0:00:02 > 0:00:04In Britain, we spend over three-and-a-half billion pounds
0:00:04 > 0:00:06on bread every year.
0:00:06 > 0:00:08I come from a family of bakers,
0:00:08 > 0:00:12but I still want to encourage you to bake your own bread at home.
0:00:13 > 0:00:17Smell that is coming off that is...
0:00:17 > 0:00:19is fantastic!
0:00:19 > 0:00:22I think every home is improved by it,
0:00:22 > 0:00:25so I want to show you that making bread in your own kitchen
0:00:25 > 0:00:28is much more satisfying than buying a loaf...
0:00:29 > 0:00:33..because it's a feast for your family and for your senses!
0:00:33 > 0:00:35'The smell of it...
0:00:35 > 0:00:37'the feel of it...'
0:00:37 > 0:00:38Beautiful stuff!
0:00:38 > 0:00:40'..the look of it...'
0:00:40 > 0:00:43Not like the ones you buy in the shops. It's more special than that.
0:00:43 > 0:00:45'..the sound of it...'
0:00:45 > 0:00:48This is a beautiful loaf.
0:00:48 > 0:00:50..and the taste of it.'
0:00:50 > 0:00:53Wow!
0:00:53 > 0:00:55It just tastes so good. You've got to try it.
0:00:57 > 0:00:59I want to show you that making bread is simple, really.
0:00:59 > 0:01:01You mix...
0:01:01 > 0:01:03knead...
0:01:03 > 0:01:04prove...
0:01:04 > 0:01:06shape...
0:01:06 > 0:01:09prove again, then finally... bake.
0:01:14 > 0:01:17Some loaves I show you may seem complicated,
0:01:17 > 0:01:20but with time and focus you can grasp them all,
0:01:20 > 0:01:23as I will guide you every step of the way.
0:01:23 > 0:01:26Once you've mastered them, I'm going to reveal
0:01:26 > 0:01:28how bread can be much more than just a loaf.
0:01:28 > 0:01:30'It can be a meal in itself.'
0:01:30 > 0:01:33One of the only things that will keep my mouth shut!
0:01:35 > 0:01:38So, there's no excuses. Get baking!
0:01:44 > 0:01:46In this last programme of the series
0:01:46 > 0:01:49we are tackling more challenging types of bread -
0:01:49 > 0:01:53enriched doughs that use eggs, butter, milk and sugar
0:01:53 > 0:01:56and often involve chilling doughs in the fridge.
0:01:56 > 0:02:01There are some new techniques to practise, like layering.
0:02:02 > 0:02:04So, these may be breads to try
0:02:04 > 0:02:06when you have a little bit more time on your hands,
0:02:06 > 0:02:08but they taste absolutely fabulous
0:02:08 > 0:02:11so I know they are well worth the effort.
0:02:11 > 0:02:12Really good. >
0:02:12 > 0:02:16I'm going to show you how to make British Lardy Cake...
0:02:16 > 0:02:20Danish pastries with a savoury twist...
0:02:20 > 0:02:23a brioche crown stuffed with the best of the Med...
0:02:23 > 0:02:25and, first of all,
0:02:25 > 0:02:29an Italian-style loaf suitable for any special occasion.
0:02:29 > 0:02:33So, this dough is an enriched dough. And it's like
0:02:33 > 0:02:36a cross between an Easter bread and a Christmas bread.
0:02:36 > 0:02:39It's an enriched dough, full of fruit and full of flavour.
0:02:39 > 0:02:43You start this enriched lemon and orange sweet bread
0:02:43 > 0:02:45in the same way as a normal bread
0:02:45 > 0:02:49with a mix of strong flour, yeast and salt,
0:02:49 > 0:02:52'but then add the richness.'
0:02:52 > 0:02:55Four eggs now in there. This is where the enrichment comes from.
0:02:55 > 0:02:57You've got the sugar, you've got egg and your milk.
0:02:57 > 0:03:01They're the three ingredients that take a basic dough
0:03:01 > 0:03:04of salt, yeast, flour into the enriched world.
0:03:08 > 0:03:10You can see by the colour of that, it's enriched.
0:03:10 > 0:03:14It's lovely and yellow. Now I'm going to tip that onto the bench
0:03:14 > 0:03:16and work it in some flour.
0:03:18 > 0:03:22'An enriched dough often feels more sticky as you first knead it.'
0:03:22 > 0:03:24Just gently bring it together.
