Small bread recipe for two to three people

HAnd presto, these will be the best peanut butter cookies you’ve ever made — so chewy, but also funny,” says Edd Kimber.

“As an extra treat, I dipped this in chocolate too, because everything is good dipped in chocolate, right?”

Chocolate chip cookie with peanuts

Yes: 6

Ingredients:

175 g brown sugar

1 large egg

½ teaspoon of vanilla extract

Good sea salt

225g ground peanut butter, at room temperature

Sea salt for sprinkling

100g dark chocolate, melted

Way:

1. Place the sugar and egg in a large bowl and beat quickly until smooth. Add the vanilla and salt and beat again briefly to combine. Now add peanut butter and mix until it becomes thick but smooth.

2. Cover the pan and refrigerate for 30 minutes. Line a baking sheet with parchment paper. Using a 60ml machine spoon or your hand, place six spoonfuls or balls of dough on the prepared tray, spacing them evenly. Place in the freezer for 10 minutes. Meanwhile, preheat the oven to 180C (fan 160C) 350F, gas mark 4.

3. Sprinkle the cooled cookies with sea salt flakes and bake for 20-22 minutes, or until the cookies have spread slightly and the edges are brown. Set aside to cool completely.

4. To serve, dip the cookies in half in the melted chocolate and place back on a lined tray. Refrigerate until the chocolate hardens. If stored in a sealed container, these cookies will last for four to five days.

Bakery style blueberry muffin

Filled with fruit, these muffins come topped with streusel.

(Ed Kimber/PA)

“These muffins are the result of challenging myself to see how many blueberries I can fit into a muffin without it falling apart,” says Kimber.

“Because they are a kind of dessert, they are big and generous, full of fruit and with a big layer of streusel topping. If you want to make muffins even simpler, you can skip the streusel and sprinkle with demerara sugar.

Yes: 4

Ingredients:

35 g unsalted butter, cubed

50 g of sugar

Zest of ¼ lemon (optional)

80 g sour cream or milk or yogurt

1 large egg white

85 g of wheat flour

1 baking spoon

¼ teaspoon fine salt

170 g of blueberries

For the streusel topping:

60 g of wheat flour

35 grams of sugar

40 g unsalted butter, melted

Way:

1. Preheat the oven to 180C (fan 160C) 350F, gas mark 4. Place four paper liners on a muffin tray.

2. First make streusel: put flour and sugar in a small bowl and sprinkle with melted butter, stirring with a knife until the mixture is smooth. Use your hands to form a ball of dough and refrigerate until needed.

3. To make muffins, melt the butter and pour it into a bowl. Add sugar, lemon zest (if using), heavy cream and egg whites and mix until smooth. In a separate bowl, mix the flour, yeast and salt together. Add the butter mixture with the blueberries and stir gently and briefly, just until a thick dough appears. Don’t worry about being perfectly smooth; It is important not to overdo it because it can easily become difficult.

4. Divide the dough evenly between the paper cups. Place the cooled streusel on top and bake for 25 minutes, or until a toothpick inserted into the muffin comes out golden. Allow to cool on the tray for 10 minutes, before carefully transferring to a wire rack to cool completely.

classic pretzels

A perfect snack with a cold beer

(Ed Kimber/PA)

“Although invented by an Italian, pretzels are most commonly associated with Germany, where they are often eaten with mustard and beer,” says Kimber.

“Germany is also where pretzels were first dipped in lime juice before baking, to give them color and flavor. Fortunately, baking soda can be used instead of lye, and if you bake it first, the result is amazing. astonishment.

Yes: 4

Ingredients:

250g of white flour bread

½ teaspoon fine sea salt

3g dry instant yeast

25g unsalted butter, at room temperature

130 ml of warm water

1 spoon of pure barley malt or honey

Vegetable oil, for greasing and brushing

Sea salt for sprinkling

For the treatment before cooking:

1 liter of water

50 g of barley malt extract

50 g sodium bicarbonate

Way:

(Kyle Books/PA)

1. Place flour, salt and yeast in a large bowl and mix. Then add butter and rub it in the mixture until there are no lumps. Make a hole in the middle and pour in water and pure malt. Mix to form a sticky dough, then place on the work surface and knead until smooth and elastic, about 10 minutes. Place the dough in a lightly floured bowl, cover with plastic and keep it for one to two hours, until the size doubles.

2. Divide the dough into four equal pieces and roll them into balls. Cover and let them rest for 10 minutes. Line a large baking sheet with parchment paper and brush with oil or mist with non-stick spray.

3. Working with one piece of dough at a time, roll it into a smooth rope about 60-65 cm long, leaving the center slightly longer than the ends. Arrange the string in a U shape with the ends facing you. Take the two ends, cross them once, lift and press the curved part of the string on top, forming a traditional pretzel shape. Transfer to the prepared tray and cover lightly with plastic wrap while making three more pretzels in the same way. Keep for 30 minutes, before transferring it to the refrigerator for an hour.

4. Preheat the oven to 200C (180C fan) 400F, gas mark 6. To make the pre-baked solution, boil water in a medium saucepan. Add the malt extract and baking soda and whisk to combine. Turn off the heat and place one pretzel at a time in the water for a minute. Remove with a slotted spoon, return to the pan and sprinkle generously with sea salt flakes.

5. Use a sharp knife to cut along the thinnest part of the pretzel and bake for 15-18 minutes, or until golden brown. Let cool for a few minutes before eating. Pretzels will last up to two days after baking and can be frozen for up to a month.

‘Small Batch Bakes’ by Edd Kimber (published by Kyle Books, £18.99; Edd Kimber photography), available 25 August.

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