Posted on

Wood Fired Rosemary Focaccia Bread

da3ec2591a653bb0ac869e0c8a8c1e33 (3)

Rosemary focaccia bread is a classic side dish to accompany any of our wood fired recipes. Not only is it simple to make but it’s also something you can rustle up using the residual heat in your oven after a high heat cooking session!

You’ll Need

  • 500g strong white bread flour
  • 2tsp salt
  • 2 sachets dried yeast
  • 2tbsp olive oil
  • 400ml cold water
  • Olive oil
  • Fine Sea Salt
  • Chopped rosemary

Method

Firstly in a large bowl, stir together the flour, salt, yeast, 2tbsp of rosemary, olive oil and 300ml of the water. Once the mixture has formed dough, knead for 5 minutes and add in the remaining water.

Now you should have formed a dough ball. Stretch the dough by hand in the bowl, tuck the sides into the center and turn the bowl 90 degrees and repeat the process for 3-5 minutes. Once you have completed this tip out your dough onto a well-oiled surface and continue kneading for 5 minutes. Cover and leave the dough for roughly an hour in a cool dry place.

Once the dough has doubled in size, divide it into two portions. Flatten out each portion onto a lined high heat baking tray and leave to prove for another hour.

Whilst you are waiting for your dough to prove, you can get your wood fired oven fired up to its optimum temperature then allow time to cool until it reaches 180-220°c. Drizzle both the loaves with oil, rosemary and sea salt then bake in your wood fired oven for 10-15 minutes.

Once cooked add another slight drizzle of olive oil and serve. Enjoy hot or cold, it really doesn’t matter- it will still be delicious!

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on FacebookTwitterInstagram and Pinterest

If you are interested in our residential oven range, visit our PrimoMezzoVento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

Posted on

Stone Bake’s wood fired garlic bread

Garlic bread is the perfect accompaniment with almost any dish. Our rustic wood fired garlic bread is fresh, delicious and we guarantee that you will love it. So get your wood fired ovens ready to get cooking. There is no time to waste!55a811db4bb584ce91cb31d3f69dc626

For fresh wood fired bread

For this recipe you will need to either buy your bread fresh or bake some in your wood fired oven.  

For fresh wood fired bread

You’ll Need

  • 400g strong white bread flour
  • 40g soft butter
  • 2 sachets of fast action yeast
  • 2tsp salt
  • 300ml warm water
  • Olive oil

Put the flour and butter into a large mixing bowl. Add the yeast to half the bowl and the salt on the other side. Stir all ingredients until they are combined.

Once combined, add in half of the water, mixing with the tips of your fingers. Continue to add the water until your dough has formed a soft dough, but not sticky or soggy. Keep mixing until a rough dough ball is formed.

On a lightly oiled surface knead your dough for around 5 minutes or until it is smooth and stretchy. When your dough is ready you will need to pop it back into a large bowl. Cover with a damp tea towel or lightly oiled cling film and leave it for one hour to prove.

Once your dough has doubled in size you will need to knead it for a few more minutes on a lightly floured surface to get rid of the air. Once you have done this, mould your dough into a round loaf shape.

Then place your loaf onto a baking tray lined with baking paper. Again cover your dough with a damp tea towel and leave to prove in a warm place for another hour.

Next, you will need to follow our instructions to creating the perfect bread baking environment in your wood fired ovens, as written above. Simply sprinkle the top of your loaf with some flour and once your wood fired oven reaches around 180°c you can then place your loaf directly onto the cooking floor or in an ovenproof dish. Bake for around 25-30 minutes, or until your bread is golden brown on top.

Once your bread has cooled to room temperature, you can then move on to making your rustic garlic bread.

For the garlic bread

You’ll Need

  • A fresh loaf of your choice (shop bought/wood fired)
  • 2 cloves of garlic, crushed
  • 115g butter
  • 3tbsp olive oil
  • 5-7 sprigs thyme
  • 2 sprigs rosemary

If you have already been baking bread in your wood fired oven, then you will need to try and maintain the temperature at roughly 200°c. If not, fire up your oven to its optimum temperature and allow time for it to cool.

In a bowl mix the garlic, butter and olive oil together. Now you will need to slice your loaf into even thicker slices and brush each slice generously with the butter mixture. Pop in some sprigs of thyme and rosemary between each slice and wrap in foil. Place your bread in your wood fired oven for 20 minutes and serve warm with a yummy dish of your choice.

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on Facebook, Twitter, Instagram and Pinterest!

If you are interested in our residential oven range, visit our PrimoMezzoVento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 0845 834 0252 should you have any further questions.