0:03:26 > 0:03:28And as it gets softer,
0:03:28 > 0:03:30become more vigorous with it.
0:03:30 > 0:03:33Lovely dough.
0:03:33 > 0:03:36Cultures all over the world have a variety of different breads
0:03:36 > 0:03:40to celebrate certain times of the year, whether Christmas or Easter.
0:03:40 > 0:03:43There's kulich in Russia, which is eaten around Christmas time,
0:03:43 > 0:03:44just topped with icing.
0:03:44 > 0:03:48When you look at British culture, you've got hot cross buns.
0:03:48 > 0:03:51Then of course, you've got your crossover into Easter,
0:03:51 > 0:03:53and you've got your simnel cakes.
0:03:53 > 0:03:55'And perhaps the closest relation to this
0:03:55 > 0:03:59'is an Italian Easter bread, Colomba or Easter Dove.'
0:04:03 > 0:04:07You mix that for ten minutes at least. Then it goes stringy.
0:04:07 > 0:04:11And place it in a bowl to rise for a couple of hours.
0:04:11 > 0:04:13And it'll at least double in size.
0:04:20 > 0:04:22Now, I'll add the ingredients to this.
0:04:22 > 0:04:26The fruit that makes it the celebration bread it's going to be.
0:04:26 > 0:04:28'I'm using dry cranberries for a little sourness,
0:04:28 > 0:04:31'mixed peel and flaked almonds.'
0:04:33 > 0:04:36The zest of two lemons...
0:04:38 > 0:04:40'..and some fragrant orange zest.
0:04:40 > 0:04:44'But do try to avoid the bitter white pith.'
0:04:44 > 0:04:48I'll just add the juice of half a lemon in there as well.
0:04:51 > 0:04:54Begin to fold the mixture into the middle.
0:04:54 > 0:04:59Just incorporate all those ingredients together into the dough.
0:05:07 > 0:05:09It's that heady smell
0:05:09 > 0:05:13of zest and the fruit inside it.
0:05:13 > 0:05:17I'm going to bake this in a tin like this, it's about a seven-inch tin.
0:05:17 > 0:05:20I've put a bit of butter on the side and the bottom
0:05:20 > 0:05:22and I've cut out a little cartouche.
0:05:22 > 0:05:25A cartouche is just basically a circle of silicone paper
0:05:25 > 0:05:27or baking parchment.
0:05:27 > 0:05:30Push that down at the bottom, get your loaf...
0:05:31 > 0:05:33..and pop it in there.
0:05:34 > 0:05:37Just press it down a little bit.
0:05:37 > 0:05:39And then you leave that now to rise.
0:05:39 > 0:05:41It'll take about an hour, hour-and-a-half,
0:05:41 > 0:05:43because there's so much stuff in there.
0:05:43 > 0:05:46It'll just struggle to come up a little bit. But leave it to come up
0:05:46 > 0:05:49until it sits above the level of the ring
0:05:49 > 0:05:51and it'll be ready to go into the oven.
0:05:54 > 0:05:56This is a great basic enriched dough.
0:05:56 > 0:05:59You don't have to stick to this choice of nuts or fruit.
0:05:59 > 0:06:03For a more Christmassy flavour, try tangerine and clementine zest,
0:06:03 > 0:06:06or spices like cinnamon and ground cloves.
0:06:10 > 0:06:16That'll go straight in the oven now - 200 degrees for 20 minutes.
0:06:16 > 0:06:19Now, while that's baking, when it gets to the brown stage
0:06:19 > 0:06:21what we're going to do is put a topping on it.
0:06:21 > 0:06:25We've got two egg whites in here, to which I'll add
0:06:25 > 0:06:28ground almonds, caster sugar
0:06:28 > 0:06:33and just mix all this together. And it forms a little paste.
0:06:41 > 0:06:44It will create a nice shine and on top of that we'll put
0:06:44 > 0:06:47flaked almonds and it gives a nice crispy top to your bread.
0:06:49 > 0:06:52Coated with its sweet, nut-crammed, crunchy topping,
0:06:52 > 0:06:55it goes back in the oven for another 15 minutes.
0:07:05 > 0:07:07Let's have a try of this.
0:07:14 > 0:07:15You can tell it's a bread
0:07:15 > 0:07:17because you've got that slight bit of chew to it,
0:07:17 > 0:07:20that little bit of tautness that you feel on the crumb.
0:07:20 > 0:07:22Perfect.
