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0:00:09 > 0:00:12- I'm Beca. I love baking.
0:00:12 > 0:00:16- From an early age, - baking has been in my blood.
0:00:16 > 0:00:20- Over the years, - I've picked up loads of tips...
0:00:20 > 0:00:23- ..from great bakers, - in my opinion the greatest...
0:00:24 > 0:00:25- ..my own family.
0:00:26 > 0:00:30- Mam, Auntie Heulwen, Mam-gu and Nan - taught me the art.
0:00:31 > 0:00:34- I'll recreate some - of our favourite recipes...
0:00:34 > 0:00:37- ..and put my own stamp on them.
0:00:37 > 0:00:39- No fuss, no frills.
0:00:39 > 0:00:42- Well, maybe a few.
0:00:42 > 0:00:43- Just baking.
0:00:44 > 0:00:46- Subtitles
0:01:03 > 0:01:07- I'm a Cardiff girl - but I live near Aldershot nowadays.
0:01:08 > 0:01:10- My husband Matt - is an army paramedic.
0:01:12 > 0:01:14- This is our daughter, Mari.
0:01:14 > 0:01:19- I have another little one - baking in the oven too.
0:01:20 > 0:01:22- I'll start at the beginning...
0:01:22 > 0:01:25- ..and show you how - to make a white loaf.
0:01:26 > 0:01:31- I'll make spicy brioche rolls and - hot dog rolls with sweet onions...
0:01:31 > 0:01:35- ..for one of my brother - Gareth's amazing barbecues.
0:01:35 > 0:01:39- I'll start with one - of the simplest bakes in the world.
0:01:39 > 0:01:42- A Simple White Loaf
0:01:46 > 0:01:51- I bake all kinds of bread, - but this recipe is a favourite.
0:01:52 > 0:01:55- It's fantastic on its own - with lots of butter.
0:01:56 > 0:02:00- I'm going to make my husband Matt's - favourite sandwich with it...
0:02:01 > 0:02:04- ..bursting with bacon, - lettuce and tomato.
0:02:06 > 0:02:08- This recipe never fails.
0:02:09 > 0:02:12- All you need are four ingredients - and a bit of love.
0:02:13 > 0:02:18- If you haven't made bread before, - this is the loaf for you.
0:02:18 > 0:02:20- First of all, weigh the flour.
0:02:22 > 0:02:26- Put 500 grams bread flour - in a mixing bowl.
0:02:27 > 0:02:29- That's a bit too much.
0:02:32 > 0:02:34- ..10 grams salt...
0:02:34 > 0:02:36- ..and 7 grams dry yeast.
0:02:36 > 0:02:40- Add water. Then you're ready to mix.
0:02:45 > 0:02:49- If you want to buy - a very useful kitchen gadget...
0:02:49 > 0:02:51- ..this is it.
0:02:51 > 0:02:55- It costs seventy pence. - I use it for everything.
0:02:55 > 0:02:58- All I do is mix the ingredients.
0:02:58 > 0:03:01- I scrape the flour - from the outside in...
0:03:01 > 0:03:04- ..until almost - all the flour is mixed in.
0:03:05 > 0:03:08- Then I tip it out to knead.
0:03:09 > 0:03:11- That's it.
0:03:11 > 0:03:13- Out it goes.
0:03:17 > 0:03:20- I haven't used any flour - to dust the table surface.
0:03:20 > 0:03:24- With ordinary bread, - all it takes is proper kneading.
0:03:26 > 0:03:28- The dough gets sticky occasionally.
0:03:28 > 0:03:31- I just push it all to the middle.
0:03:33 > 0:03:36- Now the table is clean.
0:03:36 > 0:03:38- Then I start kneading again.
0:03:39 > 0:03:44- I'm sure you've seen bakers - kneading dough in different ways.
0:03:45 > 0:03:47- People find their own techniques.
0:03:48 > 0:03:51- I've seen people throw dough.
0:03:52 > 0:03:56- That stretches the dough - and gets air into it.
0:03:56 > 0:04:01- Another method is to push it away - from you, then pull it back in.
0:04:01 > 0:04:03- That's a good way.
0:04:04 > 0:04:07- I use various techniques.
0:04:07 > 0:04:12- I can see it's changing. It's less - prone to sticking to the surface.
0:04:13 > 0:04:15- You have to knead the gluten.
0:04:15 > 0:04:19- That's why we pull it - and push it away.
