What do sourdough loaf, banana bread and whipped coffee have in common? They've all been trending on Instagram during lockdown! Try them out for yourself with these essential recipes.
Image: FAB Flour
Now you're spending more time indoors, why not wile away some hours getting creative in the kitchen?
We've spotted all kinds of recipes trending online during social distancing, but none more than these three: banana bread because it's a super simple beginners bake which tastes great; sourdough loaf for the more experimental baker with time on their hands; and the Tik Tok famous Dalgona coffee for those tryng to recreate a coffee shop experience at home.
Why not try them out for yourself with our lockdown essential recipes?
Vegan banana bread
This twist on the classic is great if you follow a plant-based diet, or just if you can't find eggs in the supermarket.This recipe from the FAB Flour Easy Peasy Baking campaign, find more recipes over on the FAB Flour website.
- Makes 1kg loaf
- 4 x ripe bananas
- 75g vegetable oil
- 1 tsp vanilla extract
- 225g self-raising flour
- 2 tsp baking powder
- 100g light brown soft sugar
- Preheat the oven to 160°C.
- Mash 3 of the bananas into the measuring jug with the vegetable oil and vanilla.
- In the mixing bowl, combine the dry ingredients.
- Add the wet mix to the dry mix and combine.
- Pour into the lined loaf tin and top with the 4 the banana, halved lengthways.
- Bake for 40-45 minutes until golden on top and springy to touch in the centre.
Image: Claudiu Hegedus
This Italian whipped coffee recipe has been trending online - perfect for coffee-lovers who are missing trips to their local café.
- Makes 1
- 1 tbsp instant coffee
- 1 tbsp granulated sugar
- 1 tbsp water
- Milk (or non-dairy alternative)
- Add the instant coffee, sugar and water to a bowl and whisk vigorously, using a hand blender if you have one, until the mixture has the texture of whipped cream and is golden brown.
- Put ice cubes in a glass and fill with three quarters of the way up. Spoon the mixture on top.
- For a latte-style, mix the two components together before drinking.
A sourdough loaf uses a yeast starter, which you can keep and use time after time, to achieve this beautiful, tasty loaf.
- Prep: 25 minutes + proof time + 8 days for starter
- Bake time: 30-40 minutes
For the sourdough starter
- Carr's Strong White flour
- 1 litre clear jar with lid
- Tap water
- Spatula / spoon
For the loaf
- 375g Carr's Strong White ﬂour
- 7g salt
- 175g-225g tepid water
- Olive oil (for kneading)
1. If you already have a sourdough starter, skip to step 4. In the jar, mix 100g of flour with 125ml slightly warm water. Stir until all the lumps have gone to give you a smooth, thick batter. Leave the jar open for a couple of hours to allow the airborne yeast particles in, then put the lid on. Leave for 24hrs at room temperature (approx 20-24˚C).
2. After 24 hours feed your starter! Scoop out half of the mixture and throw away. Replace with 100g Carr’s Strong White flour and 125ml tepid water. Stir well to create a smooth batter. Repeat this for the next 6 days
3. After a few days bubbles should start appearing on the surface. It will start to smell of yeast with a slight acidic edge. The time this fermentation occurs will vary, but by the 8th day it should be quite bubbly and smell sweet. To test your starter for baking, put a small amount on a teaspoon and drop into a glass of water. If the batter sinks continue discarding and feeding, if it floats - you’re ready to bake!
4. Time to start the loaf. In a large bowl mix the ﬂour, starter and salt. Start adding the water and mix in with your hand - try using a claw action using one hand to mix and the other to hold the bowl. Add more water until you have a soft dough and all the ﬂour has been picked up.
5. Brush a little olive oil onto your work surface, place the dough on top and knead for 5-10 minutes. The dough will be sticky at ﬁrst, but the texture will begin to change and form a soft, smooth texture.
6. When this has been achieved, place it into an oiled bowl and cover with cling ﬁlm. Leave it to rise in a warm place approx. 22-24˚ C for around 6 hours or overnight until it has doubled in size.
7. Tip the dough out onto an oiled surface and fold it over on itself a few times to release the air. This strengthens the structure of the dough. You can either place the dough back into the bowl or into a proving basket inside a clear plastic bag.
8. Leave to prove again for another 6 hours or until doubled in size.
9. When it’s ready to bake, pre-heat the oven to 210˚C (Fan 190°C, Gas Mark 7) and place a tray in the bottom with 2cm of water in. This will keep the bread moist. Sprinkle a little ﬂour onto a baking tray and place in the oven while it pre-heats.
10. Tip the dough carefully onto the ﬂoured tray and using a very sharp knife make a slash on top of the dough, cutting at a slight angle and cutting approx. 1½-2cm deep. Try experimenting with different shapes and patterns.
11. After half an hour check your bread and bake for a further 10 minutes at 200˚C (Fan 180°C, Gas Mark 6). To check it’s ready turn the loaf over and tap the base. It should sound hollow and be golden brown. Place on a wire cooling rack and resist eating until cooled!
Have you tried any of these Insta-famous recipes? Let us know on social! Tweet us @goodhomesmag or post a comment on our Facebook page. Plus, post your own recreations of these recipes on Instagram wth the hashtag #thisgoodhome for your chance to win a prize.