0:07:22 > 0:07:23It's a great bread.
0:07:23 > 0:07:25I'll have another piece.
0:07:27 > 0:07:29Absolutely delicious.
0:07:37 > 0:07:41'Recently, people have been getting into baking in a big way,
0:07:41 > 0:07:44'with more and more groups coming together to share recipes,
0:07:44 > 0:07:46'tips and their best bakes.
0:07:46 > 0:07:50'From the Band of Bakers Baking Club in South East London,
0:07:50 > 0:07:53'I'm being joined by Naomi, John and Gemma.
0:07:53 > 0:07:56'They're all pretty confident about making cakes and biscuits
0:07:56 > 0:07:59'but the idea of enriched breads is more testing
0:07:59 > 0:08:02'so I'm going to show them how to make one that anyone can manage.'
0:08:02 > 0:08:07Today I'm going to show you how to make a very classic British dish.
0:08:07 > 0:08:08A classic lardy cake.
0:08:08 > 0:08:11Now, this has been around in this country for a long, long time
0:08:11 > 0:08:12and it's a celebration dish.
0:08:12 > 0:08:14It's normally eaten around harvest time.
0:08:14 > 0:08:16- I know you're part of a baking club...- Yes.
0:08:16 > 0:08:18You make cakes, breads?
0:08:18 > 0:08:21It's a mix, really. A lot of cakes,
0:08:21 > 0:08:24a few savouries, pastries, things like that.
0:08:24 > 0:08:27So you're going to be all right at bread, then, aren't you? Especially with me!
0:08:29 > 0:08:32To start with you need to make a base dough.
0:08:32 > 0:08:36'Again, it's a standard bread dough of flour, yeast and salt,
0:08:36 > 0:08:39'but this time it's not suitable for vegetarians.'
0:08:40 > 0:08:43Lard is fantastic, actually, in a bread,
0:08:43 > 0:08:45and it does have an inherent flavour.
0:08:45 > 0:08:48We're using the butter and lard together.
0:08:48 > 0:08:51Just use all the water up and then it should all disappear.
0:08:51 > 0:08:53Get your hands in there now, pick up the residue
0:08:53 > 0:08:55and push it into the dough.
0:08:55 > 0:08:58It's all about incorporating your ingredients.
0:08:58 > 0:08:59'Now to the kneading.'
0:08:59 > 0:09:02Flatten the dough down onto the table.
0:09:03 > 0:09:05'And everyone has an opinion on how vigorous to be.'
0:09:05 > 0:09:07Come on!
0:09:07 > 0:09:08Argh!
0:09:08 > 0:09:10'Well, I do.'
0:09:10 > 0:09:12Someone's just stood you up and you're left there in the rain
0:09:12 > 0:09:15and you're thinking, "I'll kill him."
0:09:15 > 0:09:19That's how you do it, how you get the energy that you need to do this.
0:09:19 > 0:09:23That's all you do to someone that's stood you up? Is that it?
0:09:23 > 0:09:26Is that the worst you can do?
0:09:26 > 0:09:27Roll it up...
0:09:27 > 0:09:29and then tuck it under.
0:09:29 > 0:09:31Beautiful and smooth, isn't it?
0:09:31 > 0:09:35- Mine's got a funny dimple in the middle.- That's OK. That's fine.
0:09:35 > 0:09:38What we'll do is get your bowls back again.
0:09:40 > 0:09:41Cover it up
0:09:41 > 0:09:45and we'll leave this until it's grown a bit.
0:09:51 > 0:09:55'Once it's been proved for an hour, it's time to layer the lardy cake.'
0:09:55 > 0:09:57What I want you to do is roll it
0:09:57 > 0:09:59roughly to the length of the rolling pin.
0:09:59 > 0:10:01Maybe a little bit longer.
0:10:01 > 0:10:03Take a third of the lard
0:10:03 > 0:10:06and then just spread it equally over the dough.
0:10:06 > 0:10:08The same with the butter.
0:10:08 > 0:10:10Break up your sugar a little bit,
0:10:10 > 0:10:11spread that over the top.
0:10:11 > 0:10:14And then a third of the fruit.
0:10:14 > 0:10:16Push them into the dough itself.
0:10:16 > 0:10:19Now, you want to fold this over a third.
0:10:21 > 0:10:25Then you grab this bit here and fold that over the top as well.
0:10:25 > 0:10:29Then what you want to do is roll it out to exactly the same shape again.