0:04:21 > 0:04:27- This will create a lovely structure - in the loaf when it is baking.
0:04:30 > 0:04:33- Knead the dough - for about eight to ten minutes.
0:04:38 > 0:04:39- We're almost there now.
0:04:40 > 0:04:42- It's starting to get smooth.
0:04:43 > 0:04:46- It leaves the surface clean.
0:04:50 > 0:04:51- If I touch it...
0:04:52 > 0:04:54- ..it bounces back.
0:04:55 > 0:04:57- I think it needs a few more minutes.
0:04:59 > 0:05:02- You don't need to go to the gym - if you bake bread.
0:05:10 > 0:05:11- It bounces back up.
0:05:13 > 0:05:15- It's a bit sticky.
0:05:17 > 0:05:19- But I'm happy.
0:05:19 > 0:05:21- Dust the surface with some flour.
0:05:23 > 0:05:26- Now I pull the sides - in to the middle.
0:05:28 > 0:05:30- Turn it over.
0:05:31 > 0:05:34- It's ready to be left to prove.
0:05:38 > 0:05:43- Cover the bowl with cling film - and set it aside.
0:05:43 > 0:05:45- The dough has to double in size.
0:05:45 > 0:05:49- It should stand for an hour - at room temperature.
0:05:57 > 0:06:00- Grease a loaf tin with butter.
0:06:00 > 0:06:04- Dust the surface with flour. - Scrape the dough out of the bowl.
0:06:05 > 0:06:09- Knead the dough for about a minute, - then shape it for the tin.
0:06:09 > 0:06:13- The bread has to prove again - for 45 minutes.
0:06:13 > 0:06:15- Then it's ready for the oven.
0:06:16 > 0:06:20- Bake for half an hour - at 220 degrees Celsius.
0:06:21 > 0:06:23- Then the bread will be ready.
0:06:24 > 0:06:27- Leave it to cool before slicing it.
0:06:27 > 0:06:29- Then serve it any way you like.
0:06:30 > 0:06:34- Matt's favourite sandwich - is a BLT with mayonnaise...
0:06:34 > 0:06:36- ..and roast onion chutney.
0:06:37 > 0:06:38- It's worth trying!
0:06:50 > 0:06:51- A sandwich.
0:06:53 > 0:06:55- Is it nice, Mari?
0:06:55 > 0:06:57- Mami has a sandwich too.
0:06:57 > 0:06:59- Dadi has some nice bacon.
0:07:01 > 0:07:02- Mm!
0:07:02 > 0:07:04- Mm!- - How is the sandwich?
0:07:04 > 0:07:06- Very tasty!
0:07:06 > 0:07:07- Very tasty!- - Good!
0:07:07 > 0:07:10- Mari loves playing outdoors.
0:07:10 > 0:07:13- She'd stay outdoors - all day if she could.
0:07:14 > 0:07:16- We try to go out often.
0:07:16 > 0:07:17- We always take a picnic.
0:07:18 > 0:07:21- It's cheaper - and we know what we're eating.
0:07:21 > 0:07:24- It's much nicer - than anything you can buy.
0:07:24 > 0:07:28- It's always a treat to have - home-made bread for sandwiches.
0:07:29 > 0:07:31- Mari throw bread!
0:07:31 > 0:07:33- Mari wants to throw bread.
0:07:33 > 0:07:38- She was with me this morning when - I took the bread out of the oven.
0:07:38 > 0:07:42- She wanted to eat it immediately. - She had to wait for a while.
0:07:43 > 0:07:46- She had some bread - once it was cool enough to eat.
0:07:46 > 0:07:50- I don't think she wants - to share with the ducks!
0:07:52 > 0:07:54- We have another favourite too...
0:07:54 > 0:07:58- ..tiffin, made with nuts, - apricots and honeycomb.
0:07:59 > 0:08:04- If you haven't made honeycomb, - have a try. It's easy.
0:08:07 > 0:08:08- Honeycomb Tiffin
0:08:10 > 0:08:15- Heat 200 grams caster sugar - and 5 tablespoons golden syrup...
0:08:16 > 0:08:18- ..until they form a caramel.
0:08:21 > 0:08:25- Add two teaspoons of baking powder.
0:08:25 > 0:08:27- Mix quickly.
0:08:27 > 0:08:29- Pour it into a tin.
0:08:31 > 0:08:35- It will rise suddenly, - so don't put too much in.
0:08:43 > 0:08:45- While the honeycomb cools...
