As I said in my post last night I had just cooked a Herman Lemon Drizzle Cake and a plain Herman Bread was having an overnight proof, both of which I finished off today as well as trialing Herman Blueberry Pancakes. As you can see from the title of this post it is about Herman Bread and two Herman fails. I am a little upset about this, I know I am experimenting with Herman but putting time into a recipe that then doesn’t work is disheartening, especially when I love lemon drizzle cake and the kids and I love blueberry pancakes.
I had promised the kids blueberry pancakes and had worked out a vague recipe using Herman to make this morning for breakfast, well lets just say we had a few tears (not from me, I must add) and I certainly didn’t take any pictures. They didn’t even look like pancakes, just piles of burnt sticky stuff. Ah well, I will try again with a different recipe.
My next disappointment came with the Lemon Herman Drizzle Cake. The lemon drizzle cake smelled great when it was cooking last night and came out looking lovely, I decorated it this morning and spent time taking photos, trying to set it up in the best light with some good props. I am not sure why but the taste and texture of it was just wrong, it was so dense and the taste of the lemon just didn’t come through the Herman flavour, it did look good though. I may trial a different Lemon Herman Drizzle Cake recipe but I have a feeling that the same will happen with the lemon flavour just not complimenting the Herman flavour.
On to the Herman Bread, I wanted to see what a very basic Herman Bread would turn out like and thankfully this one did turn out alright. I am not sure I would just bake this plain Herman Bread but would definitely add to it with fruit, nuts or chocolate.
- 400g strong bread flour
- 100ml water
- 1 portion of Herman
Combine the ingredients and knead until very smooth, I did this in a freestanding mixer and mixed for about 20 minutes.
I let this stand in the mixing bowl over night at room temperature. This morning I took the dough out, knocked it back and left it to rest on the side for 1/2 hour. I then shaped it to put into a large, greased loaf tin. I then put this into the airing cupboard for 3 hours to rise again.
Preheat the oven to your ovens hottest setting. Place the tin on the middle shelf in the oven. Bake for 10 minutes at the high temperature then reduce to Gas 4/180C and cook for a further 45 minutes.
Put the tin on a cooling rack and leave until cool before taking the bread out of the tin.
This is just a basic recipe but would be great with other additions.