0:10:29 > 0:10:32- How's that? Sort of a rectangle.- OK.
0:10:32 > 0:10:36So you've got a layer of dough, fruit, dough, fruit, dough.
0:10:36 > 0:10:38"Dey do, dough, don't dey, dough?" OK?
0:10:38 > 0:10:41So, what you then need to do is then build another layer.
0:10:42 > 0:10:46'Historically, when ovens were only fired once a week... '
0:10:46 > 0:10:47Fold it again.
0:10:47 > 0:10:51'..any dough not used for making the daily bread was transformed
0:10:51 > 0:10:53'into richer products, like lardy cake,
0:10:53 > 0:10:57'earning their alternative slightly-less-appetising name -
0:10:57 > 0:10:58'scrap cakes.'
0:10:59 > 0:11:02Now you're beginning to see the fruit coming through.
0:11:02 > 0:11:06'After folding three times, roll out to the size
0:11:06 > 0:11:09'and shape of your baking tin.'
0:11:09 > 0:11:12Use your fingers, just to neaten it off.
0:11:12 > 0:11:17'Once its risen for a further half-an-hour, it goes into the oven
0:11:17 > 0:11:21'at 220 degrees for about 35 minutes.'
0:11:24 > 0:11:28'I just hope our lardy cakes will be the toast of the baking club's members
0:11:28 > 0:11:31'who've assembled with their celebration breads.'
0:11:31 > 0:11:34Hi, we just wanted to say thanks for coming.
0:11:34 > 0:11:35It's nice to see you all again.
0:11:35 > 0:11:38And thanks for bringing so many of your breads. They look delicious.
0:11:38 > 0:11:41Dig in and enjoy and have a good time.
0:11:41 > 0:11:43Leave some space for the lardy cakes as well
0:11:43 > 0:11:45which these guys have been making.
0:11:46 > 0:11:50'It seems rude not to offer some...judgments.'
0:11:50 > 0:11:51It's a little tanned.
0:11:51 > 0:11:52A little tanned?!
0:11:54 > 0:11:56It's a lovely shape.
0:11:57 > 0:11:58They taste great.
0:12:02 > 0:12:05It's like doughnuts in South Africa.
0:12:05 > 0:12:07They really do taste good.
0:12:07 > 0:12:08They do look like my garden
0:12:08 > 0:12:10after we haven't cleaned it after the dog...
0:12:10 > 0:12:12LAUGHTER
0:12:12 > 0:12:14Just put a bit of coconut on it!
0:12:17 > 0:12:21'Having done my bit to encourage some enthusiastic bakers,
0:12:21 > 0:12:23'it's time for us all to taste the lardy cakes.'
0:12:26 > 0:12:28That's really good.
0:12:28 > 0:12:30That's very nice, isn't it? It's very rich.
0:12:30 > 0:12:34It's so light. That's really tasty. They're all very good.
0:12:34 > 0:12:37- They'd pass the test with me. - I don't know if it was doing it all together,
0:12:37 > 0:12:39but it was a lot easier than I would have expected.
0:12:39 > 0:12:41- It's simpler than you expected?- Yeah.
0:12:41 > 0:12:43Now you've all got to try it.
0:12:43 > 0:12:45You've got to eat it all.
0:12:47 > 0:12:49'Lardy cake, as the name suggests,
0:12:49 > 0:12:52'skirts the border between bread and cake.
0:12:56 > 0:12:59'My next recipe is the Danish pastry.
0:12:59 > 0:13:04'Though, tellingly, in Denmark it is known as wienerbrod, or Viennese bread.'
0:13:09 > 0:13:11'Chilling in the fridge for one hour,
0:13:11 > 0:13:14'my basic bread dough has been enriched with one egg,
0:13:14 > 0:13:15'milk and sugar.'
0:13:17 > 0:13:19Rolling pin in the middle.
0:13:19 > 0:13:21Roll up and roll down.
0:13:22 > 0:13:26'The enrichment, however, doesn't end there.'
0:13:26 > 0:13:29Over here are the magic ingredients.
0:13:29 > 0:13:33Good quality unsalted butter...
0:13:33 > 0:13:35which is very cold.
0:13:35 > 0:13:37Bang out your butter.
0:13:41 > 0:13:45'I'm going to fold this butter into the dough, just like the lardy cake,
0:13:45 > 0:13:49'and it'll give my Danish pastry its characteristic flakiness.'
0:13:54 > 0:13:57Perfect. Move the butter to the dough.