0:08:46 > 0:08:49- ..put some chopped pecans - and dried apricots in a bowl...
0:08:50 > 0:08:52- ..with a spoonful of cinnamon.
0:08:54 > 0:08:57- Place 100 grams butter - in a saucepan...
0:08:58 > 0:09:00- ..two spoons syrup...
0:09:00 > 0:09:02- ..one bar dark chocolate...
0:09:04 > 0:09:07- ..one bar milk chocolate...
0:09:08 > 0:09:11- ..and slowly heat the mixture.
0:09:12 > 0:09:16- This is the glue - that holds the tiffin together.
0:09:23 > 0:09:26- Break the honeycomb - into small pieces.
0:09:27 > 0:09:29- Mix all the ingredients well.
0:09:41 > 0:09:46- Spoon the mixture into a tin - and chill in the fridge for 2 hours.
0:09:53 > 0:09:57- When the tiffin is ready, - cut it into squares and enjoy.
0:09:58 > 0:10:02- It will keep for five days - in a sealed container in the fridge.
0:10:06 > 0:10:08- Is it tasty?
0:10:21 > 0:10:25- Later, my brother Gareth and I - prepare an American barbecue...
0:10:26 > 0:10:30- ..with some of our transatlantic - family's favourite recipes.
0:10:30 > 0:10:32- Hot dogs in beer, smoked chicken...
0:10:33 > 0:10:37- ..and some of the tastiest - rolls in the world.
0:10:38 > 0:10:42- All these recipes and much more - are on the website.
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0:10:54 > 0:10:54- Subtitles
0:10:54 > 0:10:56- Subtitles- - Subtitles
0:11:01 > 0:11:06- My brother Gareth, - has invited us to a barbecue.
0:11:06 > 0:11:08- He's a firefighter - and lives in Fulham.
0:11:09 > 0:11:12- Barbecues are important - in our family.
0:11:12 > 0:11:16- It's a tradition we've picked up - from our family in America.
0:11:16 > 0:11:19- They smoke and cook meat for hours.
0:11:20 > 0:11:22- If you take trouble with the meat...
0:11:22 > 0:11:25- ..it's worth taking trouble - with the bread.
0:11:26 > 0:11:30- These luscious brioches - will prove in the fridge.
0:11:30 > 0:11:33- Make the dough - the night before the barbecue.
0:11:34 > 0:11:36- It will be worth it.
0:11:39 > 0:11:43- I love brioches - because they're so buttery.
0:11:44 > 0:11:48- Today, I'm going to add - fennel seeds and chilli.
0:11:53 > 0:11:55- For twelve rolls...
0:11:55 > 0:11:58- ..take 500 grams bread flour..
0:11:58 > 0:12:03- ..50 grams sugar, - 12 grams salt...
0:12:04 > 0:12:09- ..10 grams dried yeast, - 7 grams fennel seeds...
0:12:09 > 0:12:13- ..3 grams dried, - finely chopped chilli...
0:12:13 > 0:12:15- ..and 5 eggs.
0:12:18 > 0:12:23- Mix at a low speed before pouring in - a little warm milk.
0:12:24 > 0:12:27- Then take 250 grams butter.
0:12:28 > 0:12:32- Add the butter piece by piece, - not all at once.
0:12:34 > 0:12:38- This ensures the butter - is mixed throughout the dough.
0:12:39 > 0:12:43- This isn't a bread to be eaten on a - daily basis because it's so buttery.
0:12:44 > 0:12:48- I always use an electric mixer - to make brioche dough.
0:12:48 > 0:12:53- The heat in your hands tends to melt - the butter and mess up the dough.
0:12:54 > 0:12:58- After mixing well, - chill it in the fridge overnight.
0:13:04 > 0:13:08- By morning, - the dough will double in size.
0:13:14 > 0:13:19- As it contains so much butter, - the dough must be kneaded quickly.
0:13:19 > 0:13:23- I've prepared the tin - and dusted the surface with flour.
0:13:24 > 0:13:27- I try not to let it melt - while I'm kneading.
0:13:27 > 0:13:32- Sprinkle enough flour on the table - and some on your hands.
0:13:35 > 0:13:41- Breaking through the cling film - is always a nice moment.
0:13:42 > 0:13:44- You can smell the yeast.
0:13:45 > 0:13:49- When dough is left to prove - for longer than an hour...
0:13:49 > 0:13:52- ..it has a lot more time to rise.
