The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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and they didn't murmur a word!!

It is a DIRTY word in our house.....

gobble them up!!

he he he...crafty me !!

Those naughty greedyboys LOVE the Florentine rosemary and raisin buns....

But they HATE,HATE, HATE anything that maybe or is suspected to be good for them:)

Wholemeal bread is looked upon in the same light as dirt...

We will not even mention whole grains!!


Foodie's they are not, my sons........

Bulk volume is what it is about and no vegetables.

So I thought "Hmmmm"...

No harm in trying to slip in some wholemeal and if they didn't eat them, they didn't eat them .....

More for me:)


So we are going to take the recipe from here:

And alter it ever so slightly.....

Instead of 4 cups of Strong bread flour , use 2 of wholemeal and 1.5  of strong bakers flour.

Easy peasy....

I was a little worried as wholemeal breads can be a little dry when swapping ingredients so I did a little less flour.

My dough was quite sticky on first rise....which is what you want in this case.

If you feel though, yours is too wet, add a little more flour....

Olive oil and rosemary

Apart from that small tweak, and I used a little more rosemary too....

But be careful as it can be overwhelming..

Almost ready to bake...

You can see, if you compare these to the originals, you can see the slightly darker texture but apart from that, visually no change.

The taste is not a lot different either...For us with disconcerting palettes, yes, you can taste it but its nice....

But for greedyboys, no change in taste.....

No questions, so no lies:)

Lastly, don't forget they will color quicker too.....

Don't forget to ENJOY, ENJOY, ENJOY!!

Ready to glaze
a few left.....
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My yeasty mojo is back, I think!!

Should that be I hope?

pane al latte

What with Sundays cunning slipping in of the wholemeal and todays yummy little morsels....

 I have even started looking at the "Must try " list again...

Think its a definite!!

round or....

the beasty mojo is back!!!

baton shaped....

These little darlings are simply yummish!!

A little sweet but not overly, you could even eat them with salami or a fruity chutney...

or a lovely hard cheese...mmmm pecorino.......ARGH!!

Great for greedyboy lunches and fantastic for brekkie and mid morning snacks...

You could be very bad like me and toast them, butter and jam and then a big dollop of greek yoghurt...and a VERY hot strong black coffee

Any way I know you are going "hurry up, give us the recipe and stop blathering..................."


So you will need......

3 tsp dried yeast

1/4 cup of sugar

1/2 cup warm milk plus 1 cup milk for later

2 eggs

60g butter

Pinch of salt

4 cups of Strong bakers flour.

2 tbsps brandy or rum.

sponge for pane al latte

Combine the warm milk and sugar together, then add in the yeast and stir well.

Leave to stir until creamy and frothy- usually ten minutes.

Add in 1 cup of the flour and combine.

Cover and allow to stand for one hour.

Batons ready to rise...

Add to the spongey mix, the remaining cup of warmed milk, brandy or rum and the egg.

Mix well and then add in flour and the salt.

When combined, mix in the butter and mix until well combined.

Knead for 5-6 minutes .

It should be a nice elastic dough, a little sticky maybe:)

Risen, glazed and ready to bake!!

Place dough in lightly oiled bowl and cover and leave for 90 minutes.

hot from the oven...

Remove dough from bowl and place on lightly floured bench/board.

Chop dough into 16 pieces and roll/mould into the shapes you require.

I did half round and half baton like.

Place on baking tray with baking paper, allowing 9 per tray and enough space to rise.

Cover lightly with tea towel and allow to rise for one hour.

which one do I eat first?

Preheat the oven to 200 celsius.

Beat remaining egg and glaze the buns and place in the oven.

Bake for 20-25 minutes until golden.

Remove from oven and allow to cool.

Gorgeous hot from the oven......ENJOY, ENJOY, ENJOY!!!

Gorgeous texture..
Lovely crust too!! slightly buttery...

Creme fraiche or mascarpone with apricot conserve....

A big dollop of stewed rhubarb and cream...

Lovely wedge of cheese and picante salami...

Spread of Nutella....


Loveliness adapted from the wonderful Carol Field " The Italian Baker" 2nd ed 2011

greedybread's picture

SILENT!! while you eat these gorgeous doughnuts!!


Hole in one:)

As you can imagine, these go down with the greedyboys a real TREAT!!

I am not sure though if its the doughnuts or the sugar that holds the most attraction ….

Alex and I made some mini ones, some holey ones, some full ones, a kiwi one and one or two jammy ones…


Take bugger all time to make and are easy.

Granted it is a yeasty beasty so you need to have rising time etc…

So shall we get into this? …I will brew the Coffee!!

Ha , talk about stereotype…

Never actually seen a cop with a doughnut…

NZ Koru Doughnut!!

So what will you need?

A shitey load of oil!! Sunflower or canola preferably – about 6-8 litres would be good.

3 cups of pure flour

2/3 cup of sugar plus 1 cup for dusting.