0:13:57 > 0:14:00Grab the ends, fold it over half the butter...
0:14:03 > 0:14:06..like so. So, you have the basics of a pastry.
0:14:06 > 0:14:08Dough, butter, dough, butter, dough.
0:14:08 > 0:14:11Knock it out from the middle up.
0:14:11 > 0:14:13Middle down.
0:14:13 > 0:14:15If you go from the top all the way up,
0:14:15 > 0:14:18you're just pushing all the butter up, all the way up to the top.
0:14:18 > 0:14:20You roll up.
0:14:20 > 0:14:22Roll down.
0:14:23 > 0:14:25Fold it over.
0:14:25 > 0:14:27Fold it over again.
0:14:27 > 0:14:29Now you need to chill this down
0:14:29 > 0:14:34and the only reason being is that butter is now soft
0:14:34 > 0:14:35and I want to harden it up again.
0:14:35 > 0:14:37Then we roll it again, fold it again.
0:14:37 > 0:14:40You need to fold it three times. Then it's ready to use.
0:14:44 > 0:14:48'When you've done that the dough is ready to be rolled out.'
0:14:48 > 0:14:51Quite thin, so about 5mm in thickness.
0:14:54 > 0:14:57Tack one side down to the bench. You'll see why later.
0:15:00 > 0:15:03'It's now ready for the filling of caramelised onions,
0:15:03 > 0:15:06'mushrooms and a good grating of Emmenthal cheese.
0:15:08 > 0:15:12'Neatly fold over the front edge and begin to roll up towards you.'
0:15:12 > 0:15:16Now you understand why we've got the tension.
0:15:16 > 0:15:18'By tacking it down to the work surface,
0:15:18 > 0:15:20'you're able to roll it up tightly.
0:15:21 > 0:15:25'Take off the ends, which will have next-to-no filling.
0:15:26 > 0:15:28'Divide the roll up evenly.'
0:15:30 > 0:15:32There we have it.
0:15:32 > 0:15:36Beautiful mushroom and onion and Emmenthal pastries ready to rise.
0:15:36 > 0:15:38So they're going to be left to prove now in a bag.
0:15:42 > 0:15:45'After proving for a couple of hours, brush with egg wash
0:15:45 > 0:15:47'and top with more Emmenthal.'
0:15:50 > 0:15:54These are going to be baked at 200 degrees for 20 minutes.
0:16:10 > 0:16:11Buttery.
0:16:12 > 0:16:14Ah, it's gorgeous.
0:16:15 > 0:16:20For this and other recipes in the series go to the BBC food website.
0:16:23 > 0:16:27'It's not surprising something so delicious is eaten all over the world.
0:16:28 > 0:16:31'But there's another Scandinavian country now putting
0:16:31 > 0:16:34'their enriched breads on the British baking map.'
0:16:35 > 0:16:37- Hello, Daniel.- Hello, Paul. - Nice to meet you.
0:16:37 > 0:16:40'I'm in north London to meet Daniel Carlson,
0:16:40 > 0:16:42'a baker from Gothenburg in Sweden.
0:16:42 > 0:16:47'He's going to show me a classic Swedish celebration bread - semla.'
0:16:47 > 0:16:51I've heard all about semla. I know a little bit, its name,
0:16:51 > 0:16:54- and that's it.- Its supposed to be eaten on Shrove Tuesday.
0:16:54 > 0:16:58So you're supposed to eat yourself fat before Lent so you could fast.
0:16:58 > 0:17:01Yeah, I've done that a few times, to be honest.
0:17:01 > 0:17:03So where does the name semla come from?
0:17:03 > 0:17:06The name comes from the Latin semilia, I think,
0:17:06 > 0:17:07which means fine flour.
0:17:07 > 0:17:12OK. Now, I see a load of ingredients in here. Is this cardamom?
0:17:12 > 0:17:15That's cardamom. Whole cardamom and ground.
0:17:15 > 0:17:19Cardamom is really popular in sweet stuff in Sweden.
0:17:19 > 0:17:23'The basic bread mix is strong white flour, yeast, salt,
0:17:23 > 0:17:26'a little sugar and a little bit of butter.'
0:17:26 > 0:17:29- Is that the whole lot goes in there? - Uh-huh.- That's a lot.- Yes.
0:17:29 > 0:17:32If I break this up first... Have you ever done this by hand before?
0:17:32 > 0:17:35- In school. A long time ago - In school?!- Yeah.
