With most of us now in self isolation at the moment, and bread being scarce on the shelves, what better time to experiment with making your own!
Just a few simple ingredients and so many different variations, it’s bound to keep you busy while you’re stuck at home.
- 500g strong bread flour
- 300ml room temperature water
- 2 tbsp olive oil
- 7g sachet or 2 tsp dried active yeast
- 1tsp salt
- 1tsp sugar
- Mix together the flour, yeast, salt and sugar together in a large bowl.
- Slowly incorporate the oil and water into the mixture, stirring gradually to form a sticky dough.
- Once the dough has come together, lightly dust a clean surface with flour and begin to knead the dough for around 15 minutes until it is smooth and elastic. You don’t want to use too much flour as we want to keep the dough slightly sticky. If the dough is sticking to the surface too much, grease it lightly with some olive oil.
- Place your dough ball into a lightly greased bowl, cover with cling film or a tea towel and place into a cool spot to prove for an hour.
- Once the hour is up, punch the air out of your dough and bring it back into a ball.
- Prepare a lightly greased surface for baking, you can either bake as a large round cob on a baking sheet or as a loaf in a loaf pan, the choice is yours.
- Place your ball of dough onto your greased surface, cover and leave again for a further hour in a cool spot.
- Preheat your oven to 220 degrees Celsius (200 fan, gas mark 7). If you’d like a crispier crust as opposed to soft, then you can add a shallow tray of water to the bottom of the oven now, and the steam will help to crisp it up!
- Once the second hour of proving the dough is done, slice an X lightly on top of the loaf and place it straight into the oven for 25-30 minutes until golden brown.
- Remove your loaf from the oven, lightly tap the bottom and if it sounds hollow then it is baked through, if not then give it another 5-10 minutes and keep an eye on it so that it doesn’t burn.
- Wait until cooled to slice. It’s tempting to eat it warm (I won’t lie I often rip off a chunk and slather it in butter straight out of the oven) but slicing is much easier once it’s cooled down and doesn’t crumble everywhere!
I’ve also used this recipe to make rolls and they work in exactly the same way but only take about 15 minutes cooking time in the oven.
If you try this recipe I’d love for you to tag me in your creations on Instagram @littlepieceofvegan 🙂
These creamy coronation style chickpeas are the perfect quick sandwich filler, with minimal ingredients, and they taste absolutely delicious too!
- 400g tin of chickpeas
- 200g plain dairy free yoghurt (I use Alpro plain unsweetened)
- 1 tbsp medium curry powder
- 1 tbsp mango chutney
- 1 tsp lemon juice
- pinch of salt and pepper
- Drain and rinse the tin of chickpeas.
- In a bowl, combine the yoghurt, curry powder, chutney, lemon juice and salt and pepper and mix well.
- Finally add the drained chickpeas into the yoghurt mixture and mix to combine everything.
You can also add a handful of sultanas to this recipe to give it that true ‘coronation chicken’ taste, but I’m not much of a fan so I leave them out!
Layer onto fresh bread with salad leaves and enjoy! This recipe also tastes great in a wrap or over a big hearty salad.
If you try this recipe make sure you tag me on instagram, I love to see all of your creations!
You may know that last week it was my birthday, and the chore of finding a yummy vegan birthday cake came around again. Luckily enough for me, the lovely people at Sponge asked if I would like to receive one of their new vegan cakes to test out, how could I say no?
Sponge have a a large range of cakes to choose from, and their two newest creations are both vegan! They have a chocolate cake and a carrot cake, I chose carrot because I haven’t actually had one in years and was not disappointed in the slightest.
“We are super proud of our Vegan Carrot Cake – It’s perfectly spiced with cinnamon and nutmeg and loaded with wholesome ingredients, then topped with delicate lemon icing and sprinkled with walnuts for added crunch. It’s moist and flavourful, undetectably vegan and most of all yum! Enjoy.” – Sponge
Wow did this cake exceed my expectations. Delivered to my door on my birthday, it came packaged beautifully and arrived completely unscathed from the journey to my house. The flavour was delicious, and the lemony icing was a perfect element to balance out the sweetness from the cake. The cake itself was moist and delicious, you really would not be able to tell it apart from a non vegan version (as I was told by all of my family who also thoroughly enjoyed it!)
These cakes are currently available to order at £14.75 for 8 servings, and £23 for 16 servings, which is really great value in my opinion. They can also be made gluten free which is amazing!
You can find both the new vegan carrot cake and vegan chocolate cake here – https://www.sponge.co.uk/cakes/vegan-cakes
Thankyou so much to Sponge for sending this out to me for review, I can’t wait to try the chocolate flavour next.
Have you tried cakes from Sponge? Let me know your thoughts.