Weekend baking for the week


Hello Dear Reader,

I really quite enjoy the cold weather and that feeling of being safe and warm at home. For me, there’s nothing quite like a bit of stove side pottering to while away a couple of happy hours on a Sunday afternoon. If I’m cooking Sunday lunch, then I can pop in a fruit cake. Here’s our favourite gluten free recipe that we can both eat.

8 oz gluten free plain flour

1 tsp of GF baking powder + 1 tsp of Xanthum gum.

5 oz of margarine or soft butter

5 oz soft brown sugar

3 beaten eggs

16oz dried mixed fruit – I use the bag of value mixed fruit from Asda

Mix the lot together!

Pour into a greased lined 7″ cake tin and bake at 150 for 1 – 1.5 hours.

To check that it’s cooked. Use a sharp long knife and insert at an angle, if it comes out clean, it’s cooked.

Leave to cool in the tin.How easy’s that!


Lovely crusty fluffy bread rolls.

I actually use a ciabatta bread recipe. This is difficult without a stand mixer and a dough hook. I know this recipe off by heart and it always works. It creates a light crusty bread with a bubbly texture.

500g of strong plain flour

10g salt

10g of dried yeast

30ml of olive oil

400ml of blood warm water.

Add the dried mixture to the stand mixer bowl, fit the dough hook, create a well in the middle and add the oil and water. Turn the mixer (I have a K mix) onto level 3 and allow it to mix and kneed for 8 minutes. Bread is dreadful if it’s not kneeded enough.

The dough will still be wet and sticky and will stick to your fingers when you get it out of the bowl. Turn onto a very well floured surface, I just use the kitchen worktop. Ciabatta is traditionally an oblong shape but I find it easier to shape them into bread rolls. I cut the dough into half, half again and again so I have eight lumps of dough and then shape them into rolls.

Now don’t do what I did! I forgot to oil the baking parchment and forgot to oil the top of the rolls, so the dough stuck to the cling film and then the baked rolls stuck to the baking parchment!

Grease the baking tray or parchment and a drizzle of oil on top of each roll and lightly cover with clingfilm. Place somewhere warm and leave to rise/prove for at least two hours. My living room is warm so I left them there.


In the last fifteen minutes, set the oven to 220 degrees C or 200 fan oven. To make the rolls crusty, place a shallow metal dish in the bottom of the oven and boil the kettle. When the bread rolls are twice/three times their original size, remove the cling film and just as you place them in the oven, pour half a cup of hot water into the baking dish. The steam will make the rolls crusty.

They will just need twelve minutes.


I had an entire punnet of cherry tomatoes in the fridge, that were past their best. I sliced them and arranged them on a baking tray and very lightly drizzled some olive oil onto them, sprinkled them with salt and placed them in my top small oven at 80 degrees C for two hours. They are amazing in a sandwich with a really intense sweet tomato taste. I couldn’t throw them out!

I had heaps left so I popped them into a tub, covered them with some olive oil and left them in the fridge for another day. They are a great addition to add, chopped to bread dough along with finely diced rosemary to make rosemary and sun dried tomato bread.

Any other bread makers out there?

Until tomorrow,

Love Froogs xxxx



17 thoughts on “Weekend baking for the week

  1. Only an occasional bread maker but thanks for the recipe. Rolls look delicious. I am a somewhat frustrated K mixer user. Takes me hours to cream butter and sugar according to the manual. So I’d love any ideas you may have for using your machine.

    Liked by 1 person

  2. I’m a bread maker but am coeliac so can’t eat what I make. It’s difficult to judge taste therefore and my husband is too kind to be critical unless I really push him.
    I looked at your photo of the rolls and drooled! Then I realised that they were not GF.
    Have you made any GF ones successfully? If so I’d love the recipe. All I make for myself is bread from prescription flour but it tastes better toasted than as bread. I crave some good fresh bread!


  3. Those bread rolls look Delicious i’m hungry now just looking at them. They would go down a treat warm with butter and a mug of hot chocolate in front of the fire on a cold day. I will have to have a bash at these at some point. Thank you for sharing the recipe xxx


  4. Don’t know if this will interest you but I use a brush to brush the oil onto the cling film while its stretched out, then I cut the film with the cutter in the box,before I put it over the dough to rise. Doing it that way I find stop the film turning into a tangled mess before you lift it..


  5. I sometimes make our bread. At present we are eating a spelt bread. I pay $5.50 a loaf and thought I could buy it cheaper. Sadly in this case it is cheaper for the baker to make it. Spelt flour is over $11.00 a kilo and I have not found cheaper yet. So for this summer I will also enjoy a cooler home as the oven won’t be on. Have you tried spelt instead of wheat? Some people who cannot tolerate wheat tolerate spelt.


  6. Your cakes and breads look lovely, but when I saw those tomatoes I thought “I want some of those”. They look beautiful.
    The weather is cooler so I am back to baking a loaf of bread each week for sandwiches. On occassion I will bake a cinnamon or other flavored bread for a breakfast treat. I slice it and put in the freezer and we can pull out a slice and toast for a breakfast treat. I take steroids with my chemo treatments. Hubby was woken up at 2 in the morning smelling bread baking 🙂


  7. I am a bread maker, although these days I generally use a bread machine. I do like to make it the old fashioned way when I am going to be home and have the time to knead it between steps. I also make rolls, pizza dough and even bagels sometimes. I have a couple recipes for dinner rolls that we love for holidays too–don’t normally eat bread with meals. And cinnamon buns with icing are also a nice winter time treat. I’ve always done a lot of baking as my mother was quite good at it and “famous” within the family. So I grew up eating the best and I am not happy with anything less.
    Just like my spoiled family members who will eat no applesauce that isn’t home made!! Nothing from a tin is going down their throats.


  8. That fruit cake looks great! I make a dozen muffins, a batch of cookies and a loaf of bread each week. This gives my husband breakfast and treats all week. Saves us a lot of money and I control the ingredients!


  9. I bake most of our bread here and I am thankful for my bread machine which makes wonderful bread and saves us so much money over buying good bread at the store.


  10. Our go-to bread recipe is the New York Times’ No Knead Bread recipe from about 2009. Fabulous crusty bread every time and so easy to make, requiring basically only rise time.

    I love the ease of your rolls recipe though. I have a Sunset Magazine Herb Roll recipe I’ve made for decades at Thanksgiving that’s a little more complicated (because it’s hand kneaded.) I think I might take your recipe and toss in chopped chives, rosemary, parsley and sage and make that instead this year!

    I used to have a sold gluten-free version of herb rolls, but I’m afraid I purged all those recipes when I figured out my chronic fatigue syndrome cause and went back to eating what I liked. I imagine you’ve found a version of that for yourself already, though.


  11. That cake looks gorgeous!
    I’m twiddling around with a gf meal plan, not spending much time on it yet. Have added yeast and water to some Sainsbury’s gf flour to see if it would make rolls, but it didn’t even rise, so not sure what’s happening there. It’s possible the yeast was old, so I may try another sachet, or from the pot of yeast that I know works


  12. yes! I make bread frequently – have been making it for about 15 years now. We are a family of 5 and I only buy English muffins and hot dog rolls. I did figure out the cost of my sourdough bread some years back and it was cheaper than the cheapest bread I could buy, but I use organic whole wheat flour.


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