0:17:35 > 0:17:38'Further enrichment comes from a couple of eggs
0:17:38 > 0:17:40'and some full-fat milk.'
0:17:40 > 0:17:43Is it normally quite a dry mix or a wet mix?
0:17:43 > 0:17:47I want the dough to be a little bit wetter for these ones.
0:17:47 > 0:17:49I like doing things by hand.
0:17:49 > 0:17:52If you get a problem with your electric in any way at all,
0:17:52 > 0:17:55you know you've always got your hands to fall back on.
0:17:55 > 0:17:59'Being hands-on has its limits... when you're getting on a bit.'
0:17:59 > 0:18:02- How long would you normally mix this in a mixer?- Ten minutes.
0:18:02 > 0:18:06Ten minutes in a mixer?! Right. OK. There's your dough.
0:18:06 > 0:18:07Stick that in a mixer.
0:18:18 > 0:18:21'Once proved, baked and cooled,
0:18:21 > 0:18:24'the buns are ready for the next stage...'
0:18:24 > 0:18:27You mustn't get the lid too thin
0:18:27 > 0:18:30because then they will dry out.
0:18:30 > 0:18:35'In Sweden, Shrove Tuesday is know as Fettisdagen or Fat Tuesday
0:18:35 > 0:18:38'and, preparing for it, Daniel will personally fill
0:18:38 > 0:18:40'a couple of thousand of these.'
0:18:41 > 0:18:43What's in there exactly?
0:18:43 > 0:18:46Most bakeries have their own secret recipe for the cream
0:18:46 > 0:18:49because that's our competition in Sweden -
0:18:49 > 0:18:50the best semla in the city.
0:18:50 > 0:18:53You can't tell me the exact recipe, but rough ingredients?
0:18:53 > 0:18:59Marzipan or almond paste, and some put custard inside as well.
0:18:59 > 0:19:01The cream.
0:19:02 > 0:19:07- Not many calories in this, then, Daniel, is there?- No, none at all.
0:19:07 > 0:19:10Eat yourself slim, that's what I say.
0:19:10 > 0:19:13- We need to do one more thing.- OK. - Icing sugar.
0:19:13 > 0:19:16- And that's it? - And then that's your semla.
0:19:16 > 0:19:18Wow. I wouldn't have expected that from Sweden
0:19:18 > 0:19:22because it's got a little bit of Britishness to it as well.
0:19:22 > 0:19:26'Even with my big mouth, this might be a challenge.'
0:19:26 > 0:19:27Where to start?!
0:19:30 > 0:19:33Now, most people take the lid off first.
0:19:33 > 0:19:35Well, thanks for telling me that now!
0:19:39 > 0:19:43That cardamom with that sweetness coming through from the marzipan
0:19:43 > 0:19:46- and the cream...- It's delicious, isn't it?- Delicious.
0:19:46 > 0:19:50'The more traditional way to serve it at home is with warm milk
0:19:50 > 0:19:51'infused with a stick of cinnamon.'
0:19:51 > 0:19:55- It almost turns into a pudding, doesn't it?- Yes.
0:19:55 > 0:19:57When was the last time you had it like this?
0:19:57 > 0:19:59Last Pancake Day.
0:20:03 > 0:20:06- Good, isn't it? - I really enjoy that.
0:20:06 > 0:20:09I think the marzipan and then you get the coolness of the cream
0:20:09 > 0:20:12and then the hot coming from the milk...
0:20:12 > 0:20:14I think the hot milk is a fantastic idea.
0:20:14 > 0:20:16When you were a boy, was this one of your favourites?
0:20:16 > 0:20:19I think it's everyone's favourite in Sweden.
0:20:19 > 0:20:22You won't just have one semla. You'll try and eat as many as possible.
0:20:22 > 0:20:25You want to eat as many as possible!
0:20:25 > 0:20:28'I feel my family will be getting these lovely, comforting buns,
0:20:28 > 0:20:31'as well as pancakes, next Shrove Tuesday.
0:20:34 > 0:20:38'I've saved something till last that will test even the keenest baker.
0:20:38 > 0:20:40'It's a table-topping celebration bread,
0:20:40 > 0:20:44'inspired by six years I spent working in the Mediterranean.'
0:20:44 > 0:20:48I'm going to make a savoury brioche crown
0:20:48 > 0:20:50which is going to be filled with mozzarella, Parma ham
0:20:50 > 0:20:52and a little bit of Parmesan cheese.
