The countdown has begun and Santa’s little helpers are getting very busy – as are our own festive bakers! They are surrounded by Christmas cake and mince pies, busily making traditional bakery luxuries including Chestnut and Cranberry bread and Spiced Advent wreaths which are made from a spiced brioche – full of fruit and nuts with a glazed top decorated with cherries, peel and fruit. Delicious with real butter for a Christmas treat – we will be making these throughout December.
In the Coffee Shop we are serving gorgeous Christmas Afternoon Teas as well as our Traditional Afternoon Teas so you may like to book a relaxing treat for yourselves and friends. While you are here you may like to have a look in the bakery and pick up some delicious breads or look in the Farm shop for some festive, foodie present ideas. Easy, less stressful than the High Street and the parking is free too! Some present ideas to help inspire you – our bakery courses are very popular and a voucher to attend a day course may be an idea for someone special in your life. These are £95.00 each. Perhaps Afternoon Tea for two may be a suitable treat for Mum and Dad. I had an interesting conversation the other day with a couple who came into the bakery two days on the trot. The first day after chatting to them I realised it was their first visit and they had come on the recommendation of one of our other customers. The second time I spoke to them they were so incredibly complimentary about the bread and said they could not remember the last time they ate such delicious bread. Of course we were delighted but it did bring it home to us that when you are close to something sometimes you forget! Special thanks to all our customers who have been kind enough to recommend the bakery to others over the years. We are really trying to produce really good bread here and it is wonderful when our customers appreciate what the bakers do. A number of our customers have asked for the recipe to make our Spanish bread so we thought that you might all enjoy trying to make it!
Spanish Country Bread
1000 gms Plain strong flour
17 gms salt
20 gms fresh yeast
.9 litre water
Bake at 220 C
Method Place all the dry ingredients including yeast in mixer bowl with dough hook, tip in half the water, set on No 1 – mix to a dough, add half the remaining water, mix until absorbed. Add the remaining water, mix until fully incorporated. The dough will be very soft. Mix again – until the dough pulls away from the sides of the bowl, tip out onto a lightly floured or oiled box or tray. Cover and allow to prove for approximately two hours. Knock back by folding it over on itself, press out to the sides of the plastic box or roasting tin using fingers. Cover, allow to second prove for a further hour. When proved, i.e. doubled in size it will have a jelly like feel to it. Tip out on to a well floured or oiled table, cut into equal, even rectangles with a scrapper, carefully place on a baking tray and place in oven at 220 C. Sprinkle the top with rice cones or flour depending on the finish required. Bake for 25 – 30 minutes (depending on size) until golden brown and sounding hollow when tapped on the base. Place on a wire rack to cool We cut this mix into 2 or 3 reasonable sized loaves for the bakery. This dough can be cut into 80mm x 80mm squares to use as individual portions. For variety you can add chopped sundried tomatoes or herbs or garlic powder.
We will be open from 8.00 – 4pm on Monday 21/12/15 and everyday as usual up until Thursday 24/12/15 when we hope to close a little earlier. Last orders for breads and cakes for Christmas Eve collection will need to be with us by Friday 18/12/15 – collections from 11.00am.
Please note the Coffee shop will be closed on Christmas Eve. We will re open on Tuesday 29 December. Wishing you successful Christmas shopping and we hope to see you soon.
Best wishes Nick and Jane Anderson
and all the staff at the bakery.