Posted on

Stone Bake’s Cranberry and Walnut Bread

Bread is a favourite here at Stone Bake HQ and this month we’ve been enjoying our delicious Cranberry and Walnut bread. It’s savoury but slightly sweet, making it the perfect combination.Cranberry-walnut-bread-web-1

You’ll Need

  • 355ml of warm water
  • 1tbsp active dry yeast
  • 1 tablespoon active dry yeast
  • 750g of all-purpose flour
  • 115g honey
  • 60ml olive oil
  • 1 ½tsp salt
  • 1tsp cinnamon
  • 225g dried cranberries
  • 225g chopped walnuts

Method

Firstly you will need to fire up your wood fired oven up to its optimum temperature. Then you will need to leave your oven to cool until it is around 180°c.

In a bowl add the warm water and sprinkle the yeast in slowly. Next add in 115g of flour. Mix to combine and leave to proof for 10 minutes.

Next add the honey, olive oil, salt and cinnamon. Mix slowly to combine. Add in the remaining flour. If you are using a mixer, mix on a low speed until the dough has combined. Knead until the dough is soft and elastic.

Then you need to shape the dough into a ball and place into an oiled bowl. Cover the bowl with cling film and allow it to rise for around 11/2 hours. By this time the dough should have doubled in size.

Once your dough has risen you can transfer it to a floured surface. Knead in the cranberries and walnuts by hand. Next split your dough up into two equal pieces, shaping them into a ball. Place onto a baking tray and cover with a damp towel, allowing your dough to rise for another 30-40 minutes.

Dust the top of your loaves with some flour, then cut a 1-inch deep cross into the top of each. Bake for 35-40 minutes, or until both your loaves are golden brown.

Finally enjoy your scrummy fresh bread. Serve with a variety of cheeses for a fantastic after-dinner treat.

If you want to find out more information about our residential oven range and other products please click here! 

For all the latest Stone Bake news and updates be sure to follow us on Facebook, Twitter, Instagram and Pinterest!

Posted on

Stone Bake’s Pumpkin and Coconut Loaf

Stone Bake's Pumpkin and Coconut Loaf
We are now steaming ahead into the autumnal months, meaning there is no better time to get baking some tasty treats in your wood fired oven. With pumpkins coming into season, we wanted to share with you our delicious Pumpkin and Coconut Loaf Cake. It’s our new favourite!

You’ll Need
600g of pumpkin, peeled and cubed with seeds removed
1tbsp olive oil
100g unsalted butter
300g soft light brown sugar
2 eggs
500g self-raising flour
½ tsp bicarbonate of soda
1tsp ground cinnamon
½ tsp each of ground ginger, cloves and nutmeg
50g desiccated coconut

For Serving
Greek-Style Yoghurt
Icing sugar and ground cinnamon for dusting

Method
Firstly you will need to fire up your wood fired oven to its optimum temperature. Then allow your oven to cool down and maintain the temperature around 180 degrees C.

Line your loaf tin ready for the mixture to be added into.

Next, place the pumpkin cubes in a roasting tray and drizzle over some olive oil. Cover with foil and roast for 20-25minutes. When ready, leave aside to cool, and then blend your pumpkin until smooth.

Now it’s time to move onto your cake mixture. Mix together the butter and sugar until you have a light and fluffy mixture. Then add in the eggs, pumpkin and all the other dry ingredients. Stir well and pour your mixture into your loaf tin.

Bake in your wood fired oven for 50 minutes. Leave the loaf to cool.

Serve with a sprinkling of sugar and cinnamon. If you really want to indulge, then pop some Greek-style yoghurt on the side for a scrumptious extra. 

If you want to find out more information about our residential oven range and other products please click here!

For all the latest Stone Bake news and updates be sure to follow us on Facebook, Twitter, Instagram and Pinterest!

Posted on

Stone Baked Coconut and Pecan Banana Bread

Stone Baked Coconut and Pecan Banana Bread

This recipe is a powerhouse of flavour. For those looking for a tasty take on banana bread; look no further!

Coconut Pecan Bread

  • 8oz all purpose flour
  • 150g cup whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • pinch of ground nutmeg
  • 6oz granulated sugar
  • 2 eggs
  • 3 tbsp vanilla yogurt
  • 60ml coconut oil, melted
  • 4 medium bananas, mashed
  • 115g + 1-2 tablespoons shredded sweetened coconut
  • 115g pecans, toasted and chopped

Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down and maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

In a large bowl, whisk to combine the dry ingredients through the sugar. Set aside.

In a medium bowl, beat the eggs, then add the yogurt and coconut oil and bananas. Whisk until combined.

Pour the wet ingredients into the dry. Add 115g of the shredded coconut and all of the pecans. Mix just until combined.