0:20:56 > 0:21:00'I'm enriching the basic dough of strong white flour, salt and yeast
0:21:00 > 0:21:02'with eggs and milk.
0:21:05 > 0:21:08'I'm using a mixer for speed, as this wet dough takes a long time
0:21:08 > 0:21:09'to work by hand.'
0:21:09 > 0:21:12What I'm using is the hook.
0:21:13 > 0:21:15And let that mix together.
0:21:17 > 0:21:21What you're doing is fully developing a dough by mixing it properly,
0:21:21 > 0:21:24making it glutinous, even with the eggs in.
0:21:24 > 0:21:28'To create the glorious yellow brioche dough, start adding butter.'
0:21:28 > 0:21:32And that will soften down the mix. You won't be able to work with it
0:21:32 > 0:21:34so you have to chill it down before you use it.
0:21:34 > 0:21:36It's a classic way of making a brioche.
0:21:44 > 0:21:47A beautiful, soft, sticky dough.
0:21:47 > 0:21:49The butter's gone into the already glutinous bread
0:21:49 > 0:21:51and made it shiny.
0:21:51 > 0:21:55It's in there. It's a beautiful glossy mixture
0:21:55 > 0:21:57and that's exactly how it should be.
0:21:57 > 0:22:00You need to bring out your food wrap.
0:22:00 > 0:22:04When you've chilled it down, the butter solidifies in the dough
0:22:04 > 0:22:05and then you can work with it.
0:22:06 > 0:22:09So, grab your brioche, it comes out in one lump.
0:22:11 > 0:22:14Pop this straight in the fridge.
0:22:17 > 0:22:20'After a couple of hours in the fridge,
0:22:20 > 0:22:24'make sure your ingredients are lined up and get ready to rumble.
0:22:24 > 0:22:28'You have to work fast with this dough before the butter melts.'
0:22:28 > 0:22:32What I'm going to do is roll this out to a big rectangle.
0:22:33 > 0:22:36I'm going to tack one bit down to the table here.
0:22:37 > 0:22:40'Just like the savoury Danish pastry,
0:22:40 > 0:22:43'tack this down at the end nearest to you.'
0:22:46 > 0:22:49Start with your Parma ham.
0:22:49 > 0:22:52Lay them all over the top of the dough.
0:22:53 > 0:22:57I love Parma ham. I'm only putting things in that I like.
0:22:57 > 0:23:00I think the Parma ham really adds to this recipe.
0:23:00 > 0:23:03On top of that, I'm going to put some buffalo mozzarella.
0:23:03 > 0:23:06Just rip pieces and put it all over the top.
0:23:06 > 0:23:10It'll take at least three. You want plenty of cheese in here.
0:23:11 > 0:23:13Add some basil to this.
0:23:13 > 0:23:15Just roughly tear it up.
0:23:15 > 0:23:18I mean, basil and mozzarella, what's there not to like?
0:23:18 > 0:23:21And then finally, get some good Parmesan.
0:23:22 > 0:23:25This is the bit where you roll it up.
0:23:25 > 0:23:27Fold over the top bit
0:23:27 > 0:23:30and then you begin to roll up.
0:23:30 > 0:23:31As you roll it,
0:23:31 > 0:23:35just pull it back to give you that tension that you need.
0:23:36 > 0:23:38Taking off some of that excess flour...
0:23:40 > 0:23:43..and then you need to seal it. There.
0:23:47 > 0:23:49Put a little bit of flour on the bench...
0:23:51 > 0:23:53..and then roll it out.
0:23:54 > 0:23:56Start in the middle and then gently...
0:23:56 > 0:23:58don't force it out, you don't want to rip it,
0:23:58 > 0:24:02just nice and gently roll it. Trim off the ends.
0:24:02 > 0:24:04'Well, that was the easy part.'
0:24:05 > 0:24:09And now what you want to do is cut it down the middle.
0:24:12 > 0:24:15Do this carefully as you need to make both halves
0:24:15 > 0:24:17as close to the same size as you can.
0:24:23 > 0:24:26Now you've got to bring these two twists together.
0:24:28 > 0:24:29Hand in a bit of flour.
0:24:29 > 0:24:32One goes clockwise and the other hand goes anti-clockwise.
0:24:32 > 0:24:36Twist. Twist. Twist.
0:24:36 > 0:24:38Twist.
0:24:40 > 0:24:43'It's important to do it quickly to keep the filling inside.'
