Beautiful Fancy Bread – Week 25

Ever since I first mastered the art of baking bread I was smitten. From the humble Chelsea Bun to Cinnamon Fans, Challah and beautiful Chocolate Babkas my nimble fingers have shaped the different doughs. Last week for my bread challenge I made some Welsh Cakes which turned out beautifully buttery but I have to admit I found them tricky to make! Most likely because I don’t have a skillet or heavy based frying pan and I fear my Welsh ancestors were turning in their graves; (Sorry folks!) although there is a glorious, romantic rumour that I am descended from Welsh ship-wreckers who perhaps were more interested in Rum than small round scone-like cakes.

There have been fun loaves:

Cheeky loaf!

Very fancy ones:


Inedible loaves (as in salt-dough – well not really a loaf of bread more of a bread bowl).


Unusual ones:


Super simple ones:


To name but a few. This week I turned to my treasured book of hand written recipes. When I was still at school I painstakingly copied out recipes into an exercise book in my VERY best handwriting. This book was given to me by one of my many despairing teachers who hoped I’d use it for revision. But no. I found a BETTER USE FOR IT.  From the look of my recipe book you might think I am an ancient old crone but I swear I am not!

My recipe called for the use of a 50 mg Vitamin C tablet or 50 mg of ascorbic acid. I assume this was before we had fast-action yeast and it helped the process along. For these recipes I would suggest just using my Basic white bread recipe. Once you have mixed the dough and left it to rise follow these simple steps which will take you towards making some fabulous show-stopping bread which, I promise you, will disappear before they are cold!

Cinnamon Fan

4 oz (110 g) demerera sugar

1 tsp cinnamon

1 oz (30 g) butter

1 tsp vanilla essence

Mix together the sugar and cinnamon. Melt the butter and add the vanilla.

Roll the dough into a 12″ by 9″ square. Brush it with half the butter and sprinkle on the sugar leaving some for the top. roll the dough up Swiss roll style (from the short end). Place it on a greased flat tin seam side down. cut almost through the dough at ¾” intervals, pull the slices down in opposite directions and tilt them so they lie on each other.

Leave to rise in an oiled bag.

Brush on the remaining butter and sprinkle over the sugar. Bake for 25 – 30 minutes at 400 º F/ 200 º C (gas mark 6).


Savoury Chelsea Bun Wreath

4 oz (110 g) grated cheddar cheese

2 oz (60 g) butter/ margarine

1 tsp dry mustard or paprika

a greased 7″ tin

Cream the butter until soft add the mustard (or paprika) and grated cheese. Roll the dough into a 12″ square, spread with filling. Roll the dough Swiss roll style and cit into slices. Arrange onto the tin, pressing down and together slightly. cover and leave to rise.

Brush on the remaining butter and sprinkle over the sugar. Bake for 25 – 30 minutes at 400 º F/ 200 º C (gas mark 6).

Serve warm or cold, plain or split and buttered.





2 Comments Add yours

  1. Megala says:

    Wonderful recipe.

    Liked by 1 person

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