Pour the batter into a loaf pan and top with the 1 to 2 tablespoons of coconut.

Bake for 55 to 60 minutes or until a toothpick inserted into the centre comes out clean. Then serve in delicious thick slices and share with family and friends!!

 

  • For more information about our residential oven range and other products click here!
Posted on

Stone Baked Blueberry French Toast

This baked blueberry French toast is super simple to prepare and is perfect to feed a hungry crowd the morning after a wood fired oven party!

 You’ll need:Stone Baked Blueberry French Toast

  • 8 pieces fresh whole wheat bread cut into1/2 inch slices
  • 5 large Eggs, whisked
  • 44ml of milk
  • 85g Maple Syrup (plus more for drizzling later on)
  • 1/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 125g fresh or frozen blueberries, thawed
  • 6 tbsp olive oil
  • 8 dollops of Butter (your preference on amount)

 

  1. Drizzle a large cast iron pan or tray with the olive oil. In a large bowl whisk together eggs, milk, maple syrup, salt & cinnamon. Dip each piece of bread in the mixture. Place bread in the pan and let it soak in the egg mixture for 5-10 minutes. Top bread with the blueberries. Bake in the residual heat of your oven until egg batter is soaked in & bread is golden brown.
  1. Remove from oven & top with butter & maple syrup. Mouth watering right?

 

If you want to get involved with this latest trend please share your pimped up toast ideas with us! We’d love to see them and share them in our guest recipe section. Tweet us using #pimpyourtoast , Facebook us or email us your recipes!

 

Posted on

Wood Fired Pistachio Cherry Cream Stuffed Toast

Got a sweet tooth? So do we!! This one is for you – a scrumptious (albeit a little naughty), sweet French toast to kick-start your day!

 You’ll need:Wood Fired Pistachio Cherry Cream Stuffed Toast Stone Bake

  • 1 tiger bread loaf, cut into 8 slices (2 inches thick)
  • 1 250g package cream cheese, softened
  • 1 480g bag frozen cherries, thawed and drained, 2 tablespoons of juice reserved
  • 3 tbsp honey
  • ½ tsp salt
  • 32g pistachios, shelled and coarsely chopped
  • 130g whole milk
  • 130g heavy whipping cream
  • 3 large eggs
  • 1 tsp vanilla extract
  • 3 tsp ground cinnamon
  • Pinch of salt
  • Unsalted butter

 

  1. In a small bowl, stir together the cream cheese, cherries with 2 tablespoons cherry juice, honey, salt and pistachios. Mix until evenly combined and the mixture turns a light violet colour. Cut a slit down the middle of each tiger bread slice, creating a pocket but not cutting all the way down. Stuff each slice with a hearty amount of filling. Transfer the stuffed slices onto a baking sheet and place in the fridge or freezer to chill and firm up for around 30 minutes.
  1. Heat a cast iron skillet or griddle in the residual heat of your wood fired oven. In a shallow dish, whisk together the milk, heavy cream, eggs, vanilla extract, cinnamon, and pinch of salt. Dip the stuffed slices of tiger bread into the milk/cream mixture turning every so often to allow the bread to soak up the liquid. Add a small dollop of butter into the skillet and melt around. Place the soaked French toast in the skillet or griddle pan and cook for about 3 to 5 minutes on the first side, or until golden and brown all around. Flip the toast over and continue to cook until all golden brown and toasty.
  1. Serve your sweet French toast with a dusting of caster sugar, a sprinkling of chopped pistachios and a drizzle of maple syrup. Now, feed your faces!

 

If you want to get involved with this latest trend please share your pimped up toast ideas with us! We’d love to see them and share them in our guest recipe section. Tweet us using #pimpyourtoast , Facebook us or email us your recipes!

 

Posted on

Stone Bake’s Pimped Up Eggs On Toast

A pimped up version of the classic, eggs on toast! Adding spinach, artichoke and Roquefort cheese gives a delicious, rich twist on this classic breakfast dish!

You’ll need: Egg Toast Stone Bake

  • 1 loaf of sourdough bread (cut into 1 inch slices)
  • Some large eggs (1 per person or 2, if you’re really hungry)
  • Fresh spinach
  • Artichoke hearts
  • Roquefort cheese
  • Olive oil
  1. Drizzle a large cast iron pan or tray with the olive oil and place in the residual heat of your wood fired oven. Grab your slices of bread and carefully place them into the pan turning them from one side to the over to ensure even coverage of the olive oil. Place your thin slices of cheese over the slices of bread, 2 artichoke hearts per slice and top with the spinach leaves.
  1. Place your cast iron pan back into the oven until the bread is golden brown and the cheese has slightly melted. Make sure meanwhile that you’ve poached your egg and it’s ready to place on top of your fully loaded pimped up toast to serve! SCRUM!

