Boo, was keen to get in on the action and made her very own loaf of soda bread. So quick and easy and we love it with a nice tangy jam like gooseberry or lime.
So how did the bakers in the tent get on this week?
The signature bake was, well, quick bread, which basically means soda bread. Or you can use baking powder, but you don't use yeast. The bread doesn't need proving and shouldn't be kneaded too much. You also need to get the right amount of liquid. The soda needs something to react with and this is usually buttermilk. I tend to make my own by putting lemon juice into milk and leaving it at room temperature for 30 minutes.
In the tent there were some amazing flavours going on, Tamal went for fig, cheese and walnut in his bread and Ian used wild garlic in his giving it a lovely green look.
The technical task was baguettes, you may think they are easy, but it's not for some. Nadiya, Sandy and Paul just didn't rise to the occasion and it was Ian who took first place. Has the curse of the star baker been lifted?
Finally, the show stopper had to be a 3D bread sculpture made with three different breads with one of them filled. Alvin went way over the top with five different types of bread, Tamal made the most amazing looking 'breadcycle' and Nadiya redeemed herself a little with her snake charmers basket, the snake looked delicious. It was Paul that received high praise though, for his amazing lion creation.
Dorret found herself in the firing line with her unmade bed, it was messy and undercooked. She even admitted to have not practicing it at home. Who enters a major cooking competition without practicing at home? So, it was Dorret who found herself being sent home, and not to practice.
This weeks star baker was Ian, again! He did do well in every round and I loved his flowerpot arrangement for the show stopper.
I decided to make a tea loaf for this weeks Bake With Bake Off challenge with Silver Mushroom. Again there is no yeast, and it's quick and easy to make. You could argue that fruit loaves are more like cake than bread, but if you can slice it like bread and add butter or jam if you wish then I will argue that it is bread.
Apricot and Sultana Tea Loaf
- 225g self-raising white flour
- 2 tsp cinnamon
- 115g soft brown sugar
- 115g ready-to-eat dried apricots, chopped
- 115g sultanas
- 2 eggs
- 150ml milk
- Preheat the oven to 180C/gas mark 4
- Grease and line a 2lb loaf tin
- Mix the flours, cinnamon and sugar in a bowl
- Add apricots and sultanas and mix well
- Add the eggs and milk and beat well until thoroughly mixed
- Pour the mixure into the loaf tin
- Bake for about 1 hour or until golden brown and firm to touch.
- Leave to cool, slice and serve.
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