0:13:55 > 0:13:58- It has a wonderful aroma.
0:13:59 > 0:14:01- It's going to be quite sticky.
0:14:02 > 0:14:07- It's so rich and luxurious, - it will taste amazing.
0:14:18 > 0:14:23- You can see the yeast structure, - like a spider web.
0:14:25 > 0:14:26- A dusting of flour.
0:14:30 > 0:14:32- I just roll it...
0:14:33 > 0:14:36- ..into a long sausage...
0:14:39 > 0:14:40- ..like that.
0:14:42 > 0:14:44- I cut it into a dozen pieces.
0:14:45 > 0:14:48- I mark halfway first...
0:14:50 > 0:14:53- ..then halfway on both sides.
0:14:55 > 0:14:58- We want six on both sides.
0:15:00 > 0:15:02- One, two, three.
0:15:02 > 0:15:03- One, two, three.
0:15:04 > 0:15:05- One, two, three.
0:15:07 > 0:15:09- One, two, three - lovely.
0:15:14 > 0:15:18- It doesn't matter - if some are bigger than others.
0:15:18 > 0:15:22- Both my brother and my husband - like their food.
0:15:22 > 0:15:26- They'll choose - the biggest rolls in the batch.
0:15:26 > 0:15:28- Smaller ones suit the children.
0:15:29 > 0:15:33- If you have a small one, - you can have an extra roll.
0:15:33 > 0:15:34- So it's good.
0:15:35 > 0:15:37- Roll them with one hand.
0:15:39 > 0:15:42- I keep the shape.
0:15:42 > 0:15:46- I turn them with my hand - and make use of the table.
0:15:47 > 0:15:51- Friction between the table and dough - will help create the shape.
0:15:52 > 0:15:56- It's easy and - you don't handle them too much.
0:15:57 > 0:15:58- One is ready.
0:15:58 > 0:15:59- On to the next one.
0:16:03 > 0:16:06- It doesn't matter - if it isn't perfectly round.
0:16:07 > 0:16:11- It shows that they're home-made, - that you didn't buy them.
0:16:11 > 0:16:13- Once the rolls are shaped...
0:16:13 > 0:16:17- ..leave them to prove - for half an hour under a tea towel.
0:16:17 > 0:16:21- I brush them with egg - to give them a shine.
0:16:22 > 0:16:26- After half an hour in the oven, - they're ready to eat.
0:16:28 > 0:16:31- These are lovely - with almost any meat.
0:16:31 > 0:16:36- Gareth is going to cook chicken - in quite an unusual way.
0:16:37 > 0:16:39- The first step is to drink beer.
0:16:40 > 0:16:41- Classic Gareth!
0:16:43 > 0:16:47- Americans call this - beer butt chicken.
0:16:47 > 0:16:51- Put spice in the can, - then place the chicken on top.
0:16:54 > 0:16:59- The steam and spices from the beer - cook the chicken from the inside.
0:16:59 > 0:17:01- Gareth cooks them for three hours...
0:17:02 > 0:17:05- ..on a barbecue - that also smokes food...
0:17:06 > 0:17:08- ..until the meat falls off the bone.
0:17:09 > 0:17:12- For the full recipe, - go to the website.
0:17:15 > 0:17:20- Bratwurst baked with beer - and vegetables is also a favourite.
0:17:20 > 0:17:23- They make wonderful hot dogs.
0:17:23 > 0:17:28- I'm going to make rolls - with sweet onions to go with them.
0:17:40 > 0:17:41- SIZZLES
0:17:42 > 0:17:44- Hot Dog Rolls
0:17:46 > 0:17:47- For twelve rolls...
0:17:47 > 0:17:51- ..place 500 grams bread flour, - 40 grams sugar...
0:17:52 > 0:17:56- ..and 10 grams each - of dried yeast and salt in a bowl.
0:17:58 > 0:18:02- There is less butter in these - than the brioches.
0:18:03 > 0:18:06- You need about 60 grams.
0:18:07 > 0:18:10- I'll rub the butter into the flour.
0:18:13 > 0:18:16- There's no need - to be fussy with this mixture.
0:18:16 > 0:18:20- Make sure you don't have - large lumps of butter.
0:18:21 > 0:18:25- It would take too long - to mix it thoroughly.
0:18:25 > 0:18:28- Rub it in. - Lift it up with the flour.
0:18:28 > 0:18:32- I've been asked - if you can do this in a machine.
