Baps and Buns

I was feeling the urge to make something new. In this case, from my Veggie Burgers Every Which Way book, which I bought a few months ago with some Waterstoones vouchers I had… then hadn’t got round to making anything out of! In the true style of Sunday cooking… I didn’t have any onions, and realised this at 10 past four… when the shops are shut. Alas. So I couldn’t make the ones I was going to make, but did end up making some awesome Spinach and Quinoa burgers, and some homemade buns. They were in fact so awesome, and we were so hungry………….. I failed to take pictures.


Sorry guys.

I felt the urge to make some more baps yesterday though.

So here goes!

Magic Bread Dough Recipe – taken from River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall


250g plain flour

250g strong white flour

1 1/2 tsp fine sea salt

1 tsp dried yeast

325ml warm water

1 tbsp olive oil, plus extra for oiling the bowl.


Put the two flours in a bowl with the salt and mix together, add the yeast and mix again. Add the oil and warm water and mix to a rough dough. Flour your hand a little and tip the dough onto a lightly floured work surface and knead rhythmically for 5-10 minutes, until smooth (or use a mixer fitted with a dough hook).

Trickle a little oil into a clean bowl, add the dough and turn in the oil until it is coated in a thin film of oil.

Cover in a clean tea towel and leave in a warm place to rise until doubled in size, about 1-2 hours.

When the dough is well risen and puffy, tip it out and knock it back until it collapses to its former size, then shape as required!


This will apparently make 3 pizzas, 8 flatbreads, 12 pittas……. But I used it to make some more rolls.

I divided the dough into 6, and rolled the pieces into longish sausages, then tied these into a loose knot. They were then placed onto a lightly greased baking tray, and left to double in size for about an hour, sprinkled with poppy seeds, then baked at 220C for 15 minutes.

Ta dah!


I had one for lunch today.

Filled with awesome leftovers.


Yeah, that’s some leftover cheddar cheesey smoked paprika baked polenta, a little variation on this recipe from Joy the Baker that I made for tea last night.

I whacked it in a bun with some cherry tomatoes and basil.



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