Pennod 1 Becws

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-I'm Beca. I love baking.

-From an early age,

-baking has been in my blood.

-Over the years,

-I've picked up loads of tips...

-..from great bakers,

-in my opinion the greatest...

-..my own family.

-Mam, Auntie Heulwen, Mam-gu and Nan

-taught me the art.

-I'll recreate some

-of our favourite recipes...

-..and put my own stamp on them.

-No fuss, no frills.

-Well, maybe a few.

-Just baking.

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-I'm a Cardiff girl

-but I live near Aldershot nowadays.

-My husband Matt

-is an army paramedic.

-This is our daughter, Mari.

-I have another little one

-baking in the oven too.

-I'll start at the beginning...

-..and show you how

-to make a white loaf.

-I'll make spicy brioche rolls and

-hot dog rolls with sweet onions...

-..for one of my brother

-Gareth's amazing barbecues.

-I'll start with one

-of the simplest bakes in the world.

-A Simple White Loaf

-I bake all kinds of bread,

-but this recipe is a favourite.

-It's fantastic on its own

-with lots of butter.

-I'm going to make my husband Matt's

-favourite sandwich with it...

-..bursting with bacon,

-lettuce and tomato.

-This recipe never fails.

-All you need are four ingredients

-and a bit of love.

-If you haven't made bread before,

-this is the loaf for you.

-First of all, weigh the flour.

-Put 500 grams bread flour

-in a mixing bowl.

-That's a bit too much.

-..10 grams salt...

-..and 7 grams dry yeast.

-Add water. Then you're ready to mix.

-If you want to buy

-a very useful kitchen gadget...

-..this is it.

-It costs seventy pence.

-I use it for everything.

-All I do is mix the ingredients.

-I scrape the flour

-from the outside in...

-..until almost

-all the flour is mixed in.

-Then I tip it out to knead.

-That's it.

-Out it goes.

-I haven't used any flour

-to dust the table surface.

-With ordinary bread,

-all it takes is proper kneading.

-The dough gets sticky occasionally.

-I just push it all to the middle.

-Now the table is clean.

-Then I start kneading again.

-I'm sure you've seen bakers

-kneading dough in different ways.

-People find their own techniques.

-I've seen people throw dough.

-That stretches the dough

-and gets air into it.

-Another method is to push it away

-from you, then pull it back in.

-That's a good way.

-I use various techniques.

-I can see it's changing. It's less

-prone to sticking to the surface.

-You have to knead the gluten.

-That's why we pull it

-and push it away.

-This will create a lovely structure

-in the loaf when it is baking.

-Knead the dough

-for about eight to ten minutes.

-We're almost there now.

-It's starting to get smooth.

-It leaves the surface clean.

-If I touch it...

-..it bounces back.

-I think it needs a few more minutes.

-You don't need to go to the gym

-if you bake bread.

-It bounces back up.

-It's a bit sticky.

-But I'm happy.

-Dust the surface with some flour.

-Now I pull the sides

-in to the middle.

-Turn it over.

-It's ready to be left to prove.

-Cover the bowl with cling film

-and set it aside.

-The dough has to double in size.

-It should stand for an hour

-at room temperature.

-Grease a loaf tin with butter.

-Dust the surface with flour.

-Scrape the dough out of the bowl.

-Knead the dough for about a minute,

-then shape it for the tin.

-The bread has to prove again

-for 45 minutes.

-Then it's ready for the oven.

-Bake for half an hour

-at 220 degrees Celsius.

-Then the bread will be ready.

-Leave it to cool before slicing it.

-Then serve it any way you like.

-Matt's favourite sandwich

-is a BLT with mayonnaise...

-..and roast onion chutney.

-It's worth trying!

-A sandwich.

-Is it nice, Mari?

-Mami has a sandwich too.

-Dadi has some nice bacon.

-Mm!

-Mm!

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-How is the sandwich?

-Very tasty!

-Very tasty!

-

-Good!

-Mari loves playing outdoors.

-She'd stay outdoors

-all day if she could.

-We try to go out often.

-We always take a picnic.

-It's cheaper

-and we know what we're eating.

-It's much nicer

-than anything you can buy.