0:18:32 > 0:18:34- A mixer chops the butter too finely.
0:18:35 > 0:18:36- I like doing this anyway.
0:18:38 > 0:18:43- Next, two teaspoons - of nigella seeds.
0:18:45 > 0:18:50- They're in the naan bread - you get in Indian restaurants.
0:18:52 > 0:18:53- Next, sesame seeds.
0:18:54 > 0:18:57- You need one and a half teaspoons.
0:19:02 > 0:19:05- Next, the fried onions.
0:19:06 > 0:19:08- They're a lovely colour.
0:19:10 > 0:19:12- They have a sweet taste.
0:19:16 > 0:19:20- Mix the dry ingredients - with a knife...
0:19:21 > 0:19:24- ..before adding the eggs and milk.
0:19:28 > 0:19:33- Heat 200mls full-fat milk - to body temperature.
0:19:33 > 0:19:37- The warm milk will help - the yeast work in the dough.
0:19:38 > 0:19:42- While it warms, - add one egg to the mixture.
0:19:42 > 0:19:45- I mix it a little with a knife.
0:19:45 > 0:19:50- My grandmother did everything with a - knife and bowl. That's all you need.
0:19:52 > 0:19:53- It's ready.
0:19:55 > 0:19:57- Make a hole in the centre.
0:19:58 > 0:20:00- Then pour it all in.
0:20:04 > 0:20:05- Mix it all together.
0:20:06 > 0:20:08- The dough will be extremely sticky.
0:20:09 > 0:20:12- You want the dough to be smooth.
0:20:13 > 0:20:17- It has to be kneaded - for longer than ordinary bread.
0:20:17 > 0:20:20- It's worth it. - The rolls taste wonderful.
0:20:22 > 0:20:24- It's coming together nicely.
0:20:25 > 0:20:28- Knead it until - it's no longer sticky.
0:20:31 > 0:20:32- Out it goes.
0:20:33 > 0:20:36- Knead the dough for ten minutes.
0:20:37 > 0:20:39- Shape it into a small ball.
0:20:39 > 0:20:44- Leave it to prove for an hour - until it has doubled in size.
0:20:45 > 0:20:48- Cut the dough into twelve pieces - and shape it.
0:20:49 > 0:20:51- Let it prove for 30 minutes.
0:20:51 > 0:20:54- Then brush them with egg - and a pinch of seeds.
0:20:56 > 0:21:00- After 25 minutes in the oven - at 180 degrees Celsius...
0:21:00 > 0:21:05- ..the rolls will be nice and brown - and ready for those great hot dogs.
0:21:11 > 0:21:13- The chickens - are smoked to perfection.
0:21:15 > 0:21:16- Oh, yes.
0:21:18 > 0:21:22- All that's left to do - are a few American side dishes.
0:21:23 > 0:21:25- For the baked beans...
0:21:25 > 0:21:31- ..you need a tin of ordinary beans, - bacon, brown sugar and mustard.
0:21:31 > 0:21:33- This is a favourite of mine.
0:21:38 > 0:21:40- I'm making green bean casserole.
0:21:41 > 0:21:43- Season the beans with salt...
0:21:43 > 0:21:47- ..then boil them until almost cooked - but still a bit crunchy.
0:21:47 > 0:21:49- This is tinned mushroom soup.
0:21:50 > 0:21:53- I just heat it - and pour it over the beans.
0:21:53 > 0:21:56- Then I sprinkle fried onions on top.
0:22:01 > 0:22:05- It's not healthy - or a Michelin star dish...
0:22:05 > 0:22:08- ..but it's tasty and we like it.
0:22:12 > 0:22:15- All today's recipes - are on the website.
0:22:25 > 0:22:29- Next week, it's a big day for Nan - who is 89 years old.
0:22:29 > 0:22:31- Hi, Becs.
0:22:31 > 0:22:36- I help Nan to make the best pancakes - in the world with her old recipe.
0:22:38 > 0:22:40- And I'll make her favourite cake...
0:22:40 > 0:22:44- ..a lemon sponge - with mascarpone cream.
0:22:45 > 0:22:46- It doesn't matter, does it?
0:22:46 > 0:22:47- It doesn't matter, does it?- - Just add water.
0:22:48 > 0:22:53- Dad reminds me - how to cook perfect Yorkshire puds.
0:22:54 > 0:22:55- Ooh, amazing!
0:23:22 > 0:23:24- S4C Subtitles by Gwead
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