NW Fine Food awards Hamper

Whey hey, Mr B won a hamper of foodie goodies , from NW Fine Foods. All he had to do was like a facebook page to enter ! "Lancashire Food" is a great supporter of everything food in the North West so the prize couldn't have come to a better place. It was delivered by the lovely Clare ( who has a blog as well ) - who is an ardent foodie like myself and hubby,she also wants chickens too !

The hamper contained goodies from many of this years prize winners of the "NW fine Food awards"

Agnes Rose - Damson Vinegar, Blackberry and Mint Vinegar

Hawkshead Relish - Damson Extra Jam

Bowland Brewery - Headless Peg, Cromwell Stout and Admiral of the Blues

Reedys - Blackberry Vinegar

Masons Gourmet Foods - Rich Genoa Fruit Cake

Vouchers for

Dales Butchers - Pork & Mr Vikkis Chill jam pies, Pork and Mr Vikkis Chilli jam sausages

Capra Products - Voucher for meat or cheese.

Fantasy Cupcakes - Voucher for 12 cupcakes

The Original Cheshire Cake Co - Voucher for Cheshire Cake

H Clewlows Butcher - voucher

Backford Belles - Jersey Ice cream voucher

Cheshire Farm Ice cream - voucher

Fabulous prize, couple of the vouchers present slight logistical problems however,so we will have to see what we can sort out.

Daily Bread !

I love fresh artisan bread, I would dearly love to have enough time every day to make fresh bread. Instead I make do with buying good bread when I see it or making my own. At last weekend's Food show , I got chatting to a representative from Clitheroe Food Festival , she recommended the "Michel Roux" Sandwich bread loaf recipe as a quick and easy recipe. So hear goes.

Ingredients

• 20g/1oz golden syrup
• 25g/1oz melted butter
• 350ml/14fl oz warm milk
• 10g/½oz yeast
• 250g/8oz plain flour, plus extra for dusting
• 250g/8oz strong bread flour
• 10g/½oz sea salt

Method

Stir the golden syrup and melted butter into the warm milk until well combined. Stir the yeast into the warm milk , until dissolved.

Add the remaining ingredients and mix until a smooth dough forms. I used my mixer to knead the dough or you could do this manually until dough is smooth and elastic.

Return the dough to the bowl, cover with cling film and place into a warm place for 1 hour, or until the dough has nearly doubled in size

Meanwhile, grease and flour a 12cm x 20cm/5in x 8in bread tin.

Turn the dough out onto a floured work surface again and knock back a few times. Divide equally into two pieces and shape into balls. Place the dough balls side by side in the prepared bread tin, cover with cling film and set aside to rise again, until doubled in size.

Preheat the oven to 220C/410F/Gas 7.

Using a sharp knife, slash the dough a few times and place into the oven immediately. After 10 minutes, reduce the heat to 180C/350F/Gas 4 and bake for a further 30 minutes, or until the bread is golden-brown. To check if the bread is done, remove from the tin and tap the bottom with your knuckles – it should sound hollow.

Leave the loaf to cool on a wire rack.