-It's always a treat to have

-home-made bread for sandwiches.

-Mari throw bread!

-Mari wants to throw bread.

-She was with me this morning when

-I took the bread out of the oven.

-She wanted to eat it immediately.

-She had to wait for a while.

-She had some bread

-once it was cool enough to eat.

-I don't think she wants

-to share with the ducks!

-We have another favourite too...

-..tiffin, made with nuts,

-apricots and honeycomb.

-If you haven't made honeycomb,

-have a try. It's easy.

-Honeycomb Tiffin

-Heat 200 grams caster sugar

-and 5 tablespoons golden syrup...

-..until they form a caramel.

-Add two teaspoons of baking powder.

-Mix quickly.

-Pour it into a tin.

-It will rise suddenly,

-so don't put too much in.

-While the honeycomb cools...

-..put some chopped pecans

-and dried apricots in a bowl...

-..with a spoonful of cinnamon.

-Place 100 grams butter

-in a saucepan...

-..two spoons syrup...

-..one bar dark chocolate...

-..one bar milk chocolate...

-..and slowly heat the mixture.

-This is the glue

-that holds the tiffin together.

-Break the honeycomb

-into small pieces.

-Mix all the ingredients well.

-Spoon the mixture into a tin

-and chill in the fridge for 2 hours.

-When the tiffin is ready,

-cut it into squares and enjoy.

-It will keep for five days

-in a sealed container in the fridge.

-Is it tasty?

-Later, my brother Gareth and I

-prepare an American barbecue...

-..with some of our transatlantic

-family's favourite recipes.

-Hot dogs in beer, smoked chicken...

-..and some of the tastiest

-rolls in the world.

-All these recipes and much more

-are on the website.

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-My brother Gareth,

-has invited us to a barbecue.

-He's a firefighter

-and lives in Fulham.

-Barbecues are important

-in our family.

-It's a tradition we've picked up

-from our family in America.

-They smoke and cook meat for hours.

-If you take trouble with the meat...

-..it's worth taking trouble

-with the bread.

-These luscious brioches

-will prove in the fridge.

-Make the dough

-the night before the barbecue.

-It will be worth it.

-I love brioches

-because they're so buttery.

-Today, I'm going to add

-fennel seeds and chilli.

-For twelve rolls...

-..take 500 grams bread flour..

-..50 grams sugar,

-12 grams salt...

-..10 grams dried yeast,

-7 grams fennel seeds...

-..3 grams dried,

-finely chopped chilli...

-..and 5 eggs.

-Mix at a low speed before pouring in

-a little warm milk.

-Then take 250 grams butter.

-Add the butter piece by piece,

-not all at once.

-This ensures the butter

-is mixed throughout the dough.

-This isn't a bread to be eaten on a

-daily basis because it's so buttery.

-I always use an electric mixer

-to make brioche dough.

-The heat in your hands tends to melt

-the butter and mess up the dough.

-After mixing well,

-chill it in the fridge overnight.

-By morning,

-the dough will double in size.

-As it contains so much butter,

-the dough must be kneaded quickly.

-I've prepared the tin

-and dusted the surface with flour.

-I try not to let it melt

-while I'm kneading.

-Sprinkle enough flour on the table

-and some on your hands.

-Breaking through the cling film

-is always a nice moment.

-You can smell the yeast.

-When dough is left to prove

-for longer than an hour...

-..it has a lot more time to rise.

-It has a wonderful aroma.

-It's going to be quite sticky.

-It's so rich and luxurious,

-it will taste amazing.

-You can see the yeast structure,

-like a spider web.

-A dusting of flour.

-I just roll it...

-..into a long sausage...

-..like that.

-I cut it into a dozen pieces.

-I mark halfway first...

-..then halfway on both sides.

-We want six on both sides.

-One, two, three.

-One, two, three.

-One, two, three.

-One, two, three - lovely.

-It doesn't matter

-if some are bigger than others.

-Both my brother and my husband

-like their food.

-They'll choose

-the biggest rolls in the batch.

-Smaller ones suit the children.

-If you have a small one,

-you can have an extra roll.

-So it's good.

-Roll them with one hand.

-I keep the shape.