0:24:49 > 0:24:52Pinch the ends slightly, just to taper them off
0:24:52 > 0:24:54and then turn it into a circle
0:24:54 > 0:24:57and then join it together by pushing it together.
0:24:57 > 0:25:00And there you have your basic couronne.
0:25:00 > 0:25:03Crown is what it means.
0:25:03 > 0:25:05Now I'm going to pop that onto a baking tray.
0:25:05 > 0:25:08Lift it off quickly, pop it on.
0:25:10 > 0:25:13Add a little bit of flour to that.
0:25:14 > 0:25:16And that's it.
0:25:16 > 0:25:20To get to that stage, you should feel very proud of yourselves.
0:25:23 > 0:25:27'After rising for half-an-hour, coat with egg wash...
0:25:29 > 0:25:30'..and a bit of Parmesan.
0:25:34 > 0:25:37'That goes in the oven at 200 degrees.'
0:25:46 > 0:25:49To go with the couronne, I decided to do a spicy salad
0:25:49 > 0:25:51with the main addition of...
0:25:51 > 0:25:53pumpkin.
0:25:54 > 0:25:58'To a base of spinach leaves, add pitted black olives
0:25:58 > 0:25:59'and goat's cheese.
0:26:02 > 0:26:05'Add pumpkin which has been roasted in olive oil, chilli flakes
0:26:05 > 0:26:06'and cumin...
0:26:08 > 0:26:11'..and some gently wilted pak choi.
0:26:14 > 0:26:18'The simple dressing is made with chopped spring onions,
0:26:18 > 0:26:20'red wine vinegar and olive oil.'
0:26:25 > 0:26:28That goat's cheese is melting now with the warm pumpkin.
0:26:30 > 0:26:34'After about 25 minutes in the oven, the crown is ready.
0:26:36 > 0:26:40'Hopefully, my lunch guests Gemma, Naomi and Charlie
0:26:40 > 0:26:44'from the Band of Bakers Baking Club will enjoy my crowning glory.'
0:26:44 > 0:26:48- Here you are. Let me grab you a slice. Look at that.- Wow.
0:26:48 > 0:26:52What did they say about your lardy cakes for real?
0:26:52 > 0:26:54LAUGHTER
0:26:54 > 0:26:56- Did they like them? - I think they did, yeah.
0:26:56 > 0:26:58I took some to my neighbours and they really liked them.
0:26:58 > 0:27:01Tuck in, guys. Haven't had a piece myself yet.
0:27:02 > 0:27:06- Is that basil running through the bottom?- Yes. Yeah, it is.
0:27:06 > 0:27:10- Mmmm. It's very good. - Raise your glass to baking bread...
0:27:10 > 0:27:12and, of course, your baking club.
0:27:12 > 0:27:15- Cheers.- Cheers.- Cheers.
0:27:15 > 0:27:19'In this series, I hope I've inspired you to try your hand
0:27:19 > 0:27:21'at baking bread at home.
0:27:21 > 0:27:25'I've taken you on a journey through bread, from classic British loaves
0:27:25 > 0:27:28'to international flatbreads...'
0:27:28 > 0:27:30Oh, no. That's a disaster.
0:27:30 > 0:27:34'..sophisticated sourdoughs to simple soda breads...'
0:27:34 > 0:27:36Don't you like it?
0:27:36 > 0:27:38'You will have learnt how to mix,
0:27:38 > 0:27:40'knead and prove,
0:27:40 > 0:27:42'how to bake the perfect crust,
0:27:42 > 0:27:44'achieve chewy, airy textures
0:27:44 > 0:27:46'and the richest flavours.'
0:27:46 > 0:27:48That's the fella.
0:27:48 > 0:27:51'I've also shown you how to transform those breads into meals
0:27:51 > 0:27:54'suitable for any time of day or night.'
0:27:54 > 0:27:57I used to have this for lunch. And dinner, actually.
0:27:57 > 0:28:00And if I could have it, I'd have it for breakfast as well.
0:28:03 > 0:28:06'I reckon baking a loaf is one of the most satisfying things
0:28:06 > 0:28:07'you'll ever do
0:28:07 > 0:28:10'and I believe that making bread for your friends and family
0:28:10 > 0:28:14'is fundamentally just a way of saying, "This is home."
0:28:16 > 0:28:18'Happy baking.'
0:28:40 > 0:28:43Subtitles by Red Bee Media Ltd