This time the Hairy Bikers travel the length and breadth of Europe in order to discover the best baking recipes from the Continent.

In all the boys travel from Norway to Southern Spain, eating their way across ten countries. Along the way they make friends and swap recipes in their own inimitable style.

From the ultimate Black Forest Gateaux in Germany to the most incredible pastries in Southern France, this new book is a welcome return of the Hairy Bakers.

The book is available for pre-order now on Amazon and is released on March 1st 2012. What’s more, it is currently 40% off, being reduced from £20.00 down to £11.99.

The Hairy Bikers’ Big Book of Baking

Makes 1 loaf

Takes 45-55 minutes

Freezes for up to a month

Ingredients

• 250g plain white flour
• 250g plain wholemeal flour
• 100g porridge oats
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 25g butter, cut in pieces or melted
• 500ml buttermilk
• mixed fruit (optional)

Method

1. Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips . You should handle it very gently, not kneed it as this will lose too much air. Now shape it into a flat, round loaf measuring about 8in (20cm) in diameter.
2. Place the loaf on the baking sheet. Now score a deep cross in the top. (This is supposed to let the fairies out, but it does also help the bread to cook through.)
3. Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
4. Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool.
5. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices – or simply slice across.
6. Eat as soon as possible. It’s at is best when it is still fresh.

Nutrition Per slice

296 kcalories, protein 11.0g, carbohydrate 56.0g, fat 5.0 g, saturated fat 3.0g, fibre 5.0g, salt 1.21 g

Halloween

So if you’ve got yourself in the spooky mood and bought a pumpkin, you may be wondering what to do with the fleshy insides.

The obvious choice would be to use it for something like Pumpkin Pie or soup, but how about trying something a little bit different? What about Pumpkin Bread?

Well blog site “The Best Of Guernsey” have come up with a great recipe for just that.

Why not fly over there now and take a look at their special halloween feature “Halloween Pumpkin Ideas – Pumpkin Bread“.

Preparation Time: 10 Minutes
Cooking Time: Varies according to machine
Makes: 1-1/2 lb loaf.

• 1 1/8 c Apple juice
• 1/3 c Carrots, grated
• 1 1/2 Eggs
• 2 1/3 tbs honey
• 1/2 tsp Salt
• 1/3 tsp Cinnamon
• 1 1/2 tbs gluten
• 3/4 c Oat or wheat flakes
• 3 c Whole wheat flour
• 2 tsp Yeast
• 1/3 c Dried apples
• 1/3 c Nuts, chopped (opt)

Medium colour setting.

1. Add ingredients according to manufacturer’s directions.
2. Add nuts and apples at the beep.
3. Turn loaf out onto a wire rack to cool.

• 1 teaspoon dry mustard powder
• 1 tablespoon fresh parsley (chopped)
• 1 teaspoon dried sage
• 1/2 small red onion (finely chopped)
• 1 cup strong cheddar cheese (grated)
• 2 teaspoons sugar
• 3 cups strong brown flour
• 1 tablespoon sunflower oil
• 1 teaspoon dry yeast
• 1 teaspoon salt
• 1 cup cool water

Method

Perfect for serving with soup.

1. Place the ingredients into the baking tin starting with the liquid first.
2. All ingredients should be at room temperature.
3. Place the salt and sugar around the outside of the rest of the mixture.
4. Add the yeast as the last ingredient in a small hollow in the flour.

Refer to your bread machine’s user manual for further instructions.

3 1/3 cups (845ml)    fine white flour
2 tablespoons (30ml)   olive oil
2 teaspoons (10ml)   dry yeast
1/2 teaspoon (2.5ml)   salt
1 cup (260ml)    water (from soaking)
30g   sun dried tomatoesSun Dried Tomato Bread

Method

• Firstly soak the tomatoes in a small amount of hot water for 15mins.
• Allow to cool to room temperature.
• Drain the tomatoes, keeping the water for later, and chop them into small pieces.
• You now have 2 choices: -
1.  add the chopped tomatoes at the beginning of the program (this will give a blended flavour to the loaf)
2.  add them mid-cycle which will result in pieces of tomato in the final loaf.
• Use the water from soaking to give extra flavour.
• Place the ingredients into the baking tin starting with the liquid first.
• All ingredients should be at room temperature.
• Sprinkle the salt around the outside of the rest of the mixture.
• Add the yeast as the last ingredient in a small hollow in the flour.

Refer to your bread machine’s user manual for further instructions.