1 cup warm milk

1 egg

60 gms of softened butter

3 tsp of dried yeast

2 tsp mixed spice

Pinch of salt

1/2 cup of jam for filling if you like or pastry custard or nutella even:)

Dough ready to chop…

cutting the doughnuts…

what happens to the doughnut ‘holes’? here they are…

some with holes, some without…

Warm milk, stir in sugar and then mix in the dried yeast.

Combine well and allow to stand until frothy for 10-15 minutes.

Combine all dry (flour, salt, spice)ingredients in a bowl and mix through.

Add the yeasty mix to the dry ingredients, mixing well.

Add in the butter and work in through and knead for 5-6 minutes until dough is smooth.

Place dough in oiled bowl, cover and allow to stand for 90-120 minutes.

Make sure the oil is hot but not too hot.

Place Oil in a large saucepan and fill 1/3-1/2 full with oil.

Personally I do 1/3 as I feel its safer in my pot.

Heat to a medium heat, about 160 -170 celsius .

I had to tooooooo hot to start, Luckily Alex and I were testing first as we had blackish crispy bits!!

Alex ate them though….

frying away….

Take dough from bowl and turn out on lightly floured bench/board.

Roll dough out, I rolled it to maybe 3-4 cms and the cut your doughnuts using a cookie cutter…

You could also make some twists like churro’s if you wanted, or any shape really…

As you can see below, Alex made the NZ koru…and some other bits…

NZ Koru Doughnut!!

Doughnut holes!!


Put remaining sugar in a large plate with room to roll them 

Rest the cut dough for about 10 minutes and by then the oil should be hot enough.

I like to test the hotness out with little left over bits and that will give you an indication of yes or no.

When temperature is right, then place 3-4 doughnuts in the pot, more if the pot is bigger.

You want to give them space to breathe so to speak…..

Allow 3-4 minutes each side to cook.

Roll them in sugar

Remove from oil with metal scoop spoon or tongs, allow a quick drain and then place on paper towels for a few minutes, then transfer to sugar.

Roll in sugar gently and then place on separate plate.

Best eaten while warm!!

You can if you like pipe some slightly warmed jam or pastry creme into the doughnuts, using a piping bag and slightly poking the nozzle in the side of the warm doughnut.

You can add cinnamon to the sugar and make them cinnamon doughnuts…

You can drizzle custard on them, You can dunk them in milk or hot cocoa!!

But you must ENJOY, ENJOY, ENJOY!!


dunk it!!

A touch of Greek yoghurt

Greedyboy getting stuck in…

scrummy yummy!!

Recipe adapted from

greedybread's picture

putting this on here as its definetly a yeasty product:)

Not sure completely yet of the fresh loaf's definitions of what is and isn't allowed:)

Taken directly from my greedybread  blog... ENJOY!!


Karisik means mixed grill in Turkish, err I am lead to believe so I just hope it doesn’t actually mean something terrible:).

So delish, I have to show you straight away before making you wait till the end.

Now this one below is not the one i made today but one i made in Istanbul. All the other photos are from today 

Mmmmm Pide

My lamb mince filling was just so scrumptious, it was gorgeous. I suppose working in the garden all day and being VERY hungry helped but this truly was divine!! Not quite to the standard of my friend above BUT very very close.

So let’s get Yeasty beasty.

Just like to say , this is very similar to a pizza dough, so you could make pizza with it or calzone or even a Cornish pasty type thing. You also can make double to dough and freeze it. A friend rolls out the dough and freezes like that, all ready to go for next time. Great time saver:

Scrummy Karisik and Karsarli (cheese) Pide:

Makes 8 Pide.

For the Pide you need:

  • 3 cups of strong bread flour or all-purpose(if no strong).
  • 1/4 cup vegetable oil.
  • 1 egg beaten.
  • 1 cup milk warmed.
  • 2 tsp sugar.
  • 3 tsp dried yeast.
  • Pinch of salt.
  • 1 egg beaten for egg wash.

Pide dough ready to go into hot water cupboard (please note, this is double the recipe!!)

For the filling you need:

  • 350g lamb mince.
  • 3tsp garlic.
  • 2 chillies (medium heat)
  • 1 tsp sweet paprika.
  • 2 tsp cumin.
  • salt and pepper.
  • 1-2 cups of grated cheese (your choice but a strong cheese is best as you use less).
  • 2 tomatos diced.
  • 1 capsicum.
  • 1 red onion (but white is ok).
  • 4 slices bacon cut up or sausage cut up.

Mince filling

  • Warm milk and stir in sugar until dissolved and stir in yeast.
  • Cover and place in hot water cupboard until creamy ,usually 20 mins.
  • Place dry ingredients in a bowl and stir through.
  • Mix egg and oil together and stir into yeast mix when ready.
  • Slowly pour into dry ingredients and form a dough.
  • Turn out on (or do in bread maker on knead cycle).floured area and knead for 5-6 minutes until smooth and elasticy.
  • Place in lightly oiled bowl , cover with gladwrap (loosely) and a tea towel and place in warm place until doubled in size. Usually 60-90 minutes.

