All posts tagged: active yeast

Pina Colada Bread, 15p [Tin Can Cook]

Published by Jack

This is a brand new recipe from Tin Can Cook – 75 store cupboard recipes by Jack Monroe – which is available here, and there is a fundraiser to donate it to foodbanks here. I first made this on a dismal October morning after a long, uncharacteristically hot summer that had beamed in from mid-May until that particular drizzly day. My normally bright home was grey and miserable, and I yearned for the weather of the weeks and months before. Looking to inject some sunshine into my mood, I surveyed my tin collection and plucked out pineapples and coconut milk, and the Pina Colada bread was born. This recipe makes a rather large loaf; leftovers make for a phenomenal bread and butter pudding.   Makes 1 enormous loaf or 2 smaller ones, to serve approx 10 from 15p each. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or …

Whirlybuns, 11p [Cooking On A Bootstrap]

Published by Jack

These little weighty wistful whirls of whimsy came about entirely by accident. I was going to stay with friends in Manchester for the weekend, to all fling our small boys at one another for a raucous time, and I never like to accept hospitality empty handed. So, I set about making a hulking great fruit bread big enough to energise 3 grown men, 3 grown women, and 3 small and boisterous boys. I mixed it, kneaded it, left it to rise…and promptly forgot all about it until I was halfway across the country. Silly me. I came home to find it fermenting beautifully, tickling the top of the teatowel flung over the top of it. I gave it a ginger sniff, it smelled a lot like sourdough. Vaguely remembering a yoghurt based bread I had made a few years ago, I figured it would be fine, and whipped it into these whirlybuns. J and A, here’s what you coulda had… Sorry! Makes a dozen pleasingly enormous buns at 11p each 750g plain flour, 28p (55p/1.5kg/Basics) …

Slow Cooker Bread, 2p

Published by Jack

I have been asked for this recipe incessantly on my social media since I started to make it a few days ago, so I made time today to sit down and type it up for my lovely, loyal readers. I hope you enjoy it – I am really loving my slow cooker adventures so far! Many of you have asked me if there is a slow cooker book in the pipeline; I am busy finalising Tin Can Cook at the moment and have started writing the Vegan one, but I always have my feelers out for what my next project is going to be, so if a slow cooker book would be of interest, do leave a comment below and let me know! Each compartment of my triple slow cooker is 1.3l, so to make matters simple, and after a little trial and error, I worked out that the optimum amount of flour to make a really good bread in it, is 260g. I started at 350g, and upon seeing how splendidly it rose, reduced …

Tw*tbreads, 4p

Published by Jack

I joke that ninety-seven percent of the spontaneous conversations that my friends start with me – especially mid afternoon or early in the evening – are panicked cookery conundrums, photographs of burned pans, musings about what to have for dinner based on photographs of their kitchen cupboards, or emergency cake queries. This afternoon was no exception. It started off innocently enough, as a dear friend sent a photograph of my tomatoey baba ghanoush recipe, announcing she was going to attempt to make it. This, you understand, is code for ‘please put your phone notifications on LOUD, because I’m going to need you’. I know how this goes by now. Four minutes passed before she was hinting for some kind of easy bread recipe to go with it. I hunted through my archives and found a flatbread recipe I had written for the Cook For Syria cookbook last year. ‘I’ll simplify it for you,’ I said. ‘Flatbread for tw*ts.’ (Yes, this is how we speak to one another. No, you were never supposed to know.) ‘TW*TBREAD!’. And so, the …