Tag us in your pictures of your amphibian or reptile inspired baking on Facebook, Twitter and Instagram with the hashtags #Frogbread #GBBO
In light of the return of Channel 4’s Great British Bake Off, We’ve had a go at our own ‘frogloaf’. Recipe below!
Ingredients:
- 600g plain strong bread flour
- 1 heaped tsp dried yeast
- 2 tsp salt
- Two handfuls of spinach (optional for green colour)
Method:
- Wash and cook the spinach in a pan on a low heat, with the lid on. Once it is fully wilted and soft, use a blender to make a paste. Leave this to cool.
- Combine the flour, salt, yeast and 300ml of tepid water. Check the yeast packet as some kinds need activating in water. Next add the spinach paste. Mix the dough with a spoon. It should be soft and springy, not too wet and sticky, and not too dry. Add a little more flour or water as needed to achieve this.
- Knead this mixture for around 5-6 minutes. Shape the dough into a ball, and leave it to prove in the mixing bowl until roughly doubled in size (2-3 hours).
- Turn this out and knead again for a few minutes. Cut the dough into two – around 2/3 to make the body, and 1/3 to make the eyes and legs.
- On a baking sheet on a large tray, shape the body into an egg shape. The fatter end will form the frog’s face. Shape the smaller dough ball into two back legs, two front legs, and two eyes. It’s important that these stick well to the body, some water can help here.
- We also used two olives to make eyes.
- Leave the frog to prove until doubled again in size (around 30-60 minutes), under an oiled piece of clingfilm.
- Bake in a preheated oven on high, for around 20 minutes.
- Introduce your new frog friend to your pond (optional)