Meat Filling:

  • Place lamb mince in hot fry pan.
  • Cut up chilli, onion and garlic and place in with mince when 1/2 cooked.
  • Stir mince. Make sure you separate the mince so it’s not all clumpy.
  • You can drain off fat if you wish, if any but i have to say it adds to the over all taste.
  • Add in cumin and sweet paprika and stir lightly.
  • Add salt and pepper to taste.
  • While this is cooking, dice tomato and capsicum and place in a  little bowl and put to side.
  • Cut up bacon into small pieces.
  • When mince is cooked, leave to cool. DO NOT place on dough whilst hot/warm.

Dough risen and ready to chop!

  • Remove dough from warm place and turn dough out on floured area.
  • Cut dough into 8-9 pieces

Dough ready to roll out

  • Roll out to oval-shaped dough. Not too thin, but not too thick.

Ready to Fill!!

  • Place dough on tray with baking paper on it.
  • Pre heat oven to 220 Celsius.
  • Put lamb filling, tomatoes, bacon ,capsicum and cheese on the oval dough.
  • Roll the edges in so it resembles a boat (see below)
  • You can also do bacon and cheese fillings.
  • You can do what ever filling you like. A spicy beef or chilli chicken would be nice too  You are only limited by your imagination or what you think tastes great!!

Ready to cook , just needs egg wash

  • Give a brush of the edges with the egg wash.
  • Place in oven and bake 20-25 minutes or until golden brown and gorgeous!!

Scrummy Yummy!

More scrummyness………

Enjoy, enjoy and enjoy.

Some special treats coming up this week.

A NZ bread and a new fruit brioche i am testing ( a new recipe i made up) …..All looking very good so far….. and i think I am almost ready to use the sourdough starter that i have been brewing for a lovely Levain style bread.

Lots to do and look forward too……………..Mmmmmmm warm brioche…

Direct link to recipe

Thanks to i love lucca tours and and for the recipe which i adapted 

greedybread's picture

Taken from my greedybread blog.....

So excuse me if It sounds like i know you...:)

Though hopefully, i will soon...

I love this bread! it’s so tasty and its great even after 5 days!


What more could you ask for?

Sorry, I have been a little quiet in the last week but I just have not felt yeasty at all!!

We are moving house, so it’s a bit stressful and the black dog is poking his nose out again.

Usually the yeasty beasties scare the black dog, but not of late:(

Marion Keyes was right when she said baking cakes helped her beat depression …

A true beasty!!

So without further blithering on my behalf….LETS GET YEASTY!!

What will you need?

  • 3 cups of Raisins
  • 4 tsp dried yeast
  • 4 tsp molasses
  • 3 tsp ground aniseed
  • 6 tbsp butter softened
  • 4 cups of Strong Bread Flour
  • pinch salt

Risen and ready to go!!

  • Soak your raisins in warm water (cover the raisins)  for 90 minutes at RT.
  • Drain Raisins (saving the water) and squeeze out the raisins, also saving the excess water.
  • Warm 1 cup of raisin water and add in yeast and warmed molasses, mix well and cover and place in warm area until creamy/frothy (20 minutes).
  • Place remaining 1 &1/4 cups of Raisin water in the fridge.
  • Place all dry ingredients in a bowl (flour , aniseed and salt) and mix through butter.
  • Add the raisin yeasty water mix to the dry to start forming the dough.
  • Remove extra raisin water from fridge and add in enough to make a smooth but slightly sticky dough.
  • Knead on slightly floured area for 5- 6 minutes.
  • Place in lightly oiled bowl and let rise until doubles in size , usually 2 hours

    Beautiful beasty!!

    • Remove dough from warm area and place dough on slightly floured area.
    • Dough should be quite sticky.
    • Toss raisins in flour, very lightly cover in flour.
    • Roll out dough slightly to about 25cm by 15 cm and lightly press 1/3 of raisins in the dough.
    • Fold over the dough like an envelope and flatten again with your palms and add in 2nd lot of raisins.
    • With the last addition of the raisins, roll up the dough and let it rest in its oiled bowl for about 20 minutes.


      Have a slice…


    • Roll the dough into 1 large or two smaller oval-shaped long loaves (as above).
    • Place dough on baking tray lined with baking paper.
    • Cover with a lightly oiled piece of glad wrap and then a tea towel.
    • Place in RT room and leave to rise for 1 hour.
    • Preheat oven to 250 Celsius , 40 minutes before bread is ready to go in.
    • You can place a baking stone in the oven and place the bread on this , if you have one.
    • When bread is ready to bake, place bread on tray in oven (or on stone).
    • Bake at high heat for 5-10 minutes and then reduce heat to 210 celsius and bake for a further 35-40 minutes.
    • Remove when deep golden brown.
    • Cool on a rack.
    • Mmmmm fruity

      Don’t forget to ENJOY, ENJOY, ENJOY!!!

      A wee bit of butter???

      This recipe was adapted from my recipe that I used here.

      You can also omit aniseed and used mixed spice or cinnamon.


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