all enjoy it.All the details about how to take part are here. I look forward to seeing all your bagels and a round up will be published on purely food at the end of February. Details of March’s challenge will be included in the round up.
Fresh from the oven is a bread baking group that has been running for a couple of years now. As of February 2012 the format is changing from a group run from a private blog to a monthly blogging event that anyone can take part in as often (or as little) as they want. The format of the challenges remains the same however. So if you want to improve your bread baking skills then this is the blogging event for you.
This monthly blogging event is being run by myself and Michelle (of Utterly Scrummy food for families). At the beginning of each month we will have guest hosts setting bread baking challenges for you and at the end of the month myself and Michelle will take it in turns to post a round up of all the entries on our blogs.
To participate each month all you need to do is:
- Visit purely food or utterly scrummy food for families to see who is guest hosting and who is publishing the round up
- Visit the guest hosts blog to find the monthly challenge recipe
- Have a go at baking this months bread and blog about it (at any time during the month but on the 28th at the latest)
- Mention fresh from the oven in your post and include a link to my FFTO main page, if I am publishing the round up (see here if Michelle is rounding up)
- Include a link to the guest host’s blog post announcing this month’s challenge.
- Please email a photo (saved as a jpg, no bigger than 500px x 500px ) and a link to your post to firstname.lastname@example.org and email@example.com by midinight (GMT) 28th of the month to have your post included in the monthly round up.
- If you do not have a blog but still want to take part, email us a photo of your bread and you will be included in the round up.
- If you are on twitter, please use the hash tag #freshfromoven to tweet about the challenge.
- Check back here at the end of the month to see the round up of all that months entries.
I will be hosting February’s challenge so come back here on Wednesday 1st February to see what challenge I have set for you.
This beautiful, faintly pink loaf is made using the naturally cooked beetroot from the selection of beetroot I received as part of the Love beetroot campaign. The recipe is adapted from this one. The bread had a beautiful texture and the beetroot at a subtly flavour to the bread. Perfect for cheese and chutney sandwiches or toast with butter.
250ml warm water
5g dried yeast
1 tsp sugar
500g strong white bread flour
1/2 tsp salt
1 tbsp extra virgin olive oil
150g plain cooked (vacuum packed) beetroot, drained and pureed
- In a food mixer or large bowl weigh the flour, make a well in the centre and add the dried yeast (follow the packet instruction as some yeasts need activating). Add the sugar salt and olive oil to the bowl put avoid them coming in to contact with the yeast.
- Pour in the water and the pureed beetroot and knead with a dough hook for 5 minutes or by hand for 10 minutes. Set aside in a non-draughty place to rise for around an hour or until it has doubled in size.
- Turn the dough onto a floured work surface and roll into a large rectangle. Roll up into a log shape, tucking the ends under.
- Transfer to a loaf tin and set aside for 20 minutes to rise for a second time. Preheat the oven to 220°C/Gas Mark 7)
- Once the bread has finished its second rise, cook in a hot oven for around 25 minutes. If it is done the bread should sound slightly hollow when tapped on the base.
This post is submitted to yeastspotting