If you want to get involved with this latest trend please share your pimped up toast ideas with us! We’d love to see them and share them in our guest recipe section. Tweet us using #pimpyourtoast, Facebook or email us your recipes!

 

Posted on

Stone Bake’s Feta Cheese French Toast

Got to love the classic, French toast! Simple, easy and delicious… 

You’ll need:French-Toast-Savory-Diethood

  • 1 loaf (16-oz.) stale French bread, sliced into 1-inch thick slices
  • 3 tbsp olive oil
  • 250ml whole milk
  • 3 large eggs
  • 1 tsp fresh thyme leaves
  • Ground pepper, to taste
  • 230g and an extra 150g crumbled feta cheese, divided

 

  1. Drizzle the olive oil in a cast iron cooking tray/pan and place in the residual heat of your wood fired oven.
  2. In a mixing bowl, whisk together milk, eggs, thyme, pepper and the 230g of crumbled feta cheese until completely blended.
  3. Dip each slice of bread into the egg mixture, covering all sides, and scooping up bits of feta cheese from the bottom.
  4. Transfer each bread slice to tray and cook on both sides until golden; about 1-1/2 minutes per side. Add more olive oil as and if needed.
  5. Remove each slice and place on paper towel to soak up excess fat.
  6. Sprinkle toast with remaining crumbled feta cheese, a few fresh sprigs of thyme and serve hot, hot, hot!

 

If you want to get involved with this latest trend please share your pimped up toast ideas with us! We’d love to see them and share them in our guest recipe section. Tweet us using #pimpyourtoast ,Facebook us or email us your recipes!

 

 

Posted on

Parmigiano-Reggiano and Olive Bread Twists

 

A delightful snack, these Bread Twists look great and will impress visitors. Serve with Olive Oil and Balsamic Vinegar for a dip or serve with whatever you like.  Don’t skimp on the quality of the olives, it will be reflected in your loafs flavour.

 

To Make 10 Breadsticks

Proving 30 mins

Cooling 1 hour

Baking 10 minutes at 250° C

Need a baking tray, or two, lined with grease-proof paper

Water spray to mist inside of the wood fired oven

Ingredients:

100g Purple Olives

60g Parmesan Cheese grated

5g Herbes de Provence

½ White Dough Ball (recipe below)

Oven Environment:

Fire up your wood pizza oven as per usual. Bring the oven up to maximum temperature, ensuring the oven is saturated with heat (the more heat ‘invested’ in the oven, the longer your baking phase will be.) This recipe is perfect after roasting or pizza cooking as the oven is already hot and saturated with heat. Let the oven temperature gradually cool to baking temperature, for this recipe around 250° C. Sweep all the embers out and place the door in the doorway. For more detail see our Cooking Techniques guide.

White Dough Ball Batch:

10g Yeast

500g strong bread flour

12g salt

350g Water

Rub Yeast into the flour, add the salt, then the water. Holding the bowl, use the other hand to mix for around 2 minutes or more, until a sticky dough starts to form.

Place the dough on a surface, it is sticky, but don’t use flour on the surface. Stretch and fold the dough ensuring you trap air inside. This is called ‘Working the Dough,’ (search online for guide video’s and advice on how to do so if you are unsure.) Keep working the dough until it starts to look silky and smooth, 5-10 minutes. Then sprinkle flour on the surface and fold, shape and form your dough ball. Cover and leave to prove for 1 hour.

Making the Twists

Stone the olives if required and chop roughly into quarters, mix with the cheese and herbs.

Lightly dust a surface with flour and lay out your ½ dough ball, flatten with your hands to about 20mm thick in the shape of a rectangle. Sprinkle the olive, herb and cheese mix over the dough and press in lightly with your fingertips. Fold one third of the dough into the centre and press down with your fingertips. Then fold the opposite side over the top, so the rectangle now covers only a third of the space it did previously. As if you were folding a leaflet.

Press down with the palms of your hands, so the olives are pressed into the dough. With a knife, cut width ways to result in around 10 strips, about 1cm wide.

Flour a surface again and roll and twist each strip so they stretch to the length of the baking tray. Place onto the baking tray, leaving a decent gap between each one to allow proving. Cover with a tea towel and place aside to prove for 30 minutes.

Mist the inside of the wood fired oven with a water spray. Place the tray(s) into your wood fired oven, which is already pre-heated and ready for baking. Bake for 10 minutes or until golden brown and cooked through. Cool on a wire rack for crispy sticks.