-I turn them with my hand

-and make use of the table.

-Friction between the table and dough

-will help create the shape.

-It's easy and

-you don't handle them too much.

-One is ready.

-On to the next one.

-It doesn't matter

-if it isn't perfectly round.

-It shows that they're home-made,

-that you didn't buy them.

-Once the rolls are shaped...

-..leave them to prove

-for half an hour under a tea towel.

-I brush them with egg

-to give them a shine.

-After half an hour in the oven,

-they're ready to eat.

-These are lovely

-with almost any meat.

-Gareth is going to cook chicken

-in quite an unusual way.

-The first step is to drink beer.

-Classic Gareth!

-Americans call this

-beer butt chicken.

-Put spice in the can,

-then place the chicken on top.

-The steam and spices from the beer

-cook the chicken from the inside.

-Gareth cooks them for three hours...

-..on a barbecue

-that also smokes food...

-..until the meat falls off the bone.

-For the full recipe,

-go to the website.

-Bratwurst baked with beer

-and vegetables is also a favourite.

-They make wonderful hot dogs.

-I'm going to make rolls

-with sweet onions to go with them.

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-Hot Dog Rolls

-For twelve rolls...

-..place 500 grams bread flour,

-40 grams sugar...

-..and 10 grams each

-of dried yeast and salt in a bowl.

-There is less butter in these

-than the brioches.

-You need about 60 grams.

-I'll rub the butter into the flour.

-There's no need

-to be fussy with this mixture.

-Make sure you don't have

-large lumps of butter.

-It would take too long

-to mix it thoroughly.

-Rub it in.

-Lift it up with the flour.

-I've been asked

-if you can do this in a machine.

-A mixer chops the butter too finely.

-I like doing this anyway.

-Next, two teaspoons

-of nigella seeds.

-They're in the naan bread

-you get in Indian restaurants.

-Next, sesame seeds.

-You need one and a half teaspoons.

-Next, the fried onions.

-They're a lovely colour.

-They have a sweet taste.

-Mix the dry ingredients

-with a knife...

-..before adding the eggs and milk.

-Heat 200mls full-fat milk

-to body temperature.

-The warm milk will help

-the yeast work in the dough.

-While it warms,

-add one egg to the mixture.

-I mix it a little with a knife.

-My grandmother did everything with a

-knife and bowl. That's all you need.

-It's ready.

-Make a hole in the centre.

-Then pour it all in.

-Mix it all together.

-The dough will be extremely sticky.

-You want the dough to be smooth.

-It has to be kneaded

-for longer than ordinary bread.

-It's worth it.

-The rolls taste wonderful.

-It's coming together nicely.

-Knead it until

-it's no longer sticky.

-Out it goes.

-Knead the dough for ten minutes.

-Shape it into a small ball.

-Leave it to prove for an hour

-until it has doubled in size.

-Cut the dough into twelve pieces

-and shape it.

-Let it prove for 30 minutes.

-Then brush them with egg

-and a pinch of seeds.

-After 25 minutes in the oven

-at 180 degrees Celsius...

-..the rolls will be nice and brown

-and ready for those great hot dogs.

-The chickens

-are smoked to perfection.

-Oh, yes.

-All that's left to do

-are a few American side dishes.

-For the baked beans...

-..you need a tin of ordinary beans,

-bacon, brown sugar and mustard.

-This is a favourite of mine.

-I'm making green bean casserole.

-Season the beans with salt...

-..then boil them until almost cooked

-but still a bit crunchy.

-This is tinned mushroom soup.

-I just heat it

-and pour it over the beans.

-Then I sprinkle fried onions on top.

-It's not healthy

-or a Michelin star dish...

-..but it's tasty and we like it.

-All today's recipes

-are on the website.

-Next week, it's a big day for Nan

-who is 89 years old.

-Hi, Becs.

-I help Nan to make the best pancakes

-in the world with her old recipe.

-And I'll make her favourite cake...

-..a lemon sponge

-with mascarpone cream.

-It doesn't matter, does it?

-It doesn't matter, does it?

-

-Just add water.

-Dad reminds me

-how to cook perfect Yorkshire puds.

-Ooh, amazing!

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