I recently moved house and today I thought it was about time I did my first bit of baking and to test out the new oven.
Up until now I haven’t had to use it. Thanks to a lovely little helper I didn’t have to worry about baking the required cupcakes for the last Exeter Baking Club gathering (my kitchen was still in disarray at that point) and I got away with just making the gingerbread dough.
But you can’t put these things off forever.
This new oven is a fan oven. My previous one was not. I feared what this would mean for all of my trusty recipes.
I thought about what to try out first and decided to go with bread. Who doesn’t love the smell of bread wafting through a new house? And I figured it would be more forgiving than cake if I accidentally overcooked it.
I chose a delicious bread that I have made several times before (but for some reason seem to have not featured on here), Lorraine Pascale’s Cheese and Chive Bread.
I love it because it’s so simple and quick. And the mustard and paprika really add something extra to the flavour. A big thick slice lightly toasted and served with lots of butter is just heavenly.
And the new oven performed admirably. I will have to watch my timings and temperatures as I bake more things over the coming weeks, but I think we’re going to get along just fine.
425g self raising flour
1tsp baking powder
1tsp mustard powder
160g mature chedder, grated
1/2 bunch chives, finely chopped
200 – 250ml water